Quick Marinated Flank Steak
Quick Marinated Flank Steak might be a good recipe to expand your main course repertoire. This recipe serves 6. One serving contains 207 calories, 25g of protein, and 11g of fat. It is perfect for valentin day. This recipe from Taste of Home requires oregano, dijon mustard, soy sauce, and worcestershire sauce. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. From preparation to the plate, this recipe takes around 20 minutes.
Instructions
In a large resealable plastic bag, combine the first nine ingredients.
Add steak and turn to coat. Seal refrigerate for 8 hours or overnight, turning occasionally.
Drain and discard marinade. Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). To serve, thinly slice across the grain.
Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon
Flank Steak on the menu? Try pairing with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Taittinger Brut La Francaise with a 4.3 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.
Taittinger Brut La Francaise
This Champagne is a blend of some 30 Chardonnay and Pinot Noir vineyards, respectively 40% and 60% of the total, from several harvests of perfectly ripened grapes.