Even though I'm the bbq chef of the family, my husband and youngest son are very involved in any grilling process around the Blog Appetit homestead. So when my 23-year-old gas grill (which I swear was being held together by decades of blackened grease) finally was declared N.G., my guys were involved in selecting and purchasing the new grill.
I don't know why I was surprised, but grills have changed a bit since we last went shopping for one. No more lava rock, now it's flavor enhancer bar technology and lots of unnecessary (to me) bells and whistles (side burners, timers, beer bottle openers, etc.) The on-line comments about the Sears grill we selected warned us to pay for assembly. I was glad we did once the behemoth was delivered and I got a looksee at the instructions.
I went for a nice big grill to cook on (ironically when I'm weeks away from being an empty nester I finally have a grill big enough for the four of us), four burners with independent controls and a temperature gauge (which I originally thought was unnecessary, but I find I like having it) that is relatively easy to wheel about and which was fairly reasonably priced, especially since we got it on sale.
My first meal with the new grill was the za'atar chicken dish (with pomegranate molasses bbq sauce), from this post. (I liked it so much, I made it a second time, this time with a whole cut up chicken, not just thighs.) My second was grilled flank steak.
I was busy in the office, so I gave Noah directions and he put the meat in the marinade for me.
It's a simple and delicious red wine marinade.
Red Wine Marinade for Flank Steak
Amounts will vary depending on the size of your steak and dish to marinate it in.
1 part olive oil (we used 1/2 cup)
2 parts dry red wine (1 cup) - doesn't have to be the best quality but something that is at least drinkable
garlic, roughly chopped (4 cloves)
A couple of pinches of French Provencal seasoning (or use dried oregano and basil)
Freshly ground pepper (maybe a teaspoon)
Salt (maybe a half teaspoon)
Place all ingredients in a glass baking or other non-reactive dish large enough to accommodate your flank steak. Mix well. Place steak in marinade. Prick all over with fork. Turn. Prick other side. Let steak sit in marinade until ready to grill or broil, flipping occasionally. Marinate at room temperature for about an hour or in the fridge for about 4-6 hours.
Baste meat occasionally with leftover marinade as it cooks.
Cook to desired doneness. Let rest 10-20 minutes before serving so it reabsorbs it juices. (Note: Steak will keep cooking while it sits, so pull it from the fire just a bit less cooked than you would like to serve it.) Slice in thin strips AGAINST the grain and serve.