- 1 (1 – 1 1/2 pound) flank steak
- 2 tablespoons grape seed oil
- 1/2 cup Merlot wine
- 3 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon chopped onion
- sea salt
- fresh ground pepper
Whisk together the grape seed oil, wine, soy sauce, garlic and chopped onion. Place the steak in a large baking dish and pour the marinade over top. Alternatively, you can also marinade the steak in a large Ziploc bag. Flip the steak over a couple times, so that it’s fully coated with the marinade. Cover and place in the refrigerator. Marinate the steak for at least 2 hours, but up to 24 hours, flipping the meat over at least once.
When you’re ready to cook, remove the meat from the refrigerator, discard the marinade and season the meat on both sides with salt and pepper.
Heat a large grill pan or large cast iron pan over medium-high heat. Add the steak to the pan and sear 7-10 minutes, per side, depending on the thickness of the meat and your preferred level of doneness.
Remove the meat from the pan and let it rest for 5 minutes. Slice the steak against the grain and serve immediately.
Serve with Mike Weir 2010 Merlot.