Fletch'S Flank Steak
A flavorful grilled flank steak marinated in red wine, garlic, and herbs, offering a tender, savory dish perfect for gatherings or special dinners.
Ingredients
Instructions
- Sauté the onion in olive oil until golden.
- Add garlic; cook for 2 minutes.
- Stir in red wine vinegar; reduce by half.
- Add wine and beef broth; simmer for 5 minutes.
- Cool the marinade and pour it over the flank steak placed in a glass or ceramic dish.
- Marinate in the refrigerator for 48 hours, turning the steak every 12 hours.
- Grill the flank steak and baste using the marinade.
- Strain the remaining marinade, warm it, and serve as a sauce.
Tips & Substitutions
For extra flavor, consider adding a tablespoon of Worcestershire sauce to the marinade. If you prefer a quicker marinade, 24 hours will still yield great results, though longer is better. For a twist, substitute flank steak with skirt steak or even chicken if desired. Always allow the steak to rest before slicing for the best texture.
Serving Suggestions
Serve the grilled flank steak sliced against the grain for tenderness, accompanied by a fresh salad or roasted vegetables. This dish pairs beautifully with Grandma Culver's Goulash for a hearty meal. A side of crusty bread can also complement the flavors, perfect for mopping up the delicious warmed marinade sauce.
Storage & Reheating
Leftover flank steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the steak and warm it gently in a skillet over low heat, adding a splash of beef broth for moisture. Alternatively, it can be enjoyed cold in salads or sandwiches.
Nutrition & Diet Analysis (per serving)
Each serving of Fletch'S Flank Steak contains roughly 579 calories, with 15g protein, 78g carbohydrates, and 28g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (97% of the Daily Value), and calcium (91% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 540mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can substitute flank steak with skirt steak or sirloin. Each will provide a different texture and flavor, but the marinade will enhance them all. Just be mindful of cooking times, as thinner cuts may cook faster.
How do I know when the flank steak is done grilling?
Flank steak is best cooked to medium-rare, which is around 130-135°F (54-57°C). Use a meat thermometer for accuracy. Let it rest for 10 minutes after grilling to ensure the juices redistribute for optimal tenderness.
Can I make the marinade ahead of time?
Absolutely! You can prepare the marinade a day in advance and store it in the refrigerator. Just make sure to let it cool completely before pouring it over the steak. This can save time on marinating day and intensify the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).