Recipes

Sherried Flank Steak

• Makes 10-12 servings
• 1 cup Arbor Hill Sherried BBQ Sauce
• 1/2 teaspoon dried leaf Basil
• 1/2 teaspoon dried leaf Marjoram
• 1/4 teaspoon dried leaf Oregano
• 2 Flank Steaks (1 1/2 pounds each)
• 1/4 teaspoon Pepper

Combine Arbor Hill Sherried BBQ Sauce, Basil, Marjoram and Oregano in gallon-size plastic food-storage bag. Add Steaks. Refrigerate 24 hours, turning occasionally. Remove Steaks; reserve marinade. Grill Steaks 5 to 6 inches over medium-hot coals for 5 minutes. Brush with marinade; turn and grill 5 to 8 minutes or until cooked to desired doneness (130 degrees for medium-rare). Remove Steaks. Sprinkle with pepper. Let stand 5 minutes. Diagonally cut across grain into thin slices.