Rosemary Merlot Flank Steak
Elevate your dinner game with this Rosemary Merlot Flank Steak, a show-stopping dish that combines the bold, fruity notes of Merlot wine with the earthy aroma of fresh rosemary. Perfectly marinated in a rich blend of olive oil, minced garlic, lemon juice, and a touch of red chili flakes for subtle heat, this recipe guarantees a juicy, tender steak bursting with flavor. After a quick grill to sizzling perfection, the steak is sliced thinly against the grain for effortless tenderness and served as a sophisticated centerpiece to impress your guests. Ideal for weeknight indulgence or weekend grilling, this easy yet elegant recipe pairs beautifully with roasted vegetables, creamy mashed potatoes, or a fresh green salad. Enjoy a restaurant-quality steak at home in just 30 minutes of total prep and cook time!
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 1.0 cups Merlot wine
- 2.0 tablespoons olive oil
- 2.0 tablespoons fresh rosemary
- 3.0 cloves garlic cloves, minced
- 1.0 tablespoons lemon juice
- 1.0 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red chili flakes (optional)
Instructions
In a small bowl, whisk together the Merlot wine, olive oil, minced garlic, fresh rosemary, lemon juice, salt, black pepper, and chili flakes (if using). This will be your marinade.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish with plastic wrap.
Marinate the steak in the refrigerator for at least 2 hours, or up to overnight for deeper flavor. Turn the steak occasionally to evenly distribute the marinade.
Preheat your grill to medium-high heat. Alternatively, you can use a grill pan on your stovetop.
Remove the steak from the marinade, letting the excess marinade drip off. Discard the marinade.
Place the steak on the preheated grill and cook for 5-7 minutes per side for medium-rare, or until your desired level of doneness is reached. Use a meat thermometer for accuracy (130-135°F for medium-rare).
Remove the steak from the grill and transfer it to a cutting board. Let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the flank steak thinly against the grain. This ensures tender, easy-to-chew slices.
Serve immediately, garnished with additional fresh rosemary if desired. Enjoy your Rosemary Merlot Flank Steak with your favorite side dishes!
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 4892 mg | 213% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 198.9 g | 398% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 92 mg | 7% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2394 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
