Amarillo Steak


  • 2 – 2.5  pound(s)  lean beef: Top Round, Flank steak or London Broil
  • 1/3  c  virgin olive oil
  • 1/3  c  reconstituted lemon juice or juice of one lemon
  • 2  cloves garlic, crushed or equivalent dried
  • 1/4  tsp  salt
  • 1/4  tsp  pepper

Combine marinade ingredients in a ziplock freezer bag and add steak. Refrigerate 6-8 hours. Remove steak and discard marinade. Grill steak over medium heat about 10 minutes per side or to desired doneness. For medium doneness that's about 150 degrees. Transfer steak to cutting board and allow to sit for 10 minutes. Slice diagonally across the grain into thin strips.
Great with a cold potato salad on a summer day! Refrigerated leftover strips are wonderful on a sandwich or salad the next day.