Red wine and onion Flank

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 320.4
  • Total Fat: 22.2 g
  • Cholesterol: 56.7 mg
  • Sodium: 306.1 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 23.5 g

View full nutritional breakdown of Red wine and onion Flank calories by ingredient
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Flank is one of my favourite meats and also one of the healthiest. Flank is one of my favourite meats and also one of the healthiest.
Number of Servings: 4


    1/2 Spanish Onions, sliced thinly
    3 sprigs of fresh Rosemary, minced
    4 tbsp Olive Oil
    1lb Flank Steak
    1 tbsp Balsamic Vinegar
    2 tbsp Red Wine Vinegar
    Kosher Salt
    Black Pepper
    3 cloves Garlic, sliced thin
    1 tsp ground cumin
    1/2 tsp cayenne pepper

    1 tbsp corn flour
    1/2 cup Red Wine
    1 cup low sodium beef stock


Saute onion slices and garlic in olive oil on medium heat until soft, making sure not to burn.
On the side, mix Red wine vinegar, cumin and cayenne.

Add rosemary to onions and cook 1 minute stirring.

Remove onions from stove and add vinegar mixture. stir and let cool.

Once cooled, add mixture to flank in a plastic ziploc bag, and let rest in fridge for 4 to 8 hours.

Remove meat from bag. Add remaining onions to a medium sauce pan, along with Broth, and red wine. Brring to a boil. Allow to boil for 3 minutes, stirring continuously. Reduce and simmer while cooking meat.

Heat BBQ to medium. Salt and pepper meat to taste. Cook for 10 to 15 minutes, flipping once.

Tent meat for 10 minutes. While tenting, add cornstarch to red wine broth (it's easier to remove about 3 tbsp of the liqud and mix the corn starch seperately before adding to broth). Bring to boil again, stirring constantly. Remove from heat when thick and put in gravy boat.

Slice meat thinly against the grain and serve.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user AGRANDEMANGE.

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