Marinated Flank Steak
1 medium Yellow Onion, thinly sliced
¾ cup White Wine (can use chicken broth instead)
¼ cup White-Wine Vinegar
2 tbsp. Canola Oil
1 tbsp. Fresh Basil (or 1 tsp. dried basil)
½ tsp. Salt
as desired Crushed Red Pepper Flakes
1 ½ lb. Flank Steak
1 large clove Fresh Garlic, halved
In a shallow glass baking dish, combine the onion, wine, vinegar, oil, basil, salt and red pepper. Make many slits in the steak at an angle with the sharp point of the knife. Now rub both sides of the steak with the garlic halves and then place steak in the marinade turning to coat. Cover dish and place in refrigerator for 30 to 60 minutes. Remove dish from the refrigerator, remove steak and pat dry with paper towels. Grill steak over medium-high heat (gas or charcoal) for about 6 minutes per side for a medium doneness. A little less or more if you prefer a different doneness for your steak. Remove from heat and let rest for 10 minutes covered with foil. Slice the steak on the bias across the grain starting at the thin end. Serve when sliced.
Note: Remember to discard the marinade after removing the steak.
Ideas for Future Efforts