Flank steaks need to be tenderized by pounding, slow cooking, or marinating. Here, red wine, orange juice, and Middle Eastern spices make a tasty marinade. The addition of sumac and zaatar add a zesty citrus burst of flavor. If you have Aleppo pepper, use it here for its biting sweet yet tangy flavor notes. I like to add the sliced onion so it can grill along with the steak.
It’s best to grill the steak until just medium rare, as over cooking will toughen the meat. Make sure to cut the steak on the diagonal against the grain so that the slices are very tender. Serve this with an arugula and tomato salad. Try a Zinfandel to accompany this.
