Return to Content

Marinated Flank Steak

by in Jul 2007
Marinated Flank Steak
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 6 servings

This marinated flank steak combines the flavors of wine with garlic, onion, and fresh thyme.

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

Marinated Flank Steak


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


Place all ingredients through sugar in a large zip-top plastic bag. Toss to coat well. Refrigerate two hours or up to 3 days if you prefer.

Prepare grill or broiler to medium-high. Remove steak from marinade and shake off excess. Place on grill or under broiler about 4 minutes per side (for medium rare). Remove from heat and season with salt and pepper. Let rest 5 minutes before slicing.

Updated Friday, June 8th, 2007

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