Yield: 1 servings
|2 pounds||Flank steak|
|¾ cup||Pineapple juice|
|¾ cup||Garlic red wine vinegar|
|2 tablespoons||Corn starch|
|Parsley for garnish|
Mix juice, ketchup, sugar, wine vinegar, and water. Put in flat dish.
Immerse flank steak. Refrigerate 12-24 hours, covered. Turn steak over after half marinade time. Grill over charcoal fire, basting frequently with marinade, for 20-25 minutes Add the corn starch to 2 cups of marinade. Put in oven-prof dish on grill [away from direct heat] still untill thickened. Slice steak on cross grain and serve with marinade and parsley garnish FROM: Bobbie Beers Emmy Lou Winter's marinated flank steak From: Robert Miles Date: 07-19-95 (23:03) (19) (E)Cooking