American : Grilled Rosemary Flank Steak

• 1/2 cup TABASCO® brand Steak Sauce
  
• 1 large shallot, minced (2 tablespoons)
  
• 1 garlic clove, minced
  
• 1 tablespoon vegetable oil
  
• 1 tablespoon fresh chopped rosemary, or 1 teaspoon dried rosemary leaves, crumbled
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1 large flank steak, about 2 pounds
  
• Rosemary sprigs for garnish (optional)
  

Combine TABASCO^® Steak Sauce, shallot, garlic, vegetable oil, rosemary, and TABASCO^® Sauce in a 12 x 8-inch baking dish and mix well. Add flank steak and turn to coat both sides. Cover and marinate in refrigerator at least 2 hours or overnight; bring to room temperature before grilling.

Preheat grill or broiler to medium-high. Place steak on rack in grill or broiler pan. Cook 12 to 15 minutes, turning midway, for medium-rare or until desired doneness. Serve with additional steak sauce and garnish with rosemary sprigs, if desired.

Makes 6 to 8 servings.