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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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We have made this over an open fire pit, which is really yummy, and also on a gas grill. Try serving it with onions, peppers and potatoes grilled in a foil pack. Valerie Chipman - Lisbon, Maine Ingredients:
1 small onion, chopped |
1/2 cup dry red wine or reduced-sodium beef broth |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 teaspoon brown sugar |
1/4 teaspoon pepper |
2 fresh sage leaves, thinly sliced or 3/4 teaspoon dried sage leaves |
1/2 teaspoon salt |
1/2 teaspoon minced fresh gingerroot |
1 beef flank steak (1 pound) |
Directions:
1. In a large resealable plastic bag, combine the first nine ingredients. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in bag. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
3. Let stand for 5 minutes; thinly slice across the grain. Yield: 4 servings.
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