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

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Les Vins Rouges
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Laliberte, Andrea
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La Belle Cuisine

Gigi's Favorite Marinated Flank Steak

"I still remember vividly the first time I watched Gigi dive into this short
recipe with great enthusiasm. (And just never mind how long ago that
was!) I was puzzled by the fact that she was about to broil a flank steak.
I just had to ask... "Uh, won't that be tough?"
Oh my. Gigi's drop-dead look always began with a raised eyebrow. She
soon switched gears and got into her maternal mode and explained to
me in great detail that flank steak has a great deal of flavor, and that
when marinated, broiled or grilled properly, and cut into then slices,
it was delicious! And gave her pocketbook a break, she added with a
smile. There were things she'd rather spend her hard-earned money
on. She didn't say what, but I had a pretty good idea.... [MG}
P.S. She was right. The steak was delicious!

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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