Directions

1. 1

   Rinse the flank steak under cold running water and pat completely dry with paper towels. Place the steak in a large resealable plastic bag. Pour in the light Italian salad dressing, 1/2 cup of the tomato basil pasta sauce, and the chopped garlic. Seal the bag and gently massage to combine all ingredients and coat the steak evenly. Place in the refrigerator and marinate for 1 to 8 hours.

2. 2

   In a small saucepan, combine the remaining 1 cup of tomato basil pasta sauce, Chianti red wine, and Italian seasoning. Stir well and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and maintain a gentle simmer, keeping the sauce warm until ready to serve.

3. 3

   Remove the marinated steak from the refrigerator 30 minutes before grilling to allow it to come to room temperature. Preheat your grill to medium-high heat. Just before cooking, clean the grill grate with a grill brush and lightly oil it to prevent sticking.

4. 4

   Remove the steak from the resealable bag and discard all marinade. Place the steak directly on the preheated grill grate. Cook for 6 to 7 minutes on the first side without moving it, then flip and cook for another 6 to 7 minutes on the second side. This will result in medium doneness. The internal temperature should reach at least 145°F. Transfer the cooked steak to a cutting board and let rest for 5 minutes before slicing. Serve hot with the warm tomato-basil red wine sauce spooned over the top.