This is a Rachel Ray recipe - I only changed a couple of things about it. It's one of the few recipes that popped up for a marinated flank steak that did not include soy sauce as an essential ingredient. It's easy to make and and tasty to boot! I served this over a green salad, but it'd also be good with tortillas and guacamole.
I have a friend who makes excellent flank steak. He grills it over high heat for just a few minutes on each side so it's medium-rare in the middle, and it practically melts in your mouth. The more well done it is, the tougher it will be. This is the first time I've grilled flank steak and thankfully it turned out just great - even Anna ate it, and she's not really fond of beef.
3 large cloves minced garlic
2 tsp. steak seasoning blend
1 tsp. ground cumin
1/4 tsp. salt, if desired
1/4 tsp. black pepper
1/8 tsp. cayenne pepper (or more to taste)
1 tbsp. Worcestershire sauce (Lee & Perrins is good)
1/4 cup red or white wine
1/3 cup extra virgin olive oil
2 pounds flank steak
Place flank steak in a shallow pan. Combine garlic through olive oil. Pour over flank steak. Turn to coat. Let sit 20 - 30 minutes.
Heat a grill to high heat. Grill flank steak 5 - 7 minutes on each side. Remove from grill and let sit a couple of minutes before slicing. Thinly slice meat against the grain and serve.