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Rosemary Grilled Flank Steak

Source of Recipe


Carol Goetz






List of Ingredients



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






Instructions



1. Combine first 10 ingredients. Reserve 1/3 C. red wine mixture.
   
   
2. Place flank steak in large zip-top plastic bag. Pour red wine mixture over steak. Add several sprigs of rosemary on each side of steak. Chill 2 to 4 hours, turning occasionally (or overnight).
   
   
3. Remove flank steak from marinade, discarding marinade.
   
   
4. Grill, covered with grill lid, over medium high heat (350-400 degrees) for 8-10 minutes on each side or desired degree of doneness, brushing with reserved wine mixture using rosemary sprigs.
   
   
5. Cut steak diagonally across the grain into thin strips. Squeeze juice over steak before serving.
   
   
6. (Can use same marinade with lamb chops, reduce chilling time to 2 hours.)