My red wine flank steak marinade will be your new favorite on hot summer nights. A little boozy. Totally savory. Crazy delicious! Learn how to grill the perfect flank steak too.
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Why You'll Love This Simple Flank Steak Marinade
I’ve been thinking about this steak marinade for a long time, kicking it around in my brain. Does anyone else do that? Where you get an idea in your head about food, and your brain keeps going back to it until you finally make it?
Well, it seemed like a clear sign that I needed to test it out when my mother-in-law made an incredible marinade for flank steak with red wine — and it was almost exactly what I had been imagining!
I watched her closely, because moms and mother-in-laws are generally among the best people to learn different cooking methods from, especially mine. And then I went home and duplicated it to test it again. I was not sad to eat this flank steak over and over again, because it is super delicious and perfect for an intimate summer dinner party with close friends and family.
Trust me, once you learn how to cook steaks on the grill, you're set! And when you add a flavorful marinade to the mix, your friends will be begging to come over. Here are just a few more reasons to love this recipe:
- Made with simple ingredients
- Great way to use up leftover wine
- Easy to throw together or prep ahead
- Pairs with tons of sides
- Loved by all ages
Ingredient Information and Substitutions
- Red Wine- Quality matters here, so choose a dry red wine that you enjoy drinking. Doesn't have to be crazy expensive, but bad wine won't cover it.The flavor really comes through!
- Olive Oil- This helps all those yummy flavors coat the meat and keeps it from sticking to the grill too.
- Dijon Mustard- For a little tang. Stone ground mustard is a close second, though a bit milder.
- Salt & Pepper- Sea salt is my favorite, but kosher salt will work well. Use freshly ground black pepper whenever possible.
- Fresh Garlic- Instead of using minced, which will stick to the steak and burn, smash fresh cloves so they can infuse the marinade with flavor. Then, they'll stay in the bag when it's time to grill!
- Sprigs of Thyme- Again, we want to infuse flavor into the soak without leaving behind anything that will burn. Other herbs like rosemary, oregano, and marjoram would be equally tasty.
- Flank Steak- The real star of the show! It has a rich flavor, takes to marinades really well, and is perfect for grilling. If flank steak isn’t available, this would also be delicious with skirt steak, tri-tip, or even sirloin.
How To Make The Best Flank Steak Marinade
Step 1- Combine the ingredients.
Add wine, olive oil, mustard, salt, and pepper to a bowl and whisk until well combined. Pour the mixture into a large zippered bag, then add the garlic, thyme, and steak.
Step 2- Marinate the steak.
Squeeze out all the air before sealing shut, then flip the bag a few times so the meat is well coated. Place in the refrigerator for at least 1 hour.
Step 3- Grill.
Let the bag sit on the counter for about 20 minutes before grilling. Meanwhile, spray your grill with oil and preheat to 400 degrees F.
Remove the steak from the bag, shaking off any excess marinade. Grill for about 5 minutes per side for medium rare. Remove from the grill and tent in foil, letting it rest for 10 minutes.
Step 5- Slice and serve.
Slice flank steak thinly — usually at an angle — against the grain. Serve with your favorite sides and enjoy!
Frequently Asked Questions
One you like to drink by itself! Go for a bottle with deep, bold flavor- and make sure it's dry! Merlot, Cabernet Sauvignon, Pinot Noir, and Malbec are all popular choices, and I've even used a red blend before.
That all depends on the size of the steak and how well you like it done. A 1.5 pound flank steak takes about 5 minutes per side for medium rare, which is an internal temp of 135-140 degrees F. Adjust for smaller or larger steaks, or if you'd prefer a different level of doneness.
Look at the steak and notice the lines running through it — this is called the grain. Those lines are muscle fibers that make the meat chewy, so slicing across them (or "against the grain") breaks them up into smaller sections, making the meat more tender.
Yes! When proteins go from cold to hot really fast, they tend to seize up and become tough. Be sure to let the beef rest on the counter for about 20 minutes before tossing it on the grill.
Tips For Making A Great Flank Steak Marinade
- Use good wine. First, make sure it's dry. And as a general rule, if you wouldn’t drink it, you probably shouldn’t be cooking with it. Plus, you’ll need to do something with that leftover wine.
- If fresh thyme isn’t your cup of tea, use a different fresh herb that you love. I bet rosemary would be fantastic in this red wine marinade for steak!
- Whisk together the wine, oil, and mustard first. This helps to emulsify the marinade so it doesn't separate, way better than trying to mix it in the bag.
- Marinate longer for more flavor. An hour gets the job done, but sometimes I'll leave it in the fridge overnight!
- Throw a little more salt and pepper on before grilling. It gives the beef an extra boost of flavor.
- If you want to get the crosshatch grill marks, rotate (not flip!) the steak 45 degrees halfway through cooking each side.
- Rest the steak twice! First, before grilling to bring it closer to room temperature. Then again, after grilling, to help redistribute the juices for a nice, juicy steak.
- Ingredient to prep ahead- Make the marinade, then marinate for at least 1 hour (up to a full day).
- Leftovers and storage- Refrigerate grilled flank steak in an airtight container for 3-4 days. Reheat slices in the oven or over low heat on the stove.
What To Serve With Red Wine Steak Marinade
Honestly, there isn't much that won't taste amazing alongside this juicy, savory meat! I like to simplify my grilling by either cooking everything together or prepping a few sides ahead of time. More time with family and less time stuck in the kitchen is always my top choice. Here are a few great sides to round out your meal:
- Grilled Artichokes
- Tortellini Pesto Pasta Salad
- Grilled Peach and Burrata Salad
- Make Ahead Mashed Potatoes
- Cherry Cheese Pie
Other Grilling Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Flank Steak Marinade
Ingredients
- 1 cup good red wine
- ¼ cup olive oil
- 2 teaspoons dijon mustard
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 4 cloves fresh garlic, smashed
- 3 sprigs fresh thyme, or your favorite fresh herbs
- 1 ½ pound flank steak
Instructions
- Whisk together wine, oil, mustard, salt and pepper until well combined.
- Pour the mixture into a plastic zipper bag.
- Add smashed garlic, thyme and flank steak the bag.
- Carefully press out the air and seal well. Turn the bag a few times until the beef is well coated.
- Refrigerate for at least and hour and up to a day turning the bag periodically.
- 20 minutes before you're ready to cook, remove the beef from the refrigerator.
- Spray to grill will olive oil cooking spray and preheat it to medium-high (around 400 degreesF ).
- Grill for around 5 minutes on each side (this well vary based on the size of the steak) until the steak reaches an internal temperature of 135-140 for medium rare (or more if you want it more well done).
- Remove the steak from the grill, tent in foil and rest for 10 minutes.
- Slice thin against the grain and serve immediately.
Video
Notes
- Use good wine. First, make sure it's dry. And as a general rule, if you wouldn’t drink it, you probably shouldn’t be cooking with it. Plus, you’ll need to do something with that leftover wine.
- If fresh thyme isn’t your cup of tea, use a different fresh herb that you love. I bet rosemary would be fantastic in this red wine marinade for steak!
- Whisk together the wine, oil, and mustard first. This helps to emulsify the marinade so it doesn't separate, way better than trying to mix it in the bag.
- Marinate longer for more flavor. An hour gets the job done, but sometimes I'll leave it in the fridge overnight!
- Throw a little more salt and pepper on before grilling. It gives the beef an extra boost of flavor.
- If you want to get the crosshatch grill marks, rotate (not flip!) the steak 45 degrees halfway through cooking each side.
- Rest the steak twice! First, before grilling to bring it closer to room temperature. Then again, after grilling, to help redistribute the juices for a nice, juicy steak.
- Ingredient to prep ahead- Make the marinade, then marinate for at least 1 hour (up to a full day).
- Leftovers and storage- Refrigerate grilled flank steak in an airtight container for 3-4 days. Reheat slices in the oven or over low heat on the stove.
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