Flank Steak With Rosemary Red Wine Sauce Recipes

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GRILLED FLANK STEAK WITH GARLIC & ROSEMARY



Grilled Flank Steak with Garlic & Rosemary image

Easy and full of flavor, this grilled flank steak is one of my favorite summer grilling recipes.

Provided by Jennifer Segal, adapted from Cooks Illustrated

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 6

½ cup extra virgin olive oil
2 tablespoons fresh chopped rosemary
4 cloves garlic, roughly chopped
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
2 - 2½ lb flank steak

Steps:

  • Make the marinade by combining the olive oil, rosemary, garlic, salt and pepper in a blender. Blitz for a few minutes, until garlic and rosemary are pulverized.
  • Place the flank steak in a medium baking dish. Using a fork, poke meat about 10 times on each side. Pour the marinade over top and turn the steak a few times to coat evenly. Cover with saran wrap and refrigerate for at least 1 hour or overnight.
  • Grease grill with oil and preheat to high. When grill is hot, grill flank steak covered for about 5 minutes. Turn and cook covered for about 3-4 minutes more. Let meat rest on cutting board, covered with aluminum foil, for about 15 minutes. Slice very thin against the grain.

Nutrition Facts :

GRILLED FLANK STEAK WITH RED WINE SAUCE



Grilled Flank Steak with Red Wine Sauce image

Marinated and grilled flank steak with a buttery red wine and green onion sauce. Serve with rice, potatoes or anything that will absorb the sauce on the plate, and lots of crusty bread (for sopping up the remaining sauce)!

Provided by mjolah

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 2h30m

Yield 4

Number Of Ingredients 7

½ cup soy sauce
1 pinch garlic powder to taste
1 pinch salt and freshly ground black pepper to taste
1 (1 1/2-pound) flank steak
½ cup butter
4 green onions, chopped
1 ½ cups red wine

Steps:

  • Combine soy sauce, garlic powder, salt, and pepper in a shallow bowl and marinate flank steak for 2 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove flank steak from marinade and grill until slightly crusty on the outside but only medium warm on the inside, about 8 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove, cover, and let rest for 10 to 15 minutes.
  • Melt butter in a saucepan over medium-low heat and cook green onions until tender, about 5 minutes. Add red wine and increase heat. Bring sauce to a simmer and cook for 5 to 10 minutes until all the alcohol has evaporated. Season with salt and pepper.
  • Slice steak as thinly as possible and arrange on a platter. Add any juices from the steak to the sauce and drizzle sauce over steak, reserving some of the sauce to serve at the table.

Nutrition Facts : Calories 448.6 calories, Carbohydrate 6 g, Cholesterol 98.4 mg, Fat 29.9 g, Fiber 0.7 g, Protein 22.8 g, SaturatedFat 17.4 g, Sodium 2050.8 mg, Sugar 1.5 g

THE BEST RED WINE N ROSEMARY STEAK MARINADE



THE BEST RED WINE N ROSEMARY STEAK MARINADE image

THIS IS THE BEST MARINADE I HAVE EVER TASTED...IT MAKES ANY KIND OF BEEF HAPPY :) MAKES LAMB SMILE TOO :)

Provided by Lora DiGs

Categories     Marinades

Time 5m

Number Of Ingredients 8

1/2 c red wine (cabernet sauvignon)
1/4 c soy sauce
1/4 c honey
2 clove garlic, grated
1 tsp chili powder (1/2 tsp can b used...we like the bite)
1/2 tsp black pepper
1/4 c fresh rosemary, chopped
2 lb beef (i used strip steak.... any type will work)

Steps:

  • 1. MIX RED WINE, SOY SAUCE, N HONEY STIR IN GRATED GARLIC, ROSEMARY, CHILI POWDER, N BLACK PEPPER.
  • 2. PUT STEAK IN RESEALABLE BAG THEN POUR IN MARINADE.....SEAL BAG N LAY FLAT.
  • 3. MARINATE FOR ATLEAST 6 HOURS TO OVERNIGHT. THEN READY FOR THE GRILL....DELICIOUS....ENJOY :)

RED WINE MARINATED SKIRT STEAK



Red Wine Marinated Skirt Steak image

Grilled Skirt Steak is a delicious cut of beef that cooks up quickly and marinates perfectly in a savory wine sauce. It is great for weeknight meals, or your next Taco Night.

Provided by Mary Cressler | Vindulge

Categories     Main Course

Time 1h

Number Of Ingredients 7

1 1/2 - 2 lbs skirt steak
2 tbsp dry rub,
1 cup red wine
1/2 cup Worcestershire sauce
1/2 small onion, (chopped)
2 cloves garlic, (smashed)
2 sprigs rosemary

Steps:

  • Combine all marinade ingredients together in a large gallon size Ziploc bag and mix together. Add the meat, seal the bag and place in a large baking dish or bowl (this is in case your bag isn't properly sealed. It protects in case of any possible liquid leaking out). Place in refrigerator from 30-60 minutes.
  • Preheat grill for indirect cooking.
  • Remove the meat from the marinade and pat dry. Allow the meat to come to room temp. Coat the meat with dry rub.
  • Place meat on the grill over direct heat for roughly three minutes. Then flip and place over direct heat for two minutes. If your instant read thermometer is showing the steak still in the rare range and you want to cook more, place on indirect side and close the lid for no more than three more minutes. It cooks quickly. We like ours served rare, or roughly 120 degrees (F) internal temperature.
  • Let rest for 10 minutes to let juices settle and then slice against the grain or chop depending on how you will serve.

FLANK STEAK WITH GARLIC WINE SAUCE



Flank Steak with Garlic Wine Sauce image

Great on a cold winter day, and a real heart warmer. For best results, the meat should be quite rare.

Provided by Warner Beatty

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7

1 medium head garlic
1 ½ pounds flank steak
salt to taste
2 teaspoons freshly ground black pepper
4 tablespoons butter
¼ cup chopped green onions
1 cup dry red wine

Steps:

  • Cut head of garlic in half, place on a square of foil, and drizzle with olive oil. Wrap. Bake at 400 degrees F (200 degrees C) for 45 minutes. Squeeze roasted garlic cloves out of skins, and mash into a puree. Set aside.
  • Sprinkle steak with salt and a generous amount of freshly ground pepper. Heat a large heavy skillet over medium high heat, but do not add fat. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side. Reduce heat to medium, and add 2 tablespoons of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm.
  • Pour off the fat in the skillet, and add the scallions and red wine. Bring to a boil, and whisk in the garlic puree. Boil until the wine is reduced by half, and is thick and syrupy. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining 2 tablespoons of butter until it is incorporated into the wine sauce.
  • Quickly slice the meat against the grain, into thin strips. Arrange on a hot platter, and pour the sauce down the center of the slices. Serve at once.

Nutrition Facts : Calories 458 calories, Carbohydrate 7.3 g, Cholesterol 100.3 mg, Fat 25.7 g, Fiber 0.7 g, Protein 37.4 g, SaturatedFat 13.2 g, Sodium 179.9 mg, Sugar 0.7 g

RED WINE-ROSEMARY GRILLED FLANK STEAK WITH GRILLED MIXED VEGETABLES AND LEMONY WHITE BEAN SKODALI WITH GRILLED PITA



Red Wine-Rosemary Grilled Flank Steak with Grilled Mixed Vegetables and Lemony White Bean Skodali with Grilled Pita image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 28

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
2 large ears fresh corn, husked and cut crosswise into 4 pieces
1 small eggplant, cut crosswise into 1/2-inch thick rounds
1 large Vidalia onion, cut into 3/4-inch thick wedges
1 large red bell pepper, seeded and quartered
1 large yellow bell pepper, seeded and quartered
1 large zucchini, quartered
12 asparagus spears, trimmed
Olive oil
Salt and freshly ground pepper
Finely chopped parsley and chives
2 cups cooked white beans, 1/4 cup cooking liquid reserved
2 tablespoons chopped garlic
1/3 cup fresh lemon juice
1/4 cup tahini
1/4 cup olive oil
1/4 cup finely chopped parsley
3 tablespoons finely chopped fresh mint
12 pitas
Olive oil

Steps:

  • For the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.
  • For the vegetable platter: Brush the vegetables with olive oil and season the vegetables with salt and pepper to taste. Grill all the vegetables until just cooked through. Arrange on a platter and sprinkle with herbs.
  • For the skordilia: Place the beans, garlic and lemon juice in a food processor and process until the beans are coarsely chopped. Add tahini and oil and process until smooth. Add some of the cooking liquid if too thick. Season with salt and pepper to taste. Scrape into a bowl and fold in the parsley and mint.
  • Brush the pita on both sides with olive oil and grill until lightly golden brown. Cut into wedges.

STRIP STEAK WITH ROSEMARY RED WINE SAUCE



Strip Steak With Rosemary Red Wine Sauce image

I got this recipe from Family Circle Magazine and loved it! The only thing I do differently is marinate the steaks in red wine over night with a little meat tenderizer. At the end, to thicken up the sauce, I add about 1/2 teaspoon of cornstarch in the last minute of boiling the sauce.

Provided by Vitameatavegamin Gi

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3 lbs boneless strip steaks (4 steaks, 1-inch thick)
1/2 teaspoon salt
1 tablespoon cracked black pepper
3 tablespoons olive oil
1/4 cup chopped onion
2 tablespoons finely chopped fresh rosemary leaves
2 cloves garlic, finely chopped
1 1/2 cups dry red wine
1 cup canned condensed beef broth
1/2 teaspoon dark brown sugar

Steps:

  • Season steaks with salt.
  • Press pepper on surfaces.
  • Heat oil in large heavy skillet over high heat.
  • Add steaks.
  • Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8-10 minutes per side for well-done.
  • Remove to warm platter; keep steaks warm.
  • Add onion to skillet; cook until browned, stirring, 2 minutes.
  • Add half the rosemary, half the garlic and cook, stirring, 20 seconds.
  • Add wine.
  • Increase heat to high; boil vigorously 2 minutes.
  • Add broth, sugar and meat juices that have collected on platter.
  • Boil 10 minutes or until liquid is reduced by half, about 1 cup.
  • Add remaining rosemary and garlic.
  • Pour over steaks and serve.

Nutrition Facts : Calories 1043.5, Fat 75.1, SaturatedFat 27.1, Cholesterol 231.3, Sodium 796.2, Carbohydrate 6.5, Fiber 0.7, Sugar 1.6, Protein 65

ROSEMARY RED WINE SAUCE FOR STEAK



Rosemary Red Wine Sauce for Steak image

Fabulous on flat iron steak, seasoned simply with salt and freshly ground black pepper. I recommend using the wine singles you can buy at the grocery store. That way you don't necessarily have to waste an entire bottle of wine if your family is not likely to finish a bottle of wine in one sitting.

Provided by kagomesama

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup red wine
1 tablespoon fresh rosemary, chopped or 2 teaspoons dried rosemary
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons cold butter, cubed
1/2 teaspoon Worcestershire sauce
1 tablespoon minced garlic

Steps:

  • After cooking the steaks, remove to a plate to rest. Deglaze the pan with the red wine and add all other ingredients except for the butter.
  • Let reduce by half, then just before serving add butter to the pan and whisk in until melted. Serve immediately.

Nutrition Facts : Calories 106.4, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 268.9, Carbohydrate 2.8, Fiber 0.2, Sugar 0.5, Protein 0.3

FLANK STEAK WITH ROSEMARY RED WINE SAUCE



FLANK STEAK WITH ROSEMARY RED WINE SAUCE image

Categories     Beef

Yield 4

Number Of Ingredients 10

• 4 boneless strip steaks (3 pounds total, 1-inch thick)
• 1/2 teaspoon salt
• 1 tablespoon cracked black pepper
• 3 tablespoons olive oil
• 1/4 cup chopped onion
• 2 tablespoons chopped fresh rosemary leaves
• 2 cloves garlic, finely chopped
• 1 1/2 cups dry red wine
• 1 cup canned condensed beef broth
• 1/2 teaspoon dark-brown sugar

Steps:

  • Season steaks with salt. Press pepper on surfaces. Heat oil in large heavy skillet over high heat. Add steaks. Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8 minutes per side for well-done. Remove to warm platter; keep warm. Add onion to skillet; cook until browned, stirring, 2 minutes. Add half the rosemary, half the garlic and cook, stirring, 20 seconds. Add wine. Increase heat to high; boil vigorously 2 minutes. Add broth, sugar and meat juices that have collected on platter. Boil 10 minutes more or until liquid is reduced by half, about 1 cup. Add remaining rosemary and garlic. Pour over steaks and serve.

RED WINE-ROSEMARY MARINATED FLANK STEAKS



Red Wine-Rosemary Marinated Flank Steaks image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 7

1 1/2 pounds flank steak
1/2 cup dry red wine
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
4 large cloves garlic, coarsely chopped
2 sprigs fresh rosemary, needles removed
1/2 teaspoon freshly ground black pepper

Steps:

  • Place steak in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together red wine, oil, mustard, garlic, rosemary, and black pepper. Pour marinade over steak; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.

RED WINE-ROSEMARY GRILLED FLANK STEAK



Red Wine-Rosemary Grilled Flank Steak image

Provided by Bobby Flay

Categories     main-dish

Time 4h14m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.

FLAT IRON STEAK WITH RED WINE SAUCE



Flat Iron Steak with Red Wine Sauce image

Provided by Giada De Laurentiis : Cooking Channel

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

2 (1-pound) flat iron steaks or tri-tip steaks
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for garnish
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine

Steps:

  • Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
  • Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
  • Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

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