Sunday Flank Steak Rose Recipe
Ingredients
| Flank steak | 1 | |
| 3/4 cup California Rose | ||
| 1 large clove garlic, crushed | ||
| Salt | 1 Teaspoon | |
| Pepper | 1 Teaspoon | |
| 1/4 teaspoon dried dill or rosemary (optional) | ||
Directions
GETTING READY
1) Take a medium-size bowl and arrange meat in it.
2) Mix together rest of the ingredients.
3) Pour this mixture over meat and keep in refrigerator, covered, for 1 to 2 hours for marinating, tossing meat often.
MAKING
4) At the end of marinating time, scrape off the excess marinade, saving for later use.
5) Apply oil over meat and then broil or barbecue the meat rapidly until rare to medium-rare.
6) Carve the meat into thin slices across grain.
7) Allow 1 or 2 tablespoons of butter to come to a boil.
SERVING
8) Pour the butter and remaining marinade over meat and serve at once.
1) Take a medium-size bowl and arrange meat in it.
2) Mix together rest of the ingredients.
3) Pour this mixture over meat and keep in refrigerator, covered, for 1 to 2 hours for marinating, tossing meat often.
MAKING
4) At the end of marinating time, scrape off the excess marinade, saving for later use.
5) Apply oil over meat and then broil or barbecue the meat rapidly until rare to medium-rare.
6) Carve the meat into thin slices across grain.
7) Allow 1 or 2 tablespoons of butter to come to a boil.
SERVING
8) Pour the butter and remaining marinade over meat and serve at once.
Chef
