29 October 2010 ~ 2 Comments

Grilled flank steak marinated in red wine and herbs

Although cliché at times, “good things come to those who wait” is absolutely true for this dish. A good steak always takes time, and this recipe for grilled flank steak is no different. Feel free to use your own preferred herbs and wine, though stick to red wines, which better compliment beef compared to the sweetness of white wine. Cook up your favorite vegetable for a side dish and enjoy.


– 1 1/2 lbs flank steak
– 1 cup red wine (cab or merlot)
– 1 tsp salt
– 1 tsp fresh ground black pepper
– 1 twig fresh rosemary (cut in small pieces)
– 1 twig fresh thyme (cut in small pieces)


– Mix all ingredients in a Ziploc bag, remove all the air, seal, and let marinate in the fridge for 2-4 hours, or even overnight, turning and massaging the meat from time to time
– Take out of the fridge 30-60 minutes before cooking
– Heat up the grill to high
– Clean the grill with a wire brush and oil
– Cook the flank steak 4-5 minutes on each side
– Let the steak rest for a few minutes
– Then cut thin slices at an angle (so they are wider than the thickness)


– Use different herbs
– Try different red wines

Bon appétit!

Tags: , , ,

2 Responses to “Grilled flank steak marinated in red wine and herbs”

  1. 29 October 2010 at 5:24 am Permalink

    I love your recipe for flank steak. The flavor flank steak marinated in red wine and quickly seared is one of my all time favorites. Although I tend to use more rosemary. Often I use the remaining marinade to cook up a mushroom / red wine sauce. Just saute the mushrooms in butter, add some 1-2 Tbsp flour to make a roux, then add the reserved marinade cooking until it is the desired thickness, thinning if necessary with additional marinade. (Of course the reserved marinade must be cooked, not added without cooking.)

  2. 29 October 2010 at 9:08 am Permalink

    Cheryl, this looks like a great variation and I’ll give it a try next time I make this recipe!

Leave a Reply