Sharing Wine, Red
Art Print
Stiltz, Thomas
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La Belle Cuisine - More Beef Recipes

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Les Vins Rouges
Art Print
Laliberte, Andrea
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Two 2- to 2 1/2-pound flank steaks
1/2 cup red wine
1/2 cup olive oil
2 garlic cloves, minced
1 bay leaf
1/4 teaspoon dried rosemary, crumbled
1/4 teaspoon dried thyme leaves, crumbled
1/4 teaspoon marjoram. crumbled
Salt and freshly ground black pepper

With a sharp knife trim membrane from steaks and place them in a large shallow container. Mix together red wine, olive oil, garlic, bay leaf, rosemary thyme and marjoram. Pour marinade over steaks and refrigerate at least 8 hours, turning occasionally.
Drain steaks and broil them 3 to 4 inches from broiling unit, 5 minutes on each side for rare meat. Season with salt and pepper to taste and remove
to heated platter or carving board. With a sharp knife held diagonally and
almost parallel to meat, cut it into thin slices. Served rare, flank steak is
very tender. Serves 8.
 

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