For many passionate meat-eaters, a freshly grilled flank steak is tough to beat. Its versatility makes steak a perfect carnivorous entree year-round. With endless possibilities for preparing steak, there are lots of great recipes to put on your must-try list that are easy to make and full of flavor.
Flank steak, cut from the steer's lower chest or abdominal muscles, is lean and naturally flavorful. It soaks up wine marinades for a delicious lunch or dinner. Before grilling, marinate steaks in a combination of red wine vinegar, peppercorn, and shallots. Shiraz, Pinot, Merlot, or Cabernet Sauvignon are ideal dry reds for marinating, and you can add garlic, thyme, and other seasonings if you want. Leave the steak soaking for a minimum of one hour or overnight if you can. Simmer the marinade and beef stock to use as a serving sauce.
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