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
- 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)
- 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.
- 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 thermometer should read 145°; medium, 160°; well-done, 170°).
- Let stand for 5 minutes; thinly slice across the grain. Yield: 4 servings.
Originally published as Easy Grilled Flank Steak in Healthy Cooking August/September 2008, p52
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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