8 Servings 12 min Cook
32 Oz Beef, Flank
1 Cup Teriyaki Sauce
8 Fl oz Cola
1 Medium (2-1/2" dia) Onions
1 Clove Garlic
2 Tbsp Red Wine Vinegar
1 Tsp Vegetable Oil
2 Tbsp Pepperr Or Hot Sauce
1 Dash Salt
1 Dash Pepper
With a sharp knife, lightly score both sides of steak in a crisscross pattern.
Place steak in a large ziplock bag.
In a medium bowl, combine teriyaki sauce, cola, onion, garlic, vinegar, oil, and hot sauce, whisking well to combine.
Reserve 1/2 cup of marinade.
Pour remaining marinade over steak in ziplock bag, seal bag and turn over a few times to thoroughly coat.
Refrigerate for 2 hours.
Preheat broiler and place a rack 3 inches from heat source.
Let steak and marinade sit at room temperature for 15 minutes.
Remove steak from bag; discard excess marinade.
Season steak on both sides with salt and pepper to taste.
Place steak on a broiler pan and broil for 6 minutes.
Turn steak, brush with reserved marinade and broil for 6 minutes longer (for medium rare).
Remove steak to a cutting board, tent with foil to keep warm and allow to rest for 10 minutes.
Carve steak into thin slices and serve.
