By Yankee Magazine
Sep 24 2010
If you’re a coupon clipper or a reader of grocery circulars, you know that flank steak goes on sale quite often. It’s a little tougher than some cuts, but we love the flavor, and it has a forgiving nature when it comes to rare vs. well-done.
1 2-pound flank or skirt steak, trimmed
1/2 cup dry white or red wine
1/2 red or yellow onion, sliced
4-5 sprigs fresh thyme
3 tablespoons olive oil
2-3 garlic cloves, roughly chopped
1 tablespoon sugar
Kosher or sea salt
Freshly ground black pepper
Place all ingredients (except salt and pepper) in a large zip-lock plastic bag. Toss to coat well.
Refrigerate 2 hours, or up to 3 days if you prefer.
Prepare grill or broiler to medium-high.
Remove steak from marinade and shake off excess. Grill or broil about 4 minutes per side (for medium rare).
Remove from heat; season to taste with salt and pepper. Let rest 5 minutes before slicing.