|Serves||2 to 4|
|Prep Time||5 minutes|
|Cook Time||15 minutes|
|Total Time||4½ hours|
My mom used to serve this with wild rice and green beans. Leftovers taste wonderful on toasted bread with a smear of butter, salt, and pepper, or added to a lentil salad or stir-fry.
|4||Tbsp. vegetable oil|
|1||Tbsp. Worcestershire sauce|
|2||Tbsp. soy sauce (low-sodium is fine)|
|1 to 2||garlic cloves, minced|
|½||tsp. freshly ground black pepper|
|1||lb. flank steak|
This content is from the Culinate Kitchen collection.
A father’s legacy
The vegetarian-cooking pioneer
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