Ingredients
2/3 cup packed brown sugar2/3 cup V8 juice2/3 cup soy sauce1/2 cup olive oil4 garlic cloves, chopped2 tablespoons chili powder1/4 teaspoon ground cumin1 beef flank steak (about 1-1/2 pounds)
Preparation
In a bowl, combine the first seven ingredients. Pour half of the marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved marinade.
