Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Rosemary-Grilled Flank Steak




Source of Recipe


Southern Living






List of Ingredients



• 1 cup red wine
  
• 1/2 cup olive oil
  
• 1/2 tsp Worcestershire sauce
  
• 2 T chopped fresh parsley
  
• 2 bay leaves
  
• 2 green onions, chopped
  
• 3 garlic cloves, minced
  
• 1 tsp dried oregano
  
• 1 tsp salt
  
• 1/2 tsp pepper
  
• 2 lbs flank steak
  
• rosemary sprigs
  
• 2 T fresh lemon juice
  






Instructions



1. Combine first 10 ingredients. Reserve 1/3 cup red wine mixture.
   
2. Place flank steak in a large shallow dish or a large heavy-duty zip-top plastic bag. Pour red wine mixture over steak. Cover or seal, and chill 2 to 4 hours, turning occasionally.
   
3. Remove flank steak from marinade, discarding marinade.
   
4. Grill, covered with grill lid, over medium-high heat (350 to 400) for 8 to 10 minutes on each side or to desired degree of doneness, brushing with reserved wine mixture using rosemary sprigs. Cut steak diagonally across the grain into thin strips. Squeeze juice over steak before serving.
   






Final Comments


Makes 6 to 8 servings.