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Home / Food and Wine Pairings / Marinated flank steak

Marinated flank steak

Jacqueline Zonkowski
Wine Pairings:   Malbec

, 

Malbec is an excellent wine pairing for your marinated flank steak

 

Savvy match: Marinated flank steak is a dish that’s perfect any time of year. When you want something lighter in the spring or summer, throw it on the grill and then toss it on a salad or taco. When you want something a bit more robust in the fall and winter, add some hearty sides.

Malbec has bold and fruit-forward aromas that go well with this leaner steak. In addition, the richness of the wine helps enhance the steak’s flavor. While it goes well with most steaks, Malbec can be too rich for a more robust piece of meat, making the flank steak ideal.

 

Ingredients

  • 1 flank steak (2-3 pounds)
  • ½ cup olive oil
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 3 tablespoons brown sugar
  • 2 sprigs each of rosemary and thyme
  • 3 cloves garlic
  • 2 tablespoons Dijon mustard
  • 1 shallot
  • Juice from 2-3 limes
  • *Instant Read Thermometer

Steps

1.

For the marinade

Add all marinade ingredients other than the sprigs of rosemary and thyme into a blender, and blend until smooth. Place flank steak into a gallon zip lock bag, and pour at least 2/3 of the marinade into the bag if you are keeping some to reserve for finishing sauce. Add rosemary and thyme, seal the bag pushing as much air as possible out, seal, and lay flat in the refrigerator for at least 2 hours and up to overnight.

2.

Remove steak from zip lock, pat dry with paper towels and allow steak to come to room temperature.

3.

If cooking on the grill

Preheat the grill for 5-10 minutes, then clean the grates before placing the steak on the grill. Place steak over direct heat and cook 4 minutes per side or until both sides have a nice char. Reduce the heat, and cook until instant-read thermometer 125 F for medium-rare. Remember the steak will continue cooking once removed from the heat to rest.

4.

If cooking on stovetop and oven

Preheat oven to 275 F. In a large cast-iron skillet, add oil over high heat until shimmering. Add steak and cook about 3 minutes per side once a good sear is achieved. Transfer to a wire rack over a baking sheet, and cook in the oven until the internal temperature reached 125 F.

5.

To finish

After the steak has rested for 10-15 minutes, slice against the grain in thin slices about ½ inch thick. If cooking and reducing the remainder of your marinade, do that while the steak rests. Add reserved or cooked marinade to top of steak, or serve on the side.

Chef Image

About Jacqueline Zonkowski

As an avid traveler, Jacqueline started finding herself in popular wine regions around the world, fueling her passion for food and wine. When she isn't traveling you will find her at home with a glass of wine in hand and a smile on her face while tasting new recipes with her Chef husband. She received her WSET Level II Certification with Distinction, Argentina Wine Specialist, and Oregon Wine Expert certifications. Jacqueline has worked in the wine marketing and hospitality industry for many years. She continues to increase her wine knowledge and looks forward to creating her own wine one day.

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