One of the things that I like about cooking is to take a relatively inexpensive cut of meat and elevate it to the realm of the sublime. One our favorites is Grilled Flank Steak, served with a green salad and a potato dish.
This recipe is adapted from the Emeril at the Grill cookbook:
* 1 (2 to 3 pound) flank steak
* 1/2 c. red wine
* 1/2 c. soy sauce
* 2 Tbs. paprika
* 4-6 cloves minced garlic
* 1/4 c. ketchup
* 1 tsp. black pepper
Directions:
Place the flank steak in a 2 gallon ziplock bag. Mix ingredients, add to bag, seal and marinate in the refridgerator at least 4 hours and up to 24 hours.
Preheat grill. Remove the steak from the marinade. Marinade can be made into a sauce by microwaving it for 3 minutes to reduce it. Place the steak on the grill and cook to desired doneness, about 12 minutes per side for medium.
Transfer the steak to plate and let stand for 5 minutes before carving. Cut the steak across the grain into thin diagonal slices, and serve with the marinade sauce or favorite BBQ sauce. We had this accompanied by Hasselback potatoes, which are a wonderful accompaniment--slice the potatoes at 1/4 inch intervals the length of the potato, toss with salt and olive oil, and bake about 45 minutes at 400 degrees.
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