3/4cupGeyser Peak Alexander Valley Cabernet Sauvignon
1/2cupcanola oil
1envelope dried onion soup mix
2clovesgarlic minced
1 1/2 to 2poundflank steak
Instructions
Score flank steak into a cross hatch pattern forming diamonds, being extra careful not to cut completely through the meat. Set aside.
In a glass baking dish, or other non-reactive dish, blend Geyser Peak Alexander Valley Cabernet Sauvignon, canola oil, onion soup mix and minced garlic. Stir until soup mix is dissolved.
Add flank steak to marinade and refrigerate 2 - 3 hours.
Remove steak from marinate and grill to desired temperature. Discard marinade.