Flank Steak With Spicy Marinade
|Lean flank steak||1 1⁄2 Pound (1 steak)|
|Burgundy/Other dry red wine||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Dried whole basil||1 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Dried whole oregano||1⁄2 Teaspoon|
|Dried whole thyme||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Vegetable cooking spray||1|
Trim fat from steak.
Place steak in a large shallow dish.
Combine wine and next 10 ingredients; pour over steak.
Cover and marinare in refrigerator 24 hours, turning occasionally.
Remove steak from marinade.
Place marinade in a small saucepan,- bring to a boil, and cook 5 minutes.
Coat grill rack with cooking spray,- place on grill over hot cools.
Place steak on rack, and cook 6 to 7 minutes on each side or to desired degree of doneness, basting frequently with marinade.
Slice steak diagonally across grain into 1/4-inch-thick slices