Three-Way Marinated Beef Steak Tex-Mex & Southwest

Ingredients

• 1 1/2 lbs. flank steak

Marinade

• 1/4 cup prepared olive oil and vinegar vinaigrette or prepared Italian-style vinaigrette
• 1 tsp. minced garlic
• 1/4 tsp. coarse grind black pepper

Asian Variation - add to marinade

• 2 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. minced fresh ginger
• 1 Tbsp. packed brown sugar
• 1 Tbsp. roasted sesame seeds
• 1 1/2 tsp. dark sesame oil

Mexican Variation - add to marinade

• 1 Tbsp. fresh lime juice
• 1 tsp. ground cumin
• 1 tsp. chipotle chili powder
• 1/2 tsp. salt

Instructions

Combine marinade ingredients in small bowl. Place steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours to overnight, turning occasionally.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally.

Carve steak across the grain into very thin slices.