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Red Wine Marinated Flank Steak Recipe

Tender, Easy Anytime Of Year

Last month when my mountain man brother-in-law came down from Alaska to visit, he brought with him a hernia that needed operated on and a ton of delicious recipes! I know, it’s a totally weird and awkward combo, but if you knew Randy (think Grizzly Adams in the Alaskan wilderness) it would absolutely make sense.

He threw together this fresh caught red salmon marinated in homemade Teriyaki sauce that I really need to get posted here. But today I’m going to share his Flank Steak Recipe marinated in a red wine and rosemary sauce. It was A.Maze.Ing! It’s a super easy flank steak recipe that is perfect anytime of year. Especially now, with just about everything having to do with turkey or ham! Nice change in the line up, don’t ‘cha think?

**Fun Fact** – In the UK, McDonald’s uses 100% Flank Steak in it’s burgers! I’m afraid to see what part of the cow gets hacked up for the one’s they make here. And, on that appetizing note….

Red Wine Marinated Flank Steak Recipe

Ingredients:

Flank Steak (we used about 3 lbs for 6 people)

1/4 Cup Extra Virgin Olive Oil

2 Cloves Garlic (minced)

1 Sprig Rosemary (finely chopped)

1 TSP Sugar

1 Cup Red Wine (save the rest of the bottle and feel free to drink up baby)

Directions:

In a mixing bowl, wisk all the marinade ingredients together. Set aside. You’ll want to score the steak in a sort of criss-cross pattern on both sides. Take a gallon sized zip-loc bag and place steak inside. Pour in marinade and seal. Squish it around for a second and place in the refrigerator. We let ours marinate for a good 5 hours but at least a minimum of 2 is good. Over night if you can is even better! Remove steak from bag and sprinkle with some salt and pepper. If the weather is permitting where you’re at, reading this now, grill it up! If not, use a cast iron pan to fry it. 4-5 minutes on the 1st side, then flip for another 2 minutes on the second side. That should be perfect if you’ve got the same size flank steak we do. Remove from heat and let rest for 6 minutes. You should always cut flank steak against the grain, you know that, right?

We made some awesome Jasmine rice, warmed up the red wine and rosemary marinade and served that as a side along with some citrus green beans with pine nuts. Yeah, it was pretty damn good!

Oh, and the hernia operation. Success!

ENJOY!!

(Do you know who’s photo that is? I’d love to give them credit! Naturally, we ate our dinner before grabbing pics for this flank steak recipe)