Friday, October 19, 2007

Red Wine Marinated Flank Steak

I love flank steak. It is the best thing to feed a crowd set on burgers. To me, hamburgers and all the fixings are too much work and too much expense. By the time you've seasoned, made, and grilled 12 hamburgers, I could have whipped up a flank steak that would have made everyone just as happy. Please, consider other options before resorting to hamburgers. Think of the children!

This recipe is great as a steak or as a sandwich.

1/2 cup dry red wine
3 Tbsp soy sauce
2 Tbsp Worcestershire sauce
2 Tbsp lemon juice
2 Tbsp Dijon mustard
1 1/2 tsp coarsely ground black pepper
1 tsp dried thyme
1 lb. flank steak

To prepare beef, combine first seven ingredients in a large zip top bag. Add steak; seal. Marinate in refrigerator overnight.

Grill over medium-high heat for 8 minutes per side for medium.

Slice against the grain on the diagonal as thinly as possible.

-- Adapted from Cooking Light magazine

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