Marinated Flank Steak for our Father’s Day Feast

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.

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 the 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 it.

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!

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?

Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.