Grilled Flank Steak with Cabernet Sauce
The decadent Cabernet Sauvignon sauce on top of this grilled flank steak is divine.
- 1 cup Cabernet Sauvignon, divided
- 1/3 cup soy sauce
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 2 T brown sugar
- Salt and freshly ground black pepper, to taste
- 1.5 lbs flank steak
- 1/2 cup butter
Combine ½ cup of the wine, soy sauce, olive oil, garlic, salt, brown sugar, salt and pepper in a shallow bowl and marinate flank steak for at least two hours. Remove flank steak from marinade and grill on pre-heated grill (med-high), about 6-8 minutes per side, or to preferred doneness. Remove from grill, cover, and let rest for 10 to 15 minutes.
In a saucepan, melt butter over medium-low heat. Add remaining 1 ½ cups wine and increase heat. Bring sauce to a simmer and cook for 5 to 10 minutes to cook down alcohol. Season with salt and pepper, to taste.
Slice steak diagonally, against the grain. If you like, add juices from cut steak to sauce and stir. To serve, arrange sliced steak on platter or individual plates and top with sauce.
Serve with Bartholomew Estate Cabernet Sauvignon