1 1/2 lb. flank steak
1 onion, finely chopped
1 Tbsp. finely chopped parsley
1/2 c. red wine
1 Tbsp. Worcestershire sauce
1/2 c. beef broth
1 Tbsp. cornstarch (dissolved
in 2 Tbsp. cold water)
Draw crisscross lines across the steak with a sharp
knife. Combine parsley and onion and press the mixture into
the scored beef. Place the beef in a shallow dish. Add the
wine and Worcestershire sauce. Allow the beef to marinate for
one hour or longer if possible. Turn the beef once. Remove
the beef from marinade. Dry on paper towels. Broil the beef 4
minutes on each side. In the meantime, place the wine and
Worcestershire sauce in a small saucepan. Add the beef broth
and bring to boiling point. Stir in cornstarch dissolved in
cold water and allow the mixture to thicken into sauce. Slice
the beef thinly, holding the knife almost flat and parallel to
the beef. Cut long thin slices of beef, cutting across the
grain. Serve the sauce on the beef.
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