Dinner

Red wine and onion Flank is for Dinner.

Red wine and onion Flank takes 20 minutes to prepare.

Red wine and onion Flank takes 20 minutes to cook.

Red wine and onion Flank makes 4 servings.

The ingredients for Red wine and onion Flank are:

1/2 Spanish Onions, sliced thinly
3 sprigs of fresh Rosemary, minced
4 tbsp Olive Oil
1lb Flank Steak
1 tbsp Balsamic Vinegar
2 tbsp Red Wine Vinegar
Kosher Salt
Black Pepper
3 cloves Garlic, sliced thin
1 tsp ground cumin
1/2 tsp cayenne pepper

1 tbsp corn flour
1/2 cup Red Wine
1 cup low sodium beef stock

Here is how you make Red wine and onion Flank:

Saute onion slices and garlic in olive oil on medium heat until soft, making sure not to burn.On the side, mix Red wine vinegar, cumin and cayenne. Add rosemary to onions and cook 1 minute stirring. Remove onions from stove and add vinegar mixture. stir and let cool. Once cooled, add mixture to flank in a plastic ziploc bag, and let rest in fridge for 4 to 8 hours. Remove meat from bag. Add remaining onions to a medium sauce pan, along with Broth, and red wine. Brring to a boil. Allow to boil for 3 minutes, stirring continuously. Reduce and simmer while cooking meat. Heat BBQ to medium. Salt and pepper meat to taste. Cook for 10 to 15 minutes, flipping once.Tent meat for 10 minutes. While tenting, add cornstarch to red wine broth (it's easier to remove about 3 tbsp of the liqud and mix the corn starch seperately before adding to broth). Bring to boil again, stirring constantly. Remove from heat when thick and put in gravy boat. Slice meat thinly against the grain and serve. Serves 4.Number of Servings: 4Recipe submitted by SparkPeople user AGRANDEMANGE.

The nutritional information for Red wine and onion Flank is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 320.4

• Total Fat: 22.2 g
• Cholesterol: 56.7 mg
• Sodium: 306.1 mg
• Total Carbs: 6.1 g
• Dietary Fiber: 0.9 g
• Protein: 23.5 g