Flank Steak Italiano

Posts from a year ago:

Steak on the grill is always a great mid-week meal that is both easy and quick.  With cuts like flank steak, which is tougher in texture than other cuts, it is best to plan ahead a little and marinade things – but this doesn’t mean you have to spend a lot of extra time on the preparation.  Simply get things started before you leave for work in the morning, and you’ll have a perfectly seasoned steak ready for grilling when you get home.  In this recipe, we depart from the traditional carne asada spices used often with flank steak, and instead treat it with some traditional Italian flavors.

Gather Up:

  • 1-1/2 lb grass-fed beef flank steak
  • 2 medium red onions, chopped
  • 3 tbsp extra virgin olive oil
  • juice of 1 lemon (about 1/4 cup)
  • 1/4 cup merlot
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried marjoram
  • 3 cloves garlic, peeled and sliced thin

Whisk everything together (except the steak, of course) in a small mixing bowl.  Place the steak in a glass baking dish and pour the marinade over top – keeping the onion and garlic on top as much as possible.  Use a fork to lift the edges to allow the liquid to get under the steak.  Cover with foil or plastic wrap and place in the refrigerator for at least 6 hours (up to about 12 hours).

Heat the grill to high heat (about 500 degrees).  Scrape the onions off the top of the steak, reserving them with the marinade.  Grill the steak for about 5 minutes per side (a little longer if using indirect heat), until you hit an internal temperature of about 140 degrees using a quick-read thermometer.  Transfer to a plate and tent with foil to rest for another few minutes.

While the steak is cooking, heat the reserved onion and marinade in a small saucepan over medium-high heat until the liquid is nearly evaporated and the onions are softened and cooked through.  Slice the steak across into slices about 1/4-inch thick, and serve with a spoonful of the cooked onion mixture on top.  Dig in!