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Red Wine-Rosemary Grilled Flank Steak
Recipe Copyright 1999 by Bobby Flay. All rights reserved

Ingredients
Steak:
3 cups dry red wine
4 small sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
3 tablespoons olive oil
1 (2 pound) flank steak
Salt and freshly ground black pepper

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

Directions
To prepare the steak: Place the wine, rosemary, thyme,
bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to
combine. Add the steak and turn to coat both sides. Cover and refrigerate at least
4 hours or overnight. Heat the grill, remove the meat from the marinade, season
both sides with salt and pepper to taste and grill 6 to 7 minutes on each side.
Let sit 5 minutes and slice against the grain.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved