Sherried Flank Steak
(Makes 10-12 servings)
- 1 cup
Arbor Hill Sherried BBQ Sauce
- 1/2 teaspoon dried leaf Basil
- 1/2 teaspoon dried leaf Marjoram
- 1/4 teaspoon dried leaf Oregano
- 2 Flank Steaks (1 1/2 pounds each)
- 1/4 teaspoon Pepper
Combine
Arbor Hill Sherried BBQ Sauce, Basil, Marjoram and Oregano in gallon-size plastic food-storage bag. Add Steaks. Refrigerate 24 hours, turning occasionally. Remove Steaks; reserve marinade. Grill Steaks 5 to 6 inches over medium-hot coals for 5 minutes. Brush with marinade; turn and grill 5 to 8 minutes or until cooked to desired doneness (130 degrees for medium-rare). Remove Steaks. Sprinkle with pepper. Let stand 5 minutes. Diagonally cut across grain into thin slices.
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