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2lb beef flank or round steak, 1/2" thick
1 1/2 tsp garlic salt
1 tsp oregano leaves
3 tbsp salad oil
2 tbsp vinegar or lemon juice
1 can (8oz) tomato sauce
Score each side of meat 1/8" deep in diamond pattern (this keeps the steak from curling and allows for better marination). Place meat in shallow glass dish. Mix garlic salt, oregano leaves and oil; spread on meat. Drizzle vinegar over meat. Cover; refrigerate for at least 1 hour.
Open can of tomato sauce; place on edge of grill to warm. Place meat on grill 4" from hot coals. Cook about 5 minutes on each side, basting frequently with tomato sauce. To serve, cut steak diagonally across the grain into thin slices.
5 or 6 servings
1 1/2 tsp garlic salt
1 tsp oregano leaves
3 tbsp salad oil
2 tbsp vinegar or lemon juice
1 can (8oz) tomato sauce
Score each side of meat 1/8" deep in diamond pattern (this keeps the steak from curling and allows for better marination). Place meat in shallow glass dish. Mix garlic salt, oregano leaves and oil; spread on meat. Drizzle vinegar over meat. Cover; refrigerate for at least 1 hour.
Open can of tomato sauce; place on edge of grill to warm. Place meat on grill 4" from hot coals. Cook about 5 minutes on each side, basting frequently with tomato sauce. To serve, cut steak diagonally across the grain into thin slices.
5 or 6 servings
