BISTRO FLANK STEAK

1/2 cup dry red wine
1 TBS fresh parsley, chopped
2 TBS olive oil
1 TBS Dijon mustard
1 TBS red wine vinegar
1 TBS Worcestershire sauce
2 large garlic cloves, pressed
1/2 tsp salt
1/4 tsp pepper
1~ 2lb flank steak

Add all the ingredients excep salt, pepper and t steak in a large zip type bag. Seal bag and kneed to mix. Add steak, turn to coat steak and refrigerate for 4 hours or preferably overnight.

Preheat grill to medium high.
Remove steak from marinade, salt and pepper and grill until done to your liking.
Put marinade into a saucepan and boil for 4-5 minutes. 

Remove steak from grill, cover with foil and let rest for 10 minutes. Slice in thin slices on the diagonal. Spoon marinade over steak. 
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