Red Wine Rosemary Marinated Flank Steaks Recipes

RED WINE MARINATED FLANK STEAK

Steps:

• In a large zip-top bag, combine all ingredients. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator for a minimum of 1 hour or up to 8 hours. Remove flank steak from refrigerator 30 minutes before cooking.
• Preheat grill to medium-high heat. Oil grate when ready to start cooking.
• Remove steak from marinade; discard marinade. Place steak on grate. Grill for 5 to 6 minutes per side for medium.
• Remove from grill and let rest for 5 minutes.
• To serve, slice across the grain.

MARINATED FLANK STEAK

Steps:

• In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
• Preheat grill for medium-high heat.
• Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

RED WINE MARINATED FLANK STEAK

Steps:

• Add the red wine, extra virgin olive oil, Worcestershire sauce, garlic powder, Dijon mustard, red wine vinegar, and chopped rosemary to a zipper bag.
• Add the flank steaks, seal the bag, shake it to coat the meat in the marinade. Marinate for at least 1 hour.
• Het your grill.
• Remove the steaks from the marinade and lay them on the grill. Grill them until done to taste. You can grill them for 8-10 minutes (4-5 minutes per side) for medium rare.
• Let the steaks rest on your cutting board for 10 minutes, then thinly slice diagonally. Serve.

RED WINE ROSEMARY MARINATED STEAKS

Steps:

• Season the both sides of each steak liberally with kosher salt, black pepper, and the McCormick Montreal Steak Seasoning.
• Place the steaks in a Ziploc bag or in a container of your choice.
• Place whole garlic cloves, rosemary leaves, and wine into a blender.
• Blend the wine, garlic, and rosemary in the blender until garlic and rosemary are finely minced. Pour wine mixture over steaks. If steaks are placed in container, cover container with top, foil, or plastic wrap. When using a Ziploc bag, make sure to place dish to prevent leaking of marinade. Refrigerate and marinate steaks for four hours or overnight (preferably overnight).
• When ready to cook the steaks, start grill (use of charcoal grill is preferred).
• Remove steaks from refrigerator 15 minutes before cooking the steaks.
• Once charcoals are gray, oil the grill plates.
• Put the steaks on the oiled grill.
• Grill steaks until desired doneness is achieved.
• Let steaks rests before slicing the steaks, and serving.

RED WINE-ROSEMARY GRILLED FLANK STEAK

Steps:

• To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.

FLAT IRON STEAKS MARINATED IN RED WINE

Steps:

• Whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red wine, 1/2 teaspoon mustard powder, salt, and pepper until combined. Pour into a resealable plastic bag over the flat iron steaks. Squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside.
• Remove steaks from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Brush with reserved garlic mixture before serving.

ROSEMARY - MERLOT FLANK STEAK

Steps:

• Preheat grill or broiler Combine first 7 ingredients (onion through garlic),in a large zip lock plastic bag.
• Add steak, seal bag.
• Marinate in refrigerator 20 minutes, turning once.
• (can be marinated overnight, if desired) Remove steak from bag, reserve marinade.
• Place steak on grill rack or broiler pan coated with cooking spray, cook 6 minutes on each side or until desired degree of doneness.
• Let stand 5 minutes.
• Cut steak diagonally across grain into thin slices, keep warm.
• While steak cooks,combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium high heat, stirring well with a whisk.
• Bring to a boil, and cook until reduced to 1 cup (about 7 minutes).
• Serve the sauce with the steak.

FLANK STEAK WITH BOURBON ROSEMARY MARINADE

Steps:

• Slice flank steak across the grain diagonally 1/2 - 3/4 inch thick.
• Combine remaining ingredients, add sliced flank steak, and let marinate for 1/2 hour.
• BBQ at high heat 2-3 minutes per side (for med-rare).
• Base with leftover marinade while cooking.