Introduction: Red Wine Marinated Flank Steak

Flank steak is a fairly inexpensive cut of meat but isn't super tender. The key to taking advantage of this flavorful beef is to let it marinate for a long time. For this recipe, we use a lot of delicious ingredients: wine, Worcestershire, garlic, dried peppers and rosemary. Make sure you cut this against the grain to serve.

Step 1: Step 1: Gather Your Ingredients

If your kitchen is anything like mine, you'll have most of these ingredients on hand.


1 Tblack peppercorns

2 dried chiles de àrbol, broken

2 bay leaves

3/4 C red wine

2 T worcestershire

2 garlic cloves, crushed

2 sprigs rosemary, leaves removed

1⁄2 C extra-virgin olive oil

1 (2-lb.) flank steak

Step 2: Step 2: Combine Ingredients, Marinate and Refrigerate Overnight

In a small bowl, combine all ingredients except flank steak. Poke flank steak all over with a fork and cover with marinade. Cover and refrigerate, turning occasionally, overnight (up to 24 hours).

Step 3: Step 3: Prepare for Cooking

A half hour to an hour before cooking, move flank steak to a plate at room temperature.

Step 4: Step 4: Grill That Beautiful Steak

Build a med-hot fire in your grill. Grill steak for 7-8 minutes per side (until browned or cooked according to your preference).

Step 5: Step 5: Allow Meat to Rest Then Devour

Transfer meat to a cutting board, tent with foil and allow it rest for 10 minutes. Cut the steak into thin slices against the grain. Serve with any reserved juiced. Devour.

Outdoor Cooking Contest

Participated in the
Outdoor Cooking Contest

Meat Contest

Participated in the
Meat Contest