Ready in 45 minutes
Marinated Flank Steak is tender, delicious and very simple to prepare. Flank steak is a lean, flat cut of beef that's only somewhat tender but extremely flavorful. Properly marinated, it's a wonderful steak to grill or broil. In this recipe the flank steak is marinated overnight in a flavorful combination of red wine, soy sauce, olive oil, garlic, parsley and pepper, grilled quickly over high heat to medium-rare, and sliced thinly against the grain and on the bias to produce a steak with fabulous taste and a texture that virtually melts in your mouth. Because the flank steak needs to marinate ahead of time, it can form the basis of a fast weeknight dinner; try it with a simple green salad and a side of grilled vegetables or a good rice dish.
"Great tasting and great instructions. Using local grass-fed beef, I've grilled this twice as stated and two more times using the grilling instructions but changed up the marinade using a Southwestern marinade one time and a Caribbean marinade the other. All four times the steaks turned out perfect, having a tender texture with just a bit of chew and amazing beefy flavor! Everyone I served it to raved how good it was and wanted the recipe. Leftovers made great tacos."- NMnative
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Score surface of steak by making shallow diagonal cuts across the grain about 1 1/2-inches apart to create a diamond-shaped pattern; repeat on second side of steak. In a small bowl, whisk together wine, soy sauce, oil, garlic, parsley and pepper until well combined. Place steak and marinade in a large heavy-duty zip-lock plastic bag. Press out as much air as possible from bag, seal, and massage lightly to distribute marinade and coat steak thoroughly. Place bag in a shallow dish and marinate in refrigerator for at least 8 hours, overnight, or up to 24 hours, turning and massaging occasionally.
Preheat grill with high, direct heat. Grill is sufficiently hot when you can only hold your hand at grill level for only 2 or 3 seconds. While grill is preheating, remove steak from refrigerator and let come to room temperature before grilling (helps ensure meat cooks evenly). When ready to grill, remove steak from marinade, pat dry with paper towels, and season both sides liberally with salt and freshly ground pepper to taste (pressing seasonings into meat with your fingers). Clean grill grate well with wire brush and, to prevent sticking, brush with a light coating of oil.
Place steak on prepared grill grate over a solid bed of hot coals or direct high heat on a gas grill. If using a gas grill, or if your grill has a lid, close it to allow smoke to add it's flavor. Grill steak about 3- to 4-inches* from heat source, for 4 to 5 minutes per side for medium-rare and 6 to 7 minutes for medium (grilling time varies with meat thickness). If desired, to create crosshatch marks, turn steak 45 degrees halfway through grilling on each side. Flank steak is best eaten medium-rare and nicely seared on the outside; flank steak cooked beyond medium will be tough. Do NOT overcook!
To Broil (optional): Position oven rack about 4-inches from heat source, place broiling pan on oven rack, and heat broiler. When ready to broil, remove steak from marinade, pat dry with paper towels, and season both sides liberally with coarse salt and freshly ground pepper to taste (pressing seasonings into meat with your fingers). Place flank steak on hot broiling pan, coated with cooking spray. Leave oven door ajar, and broil 6 to 7 minutes on each side for medium-rare, 9 minutes on each side for medium.
When steak is done to your liking, remove from grill and place on cutting board. Double check doneness by thermometer (rare - 130 to 140 degrees F, medium-rare - 140 to 150 degrees F, medium - 150 to 160 degrees F), or by touch (very rare feels soft and squishy, rare is soft to the touch, medium-rare yields gently to the touch, while medium yields only slightly to the touch and is beginning to firm up). Cover steak loosely with foil and let rest for 5 to 10 minutes (five minutes per inch of thickness), allowing meat juices to redistribute and settle. To serve, slice thinly on the bias (at a sharp angle) and across the grain, and arrange on warmed platter or plates.
* Note: Set distance between heat source and steak according to thickness of meat -- 3-inches or less for a steak 1-inch thick or thinner, 3- to 6-inches for thicker steaks. Thinner steaks require intense heat to form desirable crust before heat has a chance to penetrate and overcook meat, whereas thicker cuts need less heat and longer time to allow middle to cook without burning exterior.
Makes 4 to 6 servings.
Safety Note: Doneness is an issue of personal preference. However, it is recommended that beef be cooked to medium-rare doneness, the internal temperature should reach 145 degrees F to ensure that harmful bacteria have been destroyed. Beef that has been cooked to an internal temperature of 140 degrees F, may be removed from the grill or oven, loosely covered, and allowed to rest a few minutes. The temperature will continue to rise about 5 degrees F, reaching proper doneness.
To add more flavor, try adding presoaked chunks of natural hardwoods like Hickory or Mesquite to the grill, or add 1 tablespoon liquid smoke to marinade.
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AngeLuv_n_4u 2 months agoJust WOW! Even my four year old couldnt get enough.
jokergod2000 4 months agoBest steak recipe ever; we loved it! Since a lot of the comments said it was too salty, we used a lowish sodium soya sauce and did not add more salt before grilling. Highly recommended.
Lweezy111 5 months agoVery flavorful & easy to prepare.
thelittlemissmolly 7 months agoWAY to much sodium! I tried a low sodium soy sauce after all of the reviews... Still too much for me, however, the steak was VERY tender!!! Not an easy task for a flank steak... Go for it if salt does not affect you
mmatorin 7 months ago
rosie101 8 months agoThis is the perfect steak marinade. Turns out delicious every time!!
Krosebrown 11 month agoMarinated for 2 hours using a vacuum sealed marinating container. Grilled it for 5 min each side & it was a beautiful medium rare. Great recipe, even my kids 10&14 loved it!
MrsHamilton 1 year agoTurned out great! I used flat iron steak because flank steak was not readily available. Regardless, it turned out great! I will make this again!
MGITONY 1 year agogood good recipe
Heatherferg 1 year agoSo easy and great flavours. One for my favourite list.
mherrlinger 1 year agoPrepared exactly as posted. Marinated for 24 hours and I found the result to be way too salty from the Kikkoman regular soy sauce. Maybe a low salt soy sauce or less time. Aside from salt, flavor was good.
Amyjillcass 1 year agoBBQ wasn't working so I had to broil. I was a little worried it wouldn't turn out right.. But it was superb!!!
brittanynicole1 1 year agoI used pepper steak instead cause our stores flank steak is paper thin but it was yummy and I will be makin this often from now on!
jeneecarrdemski 1 year agoThis is so easy and delicious!!
catm 1 year agoI put this in the marinade before leaving for a camping trip and we ate it the first night. My hubbie overcooked it, but was still delicious. I actually had to cut the leftovers into bite size pieces and count out an equal # for everyone because my 6 yr olds both wanted to eat it all!
sandyquiltz 1 year agoTried this straight-up for the first time last night, and was very pleased with the results. It'll also make a nice foundation to play with seasonings next time!
Suerecipes 1 year agoAnother excellent recipe from sgrishka! I avoid cooking flank steak because of the toughness. I cooked this following all the instructions (broiler method) and it came out perfect.
Athiess 1 year agoSeared on the grill, came out very flavorful and tender. Served with 'ultimate scalloped potatoes', great combination.
vwbug405 1 year agoCame out perfectly. Used the marinade recipe and the instructions. Didn't use the parsley though, none on hand. Watch the salt before grilling the soy can make it salty if not careful. Wonderful steak and so so tender. You've made me a fan of flank steak and I never was before!
NMnative 1 year agoGreat tasting and great instructions. Using local grass-fed beef, I've grilled this twice as stated and two more times using the grilling instructions but changed up the marinade using a Southwestern marinade one time and a Caribbean marinade the other. All four times the steaks turned out perfect, having a tender texture with just a bit of chew and amazing beefy flavor! Everyone I served it to raved how good it was and wanted the recipe. Leftovers made great tacos.