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–+ servings
Overhead view of red wine marinated flank steak on a white cutting board sprinkled with Italian parsley.
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5 from 4 votes

Red Wine Marinated Flank Steak

Grilled to perfection, this flank steak makes an occasion special.
Prep Time10 minutes
Cook Time20 minutes
Marinating Time3 hours
Total Time3 hours 30 minutes
Course: Beef Recipes
Cuisine: American
Servings: 4 servings
Author: Ellen Folkman

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.
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