Home: Cabernet Flank Steak

Cabernet Flank Steak

1 flank steak (2-3 pounds)
1/2 cup Cabernet red wine (or Merlot)
1/2 cup soy sauce
2 tablespoons Creole seasoning (I use McCormick brand)
2 tablespoons minced garlic
2 tablespoons brown sugar
1 tablespoon ketchup
1/2 teaspoon pepper

Place the meat in a large, resealable bag. In a small bowl, combine the other ingredients and pour over meat. Marinate in the refrigerator 4 hours or overnight.

Preheat your gas grill or use a indoor grill pan like the one below. Remove from the marinade (reserve) and place on the grill. Cook on medium heat until desired doneness (6-8 minutes per side for medium).

I use my grill pan when I'm making this dish. It gets really hot so the meat is seared on the outside and very tender on the inside. It's dishwasher safe so clean up is a breeze. You can find smaller, round versions, but if you're going to buy one, I recommend this size because it can be used for all recipes.

Transfer to a platter and rest for 15 minutes before thinly slicing across the grain. If you don't let the meat rest, the juices will run out as soon as you slice it leaving the meat very dry.

Simmer marinade for 30 minutes on low until thickened. Consistency should be like A-1 sauce. Serve sauce with sliced beef, mashed sweet potatoes and steamed green beans. Yum!