Broiled Flank Steak

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.

• Ready In: 24 hrs 15 mins
• Serves: 6

Ingredients

• 2 1⁄2 lbs  flank steaks, trimmed of all visable fat
• 1 (14 ounce) can Italian-style crushed tomatoes
• 1 1⁄2 cups beef broth
• 3⁄4 cup dry red wine (such as Shiraz)
• 1  large onion, halved,thinly sliced
• 2  cloves garlic, sliced thinly
• 1  tablespoon Worcestershire sauce
• 1  teaspoon dried thyme
• 1  bay leaf
• 2  tablespoons butter, cut into pieces
•  salt, to taste
•  black pepper, to taste

Directions

1. Combine tomatoes, broth, wine, onion, garlic, Worcestershire, thyme, and bay leaf in a large resealable plastic bag.
2. Poke a few holes into the meat and place into the marinade bag, seal, toss to coat, and let marinade in the fridge overnight.
3. 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.
4. Prepare your broiler pan by lining bottom pan with foil and brushing the top with some oil (or spray with nonstick cooking spray).
5. 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.
6. 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).
7. 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.
8. For the Meat: Once you have started reducing the marinade for a few minutes, begin the meat.
9. 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.
10. When meat has cooked to your liking, remove to a carving board and cover with foil, let sit while you finish the sauce.
11. Once meat is under the foil,heat the marinade again,but don't let it boil.
12. Stir in butter until it melts and season to taste with salt and pepper (I like seasoned salt).
13. Slice the meat against the grain and drizzle with some of the sauce.