This is a recipe I found on marthastewart.com. It’s a really quick easy recipe with multiple applications.
Red wine Rosemary Marinated Flank Steak
1.5 lb. of flank streak
1/2 cup of red wine
1/4 cup of olive oil
1 tsp. of Dijon mustard
4 cloves of finely chopped garlic
2 sprigs of fresh rosemary (needles only)
1/2 tsp. of black pepper.
Wisk all the ingredients together and place in a zip-lock bag with the steak. Let meat marinate for at least 1 hour and up to 24 hours. Cook in skillet over med.-high heat about 2 min. per side.
The meat goes well on top of a salad, pasta, or cut into small pieces for pizza topping. My favorite application is Italian Steak sandwiches. Get a nice sour dough roll and spread pesto-mayo on each side. Place warm steak on the bread and top meat with shaved parmesan cheese. SO GOOD, and it literally takes minutes to make. Goes really well with a ceasar salad or Golden Parmesan potato wedges (Seasoned with Love cook book).
P.S. the sandwich is easier to eat if you cut the steak into long thin strips after you cook them. Another tip: if you are serving to guests, have all your sandwich making stuff ready ahead of time but don’t start cooking the steak until your guests have arrived. The meat doesn’t take long to cook, and it will get cold quickly.