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1
Remove the tough outer membrane from the meat.
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2
Put the wine, oil, chopped garlic, sliced onion, and parsley in a shallow bowl.
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3
Let the meat marinate at least 2 or 3 hours, or better, overnight, in the refrigerator.
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4
Turn the meat several times while marinating.
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5
Flank steak should be at refrigerator temperature when grilled, so store it until the last minute.
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6
Grill it quickly over charcoal.
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7
The coals should be hot enough and the grill close enough to the coals to cook the steak to a crusty brown on the outside and red rare in the center in 4 minutes on each side.
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8
This is a cut that must not be well done.
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9
Brush with the marinade as it cooks and season to taste with salt and pepper.
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10
In the meantime, prepare the bread: Split the loaves the long way.
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11
Mix the butter-a lot or little, as you prefer-with the garlic and thyme and spread on each half loaf.
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12
Put the loaves together again, wrap in foil, and heat on the back of the grill before you start the steak.
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13
When the steak is ready, remove it to a cutting board and with a very sharp knife cut it in thin diagonal slices.
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14
Place on the lengths of French bread.
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15
Make open-faced sandwiches or cover with another length of bread, as you choose.
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16
Cut crosswise in a convenient size.
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17
Serve as an accompaniment to drinks, and provide mustard, barbecue sauce, pickles, chowchow, and the like.
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18
For a large party, one person should be assigned to grill the steaks and serve them as fast as they are demanded.
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19
This is one of the best and easiest of hors doeuvre I know.
