Marinated Flank Steaks

Name: Marinated Flank Steaks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps dry red wine; 907 grams flank steaks; 3 Tbsps lemon juice; 3 Tbsps low-sodium soy sauce; 2 Tbsps prepared mustard; 3 Tbsps low-sodium Worcestershire sauce

Marinated Flank Steaks is a gluten free, dairy free, and fodmap friendly recipe with 8 servings. This main course has 171 calories, 25g of protein, and 6g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up wine, soy sauce, mustard, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is perfect for valentin day.

Instructions

Make shallow cuts in steaks diagonally across grain at 1-inch intervals.

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Steak

Grains

Brush both sides of steaks with mustard.

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Mustard

Steak

Place steaks in a large shallow dish.

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Steak

Combine wine and next 3 ingredients; pour over steaks. Cover and marinate in refrigerator 8 to 12 hours, turning steaks occasionally.

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Steak

Wine

Preheat broiler.

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Broiler

Remove steaks from marinade, reserving marinade.

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Marinade

Steak

Place reserved marinade in a small saucepan; bring to a boil.

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Marinade

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Sauce Pan

Remove from heat, and set aside.

Place steaks on a rack in a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat 5 to 7 minutes on each side or to desired degree of doneness, basting with reserved marinade.

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Cooking Spray

Marinade

Steak

Equipment you will use

Broiler Pan

Cut steaks diagonally across grain into thin slices.

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Steak

Grains

Equipment

Broiler

Sauce Pan

Broiler Pan

Ingredients

Servings:

3Tbsps

dry red wine 907grams

flank steaks 3Tbsps

lemon juice 3Tbsps

low-sodium soy sauce 2Tbsps

prepared mustard 3Tbsps

low-sodium Worcestershire sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. 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 Anthem Estate Merlot Mt. Veeder Napa Valley Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.