Grilled Marinated Steak

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 10 mins

A simple marinade turns flank, hanger, or sirloin steak into a tender, savory main dish.

Mark Boughton Photography / styling by Teresa Blackburn

While Lucinda Scala Quinn calls for a hanger steak, London broil or sirloin, we tried this recipe with flank steak. The choice of cut it up to you. To serve, slice the steak on the bias, against the grain.


3/4 cup red wine
2 tablespoons Worcestershire
1 tablespoon Dijon mustard
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
2 pounds flank steak, hanger steak, London broil or sirloin
5 garlic cloves, smashed and peeled
1/2 teaspoon coarse salt


  1. Whisk together wine, Worcestershire sauce, mustard, sugar and pepper in a dish large enough to hold the meat. Rub meat with garlic cloves. Place meat and garlic in the marinade. Turn meat to coat completely. Cover and refrigerate at least 2 hours and up to overnight.
  2. Bring meat to room temperature.
  3. Heat grill to medium-high.
  4. Remove meat from marinade and pat dry. Sprinkle with salt and additional black pepper. Place on grill rack and cover grill. Cook 5 minutes. Turn and cook until meat  until desired degree of doneness (135F on an instant-read thermometer for medium-rare). Let meat stand for at least 5 minutes before carving.

Note: This can also be cooked under the broiler.

—Recipe adapted with permission for Lucinda Scala Quinn’s Mad Hungry: Feeding Men and Boys (Artisan, 2009).



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