Red Wine and Rosemary Flank Steak
3 cups dry red wine
3 sprigs of fresh rosemary
4 cloves garlic, chopped
2 small onions, sliced
3 tablespoons olive oil
2 teaspoons freshly ground pepper
1-2 lb. flank steak
Salt and pepper to taste
Place wine, rosemary, sliced onions, garlic and olive oil in a large shallow baking dish. Combine well. Add steak and turn to coat all sides. Cover and refrigerate at least 5 hours, best if overnight.
Heat grill and remove meat from marinade. Season both sides with salt and pepper and grill about 6-7 minutes on each side. Let meat rest for five minutes and slice against the grain. Serve with seasonal grilled vegetables and roasted potatoes.
Serves 4.
Serve with Mount Palomar Castelletto, 1995 Sangiovese.
Recipe courtesy of Mount Palomar Winery.
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