Ingredients
1 1/2 pounds flank steak
1/2 cup dry red wine
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
4 large cloves garlic, coarsely chopped
2 sprigs fresh rosemary, needles removed
1/2 teaspoon freshly ground black pepper
Preparation
Place steak in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together red wine, oil, mustard, garlic, rosemary, and black pepper. Pour marinade over steak; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.
