Elegant and Hearty Marinated Flank Steak |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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This is an adopted recipe that I have not yet tried. The original chef comments: I just love this steak. I have had the recipe buried for years and just came across it after unpacking some old dusty boxes. What delicious treasures I had hidden from myself! This came from an old friend in Indiana that got published in Cooking Light magazine many moons ago. If you are a beef eater like my family, this is going to become one of your favorites as well as ours! Ingredients:
1 1/2 lbs lean flank steak |
3/4 cup rose wine (as always, one for chef) |
1 teaspoon fresh ground black pepper |
1/2 teaspoon salt |
1/4 teaspoon dried rosemary, crushed |
1 medium onion, sliced |
1 garlic clove, crushed |
vegetable oil cooking spray |
Directions:
1. Trim fat from steak.
2. Combine steak and next 6 ingredients in a large zip lock bag, and seal, marinating in fridge 8 hours, turning occasionally.
3. Remove steak from marinade, reserving marinade.
4. Place steak on a rack coated with vegetable cooking spray and place rack in broiler pan.
5. Broil steak 3 inches from heat 7 minutes on each side or to desired degree of dines.
6. Cut steak diagonally across grain (always) into thin slices.
7. Keep warm.
8. Pour reserved marinade in a large skillet.
9. Bring to a boil, and cook 5 minutes or until liquid evaporates, stirring occasionally.
10. Serve onions with steak.
11. ** THIS IS ALSO GREAT ON THE GRILL!
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