Prep 24 hrs
Cook 15 mins
Adapted from a very old issue of Food & Wine magazine. I haven't made this one in ages - but I recall that it was very good and really not as difficult as it may appear. Use a good, strong, dry red wine in this. I like to use Shiraz, but any hearty drinkable red will do fine. This marinates in a tomato and wine mixture, making it very tender. NOTE: Try to plan the timing so that the marinade has started cooking a few minutes before you pop the meat into the oven, so that they finish cooking at roughly the same time.
- 1133.98 g flank steaks, trimmed of all visable fat
- 396.89 g can Italian-style crushed tomatoes
- 354.88 ml beef broth
- 177.44 ml dry red wine (such as Shiraz)
- 1 large onion, halved,thinly sliced
- 2 clove garlic, sliced thinly
- 14.79 ml Worcestershire sauce
- 4.92 ml dried thyme
- 1 bay leaf
- 29.58 ml butter, cut into pieces
- salt, to taste
- black pepper, to taste
- Combine tomatoes, broth, wine, onion, garlic, Worcestershire, thyme, and bay leaf in a large resealable plastic bag.
- Poke a few holes into the meat and place into the marinade bag, seal, toss to coat, and let marinade in the fridge overnight.
- When you are ready to start cooking,set the meat bag on your counter and let sit at room temperature 15 minutes, then begin preparing your pan etc.
- Prepare your broiler pan by lining bottom pan with foil and brushing the top with some oil (or spray with nonstick cooking spray).
- Set meat on prepared pan and leave on the counter while you preheat the broiler to the BROIL setting (usually around 500 F)- this will take about 10-15 minutes.
- For the Sauce: Pour the marinade into a small saucepan and bring to a light boil over medium-high heat,and let the liquid reduce until it measures 1 cup (takes a while- about 15 minutes).
- Once marinade has reduced, pour it through a strainer set over a bowl (discard the chunky parts)-then pour the liquid back into the pan and set aside, off of the heat, until the meat is ready.
- For the Meat: Once you have started reducing the marinade for a few minutes, begin the meat.
- Set the meat pan under the broiler and cook 6-7 inches from the heat, 5-7 minutes, turn over and cook another 5 minutes for rare, or another 5 minutes for medium, even longer for well.
- When meat has cooked to your liking, remove to a carving board and cover with foil, let sit while you finish the sauce.
- Once meat is under the foil,heat the marinade again,but don't let it boil.
- Stir in butter until it melts and season to taste with salt and pepper (I like seasoned salt).
- Slice the meat against the grain and drizzle with some of the sauce.
i made this with top round london broil because that was available. i loved the sauce and followed your directions to a T. but in the end i added the cchopped onions and tomato bits back to the sauce because i wanted a chunky texture. we enjoyed this very much. i did serve it with potato sald, cole slaw, cucumber salad and couscous salad, easy summer meal. next time i will grill it outdoors.