Here's a fast and flavorful way to serve this lean cut of beef.
Recipe information
Yield
Serves 4
Ingredients
1 1-pound (about) flank steak, well trimmed
1/4 cup dry red wine
2 tablespoons low-sodium soy sauce
3 garlic cloves, pressed
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme, crumbled
1 teaspoon olive oil
Preparation
Step 1
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.
Step 2
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.
Nutrition Per Serving
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](http://www.nutritiondata.com/facts/recipe/681811/2?mbid=HDEPI) ›
