Ingredients
3 tablespoons brown sugar3 tablespoons red wine vinegar3 tablespoons sherry or reduced-sodium chicken broth3 tablespoons reduced-sodium soy sauce1 tablespoon canola oil1-1/2 teaspoons crushed red pepper flakes1-1/2 teaspoons paprika1-1/2 teaspoons chili powder1-1/2 teaspoons Worcestershire sauce3/4 teaspoon seasoned salt3/4 teaspoon garlic powder3/4 teaspoon dried parsley flakes1 beef flank steak (1-1/2 pounds)
Preparation
In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting.
Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.
