Experience Unforgettable Flavor: Red Wine, Soy & Balsamic Marinated Flank Steak
Transform your summer grilling with our signature Red Wine, Soy, and Balsamic Marinated Flank Steak. This recipe promises a remarkably tender and intensely flavorful beef experience, making it a guaranteed hit for any barbecue gathering. It’s the perfect centerpiece for your Sunday cookout or any special occasion!
Imagine a rich, complex marinade – a magical blend of robust red wine, savory soy sauce, tangy balsamic vinegar, bright lemon juice, and aromatic garlic – bathing succulent flank steak overnight. This deliberate process infuses the beef with an unparalleled depth of flavor and tenderness that you simply won’t forget. We recently enjoyed this for dinner, and the rave reviews were immediate: “This is truly exceptional!” And indeed, it was.
Why This Marinated Flank Steak Recipe is a Must-Try
Flank steak is a beloved cut, known for its beefy flavor and versatility. When prepared correctly with a superior marinade, it becomes an incredibly tender and juicy masterpiece. This particular recipe stands out for several compelling reasons:
- Unmatched Flavor Profile: The harmonious combination of red wine, soy sauce, and balsamic vinegar creates a sweet, savory, and tangy symphony that deeply penetrates the meat, delivering an explosion of flavor in every bite.
- Tender Perfection: The acidic components in the marinade (wine, balsamic, lemon juice) work to break down muscle fibers, resulting in a remarkably tender steak that’s a joy to eat, especially when properly sliced against the grain.
- Ideal for Entertaining: Whether you’re hosting a backyard barbecue, tailgating before a big game, or simply enjoying a family dinner, this flank steak is consistently a crowd-pleaser. Its impressive presentation and delectable taste make it perfect for any gathering.
- Effortless Preparation: While the marinating takes time, the active prep is minimal. Most of the work happens while the steak soaks up all the delicious flavors, leaving you more time to enjoy your day.
- Budget-Friendly Elegance: Flank steak is an economical cut of beef that transforms into a gourmet meal with this marinade, proving that you don’t need expensive cuts to achieve extraordinary results.
We often choose this recipe when we have guests because it guarantees a memorable dining experience. The overnight marination ensures the flavors are fully developed, and we’re confident you’ll love it just as much as we do!
Key Ingredients for a Flavorful Flank Steak Marinade
The magic of this recipe lies in its carefully selected marinade ingredients, each playing a crucial role in tenderizing and flavoring the beef. Here’s a breakdown of what you’ll need and why:
- Pantry Staples:
- Vegetable Oil: Helps distribute the fat-soluble flavors, ensures even searing, and prevents the marinade from being too acidic.
- Dijon Mustard: Acts as an emulsifier, binding the oil and vinegar, and adds a subtle tangy, sharp note that complements the beef.
- Worcestershire Sauce: A powerhouse of umami, bringing deep savory, slightly tangy, and fermented flavors that enhance the meatiness of the steak.
- Soy Sauce: Contributes a salty, umami-rich foundation, helping to tenderize the meat and create that sought-after savory depth.
- Balsamic Vinegar: Opt for a good quality, aged balsamic vinegar. Its rich, syrupy consistency and complex sweet-tart flavor are essential. A higher quality balsamic will offer a more nuanced depth that cheap alternatives simply can’t replicate. It contributes a wonderful tang and a touch of sweetness that balances the savory elements.
- Lemon Juice: Freshly squeezed lemon juice is paramount here. Its bright acidity not only helps tenderize the meat but also adds a refreshing citrus note that cuts through the richness and lifts all the other flavors. Bottled lemon juice often lacks the vibrancy of fresh.
- Garlic: Minced fresh garlic is indispensable. Its pungent, aromatic qualities infuse the steak with a warm, savory foundation that is critical to the marinade’s success.
- Flank Steak: The star of the show! This lean, flavorful cut benefits immensely from marination. Remember to score the steak before marinating. Scoring involves making shallow, diagonal cuts across the surface of the meat (about ¼-inch deep). This technique increases the surface area, allowing the marinade to penetrate deeper and more effectively, ensuring every fiber is infused with flavor.
Step-by-Step Guide to Making Marinated Flank Steak
Crafting this delicious flank steak is surprisingly simple. Follow these steps for a perfectly flavored and tender result:
Expert Tips for Grilling Flank Steak Like a Pro
Achieving a perfectly cooked flank steak involves a few key techniques. Follow these expert tips to ensure tender, juicy, and flavorful results every time:
Buying and Prepping Your Beef Properly:
- Quality Matters: Always choose the best quality flank steak your budget allows. Look for a steak with a deep red color and minimal connective tissue.
- Marination Time is Key: Unlike chicken or seafood, beef can handle, and greatly benefits from, a longer marinating time. For optimal flavor and tenderness, aim to marinate your flank steak overnight, or for at least 8 hours. The extended soak allows the marinade to deeply permeate the muscle fibers through osmosis, resulting in a more flavorful and tender steak.
- Score for Success: Lightly scoring the steak on both sides with a sharp knife is a game-changer. Make shallow cuts, approximately ⅛-inch deep and 1-inch apart, across the grain of the meat. This technique serves two purposes: it significantly increases the surface area for the marinade to infuse, and it helps prevent the steak from curling up when it hits the hot grill, ensuring even cooking.
Mastering Your Flank Steak Cook:
- Pre-Heat Your Grill: Ensure your grill is preheated to medium-high heat (around 400-450°F / 200-230°C) before placing the steak. A hot grill creates a beautiful sear and prevents sticking.
- Grilling Technique: Start by grilling the steak for a few minutes on one side to achieve a good sear. For attractive crosshatch grill marks, rotate the steak 45 degrees without flipping it, and continue grilling for another few minutes. Then, flip the steak and repeat the process on the second side.
- Monitor Temperature: Grilling times will vary based on your grill’s heat, the thickness of your flank steak, and your preferred level of doneness. The most reliable way to check for doneness is with an instant-read meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any fat or bone.
- Target Temperatures:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well-Done: 145-150°F (63-66°C)
Remember, the internal temperature will rise by 5-10°F as the meat rests. For a perfect medium-rare, pull your steak off the heat when it reaches 125-130°F.
- The Crucial Rest: Once cooked, transfer the flank steak to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a significantly juicier and more tender steak. Skipping this step will cause all the delicious juices to run out when you cut it.
The Art of Slicing Your Flank Steak:
- PRO-Tip: Always Slice Against the Grain! This is perhaps the single most important tip for flank steak. Flank steak has long, visible muscle fibers (the “grain”). Cutting against these fibers shortens them, making the meat much more tender and easier to chew. If you slice with the grain, even a perfectly cooked steak can be tough and chewy. To find the grain, look for the parallel lines running across the steak. Your cuts should be perpendicular to these lines, typically making shorter slices from one long side to the other.
Frequently Asked Questions About Flank Steak
What Exactly Is Flank Steak?
Flank steak is a lean, flat cut of beef taken from the abdominal muscles of the cow, located behind the plate and in front of the hind legs. It’s characterized by its long, coarse muscle fibers, known as the “grain.” While sometimes labeled as “London Broil,” this term can also refer to other cuts like top round. Always ask your butcher to confirm if their London Broil is indeed a flank steak to ensure you get the right cut. Its distinct beefy flavor and relatively thin profile make it an excellent candidate for marinades and quick grilling. It’s one of our favorite cuts, which is why we’ve shared so many flank steak recipes!
What Are Good Substitutes for Flank Steak?
If flank steak isn’t available, several other cuts can make excellent substitutes in this recipe, each with its own unique characteristics:
- Skirt Steak: Similar in shape and grain, skirt steak (both inside and outside) is known for being even more flavorful and fattier than flank steak. It also benefits greatly from marinating and quick grilling.
- Hanger Steak: Often called the “butcher’s steak” because butchers supposedly kept it for themselves, hanger steak has a rich, beefy flavor and a tender texture when cooked rare to medium-rare. It has a distinct grain that also needs to be sliced against.
- Flat Iron Steak: Cut from the shoulder, flat iron steak is remarkably tender and well-marbled. It has a less pronounced grain than flank or skirt steak and is very forgiving to cook, delivering a consistently delicious result.
These alternatives will perform beautifully with the red wine, soy, and balsamic marinade.
How Can I Store and Reheat Leftover Flank Steak?
Store any leftover flank steak in an airtight container in the refrigerator for up to 3-4 days. To reheat, it’s best to do so gently to prevent drying it out. You can thinly slice the cold steak and serve it over salads, in sandwiches, or as part of a stir-fry. For warm servings, gently warm slices in a skillet over low heat with a touch of broth or water, or briefly microwave until just warm through. Avoid overheating, which can make the steak tough.
What Side Dishes Pair Well with Marinated Flank Steak?
This flavorful flank steak pairs wonderfully with a variety of sides. Consider options like a fresh green salad (like spinach salad, as pictured), roasted potatoes, grilled asparagus, corn on the cob, a simple rice pilaf, or even a quinoa salad. The rich flavors of the steak are complemented by fresh, crisp, or hearty sides.
You May Also Enjoy These Delicious Recipes:
- Fig Balsamic Glazed Grilled Beef from Belly Full
- Carne Asada Tacos {Grilled Beef Tacos} from Foodie with Family
- Grilled Korean Beef Steaks
- BLT Burgers with Spicy Mayonnaise
- Grilled Tenderloin with Garlic Herb Butter
- Flank Steak with Chimichurri Sauce
- Explore more of our Best Beef Recipes
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Red Wine, Soy, Balsamic Marinated Flank Steak
10 minutes
10 minutes
5 minutes
25 minutes
6 servings
A deeply flavorful marinade that will elevate your flank steak to an entirely new level of deliciousness, perfect for grilling!
Ingredients
- ¾ cup red wine
- ⅔ cup soy sauce
- ¼ cup vegetable oil
- ¼ cup balsamic vinegar
- ¼ cup lemon juice, freshly squeezed is best
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2-3 cloves minced garlic
- 2 ½-3 pounds flank steak
Instructions
- Combine all marinade ingredients in a large bowl. Pour the mixture into a gallon-sized zip-top bag or a shallow, non-reactive dish.
- Score your flank steak by making shallow cuts (approximately ⅛-inch deep) across the grain at 1 to 1 ½-inch intervals on both sides.
- Add the scored flank steak to the marinade. Ensure the steak is fully coated, seal the bag or cover the dish, and refrigerate for at least 2 hours, or ideally, overnight (up to 12 hours), turning occasionally to ensure even marination.
- Before grilling, remove the steak from the refrigerator and let it sit at room temperature for about an hour. Grill to your desired doneness over medium-high heat. Let the steak rest for 5-10 minutes before carving into thin slices against the grain.
Notes
This Red Wine, Soy, and Balsamic Marinated Flank Steak recipe is inspired by classic grilling techniques and has been adapted for optimal flavor and tenderness.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 559Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 179mgSodium: 212mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 63g
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