Rosemary-Merlot Flank Steak

I marinated the meat for two hours and it was very flavorful and tender. The sauce however, needed a lot of help. It was extremely bright. I added 1 teaspoon of honey, then 2 teapsoons of backstrap molasses and it still was slightly bright. I also added a few shots of tabasco sauce and it turned out OK in the end.

When I saw this recipe with 5 stars, I was so eager to try it. So disappointed. The taste of the steak was so bland. The sauce was tasteless. When I put more salt and pepper, it was just tasted salt water. The whole recipe was very disappointed.

Very good, but my sauce was a little bright. Definitely would make again, but may try a different wine.

Very good and very easy to put together. The sauce was delicious! Definitely a keeper.

Really yummy and super easy. May have benefited from a little more marinade time but that's not a complaint.

This recipe was delicious, easy, and flavorful. Despite its simplicity, it would be a standout for company. I like strong flavors so used more herbs: 3/4 tsp. each dried basil and oregano, plus the 1 tsp. dried rosemary. Served with roasted potatoes and a spinach salad, and drank more wine with dinner.

This made a great dinner. I marinated the steak for about 3hrs. I think less time may've been fine, but I happened to have the time to spare. When I cook this again, I'll leave the steak on the grill for a little extra time. Six minutes per side was a little rarer than I prefer, but it was tasty and tender nonetheless. The sauce is incredible -- as is the potato recipe that accompanies this recipe in the same issue.

This recipe is in my regular rotation as we adore the sauce. If I make this in the winter, I broil the steak instead of grilling it. It goes very well with roasted potato wedges (toss with olive oil, kosher salt & pepper) & steamed broccoli (or grilled zucchini in the summer).