Ingredients
1 small onion, chopped1/2 cup dry red wine or reduced-sodium beef broth2 tablespoons olive oil2 garlic cloves, minced1 teaspoon brown sugar1/4 teaspoon pepper2 fresh sage leaves, thinly sliced or 3/4 teaspoon dried sage leaves1/2 teaspoon salt1/2 teaspoon minced fresh gingerroot1 beef flank steak (1 pound)
Preparation
In a shallow dish, combine the first 9 ingredients. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in dish and turn to coat. Cover; refrigerate for 8 hours or overnight.
Drain and discard marinade. Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Let stand for 5 minutes; thinly slice across the grain.
