|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12591930g||16,143,500%|
|Saturated Fat 5194366g||25,971,828%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 3mg||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
1 1/2 to 2 pounds (680 to 900 grams) flank steak
1/2 cup (115 grams) unsalted butter
1/4 cup (60 milliliters) beef broth
1/4 cup (60 milliliters) dry red wine
2 tablespoons olive oil
2 tablespoons minced fresh parsley
2 cloves garlic, minced
2 tablespoons red wine vinegar
1 tablespoon minced scallion tops
1 teaspoon Worcestershire sauce
1 1/2 teaspoons sea salt
Cut 1-inch diamonds about 1/8 inch deep in both sides of the flank steak.
Combine crushed garlic, olive oil, red wine vinegar salt, and black pepper in a small non-metallic bowl.
Place steak in a resealable plastic bag.
Pour marinade over steak, making sure all surfaces are covered.
Seal bag, letting out any excess air and place into the refrigerator for 6 to 12 hours.
- To prepare sauce: Melt butter and mix together with beef broth, dry red wine, Worcestershire sauce, parsley, and scallions. Keep warm until ready to serve.
- Preheat grill for high heat. Remove steak from bag and discard marinade. Grill steak about 5 to 6 minutes on each side. Once cooked to desired doneness, remove steak from grill, let rest for 8 to 10 minutes. Cut into thin strips and serve with sauce on top.