Delicionsly succulent, Marinated Skirt or Flank Steak is so easy to prepare, and makes a relatively inexpensive steak veiy tender. Baked potatoes and a mixed salad are good accompaniments. The leftover marinade can be kept, in an airtight jar, in the refrigerator for future use.
3 fl. oz. soy sauce
3 fl. oz. medium sherry
3 fl. oz. olive oil
1 garlic clove, crushed
1 teaspoon salt
½ teaspoon black pepper
2 lb. skirt or flank steaks, well beaten
In a large shallow dish, mix together the soy sauce, sherry, oil, garlic, salt and pepper. Place the steaks in the marinade and leave them to marinate for at least 8 hours or overnight. Preheat the grill to high.
With tongs, remove the steaks from the marinade and place them on the grill rack. Place the rack on the pan under the grill and grill for 3 to 4 minutes on each side (for rare steaks).
Remove the steaks from the heat and serve at once.