Marinated Flank Steak

2 pounds flank steak
2 cloves garlic, minced
¼ cup onion, minced
¼ cup olive oil
1 fresh lemon, juice of
½ cup red wine
3 tablespoons balsamic vinegar
1 tablespoon dried oregano
1 tablespoon fresh parsley, chopped fine (or dried)

Using a filet knife, lightly score flank steak, against the grain, on both sides.  Prepare marinade, in large baking dish by combining all of the other ingredients. Place the steak in the dish, turning to coat it, cover and refrigerate until ready to cook, 20 minutes to an hour. To marinate overnight, place steak in large zip lock bag with marinade and refrigerate. Preheat large skillet over medium heat for 3-4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the steak in the hot, dry skillet. Sauté until steak releases easily from the pan, 4 to 5 minutes. Turn the steak, cover the pan and brown on other side until beef releases easily from the skillet, 4 to 5 minutes. Deglaze skillet with marinade. Slice steak diagonally across the grain in ¼-inch strips. Pour marinade sauce over the steak and serve with baked or garlic mashed potatoes.

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