Marinated Grilled Flank Steak with Red Wine Vinegar and Dry Vermouth
Ingredients
Approx. 2 lb. flank steaktrimmed of visible fat
1/2cupcanola oil
1/3cupred wine vinegar
1/4cupdry vermouth
1/4cuplow sodium soy sauce
3large garlic clovessmashed or pressed with a garlic press
1/2teaspoondried rosemary leaves
1/2teaspoondried thyme leaves
Nonstick cooking spray or canola oil as needed for grilling
Instructions
Trim visible fat from flank steak. Place in a shallow non-reactive dish.
Make the marinade. In a mixing bowl, combine the oil, red wine vinegar, soy sauce, dry vermouth, garlic, and dried rosemary and thyme together.
Pour over the flank steak and turn several times to coat all sides well. Place in refrigerator and let marinate for about 2 hours, turning over occasionally.
Preheat an indoor grill to sear or an outdoor grill. Lightly spray the indoor grill with nonstick spray or brush outdoor grill grates lightly with canola oil as needed.
Grill steak, turning once, until the steak is of desired doneness, approx. 5 to 7 minutes on each side. An internal temperature of 145 degrees F. will yield a medium rare steak.