French Marinated Flank Steak
French Marinated Flank Steak is one more version of a French Bistro Steak, which we love. The marinade makes them so savory. The bit of sweet, thick Balsamic Vinegar adds an extra layer of flavor. Flank steak takes longer to marinade, but when grilled and sliced thin across the grain, it’s as good as it gets. Serve with some roasted veggies and pan-roasted potatoes and you have a dinner your friends will rave about.
1 – 1 ½ Pound Flank Steak
½ Cup Merlot, Bordeaux or other Full-bodied Red Wine
⅛ Cup Balsamic Vinegar (optional but gives the marinade and sauce a richer flavor. Just don’t use a cheap, grocery store version.)
½ Cup Olive Oil
1 Tablespoon Dijon Mustard (We use Grey Poupon.)
2 Tablespoons Herbs De Provence
2 Cloves Garlic, Crushed
1 Shallot, Minced Fine
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
Using the tip of a paring knife, make cross-hatch incisions, about an inch apart and ¼” deep in the steak. Place into a reclosable Freezer Bag. This allows the marinade to make it’s way deeper into the steak. In a medium mixing bowl, add the shallot, garlic, Dijon mustard, Herbs de Provence, salt & pepper, Olive Oil, Red Wine and Balsamic Vinegar. Whisk to combine well, Pour the marinade mixture into the bag and seal completely. Squeeze the bag to thoroughly coat the steak. Refrigerate for at least 3-4 hours, but 8-10 hours is better, allowing the flavors to absorb and help tenderize the steak. Squeeze the bag and turn over every hour.
Set up your grill to medium heat.
Remove the steak from the marinade. Let most of the marinade run off the steak. Pour the marinade into a small sauce pan and set aside. Put the steak on the grill and cook for about 10 minutes per side for medium. Adjust the time according to your doneness preference. Don’t overcook or it will be dry and tough. Transfer to a plate and loosely cover with foil, letting rest for about 5 minutes.
While the steak is resting, heat the reserved marinade over high, bringing to a boil. Reduce to low and simmer for 5 minutes.
Slice the steak thinly across the grain. Pour some of the sauce over the steak. Serve and enjoy. We like to serve our steak with roasted Brussels Sprouts, or grilled asparagus, with pan-roasted new potatoes.