Does anyone remember when flank steak used to be a cheap cut of beef? Sadly the word got out and now it's not so cheap. I still love doing it for a group for a summer cookout and I find that the simplest marinade is the best. This is one my mom used when I was growing up and it stands the test of time. Seriously ... even suffering thru a small Weber snafu that annoyed me no end, every morsel of this steak was devoured by my guests. ** Note: Ithe meat will be very rare when you pull it off the grill, but the trick is to let it rest for a full 15 minutes before slicing into it. After sufficient resting time, it will be rare, but not bloody. Adjust times if you like yours more well-done.
Basic flank steak marinade:
1/2 cup each red wine, soy sauce and evoo, a clove or two of garlic crushed in. Combine in a shallow dish big enough to accomodate flank in one piece and marinate in the fridge for 3-4 hours, no longer than overnight. Grill over medium coals for 7 minutes first side and 5 the other. Let rest, covered in foil, for 15 minutes before slicing thinly against the grain.
I served this with an Asian-flavor inspired menu of baby bok choy with sesame oil, salad with ginger vinaigrette, and sauteed snap peas. Even the kids wanted this instead of hot dogs. :-)
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