Are you looking for a flank steak marinade recipe to tenderize and flavor your London Broil? This easy Red Wine Marinade for Beef is exceptionally delicious and easy to make.
One of the secrets to a delicious flank steak, aka London Broil, is the marinade. And while there are many different opinions in how long to marinate steak to enhance tenderness, a good rule of thumb is 4 to 6 hours. Longer marinating times can result in a process known as denaturing the meat, which will ruin the texture of the beef. So, it’s a delicate balance for sure!
Let’s face it: beef is expensive! With the cost of premium beef cuts today, buying a rib-eye steak or rib-eye roast will leave a gaping hole in your grocery budget! This easy red wine marinade is perfect for London Broil and other tough cuts of beef, such as skirt steak, top round, bottom round, tri-tip, or flat steak. With just a few simple ingredients mixed together and poured over your choice of beef , then left to marinate for 4 to 6 hours, this is a great marinade not only for beef, but for all red wine lovers, too!
Fresh rosemary sprigs bring a touch of freshness to this steak marinade. Leaving them whole makes it not only easy to make, but easy to discard later. I finely mince 2 cloves of garlic, but also add 3 more cloves of garlic that I’ve just peeled and crushed. Using whole peppercorns and whole coriander seeds, along with dried minced onions, dried thyme leaves and a bay leaf, means that you don’t spend much time adding the herbs and spices.
It takes less than a minute to measure the liquid ingredients in a liquid measuring cup or small bowl. That’s because I use a pre-made balsamic vinaigrette dressing (I use Newman’s Own), red wine and Worcestershire sauce for the base of this tasty marinade.
I suggest that you place all the ingredients in a large zip lock bag, add your flank steak, seal it squeezing out the excess air and then place the bag in a 9″ x 13″ pan in your refrigerator. This will prevent accidental leakage and make it super easy to turn the bag over midway through the marinating process, so that all parts of your flank steak of equally infused with this delicious wine flavor.
Alternatively, you can double the recipe and place your flank steak in an appropriate-sized dish and submerge it. The above is a photo of my London Broil completely submerged in this red wine marinade for beef. Then, just refrigerate it and forget it until you are ready to grill! This option makes a gorgeous presentation, too, so if you are having guests over, taking this dish out of your refrigerator will definitely impress them! (and, make their mouths water!)
Materials and Supplies Needed
These are the items I used in making this marinade for beef (this post contains affiliate links for your convenience. Click here to read my full disclosure policy.):
Liquid Measuring Cup || Measuring Spoons || Baking Dish || Zip Lock Bags || Red Wine || Newman’s Own Lite Balsamic Dressing || Whole Black Peppercorns || Whole Coriander Seeds || Minced Dried Onions || Dried Thyme Leaves || Dried Bay Leaves || Fresh Rosemary || Garlic Cloves || Worcestershire Sauce
All of the above ingredients are easily available at most local supermarkets. But, just in case your area of the country does not carry some of these items, the links above will get them delivered to your door!
Here’s the recipe:
- 3 cloves garlic, peeled and crushed with the back of a knife
- 2 cloves of garlic, peeled and finely minced
- 1 dry bay leaf
- ¼ teaspoon dried thyme leaves
- 1 tablespoon whole black peppercorns
- 2 teaspoons dry minced onions
- 1 tablespoon whole coriander seeds
- ½ cup Newman's Own Lite Balsamic Vinaigrette Salad Dressing
- 2 tablespoons Worcestershire sauce
- ½ cup red wine
- 2 sprigs fresh rosemary
- Peel and smash 3 cloves of garlic plus peel and mince 2 cloves garlic and set aside.
- In a measuring cup, measure salad dressing and red wine.
- Add garlic, Worcestershire sauce and all spices and whisk with fork.
- Place London Broil in large zip lock bag.
- Pour marinade over London Broil aka flank steak and seal bag removing as much air as possible.
- Place zip lock bag (with London Broil) in a pan large enough that the London Broil is flat (such as a 9" x 13" baking dish).
- Refrigerate for 4 to 6 and turn bag once midway through marinating time to distribute marinade evenly over London Broil.
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