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Flank Steak - Flashback Friday

For Flash Back Friday I'm featuring Flank Steak which Harv and I enjoy serving to company.
It is an inexpensive cut of meat which, when marinated, is fork tender.
I generally marinate the steak for at least 8 hours.

I've changed the original recipe somewhat.  It's one of those recipes that gets tweaked each time I make it.  So here is my latest version.  Still the same result, just a twist on the flavour.
This recipe makes enough marinade for 2 good sized flank steaks, enough to feed 10 people and still have some for a sandwich the next day.
You can halve the ingredients if you are doing only one steak.

  • 1 cup red wine
  • 3/4 cup soy sauce (I often use the low sodium soy sauce)
  • 2 tablespoons olive oil
  • 2-3 tablespoons Montreal Steak Spice or other seasoned pepper
  • 1 tablespoon grainy mustard
  • 1 6 inch stalk fresh rosemary (strip leaves from stalk and chop fine)
  • 2-3 cloves garlic (more if you love garlic)
  • 2 flank steaks
  1. Place all ingredients, except steak, in a jar or gravy mixer.
  2. Shake well until all ingredients are well blended.
  3. Place flank steaks in a large zippered plastic bag.
  4. Pour marinade over, remove as much air as possible from the bag and seal.
  5. Let sit in fridge for at least 8 hours.
  6. Remove from fridge and allow to warm up on the counter for an hour or two before cooking.
  7. Heat grill and remove steak from marinade.  You can reserve some of the marinade and brush the steak as it is cooking.  
  8. Grill to desired doneness - we like ours medium rare - about 140 degrees  F.
  9. Remove from grill, tent, and let sit for 15 minutes or so.  If you cut into it without allowing it to rest, you will lose the juice from the meat.
  10. Cut steak into 1/4 inch thick slices, slicing diagonally across the grain at a 45 degree angle.
  11. Serve with sauteed onions and button mushrooms.


  1. This steak marinade sounds wonderful! Can't wait for grilling season again.

    1. We have a roof over our Patio so we grill all year round.

  2. scrumptious, can it be done in the oven?

    1. I wouldn't do it in the oven. That's more for something needing long cooking. I prefer to grill it or broil it like you would a tender steak.

  3. Sounds like you could broil it to bornw, then do in a slow cooker?

    1. No, this is not a recipe for slow cooking. Normally flank steak can be cooked long and slow but the idea here is to marinate it so it can be grilled the same way you would a tender steak such as a sirloin or tenderloin.


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