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, whether 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.
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.
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 beautiful Gallo Family Vineyards Pinot Noir.
Whisk these all together to combine.
Grab your flank steak and “stab” it all over with a fork – or better yet, if you have one of these meat tenderizers, use this.
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.
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!
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Tell us, how will you be celebrating Father’s Day?
Marinated Flank Steak
Gorgeous flank steak that has been marinated overnight with a marinade with a Pinot Noir base.
- 1 Tb peppercorns
- 1 tsp coriander
- 1 tsp fennel salt
- 1 tsp red pepper flakes
- 1 tsp rosemary
- 3 cloves garlic, grated
- ⅓ c extra virgin olive oil
- 2 Tb Worcestershire sauce
- 2 Tb red wine vinegar
- Stir in two bay leaves
- 1 c Pinot Noir (or other red wine)
- 1 whole flank steak
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.
Amount Per Serving: Calories: 177Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 11mgSodium: 162mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 4g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.
18 thoughts on “Marinated Flank Steak for our Father’s Day Feast”
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.
So many delicious flavors going on here…it looks wonderful. I am impressed with your steak grilling skills – it looks perfect!
I can never have enough flank steak in the summer (thanks to MY Dad making it so often when I was a kid), so I’m always looking for new marinades for it. Thanks Constance!
I love this marinade! I obsessed with making marinades! Must try this one!
My husband would to absolutely crazy over this!
Oooh! My family likes to grill flank steak as well, and this is definitely a marinade we haven’t tried before. YUM!
What a terrific marinade!!! We adore flank steak at our house and your recipe looks right up our alley!
The man in your house is in for an amazingly delicious flank steak next weekend!!
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
We usually just season our flank steak before grilling. I need to marinade it more often, and this one sounds awesome!
I adore flank steak and can only imagine how amazing it must taste in this double wine marinade!
Flank steak is my #1 preferred cut, and I am trying YOUR marinade for Father’s Day! Boom done!
I love that meat tenderizer! Wine marinated steaks are the best!
What a perfect Father’s Day meal! Love the pic of you and your dad.
I’m with you! I love the smell of charcoal! But I love more is your recipe! The marinade sounds just amazing!!
Constance! I am lusting after that meat tenderizer of yours! so cool! nothing says Father’s Day more to me than a big, juicy steak. . love this!
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.
What a great marinade for flank steak. I can almost taste it right now.