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