Flank Steak Marinade

My favorite (cheap) cut of steak is Flank Steak. Love it! There are about 5 million different kinds of recipes on how to marinade it. So out of the 5 million I went with this one, because it called for red wine! I made the marinade for this at 1 in the morning and let it marinade all night, and all day the next day until about 7 PM the next night. YUM!


1 (1 1/2-pound) flank steak, fat trimmed
3/4 cup olive oil
1/2 cup light brown sugar
1/2 cup dry red wine
1/4 cup soy sauce
3 tablespoons onion powder
3 tablespoons honey
3 whole green onions, coarsely chopped
4 cloves garlic
2 tablespoons red wine vinegar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons garlic powder
After I flipped it:

1. Score the flank steak by making shallow crisscross cuts on both sides.
2. Place the olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Puree until smooth; pour mixture into a resealable plastic bag. (I used a big enough container with a lid and just flipped the steak, as I have had bad luck with ziplock bags having leaks)
Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. Allow the flank steak to rest at room temperature for 20 minutes. Remove the steak from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
5. Grill the steak on the preheated grill until it starts to firm, and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with the sterilized marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).


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