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Father's Day is just around the corner, and what better way to celebrate the amazing dads in our lives than with a mouthwatering grilled flank steak? But not just any steak – a Commandaria Flank Steak! This recipe infuses the steak with the rich, sweet notes of Commandaria, a delectable Cypriot dessert wine. I had this wine on a trip to Cyprus, and fell in love, so I decided to incorporate into a family favorite, steak! Trust me, this is something really special.
This Commandaria Flank Steak is tender, flavorful, and guaranteed to impress even the most discerning palates. The marinade, a delightful blend of sweet and savory ingredients, not only tenderizes the steak but also imparts a unique depth of flavor that sets it apart from your average grilled steak. This recipe is relatively simple, but oh, the result! The aroma alone as it grills is enough to make you drool. I can almost smell it now. Don't you just love the smell of grilled meat?
So, if you are searching for that one special dish to make Father’s Day unforgettable, look no further. This Commandaria Flank Steak recipe is a surefire way to make him feel loved and appreciated. Imagine the smile on his face as he takes that first bite – pure bliss! Plus, it's a great excuse to fire up the grill and enjoy some quality time outdoors. What are you waiting for? Let’s get cooking, just follow the directions below, I even made sure they are foolproof!
Required Equipments
Large Bowl
Whisk
Ziploc Bag or Marinade Container
Grill or Grill Pan
Meat Thermometer
Father's Day Commandaria Flank Steak: Frequently Asked Questions
Father's Day Commandaria Flank Steak
Treat Dad this Father's Day with a Commandaria Flank Steak! Marinated in a sweet and savory Commandaria wine sauce, this grilled steak is tender, flavorful, and guaranteed to impress.
⏳ Yield & Time
Yield:4 servings
Preparation Time: 15 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
In a large bowl, whisk together the Commandaria wine, olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, minced garlic, Dijon mustard, brown sugar, smoked paprika, black pepper, red pepper flakes (if using), and salt until well combined. This ensures a flavorful and balanced marinade.
Place the flank steak in a large Ziploc bag or a non-reactive container. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the container tightly. I once used a container that wasn't sealed correctly and it was a disaster, my fridge reeked of paprika for weeks!
Refrigerate the steak for at least 4 hours, or preferably overnight, allowing the marinade to penetrate the meat. Turn the bag or steak occasionally to ensure even marination. This is when the magic happens, folks.
Remove the steak from the refrigerator about 30 minutes before grilling to allow it to come to room temperature slightly. This helps the steak cook more evenly. Don't skip this step!
Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). If using a grill pan, heat it over medium-high heat on your stovetop. Make sure the grates are clean, I like to use a wire brush.
Remove the steak from the marinade, letting any excess drip off. Discard the used marinade. Never reuse marinade that has come into contact with raw meat to avoid contamination.
Place the steak on the preheated grill or grill pan. Grill for about 4-6 minutes per side for medium-rare, or adjust the time according to your desired level of doneness. Use a meat thermometer to ensure accuracy; insert it into the thickest part of the steak. Aim for an internal temperature of 130-135°F (54-57°C) for medium-rare.
Once the steak reaches your desired doneness, remove it from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
After resting, slice the flank steak thinly against the grain. This is crucial for tenderness, as flank steak can be tough if sliced incorrectly. Cutting against the grain shortens the muscle fibers, making it easier to chew.
Serve the sliced Commandaria Flank Steak immediately. Garnish with fresh parsley or your favorite herbs. This steak pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh salad. I like to serve mine with a dollop of garlic aioli.