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