Yield: 8 servings
|1 each||Env. Recipe Soup Mix; *|
|½ cup||Red Wine; Dry|
|¼ cup||Olive Or Vegetable Oil|
|1 tablespoon||Parsley; Fresh, Fine Chop|
|2 pounds||Flank Steak; Beef|
* Use either Onion or Onion-Mushroom Soup mix for this recipe.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a large shallow baking dish, thoroughly blend all ingredients except steak; add steak and turn to coat. Cover and marinate in refrigerator, turning steak and piercing with fork occasionslly, at least 4 hours or overnight. Remove Steak, reserving marinade. Grill or broil steak, turning once, until done. Mean while, in a small saucepan, bring remaining marinades to a boil, then simmer 5 minutes. If necessary, skim fat from marinade. Serve hot marinade with the steak.