What's For Dinner Wednesday: Mom's Flank Steak Marinade

Alex and I just got back from a long weekend at my parents' place in northern Michigan where we enjoyed a lot of nature, relaxation, cooking, and eating. Their lake house is in a pretty remote area so trips to good restaurants are few and far between. This means a lot of time in the kitchen for mom and me (which we love, of course) and a lot of time spent on the grill for dad too.

Before we left, we had an early Sunday dinner featuring one of my mom's most tried and true recipes-- and one that I can't believe I haven't shared with you yet! She learned this recipe during her waitressing days in college and has been making it for us for dinner ever since. It's a great way to make a cheaper cut of meat taste totally delicious and it's something that we loved as kids, but that could served to company too. This marinade is so easy to throw together and packs a ton of flavor. Just be sure to plan ahead! The longer you let this one marinate, the better is tastes.

 Ingredients:

• 1/3 cup soy sauce
• 1/3 cup canola or vegetable oil
• 1/4 tsp. Tobasco sauce
• 1/2 tsp. Worcestershire sauce
• 1 medium yellow onion, chopped
• 1 clove garlic
• 1(1-2 lb.) flank steak

Combine soy sauce and next 5 ingredients through garlic in blender or food processor. Puree until smooth. Pour over flank steak, cover, and refrigerate for 24 hours.

When ready to cook, remove from refrigerator and discard excess marinade. Grill or broil to desired degree of doneness. Allow steak to rest for 5-10 minutes and then cut diagonally against the grain into 1-inch strips.