John Yeager's KY Flank Steak

Kentucky Flank Steak

Soak flank steak in water in refrigerator for one hour. Drain and pat dry with paper towels. Cut across the grain into 2 1/2 inch strips . Wrap each strip in half of a bacon slice and fasten with a toothpick.

1/4 C. teriyaki sauce
1/4 C. honey
1/4 C. dark brown sugar
1/4 C. barbeque sauce
1 tsp. ginger
1 tsp. ground mustard
dash of white pepper

Mix ingredients together and pour over flank steak strips. Refrigerate covered for 24 to 48 hours, turning meat occasionally in sauce. ( I always marinate for 48 hours.)

Drain, then grill on medium high for three minutes on each side.

Serve with Bush's Grillin' Beans Smokehouse Tradition