Broiled Flank Steak

 

Ingredients:

• 1/2 small onion, chopped very small-I use the small food processor to mince it small
• 1/4 c worcestershire sauce
• 1 t minced garlic
• 1/2 c V-8 juice
• 1 T lemon juice
• salt and pepper, 1 t each

• 1-1/2 pounds flank steak or skirt steak

Instructions:

1. Mix the first six ingredients in a ziploc bag (or grocery vegetable bag).
2. Add the steak and refrigerate overnight or at least 4 hours.
3. Remove steak from bag. Throw used marinade away.
4. Cover a baking sheet with foil, making an edge. The steak juices will run off and make a mess if you do not have a dam created with the foil. DO NOT USE SILPAT.  It is not designed to be so close to the heating element and I actually caught mine on fire. True story.
5. Broil 4 minutes, 5 inches from the cooking element. 
6. Flip the steak over, broil another 4 minutes.
7. Look for the edges to be crispy. Remove from oven.
8. Cut the steak through the thickest park, against the grain, to check for desired doneness. Obviously thicker cuts will take longer to cook. Tuck under the thinner ends of the steak once they are done so they do not get overcooked.
9. If needed, cook another 4 minutes, then check again. Remember, the steak will continue to cook after you take it out of the oven.
10. Slice the rest of the steak against the grain. It's fine to cut it slightly pink, knowing it will brown up after a few minutes of resting.

Serve on a salad or wrapped in a tortilla.