Seared Marinated Flank Steaks
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 teaspoon olive oil
- 1/4 cup dry red wine
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon dried thyme, crumbled
- 3 garlic cloves, pressed
Preparation Cut steak in half crosswise. Using long sharp knife, split each steak in half, creating a total of 4 thin steaks. Combine wine, soy sauce, garlic, rosemary and thyme in 9x13-inch pan. Add steaks and turn to coat. Season generously with pepper. Cover and refrigerate 4 to 8 hours, turning occasionally. Heat oil in heavy large skillet over high heat until almost smoking. Add 1 steak at a time and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to platter and let stand while cooking remaining steaks. Per serving: calories, 200; fat, 10 g; sodium, 372 mg; cholesterol, 57 mg Nutritional analysis provided by Bon Appétit See Nutrition Data's analysis of this recipe ›
Preparation Cut steak in half crosswise. Using long sharp knife, split each steak in half, creating a total of 4 thin steaks. Combine wine, soy sauce, garlic, rosemary and thyme in 9x13-inch pan. Add steaks and turn to coat. Season generously with pepper. Cover and refrigerate 4 to 8 hours, turning occasionally. Heat oil in heavy large skillet over high heat until almost smoking. Add 1 steak at a time and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to platter and let stand while cooking remaining steaks. Per serving: calories, 200; fat, 10 g; sodium, 372 mg; cholesterol, 57 mg Nutritional analysis provided by Bon Appétit See Nutrition Data's analysis of this recipe ›
