Broiled/Grilled Flank Steak

• 2 flank steaks
• 1 cup chili sauce (I have used salsa for this in a pinch)
• 1/2 cup red wine vinegar
• 1 cup red dinner wine
• 2 Tb. Worchestershire sauce
• 1 Tb. Instant minced onion
• 1/4 tsp garlic powder
• 2 tsp prepared mustard
• 2 tsp salt
• 1/4 cup salad oil
• 1 10- oz. can condensed consomme soup
• 3 Tb. Cornstarch ( optional)

1. Place steaks in flat shallow dish. Make marinade by combining the remaining ingredients
2. except consomme and cornstarch. Mix well and pour over meat. Pierce meat with meat
3. fork to let marinade enter steak. I usually put the meat and marinade in a gallon sized plastic bag at this point and place in refrigerator. Cover or place in bag and let stand two hours or more ( flip
4. bag once in a while).
5. Drain steaks saving marinade. Broil steaks 3" from heat, over charcoal or in oven broiler.
6. For medium rare, allow 5-7 minutes on each side. While steak is cooking, heat marinade to
7. boiling. Add consomme soup and thicken with 3tbs. of cornstarch dissolved in 3Tbs of
8. COLD water if desired. When steaks are done, transfer to cutting board and slice diagonally
9. across the grain. Serve with sauce.

flank steaks, chili sauce, red wine vinegar, red dinner wine, worchestershire sauce, onion, garlic, mustard, salt, salad oil, condensed consommue soup, cornstarch

Taken from www.epicurious.com/recipes/member/views/broiled-grilled-flank-steak-52902801 (may not work)