Grilled Flank Steak

from The New Southern Cook



Summers are so hot in the South that grilling has become more and more popular over the years. Gas grills sport additional burners for pots of side dishes, and many patios have portable camp stoves so that no cooking has to be done indoors. In the Carolina Lowcountry where I live, we carry outdoor burners aboard when taking day trips to barrier islands where we cook fresh-caught shrimp and crabs in creekwater.

Even the lean, tough cuts of red meats are grilled outdoors, and I often carry a plastic bag of marinated meat on picnics to grill on-site for sandwiches. This grilled flank steak is often called London Broil. Some marinade recipes call for lemon juice, which breaks down the meat; I use red wine. Served with traditional sandwich garnishes, the meat is fine cold and leftover as well. If you're taking the meat on a picnic, use pita bread.

2 to 2½ pounds flank or top round steak
¼ cup dry red wine (preferably the wine you plan to serve with the meal)
a few drops of bottled hot sauce
2 garlic cloves, peeled and chopped fine
2 tablespoons fresh, chopped parsley
2 tablespoons fresh marjoram, thyme, and/or rosemary
in whatever combination suits your palate
½ cup olive oil
salt and freshly ground black pepper


Place the meat in a nonreactive container or a 1 gallon zip-lock bag. In a small bowl, add the wine, the hot sauce, the garlic, and the herbs. Mix well, then whisk in the oil. Add salt and freshly ground black pepper to taste. Pour the marinade over the meat, covering it well, cover the container or close the bag, and refrigerate overnight.

The next day, take the meat out of the marinade while you build a charcoal fire or preheat a gas grill to medium hot. Place the marinade in a stockpot and simmer for ten minutes. Grill the meat over a medium fire about 5 minutes per side, basting with the marinade. Let the meat rest for 5 minutes after it is cooked, then cut in thin slices across the grain on a bias.

Yields about 8 servings.