OK, we are making progress. The giant pile of snow that was block the door to our crawlspace is gone. So, if the temperature ever gets above 50 degrees for more than 2 hours at a time, maybe we can break out the outdoor grill for 2014. I know, I know, that's crazy talk but a girl's gotta dream!
1lb. flank steak
1/4 C. A1 Thick and Hearty Steak Sauce
2 tbsp. brown sugar
2 tbsp. dijon mustard
2 tbsp. red wine vinegar
2 tbsp. soy sauce
2 tbsp. ketchup
2 tbsp. olive oil
1/2 tsp. hot pepper sauce
Heat grill to medium high heat.
Brush steak with 2 tbsp. steak sauce. Grill 16 to 16 minutes or until medium doneness, turning after 9 minutes. Transfer to cutting board; tent with foil. Let stand 5 minutes.
Meanwhile, mix remaining steak sauce with all remaining ingredients in saucepan. Bring to a boil on high heat; simmer on medium low heat 2 minutes or until thickened.
Cut steak across the grain into thin slices, Serve topped with sauce.
Use tongs to turn the steaks to avoid piercing the meat.
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