Grilled Mainated Steak

By littlefish

A simple marinade turns flank, hanger, or sirloin steak into a tender, savory main dish.

Ingredients

• 3/4 cup red wine
• 2 tablespoons Worcestershire
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• 1/2 teaspoon freshly ground black pepper
• 2 pounds flank steak, hanger steak, London broil or sirloin
• 5 garlic cloves, smashed and peeled
• 1/2 teaspoon coarse salt

Preparation

Step 1

1.Whisk together wine, Worcestershire sauce, mustard, sugar and pepper in a dish large enough to hold the meat. Rub meat with garlic cloves. Place meat and garlic in the marinade. Turn meat to coat completely. Cover and refrigerate at least 2 hours and up to overnight.
2.Bring meat to room temperature.
3.Heat grill to medium-high.
4.Remove meat from marinade and pat dry. Sprinkle with salt and additional black pepper. Place on grill rack and cover grill. Cook 5 minutes. Turn and cook until meat until desired degree of doneness (135F on an instant-read thermometer for medium-rare). Let meat stand for at least 5 minutes before carving.
Note: This can also be cooked under the broiler.