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
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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By sscudero_9564288
Antioch, CA
on June 25, 2012
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I did this last night and it wasn't nearly as bad as some of the more recent reviews. I left some of the rosemary, thyme, garlic and onion on when I grilled it and that imparted some good flavor. There is a lot of marinade (3 cups of wine!! so you can do multiple steaks (which I did. Flank steak is a pretty tough cut (i usually use it for braciole so if you are grilling it make sure to cut it against the grain.
By Doug8257
Baton Rouge, LA
on January 09, 2012
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Absolutely terrible. I followed the recipe to the letter. I marinated two beautiful flank steaks for approximately 8 hours. The wine soured the meat and worked with the thyme, rosemary, garlic, bay leaves, and onions to produce a muddy sort of flavor. Red wine as a marinade just doesn't seem to work.
By I LUV PASTA
New Jersey
on July 17, 2011
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Awful. This is definitely a recipe to toss out. I marinated the steak overnight and cooked it just like the recipe stated and it was extremely tough and the flavor was nothing remarkable. Ended up chucking the steak along with the recipe.
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