Recipe of the Week


Prep Time: 45 Minutes
Marinate Time: 3–5 Days
Yields: 4–6 Servings

I first discovered this recipe from Caroline Fowler of Roswell, Georgia. I since then have made it my own by adding my favorite herbs and spice. Try it on the grill, and I guarantee it will be the tenderest, juiciest and most flavorful flank steak you will ever taste! Flank steak is often referred in the fine dining restaurants as “London Broil” and served with pan drippings.

1 flank or skirt steak
½ cup olive oil
¼ cup minced garlic
2 tbsps red wine vinegar
¼ cup Pinot Noir
½ cup soy sauce
¼ cup honey
2 tbsps chopped basil
1 tbsp chopped thyme
1 tbsp chopped rosemary
1 tbsp tarragon
½ tsp black pepper
pinch red pepper flakes

On a cutting board, score meat on a diagonal, cutting about ¼-inch deep into the meat on both sides. Set aside. In a mixing bowl, combine all ingredients except steak, whisking to mix well. In a large reseal-able bag, add marinade mixture and steak and refrigerate 3–5 days. When ready to cook, heat a grill to medium-high heat according to manufacturer’s directions. Remove steak from marinade and place on grill approximately 6 minutes on each side, turning once.  Once steak is cooked, allow it to rest on a cutting board for 10 minutes. Thinly slice steak and serve with your favorite side dish such as potato salad.

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