2 pounds flank steak
fresh tomato salsa
1 cup dry red wine
3/4 cup balsamic vinegar
2 tablespoon olive oil
4 tablespoon coarsely chopped Italian parsley
2 large cl finely minced garlic
1 teaspoon coarse black pepper
Instructions:
Place flank steak in glass dish. Combine marinade ingredients in a
bowl and pour over steak. Cover and marinate for 4 hours at room temperature,
turning meat twice; or cover and refrigerate overnight. Cook 3-4 inches
over hot coals until juicy and pink inside, 3-4 minutes per side.
Baste with remaining marinade while steak is cooking. Remove from
grill. Let rest for 5 minutes, then slice thinly on the diagonal.
Arrange on a serving platter, topped with fresh tomato salsa.
