' Dunham Cellars - Flank Steak

Flank Steak

Flank Steak

"I love flank steak. No other beef cut has a better texture and flavor than the simple flank steak"
Eric Dunham
Summer 2004


1-2 lbs. Flank steak
1 C. 2000 Dunham Trutina
1 Tbsp. freshly ground black pepper
4 cloves garlic, minced
1 tsp. onion salt


Combine wine, garlic, black pepper and onion salt in a small bowl. Place flank steak into Ziploc bag and pour marinade over steak; zip securely. Leave in Ziploc in refrigerator to marinate at least 2 hours, or overnight if you have time. We tried both ways, and the overnight marinade was much more tender and flavorful. Grill or broil, being careful not to overcook; flank steak is best served medium to medium-rare. Serve with Sweet Onion Compote (recipe in Miscellaneous.)

Serves 4-6