Be the first to Toss this spicy sweet steak on the grill for a taste treat. Plan ahead to marinate overnight. The reserved marinade is cooked into a glaze.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- One 12-ounce jar orange marmalade, English if possible
- 1/2 cup red wine vinegar
- 1 Tablespoon chili powder
- 2 Tablespoons A1 steak sauce
- 1/2 cup ketchup
- 2 Tablespoons Dijon mustard
- 1 Tablespoon Worcestershire sauce
- 3 pounds flank steak
- Salt and freshly ground pepper, to taste
Preparation:
In a large bowl, combine orange marmalade, red wine vinegar, chili powder, A1 steak sauce, ketchup, Dijon mustard, and Worcestershire sauce. Whisk to combine. Set aside 1 cup of the marinade. Add the steak to the remaining marinade and coat well. Cover and refrigerate overnight.
In a small saucepan, boil the reserved marinade for 5 minutes, or until thickened to a glaze consistency.
Preheat a grill. When it is too hot to hold your hand six inches above the grill for more than 5 seconds, it's ready. Remove the steak from the marinade and season both sides with salt and pepper. Grill until medium rare to medium, about 4 minutes on each side. Let the steak rest for 5 minutes.
To serve, brush the reserved marinade over the steak and cut against the grain into thin slices. Serve warm.
Yield: 6 servings
Recipe Source: Flavor by Rocco Dispirito (Hyperion)
Reprinted with permission.
In a small saucepan, boil the reserved marinade for 5 minutes, or until thickened to a glaze consistency.
Preheat a grill. When it is too hot to hold your hand six inches above the grill for more than 5 seconds, it's ready. Remove the steak from the marinade and season both sides with salt and pepper. Grill until medium rare to medium, about 4 minutes on each side. Let the steak rest for 5 minutes.
To serve, brush the reserved marinade over the steak and cut against the grain into thin slices. Serve warm.
Yield: 6 servings
Recipe Source: Flavor by Rocco Dispirito (Hyperion)
Reprinted with permission.
