Grilled Marinated Flank Steak
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.
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- 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.