New York Times
Grilled Flank Steak
Author:Matt Lee And Ted Lee
3 Ingredients
15 mins
The simplest protein we know is our grandmother's marinated flank steak - a recipe whose source she has long forgotten, but which we like to think was inspired by her childhood in Japan and her golden years in the South: pour a half-cup of bourbon, a half-cup of soy sauce and a half-cup of water into a freezer bag, add the steak, seal shut and marinate for four hours in the fridge.
Serves
1
Serves
1
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