Monday, October 1, 2007

Tarragon Flank Steak

2 medium shallots, minced
2 T. red wine vinegar
1 T. dried tarragon
1 t. salt
½ t. ground black pepper
2 lbs. beef flank steak
1 T. olive oil
In small bowl, stir all together except beef and oil. Spoon mixture into large
Zip-loc bag; add steak, turning to coat. Seal bag and press out excess air. Place bag on plate; refrigerate at least 1 hour before cooking. Remove steak from bag. Brush large grill pan or skillet with oil and heat over medium heat until ht. Place steak in pan and cook for 15 minute for medium rare or desired doneness, turning over once. Transfer steak to cutting board. Let stand for 10 minutes to allow juices to set for easier slicing. Thinly slice steak to serve. Make 10 servings!

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