1/4 cup soy sauce
1/2 cup red wine
1/4 cup olive or canola oil
2 pounds flank steak, trimmed of fat
1/3 cup Stonewall Kitchen Maple Chipotle Grille Sauce
flat bread or thick tortillas, warmed in tin foil over the grill or in a preheated oven
1. In a small bowl, combine marinade ingredients. Place the flank steak in a shallow non-reactive baking dish and pour marinade over the steak. Turn the steak to coat evenly. Cover and refrigerate for at least 4 hours or up to overnight.
2. Prepare a charcoal or gas fire. Remove the steak from the marinade, pat dry and discard marinade. Grill the steak to desired doneness, approximately 5-6 minutes per side for medium rare, brushing each side with Maple Chipotle Grille Sauce. Allow the steak to rest for 5 minutes before slicing. This helps keep the meat tender and succulent.
3. Cut thin slices of steak against the grain and at an angle.
4. Serve flank steak rolled up in a piece of warmed flat bread, with a spoonful of grilled onions, sprinkling of cilantro leaves and a final drizzle of Maple Chipotle Grille Sauce.
** Can be made with any Stonewall Kitchen grille sauce