Flank Steak with Backwoods Marinade

Bought Pickapeppa sauce a while back intending to make something good with it and couldn't remember what. So in the pantry the little bottle sat. And sat. And sat. It's finally a good day to grill again, so we picked up a nice sized Flank steak and I went searching my files for a new marinade to try. And there it was, the reason for the Pickapeppa sauce. Backwoods Flank Steak Marinade! I forgot all about it!  Then I had to dig out that sauce. It's time had come.

Look at that, the Griller grilled it perfectly fine this time. He went out armed with a thermometer and didn't have to hack it open to see how done it was. Just the way we like it. Rare, but not mooing. He's got the meats and poultry down pat, now we just have to work on that dry fish and we'll be set.

Had everything on hand for this marinade and it is quite pungent! But a good pungent. Next time I should wrap a post-it note on the jar saying which recipe it's for. But most likely that will never happen. There's a number of things in the pantry that I have no clue why I bought them in the first place. Patience. Eventually I'll figure it out. Or not. But now in the meantime I need to get another bottle of that Pickapeppa Sauce. And now I'll know exactly why I bought it! This was really good, a lot of flavor in that marinade.

Backwoods Flank Steak
Source: Nancy (wizardnm - Cooking Forum)
Printable Recipe

3/4 cup soy sauce
1/3 cup Pickapeppa Sauce
1/3 cup Worcestershire sauce
1/4 cup red wine
1/4 cup red wine vinegar
1 1/2 tablespoons sesame oil
2 cloves of garlic, crushed
2 flank steaks (about 2 1/2 lbs total)

Combine the marinade ingredients in a container large enough to hold the steaks. Add the steaks and refrigerate 6 to 24 hrs.

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