Flank steak is a great cut of beef to cook when you’re serving a crowd. That’s for two reasons:
- It’s a lot easier to handle/flip a large, single piece of meat than it is to cook smaller, individual steaks for each person.
- A flank steak is tapered in shape—with its thickest end being about twice as thick as the thinner end. That means you can get a range of final internal temperatures (doneness) across a single piece of meat and therefore satisfy steak preferences from medium rare to well done (well done flank steak isn’t actually that bad).
This quick and easy red wine marinade gives the steak a beautiful final crust as well as a rich, slightly sweet flavor. It’s amazing on the grill if you’re lucky enough to have access to one!
An easy way to marinade and cook a flank steak!
- 3 garlic cloves, minced
- 2 rosemary sprigs, finely chopped
- ½ cup red wine (pinot noir)
- 1 tablespoon balsamic vinegar
- 1 teaspoon black pepper
- 1 ~1.75lb flank steak
- Salt to taste
- 3 tablespoons ghee
- In a shallow container, mix together garlic, rosemary, red wine, balsamic vinegar and black pepper. Lay in flank steak, cover and refrigerate for at least 2 hours (overnight is better)—flipping halfway through.
- About 1 hour before cooking, discard the marinade (see notes), pat the steak dry and season generously with salt. Set the steak on a cooling rack (optional) and return to the fridge to give the surface a chance to dry and become tacky (promotes browning when cooking).
- To cook the steak, preheat a thick-bottomed pan (I like cast iron) over medium heat (or use a grill if you have one). Add the ghee and, once melted, begin searing the steak. For medium rare, flip the steak every couple of minutes for 10-12 minutes (the internal temperature should read ~110°F). Use a weight (or small plate topped with heavy cans of food) to ensure even browning and improve the steak’s final crust.
- Once cooked, cover and rest covered for at least 10 minutes before slicing. Slice thinly across the grain (see notes) and enjoy!
Net carbs: <1g
You can use the leftover marinade to make a red wine sauce instead of discarding it. Just reduce it by ~75% over medium heat then add unsalted chicken stock, reduce until thickened and finish off the heat with a couple tablespoons of butter.
Slicing the steak thinly across the grain (i.e. perpendicular to the long muscle fibers/strands) ensures maximum tenderness! This is true for any cut of meat.
- Category: Dinner
- Method: Searing
- Cuisine: French
Keywords: flank steak, keto recipe, keto steak
Hey there—I’m Nate! I’m passionate about developing delicious, healthy recipes and exploring better living through low-carb, wholesome cooking! Welcome! I'm glad you're here!