Red Wine Marinated Flank Steak Recipe
It’s not grilling season in my house unless this Red Wine Marinated Flank Steak is on the menu. You’ll find it’s easy to make, marinating in a short amount of time, and is full of flavor.
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I love flank steak. I’d have to say it’s one of my favorite cuts of beef. I’ve been making this red wine flank steak marinade for most of the 30 years I’ve been married. The first time I made it I knew this recipe was a keeper.
Why this recipe is a keeper
- Besides the fact that flank steak is one of my favorite cuts of beef, it’s a steak that can hold up to being marinated.
- Flank steak is underrated. It’s got lots of flavor.
- It’s an easy weeknight meal.
- It cooks quickly on the grill.
- Flank steak is easy to handle when grilling.
- While you can cook this steak on a grill pan, the higher heat you can get on an outdoor grill is a better choice.
What type of wine should I use in a marinade for steak?
Use something you would like to drink. I use a light-bodied red wine such as Pinot Noir or medium-bodied Merlot. Even a full-bodied wine like Cabernet Sauvignon would work well too.
Red Wine Marinade Ingredients
These are just the 4 ingredients for the flank steak marinade with red wine. You’ll also need flank steak about 1 1/2 to 2 pounds. This marinade has such great flavor.
- Red Wine – Cabernet Sauvignon, Merlot, or Pinot Noir
- Canola Oil – or other neutral oil, not olive oil
- Envelope of Dried Onion Soup Mix – I use Lipton Recipe Secrets
- Garlic Cloves – minced
How to marinate flank steak
- It would be best if you scored flank steak before marinating. Doing so helps the marinade to tenderize the steak.
- Combine the marinade ingredients in a glass or nonreactive baking dish. Add the flank steak and turn to coat. Cover with aluminum foil. Refrigerate for up to 3 hours turning once.
- Let the steak come to room temperature. Discard the excess marinade once you remove the beef.
- Once the beef is at room temperature you can place steak on the grill. Cook to desired temperature on a hot grill.
- Let steak rest before cutting into thin slices, against the grain, and serving.
Is skirt steak the same as flank steak?
No, they are different cuts of meat. Both are from the group known as flat steaks. Flank steak is a lean cut of beef. Skirt steak has more fat, making it more flavorful. Both are juicy and flank is my personal favorite.
While flank steak holds up to an easy marinade, it’s also conducive to being stuffed such as these stuffed pinwheels or stuffed flank steak.
What to serve with red wine marinated flank steak
A potato dish such as bacon and cheddar smashed potatoes and a vegetable such as grilled Brussels sprouts, parmesan roasted asparagus, or green beans with shallots.
Flank Steak Wine Pairing
Serve a glass of the leftover red wine with the steak. That’s why you always want to use a wine you enjoy drinking.
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What is the best way to cook a flank steak?
My favorite method is grilling but you must know what you are doing. Before cooking or marinating, cut a cross-hatch diamond pattern on one side of the flank steak being very careful not to cut through the meat. When you do this type of cut you are slicing the muscle fibers. Marinating a flank steak in something acidic, such as red wine, helps break down the fibers and makes the steak more tender.
What is the best way to cut a flank steak?
Flank steak must be cut across the grain when you serve it. If you cut with the grain the meat will be tough. When you cut across the grain, it will be tender.
What should the internal temperature be for medium rare flank steak?
Cook the flank steak to 130°F. Use an instant read thermometer to check the temperature.
Red Wine Marinated Flank Steak
Ingredients
- 3/4 cup Geyser Peak Alexander Valley Cabernet Sauvignon
- 1/2 cup canola oil
- 1 envelope dried onion soup mix
- 2 cloves garlic minced
- 1 1/2 to 2 pound flank steak
Instructions
- Score flank steak into a cross hatch pattern forming diamonds, being extra careful not to cut completely through the meat. Set aside.
- In a glass baking dish, or other non-reactive dish, blend Geyser Peak Alexander Valley Cabernet Sauvignon, canola oil, onion soup mix and minced garlic. Stir until soup mix is dissolved.
- Add flank steak to marinade and refrigerate 2 – 3 hours.
- Remove steak from marinate and grill to desired temperature. Discard marinade.
- When serving, slice steak against the grain.
This steak looks so delicious and juicy! Perfect for a romantic dinner for two. I love how easy it is to make!
This looks like such a perfect use of wine – I think I’ll make this for labor day!
That is one good looking flank steak! Easy too!
That looks perfectly cooked! I’m not familiar with that wine, it looks and sounds delicious! I’ll have to look for it now.
I’m excited to see this as Flank steak is my favorite. We actually had it last night and I had marinated it for hours, BUT I didn’t score the meat first. In fact, I’m wondering why I’ve never done this. I’m definitely adding this step the next time I make it. And your marinade with the wine sounds delicious!