Bistro flavors meet classic steak house in this simple, satisfying meal. The marinade for the flank steak is made with red-wine vinegar, rosemary, and garlic. Serve with smashed and seasoned cherry tomatoes and a salad of crunchy, cold radishes, red onion, and greens. Use a fresh, crusty baguette to sop up the juices or to make sandwiches.
Photography: Johnny Miller
Source: Martha Stewart Living, September 2010
- 4 garlic cloves
- 4 rosemary sprigs
- 1 teaspoon salt
- 5 tablespoons extra-virgin olive oil
- 1/4 cup red-wine vinegar
- 1 teaspoon sugar
Smash garlic with the leaves of the rosemary sprigs, salt, and plenty of pepper. Mix in oil, red-wine vinegar, and sugar.
Marinate steak in a resealable bag, refrigerated, for 4 to 24 hours. Flip the bag occasionally.