This is my family's favorite beef recipe. My children always asked me to make it for them. Its wonderful served with a side of rice and sauteed mushrooms.
Perfect Garlic Infused Flank Steak
1 flank steak (about 1-1/4 to 1-1/2 pounds
1/2 cup dry red wine
1/2 cup soy sauce
4 to 6 large cloves of garlic, peeled and minced
Coarsely ground black pepper, to taste
1/4 cup chopped flat leaf Italian parsley
Place the flank steak on a cutting board and, with a fork, pierce the steak's surface on both sides. This allows the marinade to penetrate the steak more deeply.
Combine the marinade ingredients and the flank steak in a large size sealable plastic bag. Massage the bag to thoroughly coat the steak with marinade. Lay the plastic bag flat on a plate in the refrigerator and marinate over night or for at least 8 hours, turning over the bag at least twice.
When ready to cook, remove the steak from the marinade and pat the steak dry with a paper towel or leave traces of marinade on the steak as you wish.
Grill the steak in the oven or on a grill over high heat, 3 inches from the heat source, for 4 minutes per side for medium-rate meat, taking care not to over cook.
Remove the steak to a cutting board and let it rest for 10 minutes before slicing.
To serve, slice the steak thinly on the diagonal (not straight up and down to avoid tough meat) and arrange on a platter. Garnish with the chopped parsley.