Seared Marinated Flank Steaks

• 1 1-pound (about) flank steak, well trimmed
• 1/4 cup dry red wine
• 2 tablespoons low-sodium soy sauce
• 3 garlic cloves, pressed
• 1/2 teaspoon dried rosemary, crumbled
• 1/2 teaspoon dried thyme, crumbled
• 1 teaspoon olive oil

1. Cut steak in half crosswise.
2. Using long sharp knife, split each steak in half, creating a total of 4 thin steaks.
3. Combine wine, soy sauce, garlic, rosemary and thyme in 9x13-inch pan.
4. Add steaks and turn to coat.
5. Season generously with pepper.
6. Cover and refrigerate 4 to 8 hours, turning occasionally.
7. Heat oil in heavy large skillet over high heat until almost smoking.
8. Add 1 steak at a time and cook to desired doneness, about 2 minutes per side for medium-rare.
9. Transfer to platter and let stand while cooking remaining steaks.

flank steak, red wine, soy sauce, garlic, rosemary, thyme, olive oil

Taken from www.epicurious.com/recipes/food/views/seared-marinated-flank-steaks-106 (may not work)