2 lbs. flank steak
1 bottle good, hearty red wine (preferably Merlot)
4 shallots, diced
5 garlic cloves, minced
4 large sprigs of fresh rosemary
8 – 10 sprigs of fresh thyme
salt and pepper
Pour the bottle of wine in a two gallon zip lock bag and add shallots, garlic, rosemary and thyme. Add the flank steak and make sure that garlic, shallots, rosemary and thyme are evenly distributed on both sides of the steak (you may have to get your hands a little messy here.) Seal the zip lock bag and place in a large shallow dish and refrigerate for at least 4 hours, turning a couple of times in the process, but preferably marinate overnight.
Remove flank steak from the marinade and brush all the garlic, shallots and herbs off of the steak and pat dry with a paper towel. Don’t leave any on the steak because the garlic and shallots will burn during the grilling process and impart a bitter flavor. Season well on both sides with salt and freshly ground black pepper. Preheat the grill for at least 10 – 15 minutes on high heat. Reduce grill heat to medium high and cook the steak for 5 to 6 minutes (depends on the thickness) on each side. DO NOT OVER COOK! Remove flank steak to a cutting board and let the meat rest about 10 minutes. Using a knife with a wide blade, cut thin strips of steak on the bias of the grain of the meat at a slight angle. Place the sliced meat on a platter and pour the accumulated juices over the steak and serve.