1 (1 to 1 1/2 pound) flank steak
1/2 cup vegetable oil
1/2 cup red wine vinegar
1/4 cup teriyaki sauce
2 tablespoons Worcestershire sauce
1 garlic clove, minced
2 teaspoons dry mustard
1/2 teaspoon pepper
Dash of ground red pepper
Dash of hot sauce
Trim excess fat from steak; score on both sides in 1 1/2-inch
squares. Place in a large shallow dish or heavy-duty zip-top
plastic bag. Combine oil and remaining ingredients; reserve 1/4
cup mixture. Pour remaining mixture over steak. Cover or seal;
marinate in refrigerator 8 hours or overnight, turning
occasionally. Drain steak, discarding marinade. Grill, covered,
over medium coals (300 degrees to 350 degrees), 6 to 8 minutes on each side, or
to desired degree of doneness, basting twice with 1/4 cup reserved
mixture. To serve, slice steak across grain into thin slices.
Yield: 4-6 servings.
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