Marinated Steak

This classic marinated steak recipe transforms a humble flank steak into a tender, juicy centerpiece for dinner. The marinade combines dry red wine, soy sauce, and aromatic herbs like oregano and marjoram to penetrate the meat, breaking down fibers and infusing deep savory flavor. After a long chill, the steak is broiled to perfection, creating a delicious char on the outside while remaining pink and succulent inside. Slice it thinly against the grain for the best texture. It pairs beautifully with rice, roasted vegetables, or a fresh green salad, making it an excellent choice for weeknight dinners or casual gatherings with friends and family.

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 67.8

Description

This classic marinated steak recipe transforms a humble flank steak into a tender, juicy centerpiece for dinner. The marinade combines dry red wine, soy sauce, and aromatic herbs like oregano and marjoram to penetrate the meat, breaking down fibers and infusing deep savory flavor. After a long chill, the steak is broiled to perfection, creating a delicious char on the outside while remaining pink and succulent inside. Slice it thinly against the grain for the best texture. It pairs beautifully with rice, roasted vegetables, or a fresh green salad, making it an excellent choice for weeknight dinners or casual gatherings with friends and family.

Ingredients

1 1/2 pounds flank steak or London broil
2/3 cup dry red wine
1 tablespoon soy sauce
1/8 teaspoon oregano, crumbled
1/8 teaspoon marjoram, crumbled
1/8 teaspoon black pepper

Directions

1
In a small bowl, whisk together the dry red wine, soy sauce, oregano, marjoram, and pepper until well combined.
2
Place the flank steak in a long glass baking dish or a large resealable plastic bag.
3
Pour the marinade over the steak, ensuring the meat is completely coated. If using a bag, remove excess air and seal tightly.
4
Cover the dish or seal the bag and refrigerate for at least 12 to 18 hours, turning the steak once or twice to ensure even marination.
5
Preheat your oven's broiler to high. Position the oven rack about 4 inches from the heat source.
6
Remove the steak from the marinade and discard the used marinade.
7
Pat the steak dry with paper towels to promote browning.
8
Place the steak on a broiler pan or wire rack set over a baking sheet.
9
Broil the steak for approximately 5 minutes on the first side.
10
Flip the steak and broil for another 5 minutes on the second side, or until cooked to your desired doneness.
11
Remove the steak from the oven and let it rest for 5 minutes.
12
Slice the steak thinly diagonally across the grain.
13
Serve immediately with rice or your choice of side dishes.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 67.8kcal

% Daily Value *
Total Fat 4.0g7%
Saturated Fat 1.7g9%
Cholesterol 20.5mg7%
Sodium 18.0mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Always slice flank steak against the grain to ensure tenderness. The muscle fibers run in one direction; cutting across them shortens the fibers, making the meat easier to chew.

Do not reuse the marinade for basting or as a sauce unless you boil it vigorously for at least 5 minutes to kill any bacteria from the raw meat.

For a richer flavor, you can add a tablespoon of olive oil or minced garlic to the marinade.

If you do not have a broiler, you can cook the steak in a hot cast-iron skillet on the stovetop for 4-5 minutes per side.

Keywords: beef, broiling, flank, international, main, marinated, steak, red wine, soy sauce, herbs, dinner, tender, easy, homemade, grilling, london broil, meat, protein, savory, weeknight

Read it online: https://www.chefs-mate.com/recipe/marinated-steak-2/