|Flank steak||1 1⁄2 Pound, all visible fat removed (1 inch thick)|
|Freshly ground pepper||To Taste|
|Vegetable oil||2 Tablespoon (acceptable)|
|Tarragon vinegar/Wine vinegar||3 Tablespoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), crushed|
|Minced fresh parsley||3 Tablespoon|
|Chopped fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Chopped fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
Place steak in a baking dish.
In a small bowl, combine ingredients for marinade.
Pour over steak and turn to coat.
Cover and refrigerate for at least 8 hours, turning occasionally.
Remove steak from marinade, pat dry and sprinkle with additional freshly ground pepper.
Broil 4 to 6 inches from heat 4 to 7 minutes on each side for medium-well done, or 3 to 5 minutes on each side for medium-rare.
Slice thin diagonally across the grain.
Serving size: Complete recipe
Calories 1632 Calories from Fat 640
% Daily Value*
Total Fat 68 g104.2%
Saturated Fat 19.3 g96.6%
Trans Fat 0 g
Cholesterol 180 mg60%
Sodium 1075.8 mg44.8%
Total Carbohydrates 33 g10.9%
Dietary Fiber 4.3 g17.2%
Sugars 1.9 g
Protein 145 g289.2%
Vitamin A 94.7% Vitamin C 124.2%
Calcium 30% Iron 87.4%
*Based on a 2000 Calorie diet