YIELD:
6
PREP TIME:
COOK TIME: 12 Minutes
COOKING METHOD: Grilling
INGREDIENTS
1 - 1.5 pounds of beef flank or round steak
1/2 cup cooking Sherry
1/2 cup Worcestershire Sauce
1/4 cup oil (vegetable)
1/4 cup lemon juice
2 heaping tablespoons of brown sugar
1/2 teaspoon ground ginger
1 minced garlic clove
DIRECTIONS
Preparation
The night before your cook mix the marinade heat on low for about 10 minutes. Allow to cool and reserve 1/4 cup. Place steak in large plastic bag or non-reactive sealable dish and add marinade, seal and store in fridge or cooler until approximately 1 hour prior to cook.
Remove steak from marinade and discard marinade. Dry the surface of the steak with paper towels and allow to rest at room temp for about 45 - 60 minutes.
Method
Place steak on direct heat, medium-hot to hot grill, for about 2 - 4 minutes per side to get sear marks
When both sides have seared, remove and place on area of grill without direct heat (or in a pan on grill) and brush on reserved marinade - then finish cooking indirectly.
Depending upon the size and thickness of steak, monitor to achieve Rare (135F degrees) or Medium-Rare (145F degrees.)
This recipe courtesy of Daddy Gray's, a competitive barbeque team, grilling enthusiasts and regular contributors to Sizzle on the Grill Users Forums.