Red Wine Marinated Flank Steak

Red Wine Marinated Flank Steak

Cono Sur Organic Cabernet Sauvignon, Carmenere, Syrah

Ingredients

• 1 cup Cono Sur Organic Cabernet Sauvignon-Carmenere-Syrah
• ½ cup soy sauce
• ½ cup olive oil
• ¼ cup brown sugar, packed
• 5 cloves garlic, minced
• 1 lemon, juiced
• 2 tablespoons white wine vinegar
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 3 pounds flank steak

Instructions

1. 1. Combine the marinade ingredients: In a large bowl, whisk together the Cono Sur Organic Cabernet Sauvignon-Carmenere-Syrah, soy sauce, olive oil, brown sugar, minced garlic, fresh lemon juice, vinegar, salt, and black pepper.
   2. Marinate for up to 6 hours: Place the steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag and massage the steak to ensure that it is evenly coated with the marinade. Transfer the steak to the refrigerator and marinate for at least 1-2 hours or up to 6 hours.
   3. Bring to room temperature: Before cooking, remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. This helps the meat cook more evenly.
   4. Preheat grill/pan to medium-high heat. Oil when ready to start cooking.
   5. Remove steak from marinade. Place steak on the grill/pan and cook for 5 to 6 minutes per side for medium.
   6. Remove from grill and let rest for 5 minutes.
   7. To serve, slice across the grain.