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I know I’ve talked about marinating before in this blog and in others, but it really is simple to pull together a great meal and as long as you don’t over-cook the flank steak, you’re in for a real treat at your table tonight. 

There is a lot of room to play with the ingredients in this recipe (as in many marinades).  For example, if you don’t care for onions (there are shallots in this recipe) leave them out.  The key ingredients are the wine, the thyme and to season the meat well with salt and pepper.

For more on flank steaks, check out my previous post here.

August 2009 008







August 2009 017







Marinated Flank Steak


1 1/2 lbs flank steak

3/4 cup good red wine

2 tbsp extra-virgin olive oil

4 cloves garlic, minced

2 medium shallots, diced

1 1/2 tsp dried thyme

1 tbsp red wine vinegar

Kosher salt

freshly ground black pepper


Place flank steak into large zipper-top bowl.  Place steak into bag.  Place bag inside of medium-sized mixing bowl.   Add next six ingredients to bag.  Close top of bag and combine, using hands all ingredients.  Place bag back inside of mixing bowl and refrigerate for two hours.

Pre-heat broiler.  Place flank steak in broiler pan.  Discard marinade.  Season steak with salt and pepper.   Broil steak about 4 inches from heat source for about 7 minutes per side (steak will be medium-rare).  Remove steak from oven and let stand for 10 minutes before slicing across the grain.

Yield:  4 servings