Make small cross-grain cuts on top of Flank Steak,
about 1” apart. Rub in chives, garlic, pepper, and salt. Put steak in heavy duty zip-lock bag along with soy sauce and wine. Marinate overnight, or at least 3 hours.Heat a heavy skillet over medium-high heat. Add olive oil and flank steak (uncut side down). Cooking time will depend on how you prefer your meat. Sear the outside, keeping the inside moist and juicy. Generally 10 minutes for the bottom and 5 minutes for cut side.When done, remove to a carving board. Slice Cross-grain about ½” thick. Serve on warm plates with a green salad and warm French bread.
2007 Reserve Cabernet Sauvignon
2006 Reserve Meritage, Alexandre
2008 Walking Tree Cabernet Sauvignon