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Gluten-Free Grilled Flank Steak

 Gluten-Free Grilled Flank Steak
Red wine and thyme are the perfect ingredients to turn tender steak into mouthwatering fare. While it offers the added bonus of being gluten-free, any guest at your table will love it. —Melissa McCrady, Milwaukee, Wisconsin
8 ServingsPrep: 25 min. + marinating Grill: 15 min.


  • 3/4 cup gluten-free reduced-sodium tamari soy sauce
  • 2 tablespoons dried thyme
  • 1 beef flank steak (2 pounds)
  • 3 bunches green onions, chopped
  • 1/3 cup reduced-fat butter
  • 1-1/2 cups dry red wine or reduced-sodium beef broth


  • In a large resealable plastic bag, combine soy sauce and thyme. Add
  • the beef; seal bag and turn to coat. Refrigerate for at least 8
  • hours or overnight.
  • Drain and discard marinade. Grill steak, covered, over medium heat or
  • broil 4 in. from the heat for 6-8 minutes on each side or until meat
  • reaches desired doneness (for medium-rare, a thermometer should read
  • 145°; medium, 160°; well-done, 170°). Let stand for 5
  • minutes.
  • Meanwhile, in a small saucepan, saute onions in butter until tender.
  • Add wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-15
  • minutes or until sauce is slightly thickened.
  • To serve, thinly slice steak across the grain; serve with sauce.
  • Yield: 8 servings.

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Gluten-Free Grilled Flank Steak (continued)

Nutritional Facts: 3 ounces cooked beef with 2 tablespoons sauce equals 234 calories, 12 g fat (6 g saturated fat), 64 mg cholesterol, 486 mg sodium, 4 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.