Teriyaki Flank Steak

Recipe View 5 mins In a large resealable plastic bag or non-reactive container, whisk together the red wine, soy sauce, olive oil, brown sugar, ginger, garlic, and black pepper. (5 minutes)

Recipe View 8 hrs Place the flank steak in the marinade, ensuring it is fully submerged. Seal the bag or cover the container and refrigerate for at least 8 hours, or preferably overnight, for maximum flavor infusion. (8-12 hours)

Recipe View 10 mins Preheat an outdoor grill to medium-high heat (about 375-450°F or 190-230°C). Alternatively, a grill pan can be used indoors. (10 minutes)

Recipe View 2 mins Remove the flank steak from the marinade, discarding the marinade. Pat the steak dry with paper towels to promote even browning. (2 minutes)

Recipe View 14 mins Place the flank steak on the preheated grill and cook for 6-8 minutes per side for medium-rare, or until your desired degree of doneness is reached. Use a meat thermometer to ensure the internal temperature reaches at least 135°F (57°C) for medium-rare, 145°F (63°C) for medium. (12-16 minutes)

Recipe View 5 mins Remove the flank steak from the grill and let it rest on a cutting board for at least 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (5 minutes)

Recipe View 2 mins Using a sharp knife, slice the flank steak thinly against the grain. This shortens the muscle fibers and makes the steak easier to chew. Serve immediately.