Red wine and red meat are a classic pairing, so what could be better than a juicy steak that’s been infused with a red wine steak marinade?
Perfect for flank steaks or sirloins, this easy and irresistible marinade infuses your steak with a subtle red wine flavor and adds a touch of sweetness where the marinade caramelizes on the meat’s exterior. Marinate for as little as an hour or up to 24 hours for a bolder flavor.
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I’ve been hanging onto this recipe for years waiting for the right way to use it.
I originally created this red wine steak marinade for flank steak to use in this recipe for Blue Cheese and Steak Crostini with Blueberry Caramelized Onion Jam. The marinated steak was incredible. However, when paired with the blue cheese and and jam, the marinated steak was just too much flavor. I ended up recommending using simply-seasoned flank steak with just olive oil, salt, and pepper.
Later, I tried pairing it with this Seared Steak Salad with Soy Ginger Vinaigrette. Again, the steak was amazing and I wanted to eat the whole thing myself. But the flavor didn’t complement the soy ginger vinaigrette.
So now I’m doing what I should have done in the first place: Just appreciating this addictive red wine steak marinade for its own sake, to use on a steak that will certainly be the star of your dinner. It’s really so good it doesn’t need anything besides a nice flank steak or sirloin to soak it all up, grilled or broiled to a nice medium rare, and served with a simple veggie side and some rice.
This red wine marinade uses just a few basic ingredients and is truly more than the sum of its parts!
How much steak should I make?
This marinade can be used for 1-2 lbs of steak. My husband and I can demolish a pound of this steak in one meal, so I’d allow for at least half a pound per person.
How to make red wine marinated steak
This red wine marinade is easy to whip up in a couple minutes and can flavor your steak in as little as an hour (although I recommend longer, up to all day, to infuse more of its irresistible flavor).
Combine all ingredients (red wine, soy sauce, Worcestershire sauce, brown sugar, olive oil, pressed garlic, and rosemary) in a heavy duty gallon-sized ziplock bag. Get most of the air out, seal the bag, and squish it around with your hands a bit to mix the ingredients and dissolve the brown sugar.
You can also use a large, flat Tupperware or food storage container, but why dirty more dishes than necessary?
Open the bag again and add your raw steak. Remove most of the air and seal the bag. Fold the bag over so as much marinade touches the steak as possible. Refrigerate for at least one hour and up to 24 hours.
Flip the bag over mid-way through the marinating time if possible to get maximum flavor on both sides of the meat.
Don’t marinate too long, though, or prolonged contact with the acid in the marinade can end up toughening the meat or breaking it down too much, causing the outside to become mushy.
Remove the steak and let as much of the marinade drip back into the bag as possible. Excess marinade pooling on a sheet pan can burn easily under a broiler, making for a smoky kitchen at dinnertime.
Cook your steak as desired, whether on the grill, in a skillet, or under the broiler.
For a perfect, medium rare flank steak: Place the steak on a sheet pan (line with tin foil for easy cleanup, which I did not do here). Preheat your broiler and arrange your oven rack so the steak is 4-6″ from the heating element. For my oven, that’s the second slot from the top.
Broil for 4-5 minutes on each side. Remove from the oven and let the steak rest for 5 minutes before cutting. Slice thinly across the grain (very important for what can easily be a very tough cut of meat due to the long fibers).
And this is the hardest step: Try not to eat the whole thing with your fingers as you slice it.
What to serve with red wine marinated steak
As I mentioned at the top of the post, this steak will definitely be the star of your dinner! Here’s how I recommend fleshing out the rest of the menu.
- A glass of red wine (the same kind you used in your marinade)
- White rice with some butter and garlic
- A simple veggie side
If you’re having company or a date night at home, you can also pair it with a simple green salad and an appetizer. I recommend one of my crostini recipes.
And what could be better than wrapping up the meal with a nice chocolate dessert?
More steak recipes
- Blue Cheese and Steak Crostini with Blueberry Caramelized Onion Jam
- Flank Steak, Haricot Vert, and Potato Salad
- Seared Steak Salad with Soy Ginger Vinaigrette
Marinating salmon or tuna? Try this Pineapple Teriyaki Marinade for Tuna or Salmon!
Easy Red Wine Steak Marinade
- 1/2 cup red wine
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 cloves garlic minced
- 2 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- sprig rosemary
- 1-2 lbs steak flank steak or sirloin are great choices
- Mix all marinade ingredients in gallon ziplock bag. Add the steak, remove most of the air, and seal the bag. Marinate, refrigerated, for at least 1 hour and up to 24 hours.
- Remove steak and let excess marinade drip back into the bag. Discard marinade.
- Cook steak as desired, whether on the grill, in a skillet, or under the broiler.
For perfect medium rare flank steak
- Preheat broiler and arrange an oven rack so the steak will be 4-6 inches from heating element. Line a sheet pan with foil for easy cleanup.
- Place steak on sheet pan and broil 4-5 minutes each side for medium rare. Rest for 5 minutes before slicing thinly across the grain.