Grilled flank steak (fcb)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Flank steak 1.5 lb | |
| Fresh tomato salsa (see | ||
| Recipe) | ||
| 1 | cup | Dry red wine |
| ¾ | cup | Balsamic vinegar |
| 2 | tablespoons | Olive oil |
| 4 | tablespoons | Coarsely chopped italian |
| Parsley | ||
| 2 | larges | Cloves finely minced garlic |
| 1 | teaspoon | Coarse black pepper |
Directions
Place flank steak in glass dish. Combine marinade ingredients in a bowl and pour over steak. Cover and marinate for 4 hours at room temperature, turning meat twice; or cover and refrigerate overnight.
Cook 3-4 inches over hot coals until juicy and pink inside, 3-4 minutes per side. Baste with remaining marinade while steak is cooking. Remove from grill. Let rest for 5 minutes, then slice thinly on the diagonal. Arrange on a serving platter, topped with fresh tomato salsa. Keywords: Balsamic Source: Fred's Cookbook From: Robert Miles Date: 07-19-95 (23:03) (19) (E)Cooking