combine the onion, wine, vinegar, oil, basil, salt and red pepper flakes in a shallow glass baking dish and mix well. Rub both sides of the steak evenly with garli. Place in the dish, turning to coat. Marinate, covered, in the fridge for 2-24 hours. Drain the steak, discard the marinade. Pat dry with paper towels. Place on a grill rack. Grill 4 inches from the heat source for about 6 minutes per side for medium. Let stand 10 minutes. Cut into thin slices across the grain before serving.
VARIATIONS- Asian Flank Steak, substitute chopped green onions for the onion and 1/2 c soy sauce for the wine. Use 1/2 c orange juice instead of the white wine vinegar; substitute sesame oil for the olive oil. Add 1 T grated fresh gingerroot. Add the remainnig ingredients and continue as above.
Horseradish Caper Flank Steak, mix together 5 T sour cream, 1 T prepared horseradish, 1 minced garlic clove, 1 t drained and chopped capers and fresh cracked pepper to taste in abowl. Add the steak and marinate, covered, in the fridge for 1-2 days. Cook as directed above.
Cold Flank Steak Salad, cut 1 lb chilled cooked flank steaksteak into thin slices. To the flank steak add 2 fresh, rip tomatoes, peeled, chopped and 1 med zucchini, chopped. Add 1/2 c Basic Vinaigrette (recipe in cookbook), 2 T dijon mustard, 2 t chopped fresh tarragon adn 1/2 c chopped fresh Italian parsley leaves and toss to coat. Serve on a bed of salad greens.
Originally Submitted
10/20/2012
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