Shelly's Recipe

ROSEMARY GRILLED FLANK STEAK I

Category: Beef Steaks

1 cup red wine
1/2 cup olive oil
1/2 tsp Worcestershire sauce
2 tbsp chopped fresh parsley
2 bay leaves
2 green onions, chopped
3 garlic cloves, minced
1 tsp dried oregano and salt
1/2 tsp pepper
2 lbs flank steak
Rosemary sprigs
2 tbsp fresh lemon juice

Combine first 10 ingredients. Reserve 1/3 cup red wine mixture. Place flank steak in a large shallow dish or a large heavy-duty zip-top plastic bag. Pour red wine mixture over steak. Cover or seal, and chill 2 to 4 hours, turning occasionally. Remove flank steak from marinade, discarding marinade.

Grill, covered with grill lid, over medium-high heat (350 to 400) for 8 to 10 minutes on each side or to desired degree of doneness, brushing with reserved wine mixture using rosemary sprigs. Cut steak diagonally across the grain into thin strips. Squeeze juice over steak before serving. Serves 6-8