Grilled Flank Steak with Red Wine Sauce

Rating: 4.33 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Marinated and grilled flank steak with a buttery red wine and green onion sauce. Serve with rice, potatoes or anything that will absorb the sauce on the plate, and lots of crusty bread (for sopping up the remaining sauce)!

By mjolah

Gallery

Recipe Summary test

prep:
5 mins
cook:
15 mins
additional:
2 hrs 10 mins
total:
2 hrs 30 mins
Servings:
4
Yield:
4 servings
Nutrition Info
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine soy sauce, garlic powder, salt, and pepper in a shallow bowl and marinate flank steak for 2 hours.

    Advertisement

  • 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.

Cook's Notes:

Merlot or Cabernet works well for the sauce.

It's ok if the sauce reduces somewhat while simmering. Add more wine (or butter) to increase the volume if necessary - remembering to simmer long enough to cook off any additional alcohol.

Nutrition Facts

Per Serving:
449 calories; protein 22.8g; carbohydrates 6g; fat 29.9g; cholesterol 98.4mg; sodium 2050.8mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

SunnyDaysNora
Allstar
Rating: 4 stars
05/17/2019
The flavor was very good and the recipe was easy to follow. In the future I would greatly increase the marinating time. I think this recipe would work well for most steaks. Read More
Helpful
(3)

Most helpful critical review

Pat Nugent
Rating: 2 stars
05/27/2019
If you actually grilled this steak 8 min per side you would have a great door stop not a great steak! 3-4 min per side is about perfect to reach 125-130 degrees internal. Flank steak is a thinner piece of meat, so resting it 15 min only achieves cold meet. Any piece of meet that is 1" or less in thickness needs no resting time. There is no place for the juices to redistribute in something that thin. If you still believe in resting, just put it on the table covered and by the time you are all seated it has satisfied your resting time. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
SunnyDaysNora
Allstar
Rating: 4 stars
05/17/2019
The flavor was very good and the recipe was easy to follow. In the future I would greatly increase the marinating time. I think this recipe would work well for most steaks. Read More
Helpful
(3)
Dianna
Rating: 5 stars
06/11/2019
Quite delicious! And easy to make. I did marinate the meat for 8 hours and am glad I did. I'm new to grilling and used my propane grill with some hickory chips hoping for a smoky flavor. The recipe was spot on--8 minutes each side with my temperature at 350. The sauce was also delicious. I served it with cauliflower-gnocchi and the sauce really elevated this otherwise bland vegetable side dish. I also served a side of broccoli with lemon juice. I'll make this again. And I concur with the previous reviewer: this sauce would be amazing over just about any type of protein (beef, chicken or fish). Read More
Helpful
(2)
Pat Nugent
Rating: 2 stars
05/27/2019
If you actually grilled this steak 8 min per side you would have a great door stop not a great steak! 3-4 min per side is about perfect to reach 125-130 degrees internal. Flank steak is a thinner piece of meat, so resting it 15 min only achieves cold meet. Any piece of meet that is 1" or less in thickness needs no resting time. There is no place for the juices to redistribute in something that thin. If you still believe in resting, just put it on the table covered and by the time you are all seated it has satisfied your resting time. Read More
Advertisement
Justin and Male Jonas
Rating: 5 stars
11/10/2019
Simple to prepare and make yet it's delicious. I made it for guests and they loved it. Read More
akabobjr
Rating: 5 stars
10/24/2021
Our family has been making this forever with one addition to the marinade, try adding some Thyme. Love it with Long Grain and Wild Rice, and a Fresh Spinach salad with a Curry Vinaigrette dressing. Read More
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 12/01/2021