Grilled Flank Steak with Red Wine Marinade

4.88 from 8 votes
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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

Beef Temperature Ranges

Be sure to take into consideration the carry-over cooking that happens while the steak rests. For steaks remove them 5 degrees lower than your desired temperature. For roasts remove them 10 degrees lower. The steak’s internal temperature will rise as it rests.

Black and Blue100 – 120° Fahrenheit (F)37 – 48° Celsius (C)
Rare120 – 130° F48 – 54° C
Medium Rare130 – 140° F54 – 60° C
Medium140 – 150° F60 – 65° C
Medium Well (not recommended)150 – 160° F65 – 71° C
Well Done (not recommended)160 – 170° F71 – 76° C
Grilled Flank Steak sliced into thin strips

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Grilled Flank Steak sliced and ready to be served
4.88 from 8 votes

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.
Prep: 2 hours
Cook: 15 minutes
Resting Time: 10 minutes
Total: 2 hours 25 minutes
Servings: 6 people


  • 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
  • 1/4 cup chopped shallots
  • 2 tablespoon soy sauce
  • 1 teaspoon red chili pepper flakes


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.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 2 hours
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 2 hours 25 minutes
Course: dinner, Entree
Cuisine: American, barbecue
Servings: 6 people
Keyword: flank steak, flank steak marinade, grilled flank steak
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About Mary

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

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  1. 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.