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GRILLED FLANK STEAK
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From
Winemaker Joy Andersen's Kitchen
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INGREDIENTS:
Place large flank steak in oblong baking dish. Rub generously
with minced garlic. Sprinkle generously with salt, coarse
black pepper, and rosemary. Cover with one bottle red
wine (I usually use merlot or syrah) and 1 cup
soy sauce.
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DIRECTIONS:
Place
one thinly sliced sweet onion over top of steak. Cover and
marinate for 18 to 24 hours. Place steak on hot grill and
grill 3 minutes on each side. Cool slightly, slice thin
cuts against the grain at slight angle to the flat.
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Return
to Archive Recipes
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"Serve
with rice cooked in chicken stock and butter then lightly toss with
shredded parmesan and fresh bell peppers grilled, peeled, and tossed
lightly in olive oil and a touch of salt and savory. "
-
Joy Andersen, Winemaker
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