Photo: Alison Miksch; Styling: Buffy Hargett Miller
Hands-on Time
30 Mins
Total Time
2 Hours 45 Mins
Yield
Makes 4 to 6 servings

Zesty red wine marinade is the key for this super-tender and deeply flavored steak. The longer it marinates, the better.

How to Make It

Step 1

Place steaks and marinade in a 2-gal. zip-top plastic freezer bag; seal bag, and turn to coat. Chill 2 to 12 hours.

Step 2

Preheat grill to 400° to 450° (high) heat. Grill steak, covered with grill lid, 5 to 7 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 10 minutes.

Step 3

Heat oil in a skillet over medium-high heat; add tomatoes, and cook, stirring occasionally, 10 minutes or until seared. Season with salt and pepper.

Step 4

Cut 1 flank steak thinly across the grain; serve with tomatoes, arugula, and sauce. (Reserve remaining steak for salad and sandwiches.)

Ratings & Reviews

Unique and impressive

Rosenkrans
August 13, 2016
This was great and easy to make.  I made the marinade the night before and let the steaks soak overnight.  I also mixed all of the sauce ingredients except the olive oil the night before and refrigerated.  I brought the sauce to room temperature before adding the olive oil.  I used a mixture of arugula and baby spinach.  I used Kikkoman Wasabi Sauce (found it at Walmart).  It was a big hit!

Great tender

hungrybear8
September 02, 2015
The most tender flank steak ever. The Wasabi sauce was a hit.

Delicious Summer Meal

sheraphics
July 13, 2015
  This recipe makes a delicious summer meal!  I've made it twice so far, once as a plate dinner and once as a hoagie sandwich.  It is just as the recipe says:  best to marinate the flank steak for a longer rather than shorter amount of time.  And, definitely let the meat rest before slicing it across the grain.      The cooked tomatoes have a wonderful slightly tangy flavor which accents nicely with the marinated and grilled flank steak on the bed of arugula.  The Red Wine Marinade is very tasty and marinates the flank steak very well.  The Lime-Wasabi Sauce is very good.  However, the recipe for that says to use wasabi sauce which I wasn't sure of what that was.  So, I used purewasabi paste by Coppersfolly:  www.purewasabi.co.nz     I then decided to make the recipe for Wasabi Cream which i stumbled upon while researching wasabi sauce. This made a nice flavor accent to dip the beef in and to put on the hoagie.