4 lbs flap steak
12 oz. pineapple juice
1/2 cup dry sherry or red wine
10-15 shakes Louisiana hot sauce
2 Tbsp sugar
1/4 cup red wine vinegar
1 tsp salt or to taste
Combine pineapple juice, red wine, hot sauce, sugar, red wine vinegar, and salt in a shallow pan.
Place flap steak (skirt steak or flank steak can also be used) in marinade.
Refrigerate for at least 1 hour.
Bring to room temperature.
Grill steak to desired doneness. It will cook very fast.
Remove steak from grill and cover with foil. Let rest 5-10 minutes before slicing.
Slice against the grain.
© 2013 FoodieOasis