Provencal Flank Steak

Many cuts of meat, especially flank steak, benefit from marinating. After cooking, let the steak rest for 5 minutes before slicing it thinly across the grain. This allows all of the flavorful juices to remain in the meat, making it the most succulent it can be

3 tablespoons minced garlic

1 tablespoon dried rosemary

11⁄2 teaspoons chili powder

11⁄2 teaspoons paprika

11⁄2 teaspoons black pepper

11⁄2 cups honey

3 cups soy sauce

11⁄2 cups red wine

4 1⁄2 pounds flank steak

• Putting the dinner together
• In a large bowl, combine all the ingredients except the steak. Pour the marinade into a resealable freezer bag, dividing it equally among three bags if you are preparing a triple batch. Place 11⁄2 pounds of flank steak into the bag(s).
  For dinner tomorrow night
  • Marinate the steak in the refrigerator overnight. Preheat the broiler or pre - pare a hot grill. Remove the steak from the marinade and sear on both sides, about 5 minutes per side. Meanwhile, pour the marinade into a saucepan and boil over high heat for 5 minutes. Slice the flank steak into paper-thin slices across the grain. Drizzle the marinade over the steak and serve.
    To freeze
    • Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.
    serve 3