Grilled Marinated Steak

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 10 mins

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.


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

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 260
  • Fat 9g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 4.5g
  • Cholesterol 65mg
  • Sodium 330mg
  • Potassium 390mg
  • Carbohydrate 5g
  • Fiber 0g
  • Sugars 3g
  • Protein 31g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 15%