Rating: 5 stars
2 Ratings
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  • 2 star values: 0
  • 3 star values: 0
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  • 5 star values: 2

Georgia Thorstenson of Herndon, Virginia, sent us the delicious lamb chop recipe, which we found works equally well with flank steak.

Recipe by Southern Living May 2003

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Recipe Summary

prep:
20 mins
cook:
20 mins
chill:
2 hrs
total:
2 hrs 40 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 10 ingredients. Reserve 1/3 cup red wine mixture.

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  • Place flank steak in a large shallow dish or a large heavy-duty zip-top plastic bag. Pour red wine mixture over steak. Cover or seal, and chill 2 to 4 hours, turning occasionally.

  • Remove flank steak from marinade, discarding marinade.

  • Grill, covered with grill lid, over medium-high heat (350° to 400°) for 8 to 10 minutes on each side or to desired degree of doneness, brushing with reserved wine mixture using rosemary sprigs. Cut steak diagonally across the grain into thin strips. Squeeze juice over steak before serving.

  • Rosemary Grilled Lamb Chops: Place 8 (1 1/2-inch-thick) lamb chops (about 2 pounds) in a large heavy-duty zip-top plastic bag. Add red wine mixture, reserving 1/3 cup. Seal bag, and chill 2 hours, turning occasionally. Remove lamb chops from marinade, discarding marinade. Grill chops, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness, brushing with reserved wine mixture using rosemary sprigs. Squeeze juice over chops before serving.

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