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    You are here: Home » Food » Recipes

    Grilled Flank Steak with Red Wine Marinade

    November 25, 2019 By Mary 2 Comments

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    Grilled Flank Steak with a red wine flank steak marinade on the grill, pinterest text

    Grilled Flank Steak is a tender, lean, and delicious cut of steak that is perfect for a marinade. A wine based marinade adds incredible flavor and helps to tenderize this delicious cut. Grill over direct heat for the perfect grilled steak.

    Grilled Flank Steak sliced on a platter

    What is Flank Steak?

    Flank Steak is a part of the primal cuts of beef.

    What are Primal Cuts? Primal Cuts are the first major cuts of beef that then become steaks and other cuts as the cow is broken down. Because of flank steaks location on the cow, it sees very little movement directly like a sirloin or brisket, which explains why it is so lean.

    Raw flank steak on a sheet pan

    Flank comes from the base of the rib plate and belly area of the cow. You can see more here.

    Chef’s Tip: Use a marinade for flank steak. A marinate helps in making the cut more tender and adds incredible flavor.

    How to Prepare Flank Steak for the Grill

    Most flank steaks require very little prep and trim. But prior to a marinade, be sure to use a sharp filet knife to remove any silver skin or small pieces of fat that were not removed fully on both sides of steak. Pat dry with a paper towel and then marinade.

    Flank Steak Marinade

    This 5-ingredient steak marinade is easy to make, and punches a lot of flavor into your grilled flank steak. This easy marinade contains the following ingredients:

    • red wine (use a fruity red wine like Pinot Noir or Malbec)
    • garlic
    • shallots
    • soy sauce
    • red chili pepper flakes

    The wine adds acidity and flavor. The garlic and shallots are for additional flavor and the soy adds Umami or a savory element.

    What Does a Marinade do?

    • It tenderizes protein – the acid helps in breaking down the connective tissue making the steak even more tender.
    • Adds flavor elements to the meat.

    Is oil needed in a marinate? No. Too much oil in a marinate may cause the marinate to not incorporate with the steak. When using oil, be sure to be conservative and fully incorporate into the marinade (like when using oil in a dressing).

    How to Grill Flank Steak

    Grilling a Flank Steak

    Flank steak is one of the easiest steaks to grill. Because of how lean the steak is, it needs to be monitored while on the grill as it will cook quickly.

    • Start with direct heat, or one zone cooking, and use lump charcoal. Lump burns hotter and imparts some additional flavor element.
    • Next, place the steak over direct heat and grill for 5 – 8 minutes on each side until the internal temperature reaches your desired finishing temperature.
    • Finally let the steak rest covered loosely in foil for 10 minutes.

    And be sure to use a Thermoworks Thermapen as a go to instant read thermometer when grilling flank steak to get the exact finishing temperature you desire.

    Taking temperature of a steak with a Thermoworks Thermapen digital thermometer

    How to Slice Steak

    Chef’s Tip: Always slice steaks (grilled flank steak or other cuts) perpendicular to the grains to maintain the right texture to a steak. Otherwise when eating steak not properly sliced, it can be chewy in texture.

    Beef Temperature Finishing Ranges

    • Rare: 120-130 degrees F
    • Medium Rare: 130-140 degrees F
    • Medium: 140-150 degrees F
    • Medium Well: 150-160 degrees F
    • Well Done: 160 degrees F (and not recommended)
    Grilled Flank Steak sliced into thin strips

    More Grilled Steak Recipes

    • Grilled Picanha Steak With Mushroom Cream Sauce
    • Bavette Steak on the Grill with Peppercorn Sauce
    • Flank Steak Salad on the Grill
    • Red Wine Marinated Skirt Steak
    • The Best Grilled Steak Recipes Roundup

    Grilled Flank Steak Recipe

    Grilled Flank Steak sliced and ready to be served

    Grilled Flank Steak with Red Wine Marinade

    Recipe for Grilled Flank Steak with a Red Wine Marinade. This is a tender, lean, and delicious cut of steak that is perfect for a marinade. Grill over direct heat for the perfect grilled steak.
    5 from 4 votes
    Print Pin Rate Save Saved!
    Prep Time: 2 hours
    Cook Time: 15 minutes
    Resting Time: 10 minutes
    Total Time: 2 hours 25 minutes
    Servings: 6 people
    Author: Mary Cressler | Vindulge
    Cost: $24.00

    Ingredients

    • 2.5 pound flank steak (we use Snake River Farms)
    • 1 tablespoon kosher salt
    • 1 tablespoon coarse ground pepper

    Flank Steak Marinade

    • 1 cup fruity red wine (like Pinot Noir or Malbec)
    • 2 cloves garlic, crushed
    • ¼ cup chopped shallots
    • 2 tablespoon soy sauce
    • 1 teaspoon red chili pepper flakes
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    Instructions

    Flank Steak Marinade

    • Trim any excess fat and sliver skin off the flank steak.
    • In a 1 gallon plastic bag, add marinade ingredients. Place flank steak in the baggie and seal. Marinade in the refrigerator for at least one hour, no more than 4.

    Grilled Flank Steak

    • Prepare grill for direct grilling using a good quality lump charcoal. Remove flank steak from marinade and pat dry with a paper towel. Combine the salt and pepper in a small bowl and season the steak with the rub.
    • Place the flank steak over direct heat and cook for 6 minutes or until a nice crust develops. Flip the steak and cook for another 6 minutes or until the internal temperature reads 125 degrees for rare.
    • Remove from the grill and let rest for 10 minutes to allow to come up to temperature and to let the cells reabsorb the juices.
    • Slice against the grain and serve.
    Find the perfect wine pairing at the Vindulge Wine Shop
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

    *This post contains affiliate links which means that if you purchase a product from one of those links, we may receive a small commission. We only partner with brands we know and love and it helps keep our blog going!

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    Reader Interactions

    Comments

    1. Robert says

      April 12, 2021 at 6:47 pm

      5 stars
      Made this tonight but sadly couldn’t use the grill, weather just wasn’t cooperating so I broiled it in the oven.
      Regardless, the flavours were fantastic and I’ll definitely make it again.

      Reply
    2. Martin says

      November 27, 2019 at 9:07 am

      5 stars
      Love flank steak,. Don’t see it very often and great idea for going direct.

      Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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