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baked flank steak and fingerling potatoes in a cast iron skillet

Baked Flank Steak

This Baked Flank Steak recipe is made with a red wine marinade, cooked to perfection and broiled in the oven. We love serving this with potatoes and a green veggie such as broccoli or asparagus. Don't skimp out of the red wine reduction either - it's delicious!
Course Main Course
Cuisine American
Keyword flanksteak, flanksteakmarinade, howtobroilflanksteak, redwinemarinade
Prep Time 6 hours
Cook Time 15 minutes
Resting time 10 minutes
Total Time 6 hours 25 minutes
Servings 4 people


  • 2 lb. flank steak

For the red wine marinade

  • 1 cup cabernet red wine
  • 1/4 cup Olive oil
  • 2 shallots, roughly chopped
  • 1 lemon, juiced
  • 1 spring fresh rosemary, chopped
  • 1 Tbsp. fresh thyme, chopped
  • salt and pepper, to taste

For the fingerling potatoes

  • 1 1/2 lbs. fingerling potatoes
  • 3 Tbsp. Olive oil
  • 2 tsp. salt
  • 1/2 tsp. pepper


For the flank steak

  • First, marinate the flank steak for 6 hours or overnight. The meat is thin and it takes well to marinades so this will also add flavor and help tenderize the meat before it's cooked. Please don't skip this step!
  • Place the flank steak in a gallon sized baggie and add in the red wine, olive oil, lemon juice, roughly chopped shallots, herbs salt and pepper. Close the bag, give it a gentle shake to mix around the ingredients. Place in fridge for at least 6 hours.
  • Once the meat is marinated, line a baking sheet with foil. Using a pair of tongs, remove the flank steak from the baggie, gently shake off the excess marinade from the steak and lay flat on the baking sheet.
  • Heat oven to BROIL. You will broil the flank steak for 6-7 minutes on each side. This cook time will produce about a medium to medium-well flank steak. Cook 4-6 minutes for more medium-rare steak. Beefs tender, juicy texture is optimum when cooked to medium rare 145°F to medium 160° F doneness. To determine the perfect doneness, a meat thermometer should be used.
  • Once you take the flank steak out of the oven, wrap the flank steak up with foil and let rest for 10 minutes before slicing into it. Be sure to cut against the grain when slicing and serve with fingerling potatoes and a green veggie.

Fingerling potatoes

  • Wash the potatoes, slice them in half and place in a large bowl. Drizzle with olive oil, salt and pepper. Place the potatoes on a baking sheet in an even layer, flesh side down and cook in the oven at 400°F for 20-25 minutes or until fork tender.

For the red wine reduction (optional, but recommended)

  • Heat 2 Tbsp. olive oil in a large saucepan on the stove over medium-high heat. Add in 1 shallot, finely minced and cook until soft (1-2 minutes). Add in 1/2 cup wine and 1/2 cup beef broth, bring to a boil and cook until thickened and reduced, about 5-10 minutes. Strain the mixture into a bowl and season with salt, to taste, and honey. Pour over flank steak.



Be sure to marinate the flank steak for at least 6 hours.
Serve flank steak with potatoes, broccoli, salad, asparagus, pasta, etc.
Cook times may vary from oven to oven.