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.

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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.

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    6 Discussions


    4 years ago on Introduction

    Looks freakin' great to me! I would cut the rosemary, though. I like it more "natural" I guess. But it's just a personal preference. I also like putting small onions in the marinade and then grill them too. Amazing...

    looks delicious and I am sure it was!!

    looks a little over cooked for me but that just a personal preference. Great Instructable !!

    1 reply

    4 years ago

    Flank doesn't need to be marinated to be tender just cooked less - also your marinate omits the ingredient required for tenderizing - salt is key to breaking the tissue down.

    1 reply

    Thanks for reading and your response! There is a bit of a debate in the cooking community on salt vs no salt in marinades. If you prefer to add some salt to this recipe, you can definitely do that.

    I personally, will sometimes add a little salt depending on my desired result but don't in this preparation. In this recipe, the acidic wine and salt in the Worcestershire sauce break the tissue down to get that nice, tender result that we are looking for. It also makes the meat very flavorful.

    Thanks again for taking the time to respond!


    4 years ago on Introduction

    This looks tasty! Thank you for sharing your recipe.