Red Wine-Rosemary Grilled Flank Steak



            Recipe Copyright 1999 by Bobby Flay. All rights reserved
            Steak:
            3 cups dry red wine
            4 small sprigs fresh rosemary
            4 sprigs fresh thyme
            2 bay leaves
            1 small onion, coarsely chopped
            4 cloves garlic, coarsely chopped
            3 tablespoons olive oil
            1 (2 pound) flank steak
            Salt and freshly ground black pepper
            To prepare the steak: Place the wine, rosemary, thyme, bay leaves, 
            onion, garlic and olive oil in a large shallow baking dish and stir 
            to combine. Add the steak and turn to coat both sides. Cover and 
            refrigerate at least 4 hours or overnight. Heat the grill, remove 
            the meat from the marinade, season both sides with salt and pepper 
            to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes 
            and slice against the grain.
            Yield: 4 servings
            Prep Time: 4 hours
            Cook Time: 14 minutes
            Difficulty: Easy