Red Wine-Rosemary Grilled Flank Steak

Name: Red Wine-Rosemary Grilled Flank Steak
Prep time: 4 h 14 min
Cook time: 4 h 14 min
Total time: 4 h 14 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 710 milliliters dry red wine; 907 grams flank steak; 4 small sprigs fresh rosemary; 4 sprigs fresh thyme; 4 cloves garlic, coarsely chopped; 3 Tbsps olive oil; 1 small onion, coarsely chopped; 4 servings Salt and freshly ground black pepper

Red Wine-Rosemary Grilled Flank Steak might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, dairy free, and primal recipe has 570 calories, 49g of protein, and 22g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. The Fourth Of July will be even more special with this recipe. Head to the store and pick up rosemary, wine, salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine.

Ingredients you will need

Bay Leaves

Olive Oil

Rosemary

Garlic

Onion

Thyme

Wine

Equipment you will use

Baking Pan

Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight.

Ingredients you will need

Steak

Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side.

Ingredients you will need

Salt And Pepper

Marinade

Meat

Equipment you will use

Grill

Let sit 5 minutes and slice against the grain.

Ingredients you will need

Grains

Equipment

Baking Pan

Grill

Ingredients

Servings:

bay leaves 710milliliters

dry red wine 907grams

flank steak 4small sprigs

fresh rosemary 4sprigs

fresh thyme 4cloves

garlic, coarsely chopped 3Tbsps

olive oil 1small

onion, coarsely chopped 4servings

Salt and freshly ground black pepper

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired 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. The Beringer Howell Mountain Bancroft Ranch Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.