We absolutely love this recipe, I printed it back when the recipe was for 3 pounds of meat which I prefer because if I did a pound at a time, it might not even last us all the way through dinner! I don't use flank steak, I usually buy a cheaper roast, slice in 1 1/2 inch slices and use a Jaccard meat tenderizer prior to marinating. I remove meat as we cook it, slicing very thinly and quickly sauteeing until it's done. The meat also freezes very nicely after marinated...my family loves this!! Thanks so much for sharing. PS...other than the type of meat I use, I don't make any other changes to this recipe, it's a keeper just as it is!!!
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We absolutely love this recipe, I printed it back when the recipe was for 3 pounds of meat...