Oh my goodness, when this flank steak hit the hot grill pan, you could really smell the Cabernet wine that I had marinated it in.  The flavor of the wine really stood out in this dish, it was so good.  I decided to make a marinade with cabernet wine, olive oil, course ground mustard, fresh rosemary, black cherry balsamic vinegar, garlic, shallot, kosher salt and pepper.

I really love all the fun olive oils and balsamic vinegars you can find now. There is a store near my house called Baker & Olive and they offer so many choices for both.  They also have packs of four different balsamic vinegars or two olive oil and two balsamic vinegars, four olive oil – so many options!  These make a great hostess gift as well when you are heading to someone’s home for dinner. I can peruse their store for a long time.  They also sell really awesome salts.  One time I bought a merlot flavored salt to a friend.  How fun would that be to cook with?! We have Baker & Olive in San Diego, but I bet you you have something similar near your hometown.

I served my flank steak with balsamic sauteéd green beans and garlic parmesan whipped potatoes.  You can find the recipe for the whipped potatoes in the recipe section of Sunshine and Savory’s home page.

Ingredients

• 1 1-lb. flank steak

• 1 cup cabernet wine

• 1/4 cup olive oil

• 1/8 cup course ground mustard

• 1/2 tablespoon fresh rosemary, minced

• 1 teaspoon black cherry balsamic vinegar (regular balsamic will work if you don’t have this)

• 1 shallot, minced

• 2 large or 3 small garlic cloves, minced

• 1/2 tablespoon kosher salt, plus a big pinch for the meat

• 1/4 tablespoon pepper, plus a big pinch for the meat

Directions

Put meat in a shallow dish and sprinkle kosher salt and pepper on both sides.  In a large measuring cup or bowl, mix together wine, olive oil, balsamic vinegar, mustard, minced rosemary, minced garlic, minced shallot and salt and pepper.  Whisk together and pour over the meat.  Cover and set in the fridge for at least two hours.  I marinated mine in the refrigerator for five hours.

Grill for 15-18 minutes for medium-rare to medium.  I grilled our flank steak on my indoor grill pan and after I had grill marks on both sides, I moved the meat to indirect heat and let it continue to cook until done. Enjoy!

Until next time, Kris