We’ve been really loving flank steak lately and how versatile it is. You can use it to make fajitas, toss it in a stir fry, or make lettuce wraps with it. Flank steak is a fairly tough cut of meat so it deserves a delicious marinade. This flank steak is made with a simple red wine marinade. The red wine is a secret ingredients to making a perfect marinade because the acidity helps to tenderize the meat and adds tons of flavor. The olive oil also in the marinade helps to keep the meat supple and juicy. Flank steak: This recipe is based on a 2 lb. flank steak. Fingerling potatoes: Fingerling potatoes are elongated potatoes that somewhat resemble your finger (hence the name). It’s a low starch potato and comes in multiple colors (tan, red and purple). If you can’t find these in your store, substitute them with baby Yukon potatoes.
For the red wine marinade:
Red wine: I recommend using a cabernet. Shallots: Shallots have a ton of flavor and when cooked taste a little sweet. Olive oil: Using olive oil in your marinade has the ability to help pull the fat-soluble flavors out of some ingredients like garlic and shallots and help impart them into the flank steak. Lemon Juice: Fresh lemon juice will help tenderize meat and also infuse flavor. Other herbs and seasonings: Fresh thyme, fresh rosemary and freshly cracked pepper.
How Long to Cook Flank Steak
The flank steak will broil in the oven for ~6-7 minutes on each side, depending on how you prefer your steak cooked. 6-7 minutes will result in a medium cooked flank steak. You can go as low as 4-6 minutes depending on how you like your steak.
How to Make Flank Steak Tender
Be sure to marinade the steak for a minimum of 6 hours. Marinating the meat gives the flank steak time to soak up all of the flavor. Cut against the grain of the flank steak. The grain that is often referred to when cutting meat is the direction that the muscle fibers are aligned. It’s easy to identify in Flank Steak. So, find the direction of the grain and then slice across the grain rather than parallel with it. It’s advised to cut against the grain to make the meat easier to chew and more tender. You should see round bundles of meat fibers in each slice, not long chewy fibers. Do not overcook a flank steak, this will lead to a tougher steak and dries out the meat. The method of cooking in this recipe, broiling, is a great way to cook a tender flank steak. Broiling utilizes high heat to quickly cook the steak. Heat it in the oven at 250°F for about 20 minutes, check the meat and see if it’s warm. The last thing you want to do is dry it out. Warm for an additional 10 minutes if needed. Or, add a little bit of beef broth to a skillet on the stove over medium heat and get it warm. Add the steak and cook until steak is warmed up. If not using a non-stick pan, add olive oil to the pan as well.
How to Cook Flank Steak on the Grill
Prepare your grill for high, direct heat and one part of the grill for lower, indirect heat. Grill the steak: Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you’ll want the oil on it to help keep the steak from sticking to the grill). Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking.
