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Flank Steak

the.instructor's picture
This Flank Steak is one of the best steak dishes that I've ever tasted. It is the wine marination with irresistible oregano, garlic and pepper seasonings that makes this steak so very desirable ! Try this Flank Steak and let me know if you like it.
  Dry red wine 180 Milliliter (3/4 Cup)
  Garlic 1 Clove (5 gm), minced
  Oregano 2 Milliliter (1/2 Teaspoon)
  Salt 2 Milliliter (1/2 Teaspoon)
  Pepper 1 Milliliter (1/4 Teaspoon)
  Flank steaks/Inside round steaks 4 (1 Inch (2.5 Cm) Thick)
  Cornstarch 15 Milliliter (1 Tablespoon)
  Cold water/2 tablespoon 30 Milliliter

–  Preheat oven broiler.
–  In a large bowl, combine all marinade ingredients.
–  Using a fork, prick the meat several times.
–  Put steaks on a plate, coat with marinade, cover and refrigerate to marinate 18 to 24 hours. Turn meat 2 or 3 times during marinating.
–  Drain steaks and set marinade aside.
–  Broil steaks 5 or 6 minutes on each side for medium-rare meat.
–  Meanwhile, blend cornstarch and water, add to marinade, and heat, stirring, until the sauce thickens to a translucent ruby color.
–  Set the steaks on a warm serving platter, pour on the wine sauce, and serve.

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