Syrah-Marinated Flank Steak: Bold, Juicy, and Soaked in Dark Red Wine & Herb Flavor

Syrah-Marinated Flank Steak is a flavor-packed, grill-ready favorite — lean, tender flank steak soaked in a bold red wine marinade that infuses it with notes of blackberry, black pepper, and fresh herbs.

Whether grilled over open flame or seared on cast iron, this steak slices beautifully and delivers big on wine-soaked flavor.

Ingredients (Serves 4–6)

For the Marinade

• 1½–2 lbs flank steak
• ¾ cup Syrah or Shiraz (dry, bold, spicy red wine)
• ¼ cup olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 2 tsp Dijon mustard
• 1 tbsp balsamic vinegar
• 1 tsp kosher salt
• ½ tsp black pepper
• Optional: ½ tsp crushed red pepper flakes or smoked paprika

Instructions

Step 1: Marinate

1. In a bowl or resealable bag, mix all marinade ingredients.
2. Add flank steak, coat thoroughly, and refrigerate 4–8 hours (or overnight for deeper flavor).
3. Remove steak from marinade and pat dry. Let rest at room temp 30 minutes before cooking.

Step 2: Grill or Sear

1. Preheat grill or cast iron pan to high heat.
2. Sear steak 3–4 minutes per side for medium-rare (internal temp ~130°F).
3. Rest steak for 5–10 minutes, then slice against the grain into thin strips.

Step 3: Serve

1. Serve hot, drizzled with pan juices or a quick wine reduction.
2. Optional: top with chimichurri, garlic herb butter, or balsamic glaze.

Flavor Variations

• Add soy sauce or Worcestershire to the marinade for umami depth
• Turn extra marinade into a reduced pan sauce (boil and simmer until thick)
• Finish with a drizzle of red wine shallot butter for richness
• Serve in wraps, tacos, or steak salads for variety

Wine Pairing

In the Marinade

• Syrah or Shiraz — bold, spicy, full-bodied red
• Substitute Zinfandel, Cabernet Sauvignon, or Malbec if needed
• Avoid sweet reds or delicate Pinots — they’ll get lost

In Your Glass

• Same Syrah used in the marinade
• Rhône blend or GSM (Grenache-Syrah-Mourvèdre)
• Tempranillo or Petite Sirah for smoky, grilled pairings
• Stout or smoked porter for a beer twist

Serving Suggestions

• Serve with roasted garlic mashed potatoes, grilled vegetables, or creamy polenta
• Make a steak sandwich with arugula, blue cheese, and caramelized onions
• Add to a red wine dinner board with olives, hard cheeses, and baguette slices

Final Thoughts

Syrah-Marinated Flank Steak is bold, juicy, and wine-soaked to perfection — the kind of steak that looks rustic, eats elegant, and disappears fast. It’s built for flame, sliced for sharing, and always better with a glass in hand.

Cheers to grilled meat, rich wine, and steak that drinks like a Syrah! 🍷🥩🔥

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