Marinated Flank Steak
Pairs with Hooker Merlot
Signature Family Favorite!
“Since I’m the marrying kind, the kind of man that I would find would be a rugby hooker. Now he’s been all right – and to my delight – he’s also one helluva cooker.”
David’s exploits as a Duke University rugby hooker attracted me 40 years ago, but his mastery of the kitchen is as deftand delicious today as his moves on the rugby pitch were in the 70’s. David’s signature dish, highly prized by our daughter and all the nieces and nephews at family gatherings, is his grilled, marinated flank steak. Paired exquisitely with our Hooker Syrah, this crowd-pleaser will have the home team on their feet and cheering for more!
Flank Steak, about 20-24 oz., 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1/2 cup soy sauce, Garlic, to taste, Chopped onion, to taste, Chopped fresh rosemary, to taste, Worchestershire Sauce, to taste
Mix all of the ingredients and pour into zip lock freezer bag with theflank steak to marinate. Seal and tumble to coat. Allow the meat to marinate in the refrigerator for 4-6 hours, flipping the meat once to ensure all sides are evenly coated. Grill the flank steak on the barbecue,approximately 5 minutes per side. Take the meat othe grill and slice in thin strips, cutting across the grain. Serve with rosemary potatoes, grilled vegetables and Hooker Merlot.