Grilled Flank Steak
Ingredients
Scale
- 1, 2 lb grass-fed flank steak
- 1 cup red wine (I refrigerate opened bottles I don’t finish, that way I’m not cracking open a bottle just for cooking)
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, crushed
- 4 whole sprigs of fresh thyme
- 4 whole sprigs of parsley
- 8 sprigs chives, chopped
- salt and pepper to taste
Instructions
- In a large tupperware container, combine all the ingredients for the marinade. Place the flank steak on top, secure the lid, then give it a good shake so the steak is covered with the liquid.
- Refrigerate for at least 12 hours and up to 24 hours.
- When you are ready to grill the steak, remove the meat from the marinade and pat dry with a paper towel. Sprinkle with salt and pepper generously.
- Grill until medium-rare, then allow to rest for about 5 minutes before carving. This assures the meat remains juicy and tender.
- Slice against the grain in thin strips for tender flank steak.
Keywords: grilled, flank, steak