Broiled Marinated Flank Steak

I've been busy!

All the Christmas decorations have been taken down and packed away 'til next year.

 Gus has ditched his jingle bells for a spiffy new scarf.  Gus is happy.  Seriously.  He loves new clothes.

Here he is when I was ironing the fabric that I used for the lining of his scarf.  I iron all the time.  (Boy, do I iron all the time.)  He never gets excited about it.  

I iron some fabric to make him a scarf, he gets all excited with anticipation.

How does he know the difference between boring ironing and ironing that is for him?  He just knows.

While I was sewing his scarf in the land of a thousand unfinished projects (also known as my sewing room), I decided to finish one more project.

Two pillowcases, sewn.  And trimmed with a nice scalloped crochet edge.

I have so many projects and recipes that I haven't posted.  The photo files are piling up and I'm imagining them all saying, "pick me! pick me!"  And tonight's winner is.........broiled marinated flank steak--prep it in advance, minimal ingredients, let the marinade work its flavorful magic while you do more important things!

Today's Playlist

"I've Got You Under My Skin"..........Frank Sinatra

"Great Balls Of Fire"......Jerry Lee Lewis

"Sway".......Dean Martin

"Runaround Sue"..........Dion

"Beyond The Sea"........Bobby Caldwell

"Don't Be Cruel"........Elvis Presley

"Mambo Italiano"..........Alma Cogan

"A Teenager In Love"........Dion & The Belmonts

"You Make Me Feel So Young"..........Frank Sinatra

"Calypso Italiano".........Lou Monte

Broiled Marinated Flank Steak (serves 6)

• 1 flank steak (about 1 1/2 lbs)
• 1/2 cup red wine
• 1/2 cup olive oil
• 1 small onion, minced
• 2 cloves garlic, crushed
• 1 1/2 teaspoons salt

Gather your ingredients.

Do your prep work:

Remove any large areas of visible fat.

Score the steak on both sides.  I score it in rows about 3/4" apart, and just deep enough for the score marks to show--about 1/8" deep.

The reason why you score it is because this is a really dense piece of beef, and the score marks will help the marinade to permeate the meat.

Mince the onion.

I'm gonna crush the garlic directly into the marinade, but before I crush it, I need to peel it.

It's been awhile since I posted a step-by-step of peeling garlic.  So here you go:  place the flat of your blade over the unpeeled clove of garlic.

Bring your fist down and smash it!

Here it is.  The flattened garlic has been released from its peel.

Just lift the peel off.

Now that your ingredients are prepped, prepare the marinade.

 You will need a shallow dish that is large enough to hold your steak.  Also, the dish should be glass, or ceramic, or stoneware, or anything that is not metal.  Metal will react with the marinade ingredients and make your steak taste funny.

Pour the olive oil into your non-metal dish.

Add the red wine.  I don't know anything about wine so I can't tell you which type is best.  I'm using Cabernet Sauvignon, but that is only because I have some on hand that was leftover from my Christmas Eve party.

Crush the garlic into the dish.

Add the minced onions.

Add the salt.

Whisk it all together.

Done

Place your flank steak into the dish.

Flip it so the other side gets coated.

Cover the dish with plastic wrap and place it in your fridge.  You need to let the steak marinate for at least two hours.  You can let it marinate longer, if need be.  Whatever fits your schedule.  As long as you flip the steak at the halfway point, it will forgive you.

I marinated my steak for 2 hours.

So I flipped it after one hour.

After the steak has marinated, place it on a broiling pan.  Set your broiler to HIGH and broil for 5 or 6 minutes on each side.

And we're done.

Slice the steak on a diagonal.  

Enjoy!