Broiled Flank Steak

This Broiled Flank Steak is marinated in red wine, herbs, and olive oil for tender, flavorful results. Paired with crispy roasted fingerling potatoes and an optional red wine reduction, it’s an easy yet elegant meal perfect for family dinners or entertaining.

Ingredients

For the Flank Steak

• 2 lb flank steak

For the Red Wine Marinade

• 1 cup cabernet red wine
• ¼ cup olive oil
• 2 shallots, roughly chopped
• 1 lemon, juiced
• 1 sprig fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste

For the Fingerling Potatoes

• 1½ lbs fingerling potatoes
• 3 tablespoons olive oil
• 2 teaspoons salt
• ½ teaspoon pepper

Optional Red Wine Reduction

• 2 tablespoons olive oil
• 1 shallot, finely minced
• ½ cup red wine
• ½ cup beef broth
• Salt and honey, to taste

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Instructions

1. Marinate the Steak:
   Place the flank steak in a large resealable plastic bag. Add the red wine, olive oil, lemon juice, shallots, rosemary, thyme, salt, and pepper. Seal the bag and shake gently to mix. Refrigerate for at least 6 hours or overnight for maximum flavor and tenderness.
2. Prepare for Broiling:
   When ready to cook, preheat your oven to BROIL and line a baking sheet with foil. Remove the steak from the marinade, allowing excess liquid to drip off, and place it flat on the prepared baking sheet.
3. Broil the Steak:
   Broil for 6–7 minutes per side for medium to medium-well doneness. For a medium-rare result, cook for 4–6 minutes per side. Use a meat thermometer to check doneness — flank steak is best cooked to 145°F (medium rare) to 160°F (medium).
4. Rest the Steak:
   Remove the steak from the oven, wrap it in foil, and let it rest for 10 minutes before slicing. Slice against the grain for tender, juicy bites.
5. Roast the Potatoes:
   While the steak cooks, preheat the oven to 400°F (200°C). Halve the fingerling potatoes and toss with olive oil, salt, and pepper. Spread in an even layer, cut side down, on a baking sheet. Roast for 20–25 minutes, until golden and fork-tender.
6. Optional Red Wine Reduction:
   In a saucepan over medium-high heat, warm olive oil and sauté minced shallot for 1–2 minutes until soft. Add red wine and beef broth; bring to a boil. Cook for 5–10 minutes, until reduced and thickened. Strain, then season with salt and a drizzle of honey. Serve over the sliced steak.

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Why You’ll Love This Recipe

This Broiled Flank Steak recipe delivers tender, flavorful beef with a rich red wine marinade that enhances every bite. It’s quick to cook, elegant enough for entertaining, and simple enough for weeknight dinners. The combination of juicy steak, crispy roasted potatoes, and a luscious red wine reduction makes it a meal worth repeating.

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Tips

• Marinate longer for more flavor: Overnight marination gives the best results.
• Cut against the grain: This ensures each slice is tender.
• Use a thermometer: For perfectly cooked steak every time.
• Rest before slicing: Allows juices to redistribute for a juicy texture.
• Don’t skip the reduction: It adds depth and restaurant-quality flavor.

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Variations and Substitutions

• Different cuts: Try skirt steak or hanger steak for a similar texture.
• No wine? Substitute with beef broth and a splash of balsamic vinegar.
• Herb swap: Use oregano or basil if you don’t have rosemary or thyme.
• Add garlic: A few crushed garlic cloves in the marinade enhance the aroma.
• Potato swap: Use baby potatoes or roasted sweet potatoes instead.

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FAQs

Can I grill this instead of broiling?
Yes! Grill over high heat for 4–6 minutes per side for medium-rare.

Can I use another type of wine?
Yes, any dry red wine works — merlot or pinot noir are great alternatives.

How long can I marinate the steak?
Up to 24 hours. Longer marination helps tenderize the meat and deepen flavor.

Do I have to make the reduction sauce?
It’s optional but adds amazing flavor — worth the few extra minutes!

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Serving and Suggestions

Serve your broiled flank steak with roasted fingerling potatoes and a green side like:

• Garlic butter green beans
• Roasted asparagus
• A fresh garden salad

It also pairs beautifully with a glass of red wine or a drizzle of the optional reduction sauce. Perfect for family dinners, date nights, or special occasions!