Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Onion; finely chopped |
| 1 tablespoon | Chopped garlic |
| ½ cup | Olive oil |
| ½ cup | Lemon juice |
| 2 tablespoons | Soy sauce |
| 1 tablespoon | Dry sherry |
| ¼ cup | Fresh oregano |
| 2 teaspoons | Hot sauce |
| 1 teaspoon | Tumeric |
| 1 teaspoon | Dried marjoram |
| \N \N | Salt and pepper |
| 1 \N | Flank steak; (2-pound) |
Set a jumbo zip lock bag in a large glass measure. Combine all the ingredients in the plastic bag. Score the flank steak and place in the bag.
Seal the bag and chill. Marinate at least 20 minutes and up to overnight.
Heat a grill or grill pan. Remove the flank steak from the bag and pat dry.
Grill 4 to 5 minutes per side. Let rest 5 to 10 minutes before carving.
Converted by MC_Buster.
Per serving: 1282 Calories (kcal); 119g Total Fat; (82% calories from fat); 25g Protein; 32g Carbohydrate; 51mg Cholesterol; 2386mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 3½ Vegetable; ½ Fruit; 22 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9305 Converted by MM_Buster v2.0n.