Grilled Chili Flank Steak Recipe

2/3 cup firmly packed brown sugar
2/3 cup V-8 juice or other brand vegetable juice
2/3 cup lower-sodium soy sauce
1/2 cup olive oil
4 cloves garlic, chopped
2 tablespoons chili powder
1/4 teaspoon ground cumin
1/2 cup chili sauce
1/4 teaspoon ground allspice
1 3-pound beef flank steak

In a large bowl, combine brown sugar, V-8 juice, soy sauce, oil, garlic, chili powder, cumin, chili sauce and allspice. Whisk together until blended. Pour half into a large zip-top plastic bag. Add steak, seal bag and turn to coat well. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade. Remove steak and discard marinade in bag. Heat grill to 400 to 500 degrees. Grill steak about 8 minutes on each side. Slice steak very thin. Heat reserved marinade to serve with steak. Serves 4 to 6.

Tips From Our Test Kitchen: Avoid overcooking to retain the meat's tenderness.