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.