Flank Steak
Photo by: nordique via Flickr
For an alternative marinade, combine 3 Tbsp each red-wine vinegar and olive oil with salt and pepper.
ingredients: Add all to shopping list
Marinade:
2/3 cup dry red wine
2/3 cup soy sauce
6 large cloves of garlic, peeled and smashed
1/3 cup chopped flat-leaf parsley
Coarsely ground black pepper, to taste
2 flank steaks (about 1 pounds each)
2/3 cup dry red wine
2/3 cup soy sauce
6 large cloves of garlic, peeled and smashed
1/3 cup chopped flat-leaf parsley
Coarsely ground black pepper, to taste
2 flank steaks (about 1 pounds each)
directions:
1. Combine the marinade ingredients in a nonreactive bowl. Add the flank steaks and coat well with the marinade.
2. Marinate the steaks, covered, in the refrigerator for 30 minutes or overnight, turning once. Remove from the marinade and pat dry.
3. Broil or grill the steaks over high heat, 3 inches from the heat source, for 4 minutes per side for medium-rare meat. Remove to a cutting board and let rest for 10 minutes.
4. To serve, slice thinly on the diagonal and arrange on a board or platter.
KITCHEN COUNTER:
Serves 6. Per serving: 320 calories, 0g carbs, 45g protein, 13g fat, 90mg cholesterol.
Next Up: Minute Steaks with Mesclun and Parmesan Salad.
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Pasta • Rice • Chicken • Pork • Beef • Seafood • Dessert • Drinks |
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