Featuring Sonoma Valley Pinot Noir
Flank steak is an excellent choice when looking to cook beef for a couple of reasons; It’s very economical and extremely flavourful. The only thing to note when cooking flank steak is that it can be a tough cut of meat but that’s where marinating comes into play. Marinating is used to break down some of the fibers of the meat and in order to achieve this, some sort of acidic base is required such as citrus juice, vinegar or wine. Marinating with wine imparts exceptional flavour and ensures a tender succulent outcome to this wonderful cut of meat.
1 flank steak, about 1 1/2 lbs
1 cup red wine
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 sprig rosemary, finely chopped
1 tablespoon red wine vinegar
1 teaspoon sugar
1. Whisk all of the marinade ingredients together. Score the flank steak in a crisscross pattern on both sides.
2. Place the steak in the marinade, cover and refrigerate for at least 2 hours or up to overnight.
3. Remove the steak from the marinade, pat dry and season with salt and pepper.
4. Preheat grill to high heat. Alternately, you can use an indoor grill pan or cast iron skillet. Lightly oil your grill. Place the steak onto the hot grill and cook for 4-5 minutes. Flip the steak and cook another 2-3 minutes.
5. Remove from the grill, cover the steak loosely with foil and allow to rest for about 6-8 minutes.
6. Cut the steak against the grain of the meat. Meaning that you’ll see the grains of the meat running horizontally across the meat. Cut in the opposite direction of those grains.