This red wine marinade truly brings out the best flank steak has to offer.  Be sure to use a good, drinkable red wine.  After all, when the steak is placed under the broiler, the flavors will intensify, so the wine should be tasty.  The freshly minced garlic really adds to the savory flavor, too.  I like to serve the sliced steak on top of a salad made with baby spinach, dressed with a lemony viniagrette, for a real contrast of textures.  Delicious!

1 ½ lb. lean beef flank steak
¾ C. dry red wine
1 ½ teaspoons lemon pepper
½ teaspoon minced garlic
Cooking spray

Combine wine, garlic, and lemon pepper. Pour over steak, cover and marinate in refrigerator over night. Coat broiler rack with cooking spray and place steak on rack. Broil 4 inches from heat for 6 minutes on each side. Slice steak into small strips (across grain) to serve.  (Serves 6)

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