- 1 (1 1/2 to 2) pound flap steak
- 2 cups port
- 1 cup julienned red onions
- 2 tablespoons minced garlic
- 1/2 cup olive oil
- 2 teaspoons salt
- 1 teaspoon freshly cracked black pepper
- Parsley Dipping Sauce, for serving
In a shallow bowl large enough to hold the steak, combine the port, red onions, garlic, and olive oil. Stir to blend well.
Lay the steak in the marinade and turn to coat on both sides. Wrap loosely and then refrigerate overnight, being sure to turn the steak over at least once mid-way through.
Remove the steak from the marinade and allow to come to room temperature. Season with the salt and pepper and preheat a grill to high.
Grill the steak over high heat for 4 to 5 minutes per side. Remove from the grill and let rest 10 minutes.
To serve, thinly slice the steak on the diagonal and serve with the Parsley Dipping Sauce.