Red Wine Marinade For Flank Steak
- 16 ounces Certified Piedmontese flank steak
- 1 cup dry red wine
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 4 cloves garlic, minced
- 1/4 cup olive oil
In a small bowl, stir the marinade ingredients together.
Place the flank steak in a shallow dish or sealable bag. Pour the marinade over the steak and turn it over or shake the bag to evenly coat the meat. Place in the refrigerator to marinate for at least 3 or overnight.
Remove the steak from the refrigerator and let it come to room temperature.
Preheat grill to hot—about 400°F to 500°F.
Season the steak with salt and pepper. Place the steak on the grill and cook 4 minutes per side for medium-rare. Remove the steak from the grill and allow to rest for 5 minutes, loosely covered.
Please note: Certified Piedmontese beef cooks faster than other beef, so be careful not to overcook. We recommend a lower final temperature than you might use with traditional beef. A kitchen thermometer inserted into the steak should read 120°F for medium-rare, 125°F for medium.
Slice the meat against the grain and serve.