Yesterday afternoon I marinated a flank steak in red wine and shallots and wanted to share this recipe with you.  It has seven (yes, only 7) ingredients and produced a tasty end result.  On another blog I touted the remarkably inexpensive flank steak in all of it’s glory.  There are a million recipes out there for a marinated flank steak, but since I just tested this one for you last night, why not give it a try!

And, because it’s summer I’m including an option for grilling as well as, for using your broiler.  Let me know what you think of this one.

Marinated Flank Steak

4 large shallots, chopped or 3/4 Cup of red onion

2 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

2 tbsp red wine

1 1/2 tsp dried thyme

1 1/2 lb flank steak

fresh ground black pepper

Combine the first 5 ingredients in a medium-sized mixing bowl and whisk together.  Pour marinade into a zipper-top bag.  Add freshly ground black pepper (to taste) to the flank steak.  Add flank steak to zipper-top bag and place into your refrigerator.  Let marinated at least 6 hours or overnight.

Broil:  Pre-heat broiler.  Remove steak from marinade.  Discard marinade.  Broil for 4 minutes per side.  This will give you a medium-rare steak.  Longer than 5 minutes per side may make the steak tough.

Grill:  Grill steak covered with grill lid (300 to 400 degrees) about 7 minutes per side for medium-rare steak.

Note:  Flank steak is delicious served the next day over salad greens for lunch or dinner.

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