Home » Entrees » Red Wine, Soy, Balsamic Marinated Flank Steak

Red Wine, Soy, Balsamic Marinated Flank Steak

posted by Liz Berg on June 7, 2018 (updated 5/2/23)

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!

Table of Contents hide

1 Why You Must Make

2 Expert Tips:

3 Buying and Prepping Your Beef Properly:

4 Cooking Your Flank Steak:

5 Slicing Your Flank Steak:

6 Frequently Asked Questions

7 You May Also Like:

8 Red Wine, Soy, Balsamic Marinated Flank Steak

Why You Must Make

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.
Perfect for summer entertaining, tailgating, or game day gatherings!
We were having company so I chose this old favorite and marinated overnight to allow the flavors to permeate the meat. I bet you’ll love it as much as we do!

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

Expert Tips:

Buying and Prepping Your Beef Properly:

Choose the best quality flank steak you can afford.
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.
Pull your beef off the heat 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).

Frequently Asked Questions

What Is 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 as such. So make sure to ask your butcher if their London Broil is actually a flank steak.

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!

What Are Good Substitutes for Flank Steak?

Cuts that can be substituted for a flank steak in this recipe include skirt steak, hanger steak, and flatiron steak. These all have their own characteristics as they come from different regions of the cow.