Thursday, August 23, 2012

Flank Steak

I've never made a flank steak before, but I was pretty happy with the way this one turned out. Flank is a pretty tough cut that needs to be marinated, cooked rare and thinly sliced.

I marinated mine in:

  • 1c red wine
  • 3 crushed garlic cloves
  • 1/4 c balsamic vinegar
  • shake of worcestershire sauce
  • 1 Tbs fresh rosemary
I left it all day and turned it once.

Then I fired up the grill and let it heat up until it was really hot. The steak only needed about 4 mins on each side. I definitely could have sliced it more thinly, but I was a happy camper.