READY IN 1½ hrs

Flank Steak with a Port Wine Marinade

Read Reviews (5)

"After its been marinated you can either broil or grill it." — Amber

Directions

Whisk together the lemon juice, orange juice, honey, olive oil, port, ginger, and garlic in a large glass or ceramic bowl. Add the flank steak, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour to overnight.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Cook the steaks until they are browned on the outside and red in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Slice the steak thinly across the grain before serving.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 1 hr 30 mins

Footnotes

Editor's Note
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Reviews More Reviews

Mar 02, 2009

I'm not usually one for using marinades; but this one sounded interesting, so I tried it tonight. It was amazing! I didn't have any flank steak on hand, so I substituted skirt steaks, which are usually a fairly chewy cut. After marinating for just 2 hours you could practically cut them with a fork. I served them to company, and everyone raved. The blend of flavors was excellent, with just a hint of sweet, and a little tang of lemon to offset it. One word of caution: this makes ALOT of marinade. I served four, and could have cut the recipe in half. Definitely a keeper!

—Brooklyngal

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Mar 17, 2009

I love Port wine and Flank steaks so i thought i found the perfect match. Unfortunetly the recipe was just ok. I did find it odd that no salt or pepper was listed in the ingredients but tried it anyway. It was tangy but just didnt do it for me. Perhaps the issue was too much acids and not enough depth of flavor.

—Michael

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7 Ratings

Jun 16, 2009

This recipe sounded like it was going to be amazing, but when I tried it, it was only okay. I think that this marinade would be paired better with pork. It had a tangy flavor but it wasn't strong enough for this type of meat. Someone above mentioned that there wasn't enough depth of flavor and too much acid and I completely agree.

—langle53

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Sep 16, 2011

I loved this marinade with flank steak. The flavor of the port wine really came through which is a good thing for me. I have other recipes using port wine with beef that I really love. The citrus juices tenderized the meat nicely which is important for this cut. You can easily scale in half since it makes way more than you'll need. For a very decadent treat, try topping it with a blue cheese/butter/chive mixture after it comes off the grill. Very nice!

—Valerie's Kitchen

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Feb 22, 2011

The marinade sounded interesting enough. However, my husband found it to be too sweet for flank steak. It was okay but not something I would likely make again.

—Red Eye Girl

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Nutrition

Calories
488 kcal
24%

Carbohydrates
14.1 g
5%

Cholesterol
58 mg
19%

Fat
32.1 g
49%

Fiber
0.2 g
< 1%

Protein
30.5 g
61%

Sodium
80 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Flank Steak with a Port Wine Marinade

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 488
Calories from Fat: 289

% Daily Value *
Total Fat 32.1g 49 %
Saturated Fat 7.7g 38 %
Cholesterol 58mg 19 %
Sodium 80mg 3 %
Potassium 582mg 16 %
Total Carbohydrates 14.1g 5 %
Dietary Fiber 0.2g < 1 %
Protein 30.5g 61 %
Sugars 11.3g
Vitamin A < 1 %
Vitamin C 32 %
Calcium 6 %
Iron 26 %
** Thiamin 19 %
Niacin 102 %
Vitamin B6 54 %
Magnesium 14 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.