Red Wine Marinated Flank Steak
3 May 2009
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3/4 cup of your favorite red wine- 2 cloves of garlic, minced (or 1 tbs of pre-minced garlic)
- dash of paprika
- pinch of basil
- pinch of pepper
- EVOO
- Add in garlic, paprika, basil and pepper to your taste
- Pour wine over top of mixture and combine to make sure that the spices are distributed evenly
- Add a drizzle of EVOO into the bowl and cover
- Set aside in refrigerator for 45 minutes
- Heat up a large skillet on high heat and add half of the steak strips into the skillet at a time. The EVOO it was soaking it should be enough to cook it with – but if not – add in another drizzle into the pan while cooking.
- Keep a close eye on meat – turning over to cook all sides to desired “doneness.”
- Halfway through cooking, pour in half of the liquid left in the bottom of the bowl for added flavor.
- Repeat process for other half of steak strips.
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