Recipes:
**Marinated Flank Steak**
**INGREDIENTS**
1 medium onion
¾ cup white wine or
chicken broth
¼ cup white-wine
vinegar
2 tablespoons olive or
vegetable oil
1 teaspoon dried basil
or 1 tablespoon
chopped fresh basil
½ teaspoon salt
Crushed hot red
pepper flakes
1 (1½-pound) flank
steak, trimmed
1 clove garlic, halved
**SERVES 6**
**Make Ahead**
Marinate the steak overnight.
Combine ingredients as
recipe directs in a shallow
baking dish; add steak. Cover
tightly with plastic wrap
and refrigerate.
**VARIATION**
To broil the steak,
prepare as recipe
directs through
step 3; broil 4 inches
from the heat for
6 minutes per side
for medium.
**1** Thinly slice onion.
Combine onion, wine,
vinegar, oil, basil, salt and
red pepper flakes in a
shallow glass baking dish;
mix well.
**2** Make slits in steak.
Rub both sides of
steak evenly with garlic.
Place steak in dish; turn to
coat. Cover; marinate in
refrigerator for 30 minutes.
**3** Preheat grill. Remove
steak from marinade;
discard marinade in
dish. Pat steak dry with
paper towels.
**4** Grill steak 4 inches
from heat for about
6 minutes per side for
medium. Let stand for 10
minutes before slicing.
Make It Quicker
• To easily peel an
onion, slice off the top
and root ends. Then
hold the onion under
running water while
removing the skin—it
will slide off with very
little effort.
• Wiping extra
marinade from the
steak with paper towels
will prevent “flare ups”
and uneven cooking
during grilling.
