Type what you have

Ingredients

• ✓ flank steak
• mustard
• bacon
• onion
• dill pickle
• butter
• water
• beef bouillon

Instructions

1. 1 Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
2. 2 Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
3. 3 Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
4. 4 Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

By Ron Oldham

Ingredients

• ✓ flank steak
• butter
• onion
• caraway seed
• marjoram
• garlic
• paprika
• water
• potato
• salt
• pepper

Instructions

1. 1 Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
2. 2 Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

By Susannah

Ingredients

• ✓ flank steak
• egg noodle
• vegetable oil
• mushroom
• onion
• garlic
• london broil
• flour
• salt
• pepper
• butter
• beef broth
• sour cream
• tomato paste
• paprika
• parsley

Instructions

1. 1 Prepare noodles according to package directions.
2. 2 Heat oil in a large nonstick skillet. Add mushrooms, onion and garlic. Cook over medium heat, stirring frequently, for 5 minutes or until vegetables are tender. Remove from skillet (don't bother to wash skillet).
3. 3 Combine beef strips, 2 tablespoons flour, salt and pepper in a plastic bag. Shake well to lightly coat beef. Melt butter in skillet. Add the beef strips, half at a time if necessary to prevent crowding. Brown on both sides, about 2 minutes per side over medium heat. Remove when deep brown. Pour beef broth into skillet, scraping up browned bits in bottom of skillet. Reduce heat to low.
4. 4 Combine sour cream, tomato paste, paprika and remaining 1 tablespoon flour in a medium bowl. Pour about 1/2 cup of the hot broth into the sour cream mixture. Stir well. Pour the sour cream mixture back into the skillet. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened (sour cream may separate but will come together and thicken as it cooks). Stir in reserved mushroom mixture and beef and heat through, about 5 minutes. Serve over noodles. Garnish with chopped parsley.

By NO YOLKSR

Ingredients

• ✓ flank steak
• cream of mushroom soup
• tomato soup
• onion soup mix

Instructions

1. 1 Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit.
2. 2 In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.
3. 3 Cover, and cook on Low for 8 to 10 hours.

By MERRI C

Ingredients

• ✓ flank steak
• sazon seasoning
• mexican beer

Instructions

1. 1 Pour all 8 packets of sazon seasoning into a gallon-sized resealable plastic bag. Add beer, seal, and shake until sazon seasoning is dissolved. Add flank steak and refrigerate 8 hours or overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the bag and discard marinade.
3. 3 Grill steak on the hot grill for about 6 minutes on each side for medium or until desired doneness. Remove steak from gill and let rest 10 minutes. Slice against the grain.

By Soup Loving Nicole

Ingredients

• ✓ flank steak
• soy sauce
• honey
• olive oil
• red wine vinegar
• garlic

Instructions

1. 1 Combine soy sauce, honey, olive oil, vinegar, and garlic in a flat glass dish.
2. 2 Trim any surface fat from steak. Place steak into soy sauce mixture; turn to coat. Allow to marinate in the refrigerator for about 5 hours, turning occasionally.
3. 3 Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and preheat water to 140 degrees F (60 degrees C).
4. 4 Remove steak from marinade and shake off excess liquid; discard marinade. Place steak into a food-grade polyethylene bag and vacuum seal or use the water immersion method to remove all air. Submerge the bag in preheated water; set the timer for 3 hours.
5. 5 When the timer is up, remove steak from the bag and pat dry with a paper towel.
6. 6 Preheat an outdoor grill for high heat and lightly oil the grate.
7. 7 Place steak on the preheated grill and cook on one side for 2 to 3 minutes. Cut in half and serve.

By Bren

Ingredients

• ✓ flank steak
• sherry
• oyster sauce
• white sugar
• cornstarch
• peanut oil
• green onion

Instructions

1. 1 In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
2. 2 Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

By Linda Cilek

Ingredients

• ✓ flank steak
• garlic
• soy sauce
• vegetable oil
• ketchup
• oregano
• black pepper
• round steak

Instructions

1. 1 In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
2. 2 Preheat grill for medium-high heat.
3. 3 Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

By Char Finamore

Ingredients

• ✓ flank steak
• olive oil
• brown sugar
• red wine
• soy sauce
• onion powder
• honey
• green onion
• garlic
• garlic vinegar
• ginger
• garlic powder

Instructions

1. 1 Score flank steak by making shallow crisscross cuts on both sides.
2. 2 Place olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Purée until smooth; pour mixture into a resealable plastic bag. Add steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
3. 3 Remove steak from the refrigerator and pour marinade into a small saucepan. Allow steak to rest at room temperature for 20 minutes.
4. 4 Meanwhile, bring marinade to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
5. 5 Preheat an outdoor grill to medium-high heat, and lightly oil the grate.
6. 6 Grill the steak on the preheated grill until it starts to firm up and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with cooked marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare.

By Chef Ron

Ingredients

• ✓ flank steak
• salt
• black pepper
• lime
• chili powder
• green bell pepper
• red onion
• salt
• black pepper
• black bean
• olive oil cooking spray
• mexican cheese blend
• flour tortilla

Instructions

1. 1 Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag; add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.
4. 4 Put black beans in a small pot on the stove over medium heat to heat through.
5. 5 Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don't burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.
6. 6 Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.

By Jamesmit

Ingredients

• ✓ flank steak
• soy sauce
• vegetable oil
• brown sugar
• ginger
• garlic powder
• udon noodle
• snow pea
• broccoli
• mirin

Instructions

1. 1 Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
2. 2 Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
3. 3 Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
4. 4 Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
5. 5 Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
6. 6 Divide noodle mixture among large bowls. Top with steak slices.

By Chrissy Gaynor

Ingredients

• ✓ flank steak
• scallion
• butter
• soy sauce
• white sugar
• sake
• dashi stock
• mirin

Instructions

1. 1 Place 2 or 3 scallion pieces across a slice of beef and roll up tightly.
2. 2 Heat butter in a skillet over medium heat. Add beef rolls, seam-side down, and cook for 1 minute. Roll and cook to brown on all sides, about 5 minutes more.
3. 3 Add soy sauce, sugar, sake, and dashi to the skillet and cook, rolling beef to coat, 2 to 3 minutes. Transfer beef to a plate and increase heat to reduce liquid, 3 to 5 minutes. Add mirin and return beef rolls to the skillet, rolling until well coated and heated through. Slice rolls in half to serve.

By Marvel's Kitchen

Ingredients

• ✓ flank steak
• butcher's twine
• salt
• black pepper
• baby spinach
• feta cheese
• kalamata olive
• bacon

Instructions

1. 1 Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
2. 2 Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
3. 3 Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
4. 4 Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
5. 5 Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By DREW10UGA

Ingredients

• ✓ flank steak
• black pepper
• fennel seed
• salt
• garlic
• rosemary
• olive oil
• orange
• cayenne pepper
• olive oil
• orange

Instructions

1. 1 Grind black pepper and fennel seed together in a mortar with a pestle. Pour half the pepper mixture into a small bowl and stir in salt.
2. 2 Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
3. 3 Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork. Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours. Remove steak from marinade; scrape off and discard any excess marinade.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
6. 6 Cook steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove to a plate to rest for 10 to 15 minutes before slicing across the grain.
7. 7 Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes. Place steak and 3 orange halves on a serving platter. Squeeze remaining caramelized orange half over the steak.

By John Mitzewich

Ingredients

• ✓ flank steak
• ranch salad dressing and seasoning mix
• black pepper
• sour cream
• avocado
• lime juice
• tortilla
• radish
• lime wedge

Instructions

1. 1 Preheat a grill or pan over medium-high heat.
2. 2 Rub the skirt or flank steak on all sides with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper to taste. Place steak on the grill and cook for 4 to 5 minutes on each side for medium-rare. Let rest for at least 5 minutes. Slice thinly against the grain.
3. 3 Put the sour cream, avocado, a pinch of seasoning mix, and lime juice into a blender or food processor. Puree until smooth.
4. 4 Fill each tortilla with steak, and top with the avocado crema and radish slices. Serve with lime wedges.

By Hidden Valley Ranch

Ingredients

• ✓ flank steak
• paprika
• coriander
• cumin
• garlic salt
• black pepper
• ranch dressing

Instructions

1. 1 Combine paprika, coriander, cumin, garlic salt, and black pepper in a large resealable plastic bag. Add steak, shake to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking sheet.
3. 3 Remove steak from marinade; place on the prepared baking sheet.
4. 4 Cook under the preheated broiler until desired doneness, about 5 minutes per side. Serve steak with ranch dressing for dipping.

By 2COOLBABY2

Ingredients

• ✓ flank steak
• onion
• garlic
• ginger root
• turmeric
• chile pepper
• salt
• peanut oil
• tomato
• onion soup
• long-grain white rice
• water

Instructions

1. 1 In a large bowl, mix onions, garlic, ginger, turmeric, dried chile pepper, and salt. Place flank steak in the mixture, and toss to coat. Cover, and place in the refrigerator at least 15 minutes.
2. 2 Heat oil in a Dutch oven over medium high heat, and stir in onion and steak mixture. Cook and stir until steak is lightly browned. Mix in tomatoes, and cook over high heat about 10 minutes.
3. 3 Mix onion soup into the Dutch oven. Cover, reduce heat, and simmer 1 hour, until meat is tender.
4. 4 Place rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve the steak mixture over the cooked rice.

By Jennie

Ingredients

• ✓ flank steak
• salt
• black pepper
• carrot
• onion
• thyme
• bay leaf
• water

Instructions

1. 1 Season flank steak with salt and pepper and place into a slow cooker. Add carrot and onion; season with thyme and add bay leaf. Pour in water.
2. 2 Cook on High for 4 hours; turn steak over and press down into the liquid. Continue cooking until a fork easily passes through the meat, about 4 hours more.

By Marianne Gillette

Ingredients

• ✓ flank steak
• coriander seed
• brown sugar
• soy sauce
• lime juice
• garlic
• ground ginger

Instructions

1. 1 Place flank steak in the freezer for 20 minutes.
2. 2 Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
3. 3 Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
5. 5 Lay steak slices in a single layer on the rack of the prepared broiler pan.
6. 6 Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

By BadLittleChef

Ingredients

• ✓ flank steak
• vegetable oil
• soy sauce
• white vinegar
• honey
• garlic powder
• ginger
• green onion

Instructions

1. 1 Whisk vegetable oil, soy sauce, vinegar, honey, garlic powder, ginger, and green onion together in a bowl; pour into a resealable plastic bag. Add flank steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove flank steak from marinade and shake off excess. Pour marinade into a small saucepan and set aside.
4. 4 Cook flank steak on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Remove from the grill and cover with several sheets of aluminum foil. Let rest for 10 minutes, then slice thinly against the grain.
5. 5 While the steak is cooking and resting, bring marinade to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 minutes. Pour over sliced steak to serve.

By Andrea

Ingredients

• ✓ flank steak
• olive oil
• bell pepper
• onion
• garlic
• soy sauce
• honey
• red wine vinegar

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add bell peppers, onion, and garlic; sauté until crisp-tender, 3 to 4 minutes. Transfer to a bowl.
2. 2 Increase the heat to medium-high and pour soy sauce, honey, and vinegar into the skillet. Add beef and cook, stirring frequently, for 10 to 15 minutes. Return cooked vegetables to the skillet and cook for 10 to 15 more minutes.

By MARIACOZ

Ingredients

• ✓ flank steak
• vegetable oil
• soy sauce
• water
• brown sugar
• ginger
• garlic
• black pepper

Instructions

1. 1 Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
2. 2 Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
3. 3 Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
5. 5 Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.

By Marymakin'

Ingredients

• ✓ flank steak
• soy sauce
• ketchup
• vegetable oil
• garlic
• salt
• black pepper
• oregano

Instructions

1. 1 Gather all ingredients.
2. 2 Mix soy sauce, ketchup, vegetable oil, garlic, salt, pepper, and oregano together in a small bowl.
3. 3 Score both sides of steak in a diamond cut, about 1/8 inch deep. Rub marinade into both sides of the meat. Store in a covered dish or resealable plastic bag in the refrigerator to marinate for 5 to 6 hours, or overnight. Flip meat every few hours.
4. 4 Preheat an outdoor grill for high heat, and lightly oil the grate.
5. 5 Place steak on the preheated grill. Cook for 3 to 7 minutes per side, or to the desired doneness.

By Jill

Ingredients

• ✓ flank steak
• vegetable oil
• taco seasoning mix
• flour tortilla
• mango
• lime juice
• jalapeno pepper
• red onion
• cilantro

Instructions

1. 1 Heat oven to 400 degrees F. Line cookie sheet with foil.
2. 2 In 10-inch skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast until meat thermometer inserted in center of steak reads 135 degrees F. Remove from oven, and let rest 10 minutes.
3. 3 Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
4. 4 Cut steak into thin slices. Place 2 or 3 slices steak on each tortilla. Top with salsa. Roll up tortillas.

By Old El Paso

Ingredients

• ✓ flank steak
• marinara sauce
• egg
• bread crumb
• salt
• black pepper
• bacon
• cheese blend
• vegetable oil

Instructions

1. 1 Pour marinara sauce into the slow cooker and set on High to warm.
2. 2 Combine eggs and bread crumbs in a small bowl. Sprinkle both sides of the flank steak with salt and pepper. Pat bread crumb mixture over one side of flank steak, leaving a 1-inch border around the edges. Top bread crumbs with bacon slices and sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places.
3. 3 Heat oil in a heavy skillet. Sear prepared flank steak log in hot oil until well browned on all sides, about 10 minutes; transfer to warm sauce in the slow cooker and spoon sauce over steak log to cover.
4. 4 Turn slow cooker to Low; cook steak log until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara sauce.

By bobthecook1

Ingredients

• ✓ flank steak
• vegetable oil
• herb seasoning
• paprika
• salt
• tomato
• mushroom
• onion
• green bell pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine oil, herb seasoning, paprika, and salt in a 9x13-inch baking pan. Add steak slices, undrained tomatoes, mushrooms, onion, and bell pepper; stir to combine.
3. 3 Bake in the preheated oven, uncovered, until vegetables are tender and steak is cooked through, about 25 minutes.

By MsMarge

Ingredients

• ✓ flank steak
• vegetable oil
• soy sauce
• red wine vinegar
• lemon juice
• worcestershire sauce
• mustard
• garlic
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade until thoroughly combined. Place steak in a 9x13-inch glass baking dish.
3. 3 Pour marinade over flank steak in the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time.
4. 4 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Remove steak from the marinade and shake off excess. Discard the remaining marinade.
6. 6 Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness.
7. 7 Remove from the grill and let rest for 5 minutes before slicing and serving.
8. 8 Serve hot and enjoy!

By GUYCON

Ingredients

• ✓ flank steak
• olive oil
• black olive
• mushroom
• prosciutto
• mortadella
• mozzarella cheese
• pepperoni sausage
• italian seasoning
• garlic powder
• steak seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rub the flank steak on both sides with olive oil. Sprinkle the mushrooms and olives over the steak, if using. Place a layer of prosciutto, then a layer of mortadella, mozzarella, and then pepperoni. Season with some of the Italian seasoning. Roll the steak up around the filling, and tie with butcher's string. Rub the outside of the roll with remaining Italian seasoning, garlic powder and steak seasoning.
3. 3 Heat a large cast iron skillet over high heat. Sear the roast over the entire outside. Then leave the roast in the skillet, and place the skillet in the oven.
4. 4 Roast for 1 hour in the preheated oven, or until the internal temperature reaches 160 degrees F (70 degrees C) when taken in the center of the roast. Let rest for 10 minutes before slicing and serving.

By NANCY73

Ingredients

• ✓ flank steak
• soy sauce
• green onion
• white sugar
• garlic
• sesame seed
• sesame oil
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, green onion, sugar, garlic, sesame seeds, sesame oil, and pepper together in a bowl.
3. 3 Place flank steak slices in a shallow dish. Pour marinade over top. Cover and refrigerate for at least 1 hour or overnight.
4. 4 Preheat an outdoor grill for high heat, and lightly oil the grate.
5. 5 Quickly grill flank steak slices on the preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
6. 6 Serve hot and enjoy!

By Tenny Sharp

Ingredients

• ✓ flank steak
• hoisin sauce
• sherry
• soy sauce
• barbecue sauce
• green onion
• garlic
• ginger root
• skewer

Instructions

1. 1 In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
2. 2 Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
3. 3 Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
4. 4 Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

By Vivian Chu