Grilled Marinated Flank Steak

Name: Grilled Marinated Flank Steak
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon crushed red pepper; 237 milliliters dry sherry; 680 grams flank steaks; 2 Tbsps fresh rosemary leaves, chopped, or 2 tsp. dried; 3 cloves garlic, crushed; 59 milliliters honey; 2 Tbsps olive oil; 59 milliliters soy sauce; 59 milliliters Worcestershire sauce

Grilled Marinated Flank Steak might be just the main course you are searching for. This gluten free and dairy free recipe serves 8. One portion of this dish contains approximately 19g of protein, 8g of fat, and a total of 218 calories. A mixture of rosemary leaves, sherry, worcestershire sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry sherry you could follow this main course with the Bread and Butter Pudding as a dessert. From preparation to the plate, this recipe takes about 20 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Score steaks in a crisscross pattern with a knife.

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Steak

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Whisk together remaining ingredients; pour over steaks in a dish, turning to coat. Cover; refrigerate for 4 hours, turning several times.

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Steak

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Whisk

Bring steak to room temperature. Warm a grill over high heat.

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Steak

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Remove steaks from and discard marinade. Grill, turning once, 8 minutes for medium-rare.

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Marinade

Steak

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Grill

Let steaks rest for 10 minutes before carving.

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Steak

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Ingredients

Servings:

1teaspoon

crushed red pepper 237milliliters

dry sherry 680grams

flank steaks 2Tbsps

fresh rosemary leaves, chopped, or 2 tsp. dried 3cloves

garlic, crushed 59milliliters

honey 2Tbsps

olive oil 59milliliters

soy sauce 59milliliters

Worcestershire sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Rabble Merlot. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 20 dollars per bottle.