Elevate your summer grilling with our signature Red Wine, Soy, and Balsamic Marinated Flank Steak. This unforgettable recipe transforms a simple cut of beef into a tender, flavor-packed masterpiece that’s always a crowd-pleaser at any barbecue!
Imagine a perfectly grilled flank steak, bursting with deep, savory notes and a hint of sweet tang. That’s precisely what you’ll achieve with this exceptional marinade, a harmonious blend of red wine, soy sauce, balsamic vinegar, fresh lemon juice, and aromatic garlic. The secret lies in allowing the beef to luxuriate in this magical mixture overnight, ensuring every fiber of the meat is thoroughly infused with a marvelous flavor profile that will linger long after the last bite. When I last prepared this for a family gathering, my husband exclaimed, “This is truly, truly outstanding!” And it undeniably was.
Why This Red Wine, Soy & Balsamic Marinated Flank Steak is a Must-Make
Flank steak holds a special place in our hearts for its robust beefy flavor and versatility. It’s a lean cut that truly shines when properly marinated and grilled, making it a fantastic choice for a variety of meals and occasions. Here’s why this particular recipe deserves a prime spot in your culinary repertoire:
- Unrivaled Flavor: This marinade goes beyond basic seasoning. The strategic combination of ingredients tenderizes the meat while deeply infusing it with layers of umami from soy sauce, rich acidity from red wine and balsamic, and bright freshness from lemon and garlic. The result is a complex, mouthwatering flavor that stands out from other beef marinades.
- Effortless Entertaining: With minimal active prep time, this recipe is perfect for hosting summer parties, tailgating events, or game day gatherings. The marinating process does most of the work, allowing you to focus on your guests while the flavors develop.
- Budget-Friendly Elegance: Flank steak is often a more economical choice compared to pricier cuts, yet this marinade elevates it to taste like a gourmet dish. It’s an accessible way to enjoy a sophisticated meal without breaking the bank.
- Perfect Texture: When prepared correctly, flank steak emerges from the grill wonderfully tender and juicy, thanks to the tenderizing action of the marinade and precise cooking techniques.
- Family and Crowd Favorite: This recipe has been a consistent hit with everyone who tries it. Its balanced, savory-sweet profile appeals to a wide range of palates, making it an ideal choice when cooking for a group.
We absolutely adore flank steak, and over the years, I’ve experimented with a myriad of marinades, from simple concoctions of orange juice, soy, and red wine to more intricate blends. This particular red wine, soy, and balsamic marinade is truly exceptional. We recently had company over for dinner, and I instinctively reached for this old favorite, knowing it would impress. Marinating it overnight allowed the flavors to fully permeate the meat, resulting in an incredibly tender and flavorful steak. I have no doubt you’ll come to love it as much as we do!
Understanding the Magic: The Marinade Explained
The success of this flank steak lies squarely in its carefully balanced marinade. Each ingredient plays a crucial role in tenderizing the meat and imparting its unique flavor, creating a symphony of tastes that elevates the entire dish. This isn’t just a simple soaking; it’s a strategic process designed to transform a relatively lean cut into something extraordinary.
The combination of red wine, soy sauce, and balsamic vinegar is a classic for a reason. Red wine adds a deep, fruity acidity that helps to break down muscle fibers, making the steak more tender. Soy sauce brings a powerful umami punch and a savory saltiness that penetrates deep into the meat, enhancing its natural beefy flavor. Balsamic vinegar contributes a complex sweetness and a rich, tangy depth that rounds out the acidic and savory notes. Fresh lemon juice brightens the whole mixture, cutting through the richness and adding another layer of acidity for tenderization and zest. Finally, garlic, Dijon mustard, and Worcestershire sauce provide aromatic depth and a subtle spicy kick that awakens the palate. This synergistic blend ensures every bite is flavorful, tender, and incredibly satisfying.
Essential Ingredient Notes for Your Flank Steak Marinade
The quality of your ingredients directly impacts the final flavor of your marinated flank steak. Here’s a deeper dive into the key components:
- Pantry Staples: Vegetable Oil, Dijon Mustard, Worcestershire Sauce, Soy Sauce
- Vegetable Oil: Helps emulsify the marinade, carry fat-soluble flavors, and coat the meat, preventing it from sticking to the grill.
- Dijon Mustard: Adds a piquant, tangy kick and acts as an emulsifier, helping the oil and vinegar stay combined. It also contributes a subtle spice.
- Worcestershire Sauce: A fermented condiment that adds deep umami, tang, and savory notes, enhancing the overall complexity of the marinade.
- Soy Sauce: Crucial for savory depth and seasoning. Opt for a good quality soy sauce (e.g., Kikkoman, San-J) for the best flavor. Consider a low-sodium version if you are mindful of salt intake.
- Balsamic Vinegar: This is not an area to skimp. Use a high-quality, aged balsamic vinegar for the best results. A good balsamic will be syrupy in consistency with a rich, complex sweetness and tang, vastly different from cheaper, watery varieties. Its depth of flavor is indispensable to this marinade.
- Lemon Juice: Always opt for freshly squeezed lemon juice. Bottled lemon juice often contains preservatives and lacks the bright, vibrant flavor that fresh juice provides, which is essential for both taste and tenderization.
- Garlic: Minced fresh garlic is key for its pungent aroma and flavor. Avoid garlic powder if possible; fresh garlic offers a more robust and authentic taste.
- Red Wine: Choose a dry red wine you enjoy drinking. Cabernet Sauvignon, Merlot, or Pinot Noir are excellent choices. The wine contributes acidity for tenderization and a fruity, earthy depth that complements the beef beautifully.
- Flank Steak: The star of the show. Flank steak is a lean, flat cut with a prominent grain. Before marinating, it’s highly recommended to score the steak. Scoring involves making shallow, diagonal cuts (about ¼-inch deep and 1-inch apart) across the surface of the meat with a sharp knife. This technique dramatically increases the surface area, allowing the marinade to penetrate more deeply and efficiently, resulting in a more flavorful and tender final product. It also helps prevent the steak from curling during grilling.
Step-by-Step Guide: Crafting Your Marinated Flank Steak
Preparing this incredibly flavorful flank steak is straightforward, ensuring you get maximum taste with minimal fuss. Follow these simple steps for a truly memorable meal:
Mastering the Grill: Expert Tips for Flank Steak Perfection
Achieving a perfectly grilled flank steak involves more than just throwing it on the grates. These expert tips will help you unlock the full potential of this delicious cut, ensuring tenderness, juiciness, and incredible flavor every time.
Selecting and Preparing Your Beef Properly
- Choose Quality Beef: Always opt for the best quality flank steak you can afford. Look for a steak with a vibrant red color and minimal connective tissue. Higher quality beef generally yields better flavor and texture.
- The Power of Long Marination: Beef is robust and can handle a longer marinating time compared to more delicate meats like chicken or seafood. For optimal flavor and tenderness, marinate your flank steak overnight, or for at least 8 hours. The prolonged exposure allows the acids in the marinade to tenderize the meat’s fibers and the flavors to deeply infuse via osmosis.
- Score for Success: As mentioned, lightly scoring the steak on both sides with a sharp knife is a game-changer. Make shallow cuts, about ⅛-inch deep and 1-inch apart, across the grain. This technique serves multiple purposes:
- Enhanced Flavor Penetration: The cuts create more surface area, allowing the marinade to saturate the meat more effectively.
- Increased Tenderness: By partially breaking down muscle fibers before cooking, scoring contributes to a more tender steak.
- Prevents Curling: Scoring helps the meat lie flat on the grill, ensuring even cooking and beautiful grill marks.
Grilling Techniques for Optimal Flavor and Tenderness
- Preheat Thoroughly: Ensure your grill is properly preheated to medium-high heat before adding the steak. A hot grill creates a beautiful sear and helps lock in juices.
- Achieve Perfect Grill Marks: I like to grill the steak for a few minutes on one side until distinct grill marks appear. Then, rotate the steak about 45 degrees to create classic crosshatch marks. Repeat this process on the other side. This not only looks appealing but also indicates a good sear.
- Monitor Internal Temperature: Grilling times will vary based on the thickness of your flank steak and your preferred level of doneness. To ensure accuracy and avoid overcooking, always use an instant-read meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone.
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- The Crucial Resting Period: This step is non-negotiable for juicy steak! Pull your beef off the heat a few degrees below your target internal temperature (e.g., at 115°F for rare beef). Immediately transfer the steak to a cutting board and tent it loosely with aluminum foil. Let it rest for 5-10 minutes. During this time, the internal temperature will continue to rise (this is called “carryover cooking”), and the juices, which have migrated to the center during cooking, will redistribute throughout the meat, resulting in a much juicier and more tender steak.
The Art of Slicing Your Flank Steak
- PRO-Tip: Slice Against the Grain! This is perhaps the most critical step for ensuring tender flank steak. Flank steak has long muscle fibers that can be tough if not cut correctly. You need to identify the “grain” or visible lines running through the beef and cut thin slices (about ¼-inch thick) in the opposite direction, perpendicular to these fibers. This shortens the muscle fibers, making each bite significantly more tender and easier to chew. With flank steak, this usually means cutting from one long side to the other, resulting in shorter, more manageable slices. Failure to cut against the grain, even with perfect cooking, will result in a tough steak.
Frequently Asked Questions About Flank Steak
Flank steak is a lean, flavorful cut of beef taken from the abdominal muscles of the cow, located towards the rear legs. It’s characterized by its long, flat shape and prominent muscle grain. While sometimes labeled as “London Broil,” it’s important to note that “London Broil” is actually a preparation method, not a specific cut, and can refer to various cuts like top round or skirt steak. To be certain you’re getting flank steak, always confirm with your butcher. Its distinct beefy flavor and texture make it one of my personal favorites, which is why I’ve shared so many flank steak recipes over the years!
If flank steak isn’t available, several other cuts can be successfully substituted in this recipe, each with its own unique characteristics:
- Skirt Steak: Similar in shape and grain, skirt steak is also lean and absorbs marinades beautifully. It’s often even more tender than flank steak when cooked quickly and sliced against the grain.
- Hanger Steak: Known for its rich, beefy flavor, hanger steak is incredibly tender. It has a coarser grain but benefits greatly from marinating and quick grilling.
- Flat Iron Steak: A very tender and well-marbled cut from the shoulder, flat iron steak requires less marinating time for tenderization but will still benefit from the flavor.
Yes, while grilling offers the best char and smoky flavor, you can absolutely cook this marinated flank steak in the oven or under the broiler. For broiling, preheat your broiler and place the steak on a broiler pan. Cook for 4-7 minutes per side, depending on thickness and desired doneness. For oven roasting, preheat your oven to 400°F (200°C), sear the steak in an oven-safe skillet on the stovetop for 2-3 minutes per side, then transfer the skillet to the oven to finish cooking, typically 10-15 minutes, or until it reaches your desired internal temperature. Remember to always rest the steak before slicing.
For best results with this recipe, marinate flank steak for a minimum of 2 hours, but ideally overnight (8-12 hours). While beef can tolerate longer marinating times than poultry or seafood, avoid marinating flank steak for more than 24 hours. The acids in the marinade, particularly from the lemon juice, red wine, and balsamic vinegar, can start to break down the meat too much, leading to a mushy texture if left for an excessive period.
Store any leftover flank steak in an airtight container in the refrigerator for up to 3-4 days. To reheat without drying it out, thinly slice the cold steak against the grain (if not already sliced). You can gently warm it in a skillet over medium-low heat with a splash of beef broth or water, or briefly microwave it until just warmed through. Avoid overheating, as this can make the steak tough.
You May Also Love These Beef 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
- Grilled Tenderloin with Garlic Herb Butter
- Flank Steak with Chimichurri Sauce
- Explore more of my 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 flavorful marinade that will take your flank steak to the next level!!
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 bowl and whisk well. Pour into a gallon-sized zip-top bag or a shallow dish.
- Score your flank steaks by cutting ⅛-inch deep across the grain at 1 to 1 ½-inch intervals on both sides.
- Add flank steaks to the marinade, seal the bag (or cover the dish), and marinate for at least 2 hours or overnight in the refrigerator, turning occasionally to ensure even coating.
- Bring the steak to room temperature for about an hour before grilling. Grill to desired doneness. Let sit for 5-10 minutes before carving thin slices against the grain.
Notes
Soy and Red Wine Marinated Flank Steak recipe adapted from Sunset Magazine.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 559
Total Fat: 28g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 16g
Cholesterol: 179mg
Sodium: 212mg
Carbohydrates: 5g
Fiber: 0g
Sugar: 3g
Protein: 63g
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