A marinade featuring lemon and basil makes this cut of beef tender and delicious. The recipe is from Evelyn Robbins of Norridgewock, Maine, who relates, "I do all the preparation, and my husband does the grillingwe make quite a team!"
This recipe is:
Originally published as Grilled Flank Steak in
May/June 2000, p26
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Oct. 17, 2010 by lurky27
This is the first recipe we made on our new grill. We loved it!~ Theresa
This is the first recipe we made on our new grill. We loved it!
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