This is the perfect do-ahead meat for your grilling party. Marinate the steak the day before and it is ready to go. Cook it to medium rare, slice it thin and it will melt in your mouth.
1-1/2 pounds beef flank steak
1 cup dry red wine 1/3 cup soy sauce 2 tablespoons lemon juice 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander, optional 1/2 teaspoon ground black pepper 2 tablespoons honey 1/2 cup canola oil 1 teaspoon minced garlic
Place flank steak in a large plastic bag with a zip lock. In a small jar, combine wine, soy sauce, lemon juice, mustard, Worcestershire sauce, cumin, coriander, and pepper. Cover and shake to mix well. Remove 1/2 cup of the marinade and pour into a small saucepan. Add honey to the pan, stir well and set aside.
To the remaining marinade in the jar, add canola oil and garlic. Shake to mix well and pour into bag with the steak. Seal and refrigerate over night or at least 6 hours.
When ready to serve, heat grill to medium-hot. Grease grill grates. Remove steak from marinade and drain well. Discard marinade. Grill meat for 5 - 8 minutes per side or just until medium rare. Remove from grill and let stand for 10 minutes. Cut in thin slices across the grain of the meat.
While meat is grilling, bring reserved marinade in the pan to a boil. Continue to boil gently until it is reduced in half and has a syrupy consistency. Serve on the side at the table to drizzle over the cooked meat.
Nutritional Information per serving:
Calories: 350 Fat, gm.: 18 Protein, gm.: 34 Carbs, gm.: 13 Cholesterol, mg.: 85 Fiber, gm.: 0