Flank Steak in Zinfandel Marinade with Sautéed Shiitakes

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Medium

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Ingredients

  • 1 cup full-flavored California Zinfandel wine
  • 6 juniper berries
  • 6 garlic cloves, halv

Method

  • Combine the wine, juniper, garlic, orange zest, thyme, onion, and bay leaf in a shallow dish. Add the beef, turning to coat with marinade. Cover and refrigerate overnight, turning at least once.
  • Remove beef from the marinade, reserving marinade, and pat beef dry. Sprinkle with salt and pepper. Strain the marinade and set aside the wine and solids separately. Dry t