Red Wine Rosemary Grilled Flank Steak Recipes

GRILLED FLANK STEAK WITH RED WINE SAUCE

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.

GRILLED FLANK STEAK WITH GARLIC & ROSEMARY

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.

GRILLED FLANK STEAK WITH RED WINE MARINADE

Steps:

• Trim any excess fat and sliver skin off the flank steak.
• In a 1 gallon plastic bag, add marinade ingredients. Place flank steak in the baggie and seal. Marinade in the refrigerator for at least one hour, no more than 4.
• Prepare grill for direct grilling using a good quality lump charcoal. Remove flank steak from marinade and pat dry with a paper towel. Combine the salt and pepper in a small bowl and season the steak with the rub.
• Place the flank steak over direct heat and cook for 6 minutes or until a nice crust develops. Flip the steak and cook for another 6 minutes or until the internal temperature reads 125 degrees for rare.
• Remove from the grill and let rest for 10 minutes to allow to come up to temperature and to let the cells reabsorb the juices.
• Slice against the grain and serve.

RED WINE MARINATED FLANK STEAK

Steps:

• Score flank steak into a cross hatch pattern forming diamonds, being extra careful not to cut completely through the meat. Set aside.
• In a glass baking dish, or other non-reactive dish, blend Geyser Peak Alexander Valley Cabernet Sauvignon, canola oil, onion soup mix and minced garlic. Stir until soup mix is dissolved.
• Add flank steak to marinade and refrigerate 2 - 3 hours.
• Remove steak from marinate and grill to desired temperature. Discard marinade.
• When serving, slice steak against the grain.

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

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.

RED WINE-ROSEMARY GRILLED FLANK STEAK

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.

RED WINE-ROSEMARY MARINATED FLANK STEAKS

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.