One word says it all.... YUMMY! My first attempt at flank steak was marvelous! I think A.1. Steak Sauce is the secret weapon. I found this delish recipe in an old Beef Industry Council cookbook and I have many more recipes marked to try (I have my eye on a grilled peppered flank steak next). Slice it super thin and ENJOY :)
MEXICAN FLANK STEAK
1/3 cup A.1. Steak Sauce
1 (4 oz) can diced green chiles
2 TBSP lime juice (you can substitute with lemon)
1 (1 1/2 lb) beef flank flank, slightly scored (I stabbed it a ba-zillion times with a fork)
In blender or food processor (I used magic bullet), blend all ingredients except steak until smooth. In nonmetal dish, pour marinade over steak. Cover; chill 1 hour, turning occasionally.
Remove steak from marinade. Grill (or broil) 4 inches from heat source for 6 minutes on each side or until desired doneness, brushing with marinade often. Thinly slice and serve.