Marinated Flank Steak
Servings: 1 flank steak
Ingredients
- 1 Tb peppercorns
- 1 teaspoon coriander
- 1 teaspoon fennel salt
- 1 teaspoon red pepper flakes
- 1 teaspoon rosemary
- 3 cloves garlic grated
- ⅓ c extra virgin olive oil
- 2 Tb Worcestershire sauce
- 2 Tb red wine vinegar
- 2 bay leaves
- 1 c Pinot Noir or other red wine
- 1 whole flank steak
Instructions
- To begin, in a bowl, combine the peppercorns, coriander, fennel salt, red pepper flakes, rosemary, grated garlic, extra virgin olive oil, Worcestershire sauce, and red wine vinegar. Whisk these together. Stir in the bay leaves. Pour in the red wine and stir to combine.
- Grab your flank steak and “stab” it all over with a fork – or better yet, if you have a meat tenderizer, use that. Fold the steak in half and place it inside a large ziplock bag. Pour in the marinade. Press out as much air as you can and seal the bag closed. “Squish” the bag all around to coat the meat and place it in your refrigerator overnight.
- The next day when you are ready to cook. Heat up your grill to medium high heat. Cook on the grill for 7-8 minutes on each side or until it is to the “doneness” that you desire.
- Let it rest for 10 minutes on a platter covered with a tent foil before you slice. Cut into slices and serve with your favorite sides and, of course, a glass of wine.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/gallo-flank-steak/Nutrition
Serving: 1c | Calories: 177kcal | Carbohydrates: 4g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 162mg | Fiber: 1g | Sugar: 1g
