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VIBES: Hall and Oates “I Cant Go for That”  Michael McDonald “I Keep Forgettin”


  • 1.5-2 lb Flank Steak (or skirt steak, or tri tip)
  • 1/2 cup French dressing
  • 1/4 cup Worcestershire sauce
  • 1/4 cup brown sugar
  • 3 Tbsp red wine vinegar (or apple cider)
  • 3 Tbsp soy sauce
  • 2 Tbsp olive oil
  • 2 garlic cloves minced
  • 1/2 tsp Fresh ground pepper

Serve with: Sautéed Onions and Grilled Broccoli.


  1. First mix the marinade: Combine all marinade ingredients in a large non-reactive bowl or ziplock bag, add steak to marinade making sure its covered on all sides. Chill and marinate for atleast 2 hours and up to overnight.
  2. Heat your grill to high on one side and medium on the opposite side.
  3. Grill the steak: Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you’ll want the oil on it to help keep the steak from sticking to the grill).
  4. Place steak on the hot side of the grill. Close the lid and leave it alone, Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill to cook through, close the grill lid and cook a few minutes more until done to your liking.
  5. *I like to use a meat thermometer (I love thermapen.)  Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium, 150º-155º for medium well and 155º and up is well done.
  6. Rest the steak: When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.
  7. Slice across the grain: Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers. Cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide.

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