Flap Steak Marinade

• 2 lbs flap steak, trimmed of fat
• 2 cups red wine
• 1/4 cup honey
• 1/4 cup low-so shoyu (soy sauce)
• 2 -3 sprigs fresh rosemary, about 2 inches total
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon sriracha sauce (rooster sauce)

1. Stir wine, honey, shoyu, red pepper and rooster sauce together until honey is well incorporated and dissolved.
2. Pour into shallow glass container, place flap steak into marinade and tuck rosemary sprigs in and around beef, cover & place in fridge.
3. Turn steak every so often if there's not enough liquid to fully cover the meat.
4. Marinade at least 8 hours.
5. Hint: Optimal results are a 24 hour marinade.
6. Later that day -- remove container from fridge and let sit out for 30 minutes.
7. Remove steak from liquid marinade and slightly pat dry.
8. Grill on BBQ medium high, 2 minutes each side (for medium rare, depending on thickness) to sear and caramelize the exterior.
9. I did do this in a grill pan on the stove and found it was necessary to clean the pan in between turning/flipping the steak - otherwise it just didn't seem to get crispy enough.
10. I'll be curious to see how it works on a Foreman type grill!

flap steak, red wine, honey, shoyu, rosemary, red pepper, sriracha sauce

Taken from www.food.com/recipe/flap-steak-marinade-470354 (may not work)