Tampa Bay Times
Weekday dinner inspiration: Marinated Flank Steak and more By Janet K. Keeler, Times Food and Travel Editor
Entire article can be found @ The Tampa Bay Times online.
You’ll love this flavorful Marinated Flank Steak (recipe below) which can be broiled or grilled and serves enough for a party. Sauteed onion slices, quartered red potatoes with butter and fresh parsley and ice-cold Caesar salad make this a memorable Friday night feast.
Marinated Flank Steak
2 flank steaks (2 pounds each) Serves 8 to 10.
For the marinade:
2 cups dry red wine such as a cabernet sauvignon
6 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
1 cup chopped onion
6 cloves garlic, chopped
5 tablespoons sea salt
1 tablespoon freshly ground black pepper
4 teaspoons chopped fresh thyme
5 bay leaves
Combine the marinade ingredients in a large bowl. Place each flank steak in its own zip-top plastic bag and divide the marinade between the bags. Seal the bags, swirl marinade around to coat the meat, and let marinate at room temperature for 1 hour or overnight in the refrigerator.
When ready to cook, remove the steaks from the marinade. Broil the steaks for about 5 minutes per side or grill them on medium heat for 5 minutes per side for medium rate.
Slice the meat on the diagonal and serve.