A family favourite from Gourmet magazine July 1983

Grilled Marinated Flank Steak

1 1/2 cups beer,
4 scallions, minced,
1/3 cup vegetable oil,
3 tablespoons soy sauce,
2 tablespoons light brown sugar,
1 tablespoon peeled and minced gingerroot,
2 garlic cloves, minced,
1 teaspoon salt, 1 teaspoon red pepper flakes,
a 1 1/2 to 1 3/4 pound flank steak,
crusty white bread and shallot butter (recipe follows) as
accompaniments

In a large ceramic or glass dish combine well the beer, the scallions,
the oil, the soy sauce, the sugar, the gingerroot, the garlic, the
salt, and the red pepper flakes, add the flank steak, turning it to
coat it with the marinade, and let it marinate, covered and chilled,
turning it occasionally, overnight or for up to 3 days. Drain the flank
steak, pat it dry, and grill it over a bed of glowing coals or broil it
on the rack of a broiler pan under a preheated broiler about 2 inches
from the heat for 5 minutes on each side for medium-rare meat. Transfer
the steak to a cutting board and let it cool. (The steak may be
prepared up to 1 day ahead and kept covered and chilled.) Cut the steak
diagonally across the grain into very thin slices, transfer it to a
large portable container, and serve it at room temperature on slices of
the bread spread with the butter. Serves 4 to 6.

Shallot Butter

1/4 cup minced shallots, 1/2 cup dry red wine, 1 stick (1/2 cup)
unsalted butter, softened, 2 tablespoons minced fresh parsley leaves In
a small stainless steel or enameled saucepan simmer the shallots in the
wine, stirring occasionally, for 20 to 25 minutes, or until the wine is
evaporated. Transfer the shallots to a small bowl, let them cool, and
combine them well with the butter, the parsley, and salt and pepper to
taste. (The butter may be prepared several days ahead and kept covered
and chilled.) Transfer the butter to a portable container and keep it
cool. Makes about 3/4 cup.

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Darrell Greenwood wrote:
> A family favourite from Gourmet magazine July 1983
>
> Grilled Marinated Flank Steak
>

Thanks for the recipe! This sounds so good! I did a flank steak on
Friday...rubbed it with a Greek seasoning blend and grilled it...served
it on homemade pita bread with homemade tzatziki (pardon my spelling)
sauce, lettuce, tomato, red onion and Kalamata olives (for my DD and
me...Mr Raven hates olives)
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