Oct 4, 2008 11:30 pm US/Eastern
Heinz Red Zone Recipe: Chili Marinated Flank Steak
PITTSBURGH (KDKA) ―
Each week in the Heinz Red Zone on The PNC Hines Ward Show, Rania Harris puts together some great recipes that are sure to make your tailgating party a hit.
This week, she's making Chili Marinated Flank Steak!
Chili Marinated Flank Steak 1 flank steak (about 4 pounds)
1 ½ cups Heinz Red Wine Vinegar
¾ cup extra virgin olive oil
½ cup chili powder
¼ cup garlic powder
1/3 cup paprika
¼ cup firmly packed dark brown sugar
2 tablespoons coarse salt
1 red Bermuda onion – chopped
3 bay leaves – crumbled
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
DIRECTIONS:
Place the flank steak in a gallon zip lock bag.
In a bowl, combine the Heinz Red Wine Vinegar, olive oil, chili powder, garlic powder, paprika, brown sugar, and salt and whisk until blended.
Stir in the onion, bay leaves, thyme and rosemary.
Remove 1 cup of the marinade from the bowl, cover and refrigerate. It will be used for basting the meat after it comes off the grill.
Pour the remaining marinade into the bag containing the meat and zip the bag. Turn the bag a few times to coat the meat well.
Chill the flank steak for 24 hours, turning the bag from time to time.
Heat your grill to a medium-high heat.
Remove the steak from the bag and drain off the excess marinade.
Grill the steak for 7 – 8 minutes and then turn over and continue grilling for another 8 – 10 minutes or until the steak is cooked to desired doneness. I like my steak medium rare.
Just before carving, brush the steak with the reserved marinade. Cut into thin slices across the grain on the diagonal and arrange on a warmed serving platter. Serve immediately.
Serves: 8
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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