4-6 servings
¾ cup dry red wine
2 tablespoons Worcestershire sauce
3 tablespoons finely chopped parsley
1 tablespoon olive oil
4 cloves garlic
1½ pounds flank steak
freshly ground pepper
salt
Combine wine, Worcestershire sauce, parsley, olive oil, and garlic in a bowl. Pour into a heavy sealable plastic bag.
Place the steak in the bag and seal.
Refrigerate for 2 to 4 hours turning several times.
Pre-heat the grill. Remove the steak from the marinade.
Season with pepper and salt.
Grill the steak over very high heat for 5-7 minutes per side.
Remove from the grill, loosely tent with foil, and let rest for at least ten minutes to allow the juices to redistribute.
Slice the steak very thin, against the grain.
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