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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Put the flank steak in a large plastic bag. Whisk the red wine, soy,
sugar, seasoning, garlic, tomato paste, and pepper in a medium bowl. Pour
into the bag and seal. Refrigerate for at least 4 hours and up to 24
hours.
Preheat grill.
Remove steak from marinade and pat dry. Grill steak for about 6 minutes on
each side for rare. While it cooks, pour the marinade into a small heavy
saucepan and bring to a boil over high heat. Lower the heat to medium low
and simmer until reduced and thickened, about 10 minutes.
Transfer the steak to a cutting
board and let stand for 5 minutes before
slicing.
Cut the steak across the grain into thin diagonal slices, and serve with
the sauce on the side.
Contributor: epicurious.com
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