Cary's Marinated Flank Steak

Brad @ 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 & 1/2 tsp. balsamic vinegar

1/4 cup soy sauce

Instructions:

Mix all ingredients together and let the steak marinate over night in the fridge.  I find a large zip-loc bag works well for this.
Drink the remaining wine...
Grill as you would any steak.  I generally cook these 5 min per side on a hot egg.
Cut in very thin slices across the grain.
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 board that will catch the liquids (which are great on rice, etc.)...

Serve warm marinade with steak if you like.  I have never attempted to recover the "used" marinade, but I presume that if you boiled it you would kill anything that might be growing as a result of contact with the raw steak. 

1 1/2 lb flank Serves 4-5
This will marinade up to two 1.5lb steaks - save one for later or save some marinade for serving.

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: 15 min + 24 hrs in the fridge + 10 min to cook

Leftovers make killer sandwiches too... 

You can easily freeze the steaks in large zip-loc freezer bags after they have marinated for a day.  We keep a few in the freezer just in case we want to invite someone over for dinner.