Mohamed Shili This easy and flavorful Red Wine-Rosemary Grilled Flank Steak recipe is a perfect choice for a quick, delicious meal. With simple ingredients like fresh herbs, red wine, and olive oil, it’s both juicy and tender. Whether you’re grilling for a weeknight dinner or a special occasion, this dish will impress with its bold flavors and aromatic marinade.
Ingredients Needed:
- 3 cups dry red wine
- 4 small sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 small onion, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 3 tablespoons olive oil
- 1 (2 pound) flank steak
- Salt and freshly ground black pepper
How To Make Red Wine-Rosemary Grilled Flank Steak?
- Make the Marinade: Mix red wine, rosemary, thyme, bay leaves, onion, garlic, and olive oil in a baking dish.
- Marinate the Steak: Add steak to the dish and coat well. Cover and refrigerate for 4 hours or overnight.
- Preheat the Grill: Heat the grill to medium-high.
- Grill the Steak: Remove the steak from the marinade and season with salt and pepper. Grill for 6-7 minutes per side.
- Rest and Slice: Let the steak rest for 5 minutes, then slice against the grain.
Recipe Tips:
- Marinate Overnight: For the best flavor, marinate the steak overnight so it absorbs all the herbs and wine.
- Let the Steak Rest: After grilling, always let the steak rest for 5 minutes. This helps keep it juicy.
- Use Fresh Herbs: Fresh rosemary and thyme will give a better flavor than dried herbs.
- Grill at the Right Temperature: Make sure the grill is medium-high so the steak cooks evenly.
- Season Well: Don’t skip seasoning with salt and pepper before grilling for a balanced taste.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the leftover steak to room temperature and store it in an airtight container in the fridge for up to 3 days.
- Freeze: If frozen, wrap the steak tightly and store for up to 2 months.
- Reheat: Heat the steak in a pan over medium heat for 3-4 minutes, turning occasionally.
Nutrition Facts:
- Calories: 300 kcal
- Total Fat: 16 g
- Saturated Fat: 5 g
- Cholesterol: 98 mg
- Sodium: 462 mg
- Potassium: 557 mg
- Total Carbohydrate: 2 g
- Dietary Fiber: 0.3 g
- Sugars: 1 g
- Protein: 32 g
Try More Bobby Flay Recipes:
- Adobo Grilled Veal Flank Steak
- Bobby Flay Grilled Tuna Steak Recipe
- Perfectly Grilled Steak Recipe
- Bobby Flay Grilled London Broil
Red Wine-Rosemary Grilled Flank Steak
Description
This easy and flavorful Red Wine-Rosemary Grilled Flank Steak recipe is a perfect choice for a quick, delicious meal. With simple ingredients like fresh herbs, red wine, and olive oil, it’s both juicy and tender. Whether you’re grilling for a weeknight dinner or a special occasion, this dish will impress with its bold flavors and aromatic marinade.
Ingredients
Instructions
- Make the Marinade: Mix red wine, rosemary, thyme, bay leaves, onion, garlic, and olive oil in a baking dish.
- Marinate the Steak: Add steak to the dish and coat well. Cover and refrigerate for 4 hours or overnight.
- Preheat the Grill: Heat the grill to medium-high.
- Grill the Steak: Remove the steak from the marinade and season with salt and pepper. Grill for 6-7 minutes per side.
- Rest and Slice: Let the steak rest for 5 minutes, then slice against the grain.
Notes
- Marinate Overnight: For the best flavor, marinate the steak overnight so it absorbs all the herbs and wine.
- Let the Steak Rest: After grilling, always let the steak rest for 5 minutes. This helps keep it juicy.
- Use Fresh Herbs: Fresh rosemary and thyme will give a better flavor than dried herbs.
- Grill at the Right Temperature: Make sure the grill is medium-high so the steak cooks evenly.
- Season Well: Don’t skip seasoning with salt and pepper before grilling for a balanced taste.
Red Wine-Rosemary Grilled Flank Steak