A Perfect Flank Steak Recipe - Cooking Index
The flank is a very thin steak. Watch the grilling time carefully so the meat doesn't overcook.Type: Meat
|1||Flank steak - (abt 1 1/4 to 1 1/2 lbs)|
|1/2 cup||118ml||Dry red wine|
|1/2 cup||118ml||Soy sauce|
|4 cups||948ml||Garlic cloves - peeled, smashed (large)|
|1/4 cup||10g / 0.4oz||Chopped flat-leaf parsley|
|Coarsely-ground black pepper - to taste|
Combine the marinade ingredients in a nonreactive bowl. Add the flank steak and coat it well with the marinade. Marinate the flank steak for about 8 hours, turning twice. Remove from the marinade and pat dry.
Grill the steak 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 before slicing.
To serve, slice thinly on the diagonal and arrange on a board or platter.
Per serving: 200 calories, 1g carbohydrate, 29g protein, 8g fat, 55mg cholesterol.
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 05-16-2004"
Unrated, please add a rating
Submit your rating:Click a star to rate this recipe.