For Flash Back Friday I'm featuring Flank Steak which Harv and I enjoy serving to company.
It is an inexpensive cut of meat which, when marinated, is fork tender.
I generally marinate the steak for at least 8 hours.
I've changed the original recipe somewhat. It's one of those recipes that gets tweaked each time I make it. So here is my latest version. Still the same result, just a twist on the flavour.
This recipe makes enough marinade for 2 good sized flank steaks, enough to feed 10 people and still have some for a sandwich the next day.
You can halve the ingredients if you are doing only one steak.
- 1 cup red wine
- 3/4 cup soy sauce (I often use the low sodium soy sauce)
- 2 tablespoons olive oil
- 2-3 tablespoons Montreal Steak Spice or other seasoned pepper
- 1 tablespoon grainy mustard
- 1 6 inch stalk fresh rosemary (strip leaves from stalk and chop fine)
- 2-3 cloves garlic (more if you love garlic)
- 2 flank steaks
- Place all ingredients, except steak, in a jar or gravy mixer.
- Shake well until all ingredients are well blended.
- Place flank steaks in a large zippered plastic bag.
- Pour marinade over, remove as much air as possible from the bag and seal.
- Let sit in fridge for at least 8 hours.
- Remove from fridge and allow to warm up on the counter for an hour or two before cooking.
- Heat grill and remove steak from marinade. You can reserve some of the marinade and brush the steak as it is cooking.
- Grill to desired doneness - we like ours medium rare - about 140 degrees F.
- Remove from grill, tent, and let sit for 15 minutes or so. If you cut into it without allowing it to rest, you will lose the juice from the meat.
- Cut steak into 1/4 inch thick slices, slicing diagonally across the grain at a 45 degree angle.
- Serve with sauteed onions and button mushrooms.