Monday, April 12, 2010
1/2 cup dry red wine
2 t light soy sauce
Pinch of ground black pepper
1/4 t dried oregano
1 pound flank steak, trimmed of all visible fat
In a shallow dish, combine the wine, soy sauce, pepper, and oregano.
Add the steak and turn to coat both sides with the marinade. Cover and refrigerate overnight, turning the steak occasionally.
When ready to cook, remove the steak from the marinade, pat dry with paper towels, and discard the marinade.
Coat a broiler-pan rack with olive oil cooking spray. Preheat the broiler.
Place the steak on the prepared rack. Broil 4" from the heat source for 5 minutes per side, or until a thermometer inserted in the center of the steak registers 160 for medium.
To serve, thinly slice the steak diagonally across the grain and place on a serving plate.
Makes 4 servings
This marinade is very subtle. The wine and soy sauce combination adds a hint of savory flavor. After pulling the steak from the oven, I covered it in foil and let it rest for about 15 minutes. Slicing it thin and adding it to a fresh veggie salad made dinner tonight. I love a good steak salad and this was a breeze to make!