Marinated Flank Steak for our Father’s Day Feast

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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Gallo Family Vineyards.

Today, we are being joined by Gallo Family Vineyards to celebrate fathers!

We’re bringing you recipes to honor our fathers; the father that raised you or the father that is raising kiddos with you.

When I was a kid, my dad enjoyed grilling out. He had a little charcoal grill and there was something about the smell of those coals burning. I always knew something good was coming when I smelled it.
Me and dad

Now a days the “Dad” that lives under our roof loves to “burn meat” as well. So to celebrate Father’s Day, we’re grilling a gorgeous flank steak that has been marinated overnight with a marinade with a Pinot Noir base.

Marinated Flank Steak from The Foodie Army Wife | #SundaySupper

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To begin, in a bowl combine a tablespoon of peppercorns, a teaspoon each of coriander, fennel salt, red pepper flakes and rosemary, 3 cloves of grated garlic, a third of a cup of extra virgin olive oil, two tablespoons each of Worcestershire sauce and red wine vinegar. Whisk these together. Stir in two bay leaves.

Pour in a cup of the beautiful Gallo Family Vineyards Pinot Noir.

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Whisk these all together to combine.

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Grab your flank steak and “stab” it all over with a fork – or better yet, if you have one of these meat tenderizers, use it.

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Fold the steak in half and place it inside a large ziplock bag. Pour in the marinade. Press out as much air as you can and seal the bag closed. “Squish” the bag all around to coat the meat and place it in your refrigerator overnight.

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The next day when you are ready to cook, heat up your grill to medium high heat.

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Cook on the grill for 7-8 minutes on each side or until it is to the “doneness” that you desire. Let it rest for 10 minutes on a platter covered with a tent foil before you slice.

Cut into slices and serve with your favorite sides, and of course, a glass of wine.

Marinated Flank Steak from The Foodie Army Wife | #SundaySupper

Enjoy!

Marinated Flank Steak from The Foodie Army Wife | #SundaySupper

I love using both the Pinot Noir or their Café Zinfandel here. Pinot Noir for its rich flavor and their Café Zinfandel for this marinade because it combines the fruitiness of the wine with the heat of the red pepper and other spices. Whichever wine you happen to have on hand is perfect. I’ve even used a white wine in a pinch. Delicious!

For more information about Gallo Family Vineyards, you can connect with them via Facebook, Twitter, Instagram, and Youtube

Tell us, how will you be celebrating Father’s Day?

Marinated Flank Steak from The Foodie Army Wife

Marinated Flank Steak

Constance Smith – Cosmopolitan Cornbread
Gorgeous flank steak that has been marinated overnight with a marinade with a Pinot Noir base.
Be the First to Rate This!
Prep Time 8 hours
Cook Time 15 minutes
Total Time 8 hours 15 minutes
Course Entrées – Main Dishes
Cuisine American
Servings 1 flank steak
Calories 177 kcal

Ingredients
  

  • 1 Tb peppercorns
  • 1 teaspoon coriander
  • 1 teaspoon fennel salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon rosemary
  • 3 cloves garlic, grated
  • c extra virgin olive oil
  • 2 Tb Worcestershire sauce
  • 2 Tb red wine vinegar
  • 2 bay leaves
  • 1 c Pinot Noir, or other red wine
  • 1 whole flank steak

Instructions
 

  • To begin, in a bowl, combine the peppercorns, coriander, fennel salt, red pepper flakes, rosemary, grated garlic, extra virgin olive oil, Worcestershire sauce, and red wine vinegar. Whisk these together. Stir in the bay leaves. Pour in the red wine and stir to combine.
  • Grab your flank steak and “stab” it all over with a fork – or better yet, if you have a meat tenderizer, use that. Fold the steak in half and place it inside a large ziplock bag. Pour in the marinade. Press out as much air as you can and seal the bag closed. “Squish” the bag all around to coat the meat and place it in your refrigerator overnight.
  • The next day when you are ready to cook. Heat up your grill to medium high heat. Cook on the grill for 7-8 minutes on each side or until it is to the “doneness” that you desire.
  • Let it rest for 10 minutes on a platter covered with a tent foil before you slice. Cut into slices and serve with your favorite sides and, of course, a glass of wine.
  • Enjoy!

Nutrition

Serving: 1cCalories: 177kcalCarbohydrates: 4gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 11gCholesterol: 11mgSodium: 162mgFiber: 1gSugar: 1g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

18 thoughts on “Marinated Flank Steak for our Father’s Day Feast”

  1. My dad likes his meat charred too. What is with that? My parents always did flank steak marinated and now I’m dreaming of it. Such a great recipe.

    Reply
  2. Oooh! My family likes to grill flank steak as well, and this is definitely a marinade we haven’t tried before. YUM!

    Reply
  3. My recipes to make file is getting stuffed with the Foodie Army Wife’s recipes, Constance! Brilliant marinade – which I presume would also work well with chicken…Maybe even extra-firm tofu =) Anyway, many thanks for another brilliant recipe.

    P.s. Love the photo of you and your father <3

    Reply
  4. We usually just season our flank steak before grilling. I need to marinade it more often, and this one sounds awesome!

    Reply
  5. I must get me one of those tenderizers. What a great little gadget. And your marinade sounds wonderful. I’m such a fan of fennel and I’ve never used or heard of fennel salt. I’ll have to look for that. Great choice for a Father’s Day main course. Flank steak is such a great grilling meat.

    Reply

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