Flank Steak

A Kobe flank steak is an ideal choice for those that prefer a leaner cut of beef.  Flank steaks respond exceedingly well to slightly acidic marinades and quick cooking times.  This makes them ideal for summer weekends and for those who are fans of creating various marinades, bringing out your inner chef.

Ingredients

2 pounds flank steaks, fairly thin
½ cup of dry red wine (Cabernet is a great choice)
3 tablespoons soy sauce
5 pressed garlic cloves
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 tablespoons extra virgin olive oil
Cracked pepper

Directions

Combine all ingredients except the olive oil into a flat, shallow dish that accommodates all the steaks lying flat.  Place the steaks in the marinade for a minimum of four hours and turn every hour or so, allowing the acids in the wine and soy sauce to penetrate the steaks.

When you are ready to prepare the steaks heat a  skillet with the olive oil to high heat.  When the oil is just shy of smoking, add the steaks and sear for roughly two minutes to each side.  This yields a steak that is rare to medium rare which is ideal.  Over cooking a Kobe flank steak will result in the loss of the unique characteristics that distinguish the meat.

Serves 4

Perfect with most robust reds, Cabernet, Bordeaux, Brunello and Zinfandel.