Cary's Marinated Flank Steak

Brad @ Lake Hartwell and Cary @ Lake Hartwell

Ingredients

1/2 tsp. basil
2 tbsp. brown sugar
1/3 cup dry burgandy - or other robust red wine
1 tsp. dry mustard
1.5 lbs. flank steak
1 tsp. garlic
1 dash Montreal Steak Seasoning
0.5 cups oil - we use canola
2 tsp. red wine vinegar
1/4 cup soy sauce

Instructions

Mix all ingredients together and let the steak marinate over night in the fridge.

Drink the remaining wine...

Grill as you would any steak.

Cut in very thin diagonal slices.

I use either an electric knife or a really sharp Santoku to slice it into 1/8 to 3/16 inch thick slices. This steak will be jucy and will need to be cut on a bboard that will catch the liquids (which are great on rice, etc.)...

Serve warm marinade with steak.

1 1/2 lb flank Serves 4-5

Can use marinade up to two 1 1//2lb steaks - save one for later or cook two.

Notes

If you are careful in slicing, you can leave the steak looking unsliced which makes for a great presentation. There will invariably be thin areas of the steak that will get well done and can be eaten by those prefering brown beef. Others can select redder cuts. Let your guests know that they can select the desired level of doneness... We have served the slices on skewers. One slice skewered in and out 5 or 6 times like a snake. Stack them high on a plate at room temp for guests that just want a grilled snack at your party. It will make them wish they were invited to your house for a cookout.

Number of Servings: 4-5

Time to Prepare: 10 min + 24 hrs

Brad @ Lake Hartwell

This is still my favorite.

BBQEsquire

Cary - thanks for the great recipe!  I tried a modified version this weekend.  Everyone loved it!