📖 Instructions

1. 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.
2. 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!
3. 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.
4. 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!
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.