Lift your glass for this wine marinated flank steak! It’ll be the main attraction of your meal.
The best way to know if your meat is fully cooked is to check the internal temperature with an instant-read thermometer.
1 pound Certified Hereford Beef flank steak
1/3 cup dry red wine
1/4 cup chopped onion
2 tablespoons brown sugar
2 tablespoons reduced sodium or regular soy sauce
1 tablespoon fresh lime juice
1 tablespoon vegetable oil
1-1/2 teaspoons minced garlic
Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steak across the grain into thin slices. Season with salt and pepper, as desired.
Lean and flavorful. Slice thin against the grain when carving. An ideal choice to marinate.More About Cuts