Boozy Flank Steak

For the Marinade:

• 1/2 cup red wine (I used a cab sauv/merlot blend)
• 1/4 cup olive oil
• 3 cloves garlic, crushed
• 1 tbsp dijon mustard
• 1 tbsp honey
• 1/2 tsp ground black pepper 

For the meat:

• 1 flank steak
• 1 batch marinade
• unprocessed salt

Mix the marinade ingredients in a bowl or Pyrex lasagna dish that is big enough to hold your flank steak. You can also use a large ziplock freezer bag.

Let the steak marinate in the fridge for 6-24 hours. The longer the better.

Take the meat out of the fridge 1/2 hour before you're going to cook it. Preheat the broiler and prepare a broiler pan. I line the bottom part of the pan with foil to make cleanup easier.

When the oven is hot, place the meat on the broiler pan, discard the marinade, and sprinkle both sides with salt. I find cooking it 5 minutes per side works well for me. You will have to experiment to find the right time for you. We like it raw, I mean rare, in the middle.

Once both sides have been broiled, take the steak out, cover with foil and let it rest for 5 minutes.

Slice thin, at an angle, against the grain to reduce the chewiness of this cut.