The steak served at Chamberlain's Prime Chop House in Dallas, Texas, is flavored with a soy sauce and honey marinade. Pour a Merlot with dinner, and serve a spice cake with peach ice cream for dessert.
Recipe information
Yield
Serves 6
Ingredients
1/2 cup soy sauce
1/2 cup olive oil
4 1/2 tablespoons honey
6 large garlic cloves, minced
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
1 1/2 tablespoons coarsely ground black pepper
1 1/2 teaspoons salt
1 2 1/4-pound flank steak
Preparation
Step 1
Mix all ingredients except steak in 13 x 9 x 2-inch glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
Step 2
Prepare barbeque (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare.
Step 3
Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips Arrange on platter and serve.
Recipe notes
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