Sunday Flank Steak Rose

chef.Cristhyan.Casco's picture

Aug. 10, 2011


Flank steak 1 1/2
California rose 3/4 Cup (12 tbs)
Garlic 1 Clove (5 gm) , crushed (Large Clove)
Salt 1 Teaspoon
Pepper 1 Teaspoon
Dried dill/Dried rosemary 1/4 Teaspoon (Optional)



1) Take a medium-size bowl and arrange meat in it.

2) Mix together rest of the ingredients.

3) Pour this mixture over meat and keep in refrigerator, covered, for 1 to 2 hours for marinating, tossing meat often.


4) At the end of marinating time, scrape off the excess marinade, saving for later use.

5) Apply oil over meat and then broil or barbecue the meat rapidly until rare to medium-rare.

6) Carve the meat into thin slices across grain.

7) Allow 1 or 2 tablespoons of butter to come to a boil.


8) serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 111Calories from Fat 29

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 578 mg24.08%

Total Carbohydrates 6 g2%

Dietary Fiber %


Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet