I marinated myself a flank steak using my mom's recipe from the 1980's, 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.
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