Cabernet Marinated Flank Steak


Oh my goodness, when this flank steak hit the hot grill pan, you could really smell the Cabernet wine that I had marinated it in.  The flavor of the wine really stood out in this dish, it was so good.  I decided to make a marinade with cabernet wine, olive oil, course ground mustard, fresh rosemary, black cherry balsamic vinegar, garlic, shallot, kosher salt and pepper.

I really love all the fun olive oils and balsamic vinegars you can find now. There is a store near my house called Baker & Olive and they offer so many choices for both.  They also have packs of four different balsamic vinegars or two olive oil and two balsamic vinegars, four olive oil – so many options!  These make a great hostess gift as well when you are heading to someone’s home for dinner. I can peruse their store for a long time.  They also sell really awesome salts.  One time I bought a merlot flavored salt to a friend.  How fun would that be to cook with?! We have Baker & Olive in San Diego, but I bet you you have something similar near your hometown.

I served my flank steak with balsamic sauteéd green beans and garlic parmesan whipped potatoes.  You can find the recipe for the whipped potatoes in the recipe section of Sunshine and Savory’s home page.


  • 1 1-lb. flank steak
  • 1 cup cabernet wine
  • 1/4 cup olive oil
  • 1/8 cup course ground mustard
  • 1/2 tablespoon fresh rosemary, minced
  • 1 teaspoon black cherry balsamic vinegar (regular balsamic will work if you don’t have this)
  • 1 shallot, minced
  • 2 large or 3 small garlic cloves, minced
  • 1/2 tablespoon kosher salt, plus a big pinch for the meat
  • 1/4 tablespoon pepper, plus a big pinch for the meat


Put meat in a shallow dish and sprinkle kosher salt and pepper on both sides.  In a large measuring cup or bowl, mix together wine, olive oil, balsamic vinegar, mustard, minced rosemary, minced garlic, minced shallot and salt and pepper.  Whisk together and pour over the meat.  Cover and set in the fridge for at least two hours.  I marinated mine in the refrigerator for five hours.

Grill for 15-18 minutes for medium-rare to medium.  I grilled our flank steak on my indoor grill pan and after I had grill marks on both sides, I moved the meat to indirect heat and let it continue to cook until done. Enjoy!

Until next time, Kris



Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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