Return to Content

Grilled Marinated Flank Steak

Grilled Marinated Flank Steak
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 30

Yield: 6 servings

If you're a coupon clipper or a reader of grocery circulars, you know that flank steak goes on sale quite often. It's a little tougher than some cuts, but we love the flavor, and it has a forgiving nature when it comes to rare vs. well-done.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 2-pound flank or skirt steak, trimmed
  • 1/2 cup dry white or red wine
  • 1/2 red or yellow onion, sliced
  • 4-5 sprigs fresh thyme
  • 3 tablespoons olive oil
  • 2-3 garlic cloves, roughly chopped
  • 1 tablespoon sugar
  • Kosher or sea salt
  • Freshly ground black pepper


Place all ingredients (except salt and pepper) in a large zip-lock plastic bag. Toss to coat well.
Refrigerate 2 hours, or up to 3 days if you prefer.
Prepare grill or broiler to medium-high.
Remove steak from marinade and shake off excess. Grill or broil about 4 minutes per side (for medium rare).
Remove from heat; season to taste with salt and pepper. Let rest 5 minutes before slicing.

Updated Friday, September 24th, 2010

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111