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Recipe courtesy of Bobby Flay

Red Wine-Rosemary Grilled Flank Steak

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Calories
    499
    Total Fat
    19 grams
    Saturated Fat
    6 grams
    Cholesterol
    136 milligrams
    Sodium
    274 milligrams
    Carbohydrates
    6 grams
    Dietary Fiber
    0 grams
    Protein
    49 grams
    Sugar
    1 grams
  • Total: 4 hr 14 min
  • Prep: 4 hr
  • Cook: 14 min
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Ingredients

3 cups dry red wine

4 small sprigs fresh rosemary

4 sprigs fresh thyme

2 bay leaves

1 small onion, coarsely chopped

4 cloves garlic, coarsely chopped

3 tablespoons olive oil

1 (2 pound) flank steak

Salt and freshly ground black pepper

Directions

  1. To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.

Recipe Copyright 1999 by Bobby Flay. All Rights Reserved

Categories:

Healthy Grilling Recipes and Ideas Grilling Healthy Grilled Steak Steak American Beef Flank Steak Main Dish 4th of July

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18 Reviews
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Steve S.

I did this last night and it wasn't nearly as bad as some of the more recent reviews. I left some of the rosemary, thyme, garlic and onion on when I grilled it and that imparted some good flavor. There is a lot of marinade (3 cups of wine!! so you can do multiple steaks (which I did. Flank steak is a pretty tough cut (i usually use it for braciole so if you are grilling it make sure to cut it against the grain.

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