A great appetizer for summer or winter that are a perfect protein compliment to your other appetizers.
- 2 lbs flank steak
- 1/2 cup chopped onions
- 2 cloves garlic, crushed
- 4 Tbs soy sauce
- 2 Tbs salad oil
- 2 Tbs brown sugar
- 1/2 tsp crushed black pepper
- 2 Tbs dry sherry
- 2 8 1/2 oz cans water chestnuts, drained
Wipe steak with damp paper towel. Trim off excess fat. Cut steak in half lengthwise. Slice across the grain in very thin slices (1/4 in). Mix rest of ingredients well, except water chestnuts. Wrap each chestnut in a steak slice; fasten with a toothpick. Dip into marinade. Arrange in shallow baking dish large enough to hold them. Pour rest of marinade over steak coating well. Let stand covered in refrigerator about 2 hours. Turn after 1 hour to marinate the other side.
Broil on ungreased rack four inches from heat, about 2-3 minutes on each side.
TIP:This can be done on the BBQ in the summer