Post by Kathy on Aug 17, 2016 23:37:44 GMT
Onion Chili Flank Steak
I put this recipe together with what I had on hand because I had a beautiful beef flank steak in the freezer! Delicious! I really thought the dry onion soup mix would be the star in this recipe but I was wrong! I couldn't even detect it in the taste and that was weird to me! I really wanted to taste it in there too! The little pieces of onion from the mix were all over the steak though! The chili sauce was awesome on this and was very tasty! You could taste it in every bite!
Cutting the flank steak against the grain is the key to a very tender piece of meat and slice it thin! A very enjoyable meal! My hubby, the grill master, has done it again!
1 (12 ounce) bottle chili sauce (found near the ketchup in the store)
1 packet dry onion soup mix
½ cup extra virgin olive oil
2 pounds beef flank steak
salt and cracked black pepper, to taste
In a large Ziploc bag place chili sauce, dry onion soup mix and olive oil. Mix well.
Season steak with salt and pepper. Add steak to marinade bag.
Marinate in refrigerator 2-6 hours.
Remove from marinade and discard marinade.
Grill over medium high heat 8 to 10 minutes per side or until steak is cooked through. Cooking time depends on the thickness of your flank steak as well. Cooking to long will make your steak tough.
Remove from grill and let rest 5 minutes.
Slice the steak cutting against the grain. Slice at an angle. This is an important step to get the most tender cut.
