Flank Steak Marinade

A flank steak with slices cut and lined up in front of it and fresh thyme around it.

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.

Course Main Course

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose

Prep Time 10

Cook Time 15

Marinating time 1

Total Time 1 15

Servings servings

Calories 355kcal

Author Jessy Freimann

Equipment

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.

Nutrition