Ingredients
2 Flank steaks
1/4 cup pickapeppa sauce
1/4 cup reduced sodium soy sauce
1/4 cup Worcestershire sauce
3 tbs red wine vinegar
2 tbs dark brown sugar
2 garlic cloves, minced
Preparation
Place steaks in a non-reactive pan in a single layer, prepare marinade and pour over steaks, cover & refrigerate at least 8 hrs, up to 24 hours, turning steaks occasionally. Heat grill, remove steaks from marinade, reserving liquid. Grill steaks over high heat 2-1/2 to 3 minutes per side. Move to medium heat, turning again, and continue grilling 2-1/2 to 3 minutes per side for medium-rare. Continue grilling until steaks are done to taste. Bring marinade to a full boil and cook until reduced to 1/3. Slice steaks thinly across the grain and drizzle with the reserved marinade.
