I marinated myself a flank steak using my mom's recipe from the 80s, adding in some Mexican oregano and extra citrus to #sonoranize it a bit so now it's an Ohio meets Tucson recipe.
- One 1-pound flank steak
- 2 tablespoons red wine vinegar
- 4 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon Lea and Perrins Worcestershire Sauce
- Juice from 1/2 lemon (about 2 tablespoons
- 1 tablespoon Heinz Chili Sauce
- 1 teaspoon coarse sea salt. preferably Sonoran
- ½ teaspoon ground pepper
- ½ teaspoon Tabasco sauce
- 3 cloves garlic smashed with the side of a chef's knife
- 2 tablespoons Mexican oregano
- Pound the flank steak to about one half inch thickness with a meat mallet, then lightly score the surface on both sides with a sharp knife.
- Seal the meat and all of the marinade ingredients in a resealable plastic bag, then massage the bag to combine the ingredients.
- Marinate 8-12 hours or overnight, turning the bag over halfway through. Grill over medium heat until medium rare, about 4 minutes on each side. Be careful to not overcook.
- Let sit for 10 minutes to let juices settle before slicing thin across the grain. Serve alone or as tacos on flour tortillas.
Hungry for More?Buy the Taste of Tucson Cookbook!