Ingredients Jump to Instructions ↓

  1. 12-ounce jar orange marmalade, English if possible

  2. 1/2 cup red wine vinegar

  3. 1 Tablespoon chili powder

  4. 2 Tablespoons A 1 steak sauce

  5. 1/2 cup ketchup

  6. 2 Tablespoons Dijon mustard

  7. 1 Tablespoon Worcestershire sauce

  8. 3 pounds flank steak Salt and freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Preparation: In a large bowl, combine orange marmalade , red wine vinegar , chili powder, A1 steak sauce, ketchup , Dijon mustard , and Worcestershire sauce . Whisk to combine. Set aside 1 cup of the marinade . Add the steak to the remaining marinade and coat well. Cover and refrigerate overnight. In a small saucepan, boil the reserved marinade for 5 minutes, or until thickened to a glaze consistency. Preheat a grill. When it is too hot to hold your hand six inches above the grill for more than 5 seconds, it's ready. Remove the steak from the marinade and season both sides with salt and pepper. Grill until medium rare to medium, about 4 minutes on each side. Let the steak rest for 5 minutes. To serve, brush the reserved marinade over the steak and cut against the grain into thin slices. Serve warm. Yield: 6 servings Recipe Source: Flavor by Rocco Dispirito (Hyperion) Reprinted with permission.


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