Edie Achell's Denver Steak

This recipe was shared by my friend Tim Buck, whose family has been enjoying it for over 25 years! Talk about "tried and true"!!!! -Karen

Grill uncovered over hot fire for 6 to 10 minute, Makes 4 servings

1 flank steak,1/2 inch thick (1 ½ Pounds)
3 cloves garlic, finely chopped
½ cup safflower oil or other vegetable oil
½ cup tomato juice
½ cup light brown sugar
½ teaspoons freshly ground black pepper
Vegetable oil

Using a sharp knife, score flank steak on each side, about 1/8 inch deep, in diamond pattern. Place in shallow glass or ceramic dish (13x9x2 inch). 

Combine garlic, oil, juice, soy sauce, brown sugar and pepper in small bowl. Pour over steak. 

Refrigerate, covered, overnight, turning several times. 

Let stand at room temperature 2 hours before grilling 

Preheat the grill. 

Drain marinade from steak into small saucepan. Skim oil from top. Bring to boiling. Strain in another saucepan. Keep warm. 

If using pre soaked wood or other flavorings, sprinkle over hot coals or lava rocks. Brush grid lightly with vegetable oil. 

Grill steak over hot fire or high heat 3 to 5 minutes per side, depending on desire doneness. Carve steak immediately by cutting across the grain into slices about ¼ inch thick.

Pass sauce. 

Nutrient Value Per Serving (without extra sauce:) 335 calories, 35gm. Protein, 17gm fat, 10gm. Carbohydrate, 883 mg sodium, 107 mg cholesterol.