Grilled Flank Steak

  • 1 flank steak, about 1 ½ pounds
  • ½ cup Kinloch Plantation Pecan Oil
  • ½ cup firmly packed light brown sugar
  • ½ cup soy sauce
  • ¼ cup dry red wine
  • 1 tablespoon minced garlic
  • 1 teaspoon ground ginger
Score the steak on both sides. Place the steak in a large shallow dish or heavy-duty plastic storage bag. Combine the oil and the remaining ingredients, stirring to mix well. Pour the mixture over the steak. Cover or seal and refrigerate for at least 1 hour, or as long as 3 hours, turning occasionally.   Drain the steak and reserve the marinade. Put on the grill with a medium-hot fire. Close the grill and let cook six to eight minutes on each side, basting with the marinade. Discard the remaining marinade.   To serve, slice the steak across the grain into thin slice.   Makes about 6 servings
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