Flank Steak Marinated in Garlic and Red Wine

The meatiness of flank steak has made it so sought-after that the price has been on the rise. It’s well worth the output, however, and this marinade is a perfect match because it tenderizes without overpowering the meat flavour or adding a sweet taste. Plus you probably have all the ingredients needed to make it on hand right now.

1 flank steak, about ¾ lb (750 g)
5 cloves garlic, minced
½ to ¾ tsp (2 to 4 mL) chili flakes
1 tbsp (15 mL) fresh thyme leaves or 1 tsp (5 mL) dried leaf thyme
Salt and freshly ground black pepper
1 cup (250 mL) red wine
¼ cup (60 mL) vegetable oil

1 Using the point of a small knife, prick meat all over on both sides. Place steak in a large re-sealable plastic bag, folding to fit. Place bag in a bowl so it will sit upright. Add the garlic, chili fl akes, thyme and a generous pinch of salt and pepper. Pour in the wine and oil. Seal the bag. Massage the steak on the outside of the bag to distribute seasonings. Refrigerate overnight. Turn meat in the bag at least once during this time.

2 When ready to cook, bring meat to room temperature and preheat broiler. Remove steak from the marinade and place on a rack set on a foil-lined rimmed baking sheet. Discard marinade. Broil meat about 3 inches (8 cm) from the element for 5 to 8 minutes a side, depending on thickness of the steak. Remove to a cutting board. Generously sprinkle both sides with salt and pepper. Let rest about 5 minutes before slicing across the grain into thin strips. Serve with Roasted Red Pepper Sauce (recipe next page) for drizzling overtop or dipping and Basil and Garlic Mashed Sweet Potatoes.

Serves 2 to 3