Stevenot Winery - Sierra Foothill Wines of Distinction Since 1978

Spicy Marinated Flank Steak

Serve with Stevenot Tempranillo

Serves 6

1 large beef flank steak, lightly scored
2/3 cup garlic-flavored wine vinegar
2/3 cup olive oil
2 ½ teaspoons seasoning salt
½ teaspoon freshly ground black pepper
3 tablespoons finely chopped fresh or canned California Chiles
3 tablespoons Stevenot Tempranillo
1 large onion

Put flank steak into a shallow non metal dish. Thinly slice onion into rings and lay over steak. Mix oil, vinegar, seasoning salt, pepper, chiles, and wine and pour over steak and onions. Cover and refrigerate overnight (turn at least once) or marinate at room temperature 4 to 5 hours, turning at least once. If refrigerated bring meat to room temperature.

Barbecue on grill to desired doneness (about 4 minutes per side for medium) basting with marinade frequently. Place onions in a tightly sealed aluminum foil package and place on grill to steam while the steak is cooking.

To serve, slice meat thinly on the diagonal and serve with onion slices and a glass of Stevenot Tempranillo and enjoy.