Ingredients:
3 to 4 lb flank steak
Fresh minced garlic
Chopped shallots
Balsamic Vinegar Dressing (Our Compliments is the best)
Fresh ground pepper
1 tsp Club House cajun spice
1 tsp Club House roasted garlic and pepper spice
Preparing the meat:
Rub the steak with the spices, then put in a large freezer type plastic bag - add balsamic vinegar - seal bag and work the mixture into flank steak.
Freeze for up to 6 months.
For best results:
Take flank steak out in the morning and keep refridgerated
1 hour before cooking, keep meat in the marinate and bring to room temperture
Towel dry the meat and sprinkle with coarse sea salt
Start BBQ to high
BBQ steak on the upper rack
7 minutes on one side with lid closed, then 8 minutes other side
Remove from BBQ and lightly tent with tin foil and let rest for 10 minutes
Cut meat cross grain on an angle
Enjoy!
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Gloria Pageau enjoyes sharing recipes and her stories, especially about becoming a grandma!