Marinated Flank Steak

This has been a family favorite for a long time. It's an easy company dish that's good any time. The recipe is from a friend who is a believer in "easy is better"

Tenderize 1 to 1 1/2 lb flank steak by generously sprinkling with meat tenderizer on both sides, forking it into meat. I also use a meat tenderizing mallet to flatten out the steak so that it cooks more evenly.

Marinade:

5 T soy sauce
1 T Worcestershire sauce
1 C water
1/2 C brown sugar
1 T lemon juice.

Reserve some of the marinade for use when serving.

Put steak and marinade in a covered container - large zip locks works well. Refrigerate at least 6 hours, turning steak (or baggie) over a couple of times. Can be marinated overnight.

On preheated hot grill, BBQ or grill pan (indoors), cook steak approximately 10 minutes per side for rare. Add additional time, if you prefer medium. Don't overcook. Let stand for a few minutes before slicing. Slice thinly on the diagonal with the grain. Arrange on platter and pour reserved marinade over the top. Serves about 4 to 6 people.

Cook's note: Recently, I changed up the marinade by substituting part of the soy sauce with a bottled marinade like "Yoshida's" teriyaki marinade. Don't use too much of the bottled stuff because the extra sugar will crust up on the meat while cooking and sometimes cause burning of the meat. In a pinch recently, I used the juice of an orange when I didn't have a lemon on hand. We actually like it better.