Grilled Flank Steak


Units Scale
  • 2 lb grass-fed flank steak
  • 1 cup red wine (I refrigerate opened bottles I don’t finish, that way I’m not cracking open a bottle just for cooking)
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, crushed
  • 4 whole sprigs fresh thyme
  • 4 whole sprigs parsley
  • 8 sprigs of chives, chopped
  • salt and pepper to taste


  1. In a large Tupperware container, combine all the ingredients for the marinade.  Place the flank steak on top, secure the lid, then give it a good shake so the steak is covered with the liquid.
  2.  Refrigerate for at least 12 hours and up to 24 hours.  When you are ready to grill the steak, remove the meat from the marinade and pat dry with a paper towel.  Sprinkle with salt and pepper generously.
  3. Grill until medium rare, then allow to rest for about 5 minutes before carving.  This assures the meat remains juicy and tender.
  4. Slice against the grain in thin strips for tender flank steak.

Keywords: Grill, Flank Steak