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Barbequed Flank Steak Recipe

Guest Author - cindy kimura

12 ounces beef flank steak
2 tablespoons ketchup
2 tablspoons ginger
2 tablespoons hoison sauce (a spicy Chinese barbecue sauce available in the specialty-food section of many supermarkets)
1 tablespoon dry sherry
1 teaspoon minced garlic in oil

Line broiler pan with double thickness of aluminum foil or bar-b-que.Heat broiler if directed by manufacturer. Using sharp knife, score steak on diagonal. In large bowl, combine remaining ingredients; add steak. Stir to coat.Marinade steak for 4 hours or 24 hours. Remove steak from marinade; arrange on broiler pan. Broil 2 inches from heat source, turning once and brushing with remaining marinade, for 10 to 12 minutes or until desired doneness is reached. Makes 3 servings.
Per serving: 222 calories, 9 grams fat, 46 milligrams cholesterol, 351 milligrams sodium, 8 grams carbohydrate, 25 grams protein, Fiber 0.


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Content copyright © 2014 by cindy kimura. All rights reserved.
This content was written by cindy kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.

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