This is a recipe that morphed out of one I was given about 20 years ago. It was the classic soy, sherry, ginger and onion one. Over the years I played with it and this is one variation I really like. Flank is a great cut of beef as long as you follow two simple rules. One; don’t overcook it, medium is about as far as it will go without toughening up. Two; cut across the grain and at a diagonal from the plate. Flank is a can’t miss success if you follow those easy rules.
Rosemary Flank Steak
1 1/2- 2 pound flank steak
1/4 cup each soy sauce, balsamic vinegar and brown sugar
1 Tablespoon each minced fresh rosemary and ground mustard
1 shallot minced
1. Combine marinade ingredients.( I often use a slide lock freezer bag but a glass casserole works too) Marinade the steak for 4-5 hours turning every 1/2 hour or so.
2. Broil on high 4-5 minutes per side. Let rest 5 minutes then slice against the grain.
Cissie says ” My choice would be a hearty California Cabernet Sauvignon, I prefer one from Napa Valley, or a Cabernet/Merlot blend French Bordeaux. Any of these wines can be found under $20.00.”