One thing I love about flank steak is its versatility! I love using flank steak for coffee-rubbed steak tacos. But for this recipe, we decided to use a bold Mesquite smoke flavor and a delicious wine sauce (courtesy of Troon’s 2015 Malbec) with a simple caprese salad topping.

Total Time: 3 hours
Servings: 6


  • 3-4 handfuls Mesquite Smoking Chips
  • 1.5 – 2 lbs. Flank Steak
  • 1 cup Red Wine (We like the 2015 Troon Malbec)
  • 2 Garlic Cloves, minced
  • Salt & Pepper to taste
  • Caprese Salad
    • 2 cups Red Cherry Tomatoes, halved
    • 2 cups Yellow Cherry Tomatoes, halved
    • 1/2 cup fresh Mozzarella Cheese, diced
    • 1 Tbsp. Olive Oil
    • 1 Tbsp. Balsamic Vinegar
    • 3 Basil Leaves, finely chopped
    • Salt to taste

Chef's Tip

Add a little bit of wine to
the caprese salad for
an extra boost of flavor.


  1. Soak the Mesquite smoking chips in warm water for 15-20 minutes.
  2. Place flank steak in shallow dish. Rub with salt, pepper, garlic and add wine. Let it soak in the wine sauce for 1-2 hours.
  3. Preheat charcoal grill to 350°F.
  4. Add smoking chips to preheated grill.
  5. Place flank steak directly on grill over indirect heat.
  6. Cook for 30-40 minutes, depending on desired doneness.
  7. Combine caprese salad ingredients in bowl.
  8. When done, remove steak from grill and top with caprese salad.
  9. Enjoy with your favorite glass of wine!

Featured Product in this Recipe:

Mesquite Smoking Chips
Bold smoke flavor for beef, wild game and lamb