Recipe - Flank Steak

1/3 cup soy sauce
One fourth cup dry red wine
1 t bsp
Worcestershire sauce
Flank steak; *

*This will do for a whole flank steak, but with just the two of us I use
about 1/3 of a flank steak. This is so good that I serve it to company
with my famousMarchand de Vin sauce. It is great because 1) there is no
oil in the marinade and 2) flank steak is just about the lowest fat of beef
around. I've tried the low sodium soy sauce, yukkkkkkk. So if sodium is a
problem, you may have to skip this one.

Mix marinade ingredients. Marinade beef an hour or so at room temp, or
overnight in the frig. Turn occasionally or put in reclosable bag and
press out air. Broil to your liking.
Posted to MasterCook Digest V1 #170

Date: Thu, 5 Sep 1996 09:40:55 0500 (CDT)

From: "hassell@eecs.tulane.edu" hassell@eecs.tulane.edu