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Broiled Flank Steak

Broiled Flank Steak created by chia2160

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:
24hrs 15mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@HeatherFeather
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@HeatherFeather
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"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."
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  1. chia2160
    Broiled Flank Steak Created by chia2160
    Reply
  2. chia2160
    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.
    Reply
  3. HeatherFeather
    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.
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