Everyone loves a barbecue, especially when it’s as delicious as this easy, inexpensive main dish. When marinated, flank steak is as tender as more expensive cuts and extra tangy with sorrel sauce spooned over.
This makes a quick and easy weeknight dinner for the family because the marinade can be prepared the night before or in the morning. Place the flank steak in the marinade and refrigerate until ready to barbecue.
Serve with tiny new potatoes grilled on the barbecue, fresh asparagus or spinach-stuffed tomatoes, and a fresh green salad.
Barbecued Flank Steak with Sorrel Sauce
Steak and Marinade Ingredients
- 1-1/2 pounds flank steak
- ¼ cup soy sauce
- ½ cup dry red wine
- 2 green onions, chopped
- ¼ cup fresh lemon juice
- ¼ cup canola oil
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic minced
- 2 tablespoons Dijon mustard
Sorrel Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 green onions, finely minced
- ¾ cup dry white wine
- 1 cup chicken stock
- 2 cups whipping cream
- ½ cup finely chopped fresh sorrel leaves *
- Finely ground pepper to taste
- Place flank steak in a large, sealable plastic bag or shallow glass dish. Combine soy sauce, wine, onions, lemon juice, oil, Worcestershire sauce, and garlic; pour over meat.
- Seal bag or cover dish with plastic wrap and refrigerate for at least 8 hours or overnight, turning occasionally.
- Just before cooking steak, prepare sorrel sauce:
- In a heavy saucepan on a stove or barbecue, melt butter and cook onions until fragrant.
- Add wine and boil; cook 5 minutes or until reduced to about 3 tablespoons.
- Stir in chicken stock and boil until reduced to about ½ cup.
- Stir cream and sorrel into sauce and season with pepper to taste. Keep warm over low heat while barbecuing steak.
- Coat steak on both sides with Dijon mustard. Grill steak on barbecue medium-high heat for 6 to 8 minutes on each side.
- Slice steak into 1/2- inch-thick strips against the grain and serve with sorrel sauce for passing.
Makes 4 to 6 servings
Sorrel is a perennial herb, easy to grow in North American herb gardens, and very popular in French cooking. It has a wonderful, slightly sour taste of wild strawberries. Sorrel can be washed and torn into bite-sized pieces and added to salads or pureed into a hot or cold soup.
If sorrel is unavailable, substitute spinach, but add ½ teaspoon of fresh lemon juice to add the sour flavor. Arugula, which has a peppery taste, can also be used as a substitute.