Simply Grilled Flank Steak

By cacelias

This is delicious and an easy recipe for flank steak. It is special enough to serve to company. The Bordelaise Sauce is wonderful served with the steak (recipe follows). A favorite!

Recipe from Judith Fertig, "Stake Your Claim to a Great Steak Dinner", Cook's Wares, September 2005

Ingredients

• Bordelaise Sauce:
• 1 1/2 pounds flank steak
• 1 bottle of Seven Seas Italian Vinaigrette (or marinade of your choice)
• 10 1/2 ounce can of beef broth
• 1 empty can of dry red wine (Cabernet)
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 garlic cloves, minced
• 2 green onions, white part with some of the green, finely chopped
• 1/4 cup unsalted butter, cut into cubes
• juice of 1/2 lemon
• freshly ground black pepper, to taste

Preparation

Step 1

In a ziplock bag, place the marinade and the steak. Seal and refrigerate for at least 1 hour or overnight.

Prepare a hot fire in a grill.

Pat the meat dry and drizzle with olive oil so it doesn't stick. Grill the steak for 5 minutes per side for medium-rare.

Let the meat rest for 5 minutes before cutting.

For the Sauce: In a small sauce pan over medium-high heat, bring the broth, wine, bay leaf, thyme, garlic and green onions to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 12 minutes. Strain the solids out of the mixture and return the liquid to the pan.

Return the pan to the medium-low heat and whisk in the butter, one cube at a time, until the butter has suspended in the mixture. Remove from the heat and sir in the lemon juice. Season with pepper. Keep warm over a pan of hot, not boiling water, until ready to serve.

To serve, slice meat against the grain on the diagonal and at a 45 degree angle, into slices about 1/4 inch thick. Serve with Bordelaise sauce on the side.