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Red Wine, Soy, Balsamic Marinated Flank Steak | Loads of flavor infused into every bite! A family favorite.

Red Wine, Soy, Balsamic Marinated Flank Steak

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Grilled flank steak is frequently on our summer menu. Around here, Sunday is the night to fire up the barbecue and this Red Wine, Soy, Balsamic Marinated Flank Steak is always a hit!

The magical mixture of wine, soy sauce, lemon juice and balsamic vinegar and more, bathe the beef overnight and impart a marvelous flavor you won’t soon forget!

Red Wine, Soy, Balsamic Marinated Flank Steak on a white dinner plate with a spinach salad

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

Red Wine, Soy, Balsamic Marinated Flank Steak

We LOVE flank steak, and I have a slew of excellent beef marinade recipes, from a simple orange juice/soy/red wine to those with multiple ingredients.  We were having company so I chose this old favorite, and marinated overnight to allow the flavors to permeate the meat.  Hubby likes his beef practically mooing, but I go for the end pieces which are closer to medium rare.

Perfect for summer entertaining, tailgating or game day gatherings! No matter how you cook it or for what occasion, this Red Wine, Soy, Balsamic Marinated Flank Steak will become a regular in your grilling rotation!!

Red Wine, Soy, Balsamic Marinated Flank Steak on a white dinner plate

Tips for Grilling Flank Steak:

Buying and Prepping Your Beef Properly:

  • Choose the best quality flank steak you can afford. I love using and highly recommend Certified Angus Beef ® brand.
  • Beef can handle a longer marinating time than chicken or seafood. Marinate your flank steak overnight or at least 8 hours if possible. The longer the steak is in the marinade, the more flavor infuses into the meat via osmosis.
  • If you’d like, lightly score the steak on both sides with a sharp knife (making shallow cuts, about 1/8-inch deep, 1-inch apart, against the grain). This will  increase the surface area for the marinade to infuse. This will also help prevent the meat from curling when it hits the grill.

Cooking Your Flank Steak:

  • I like to grill for a few minutes on one side, then rotate the steak about 45 degrees to make lovely hash marks. Repeat on the other side. Times will vary depending on the thickness of your flank steak and how well done you like your meat cooked.  Use an instant read meat thermometer to check the temperature with each turn or flip and adjust accordingly.
  • I like to pull off the beef at 115 degrees which allows for the meat to come up another 10 degrees as it rests under foil for 10 minutes before carving for rare beef.

Slicing Your Flank Steak:

  • PRO tip: Flank steak needs to be cut against the grain to ensure tender slices, which means you need to look for the grain or “lines” in the beef and cut slices in the opposite direction. With flank steak, it’s usually cutting from one long side to the other (making shorter slices than if you’d cut in the other direction).

What Is a Flank Steak?

Flank steak is a cut of beef that lies near the abdomen of the cow near the back legs. Sometimes known as London Broil, there are also other cuts that could be labeled such. So make sure to ask your butcher if their London Broil is actually a flank steak. Cuts that can be substituted for a flank steak in this recipe include a skirt steak, hanger steak and a flatiron steak. These all have their own characteristics as they come from different regions of the cow.

Flank steak has a very obvious grain and is a long flat cut of beef. Personally, I adore the flavor of a flank steak which is reflected in the number of flank steak recipes I’ve shared!

Pair with Grilled Potatoes

Grilled potato packets are one of our favorite side dishes during the summer grilling season.  There isn’t really a recipe, just technique.  I actually start these “packets” on a baking sheet in the oven while the charcoal was gets fiery hot…so that the potatoes get nice and crispy while they cooked along with the flank steak, but this isn’t necessary.

I use shallots and thyme as my flavorings, but you could certainly use rosemary and diced red onion, or whatever you like with potatoes.  I often prepare the packet or packets earlier in the day, so it just needs to be tossed on the grill right before dinner. I’ve relocated this recipe to it’s own post here —>  Grilled Potato Packets with Shallots and Thyme.

More Grilled Beef Recipes You’ll Love:

Red Wine, Soy, Balsamic Marinated Flank Steak collage

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Red Wine, Soy, Balsamic Marinated Flank Steak | Loads of flavor infused into every bite! A family favorite.

Red Wine and Soy Marinated Flank Steak

A flavorful marinade that will take your flank steak to the next level!

  • Author: Liz Berg
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Entree, Beef
  • Method: Marinating, Grilling
  • Cuisine: American

Ingredients

  • 3/4 cup red wine
  • 2/3 cup soy
  • 1/4 cup vegetable oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoons Dijon mustard
  • 2-3 cloves minced garlic
  • 2 1/2-3 pounds flank steak, I always recommend  Certified Angus Beef ® brand

Instructions

  1. Combine all marinade ingredients.  Pour into a gallon zip lock bag.
  2. Score your flank steaks by cutting 1/8-inch deep across the grain at 1-1 1/2-inch intervals.
  3. Add flank steaks to the marinade, seal and marinate at least 2 hours or overnight, turning occasionally.
  4. Grill to desired doneness. Let sit 5 minutes before carving thin slices against the grain.

Notes

Soy and Red Wine Marinated Flank Steak adapted from Sunset Magazine.

 

Red Wine, Soy, Balsamic Marinated Flank Steak - Loads of flavor infused into every bite! A family favorite. #flanksteakrecipe #flanksteakmarinade #grilledbeef
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

12 comments on “Red Wine, Soy, Balsamic Marinated Flank Steak”

  1. The steak is perfectly grilled, Liz. The marinade sounds really great.

  2. This marinade sounds very good! I will try this for sure. So happy that grilling season has finally arrived!

  3. Loving the recipe and all you helpful info on flank steak.

  4. I’ve never thought of using red wine in a marinade, great idea!

  5. this look beautiful Lizzy !
    hugs !!

  6. Lizzy, this marinade with the red wine, soy, balsamic, Worcestershire sauce, lemon juice, Dijon mustard, and of course the garlic, is totally calling my name. An amazing and fantastic combination not just for flank steak, but for other meats as well…a recipe that is a ‘gem’…thanks for sharing! xoxo

  7. Lizzy, this marinade with the red wine, soy, balsamic, Worcestershire sauce, lemon juice, Dijon mustard, and of course the garlic, is totally calling my name. An amazing and fantastic combination not just for flank steak, but for other meats as well…a recipe that is a ‘gem’…thanks for sharing! xoxo

  8. The food looks divine, dear! xoxo

  9. This is a great marinade Liz. THANKS~!!!

  10. Looks good, Liz!
    Amalia
    xo

  11. I love your marinade! My husband dislikes any kind of vinegar, but I doubt he’d be able to tell there’s balsamic in the marinade!

  12. Love the idea of a little wine in the marinade… A little for the chef … a little for the steak, All good!

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