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Marinated Flank Steak
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Marinated Flank Steak
Category
Meat and Poultry
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Ingredients
- 1 tablespoon black peppercorns
- 1⁄2 cup red wine
- 2 tablespoons Fustini's Vinoso vinegar
- 2 tablespoons Worcestershire sauce
- 4 garlic cloves, crushed
- 2 sprigs of fresh rosemary
- 1⁄2 cup Fustini's Robust SELECT olive oil
- 1 (2-lb.) flank steak
- Kosher salt, to taste
Ingredients
Directions
- In a 9x13 pan, add wine, vinegar, Worcestershire, garlic, rosemary, and olive oil, whisk to combine. Poke flank steak all over with a fork and place in marinade, spoon some marinade over top. Cover and refrigerate, turning occasionally, for 12 to 24 hours.
- An hour before grilling, transfer steak to a plate, set aside at room temperature. Transfer marinade to a small pot and bring just to a boil, set aside.
- Grill steak on a medium-high grill turning once and, using a brush, basting with reserved marinade occasionally, until browned and medium-rare, 7 to 8 minutes per side. Transfer to a cutting board, tent with foil, and let rest for 10 minutes. Carve steak into thin slices on the bias and serve with any juices and reduced marinade.