Flank Steak

Name: Flank Steak
Yield: 4 servings
Ingredients: 1 2/3 cup dry red wine; 1 2/3 cup soy sauce; 1 6 large cloves of garlic, peeled and smashed; 1 1/3 cup chopped flat-leaf parsley; 1 Coarsely ground black pepper, to taste; 1 2 flank steaks (about 1 1/2 pounds each)

From the kitchen of Carly

A wine and soy marinade loaded with garlic and parsley transforms lean flank steak into something tender and deeply savory. Quick sear it rare, let it rest, then slice thin against the grain for maximum tenderness and flavor absorption.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12/3 cup dry red wine
12/3 cup soy sauce
16 large cloves of garlic, peeled and smashed
11/3 cup chopped flat-leaf parsley
1Coarsely ground black pepper, to taste
12 flank steaks (about 1 1/2 pounds each)

Instructions

1. Combine the marinade ingredients in a nonreactive bowl. Add the flank steaks and coat well with the marinade.
2. Marinate the steaks, covered, in the refrigerator for 30 minutes or overnight, turning once. Remove from the marinade and pat dry.
3. Broil or grill the steaks over high heat, 3 inches from the heat source, for 4 minutes per side for medium-rare meat. Remove to a cutting board and let rest for 10 minutes.
4. To serve, slice thinly on the diagonal and arrange on a board or platter.