Marinated Flank Steak

• 2 flank steaks totaling about 2 1/2 pounds
• 1/2 cup soy sauce
• 1/3 cup pickapeppa or texapeppa sauce
• 1/4 cup worcestershire sauce
• 3 tablespoons dry red wine
• 3 tablespoons red wine vinegar
• 2 tablespoons dark brown sugar
• 2 garlic cloves, minced
• 1 cup strong black coffee
• 1/2 cup tomato sauce
• 1/4 cup unsalted butter
• 1/4 cup worcestershire sauce
• 1 tablespoon dark brown sugar
• 1 tablespoon coarse-ground black pepper

1. Place the steaks in one layer in a shallow nonreactive pan.
2. Combine the ingredients for one of the two marinades and pour the marinade over the steaks.
3. Cover the pan and refrigerate it at least 12 hours, preferably twice that long.
4. Turn the meat occasionally during the marinating.
5. Fire up enough charcoal to form a single layer of coals beneath the meat if you are grilling outdoors, or heat the broiler.
6. Remove the steaks from the marinade reserving the liquid if you used the Peppa version.
7. Discard the red-eye marinade, which would become bitter if reheated.
8. Grill the meat uncovered over hot, ashen-gray coals for 4 to 5 minutes per side, or until the steaks are done to your taste.
9. Broiling should take about the same amount of time.
10. Let the meat rest 5 to 10 minutes before slicing it thin across the grain.
11. If you used the Peppa marinade, bring the liquid to a boil in a small saucepan, allowing it to reduce by about a third, a matter of just a few minutes.
12. Spoon some of it over the sliced meat.
13. Serve the meat immediately.

flank steaks totaling, soy sauce, texapeppa sauce, worcestershire sauce, red wine, red wine vinegar, brown sugar, garlic, black coffee, tomato sauce, unsalted butter, worcestershire sauce, brown sugar, coarseground black pepper

Taken from www.cookstr.com/recipes/marinated-flank-steak (may not work)