Red Wine Marinated Flank Steak

This Red Wine Marinated Flank Steak is a long-time favorite meal in our house. Flank steak is a great cut for marinating because it can be a bit tough, but if you marinate it for 8 hours or overnight, it soaks in the flavors and grills up beautifully.  The key is not to overcook it.


I serve mine with steamed rice or oven roasted potatoes and something green. This time I just plated some fresh tomatoes over a spring mix and sprinkled some goat cheese on top.

This meal is perfect for a weekday dinner because you can have it on the table in 30 minutes!

Red Wine Marinated Flank Steak
Recipe Type: Main Dishes, Beef
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 6
Marinated London Broil is a lovely summer dinner with roasted potatoes and a salad.
  • 2-3 lb flank steak (this also works with London Broil, sirloin or flat iron steaks)
  • 3 garlic cloves, minced
  • 1 cup dry red wine (always cook with the quality you want to drink)
  • 2 tsp Dijon mustard
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp dried minced rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper
  1. Place steak in a baking dish, salt and pepper both sides to taste.
  2. In a small bowl, whisk together remaining ingredients.
  3. Pour marinade over steak and turn steak so it’s coated well on both sides; refrigerate 8 hours or overnight.
  4. Bring the steaks to room temp while you prepare the grill. (Putting cold meat on a hot grill will cause it seize up, making it tough.)
  5. Place the steaks on a hot grill (reserve the marinade) and cook 4 minutes per side; turning only once. Do not move the steaks while cooking or you will not get that delicious brown crust.
  6. Remove to a serving platter, cover loosely with aluminum foil and allow it to set for 10 minutes. This is very important!! Do not skip this step. Allowing the meat to rest helps the juices redistribute through the meat, rather than ending up on your cutting board.
  7. While the steak rests, heat the reserved marinade in a small saucepan over medium heat until it is reduced by half; add a tablespoon of butter at the end.
  8. Slice the flank steak against the grain in thin slices, and serve with the reduction sauce.
Flank steak is best when cooked to medium-rare. If you over cook it, it will be tough.


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9 Responses

  1. Oh delish! I’m going to try this and the beef dish. Is mustard or Dijon gluten-free? I have conflicting information on that.

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