Marinated Flank Steak Recipe

Soy sauce: A salty, umami-rich liquid made from fermented soybeans, essential for the marinade's depth of flavor.

Olive oil: A healthy fat that helps to tenderize the meat and adds a rich, smooth texture to the marinade.

Red wine vinegar: Provides a tangy acidity that balances the flavors and helps to tenderize the steak.

Garlic: Minced fresh garlic adds a robust, aromatic flavor to the marinade.

Black pepper: Adds a mild heat and enhances the overall flavor profile of the steak.

Flank steak: A lean cut of beef that is perfect for marinating and grilling, known for its rich flavor and tender texture when cooked properly.

When marinating the flank steak, make sure to massage the marinade into the meat through the resealable plastic bag. This helps to ensure that the soy sauce, olive oil, red wine vinegar, and garlic penetrate deeply, enhancing the flavor. Additionally, flipping the bag occasionally while it’s in the refrigerator will help to evenly distribute the marinade.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for marinades.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and tanginess, with a slightly fruity note.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the marinade well.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor, making it a suitable alternative for grilling and marinating.

• To store your marinated flank steak in the refrigerator, place it in an airtight container or resealable plastic bag. Ensure that the container is tightly sealed to prevent any leaks or cross-contamination with other foods. The marinated steak can be stored in the refrigerator for up to 2 days before cooking.

• If you wish to freeze the marinated flank steak, place it in a resealable plastic bag and remove as much air as possible before sealing. Label the bag with the date and contents to keep track of its freshness. The marinated steak can be frozen for up to 3 months.

• When ready to use the frozen marinated flank steak, transfer it from the freezer to the refrigerator and allow it to thaw overnight. This slow thawing process helps maintain the steak's texture and flavor.

• For a quicker thawing method, place the sealed bag of marinated flank steak in a bowl of cold water. Change the water every 30 minutes until the steak is fully thawed. This method usually takes about 1-2 hours, depending on the thickness of the steak.

• Once thawed, cook the flank steak as per the recipe instructions. Do not refreeze the steak once it has been thawed, as this can affect the texture and quality of the meat.

• If you have leftover cooked flank steak, store it in an airtight container in the refrigerator. It can be kept for up to 3-4 days. Reheat the steak gently in a skillet over medium heat or in the microwave, ensuring it is heated through but not overcooked.

• For freezing cooked flank steak, slice the steak thinly and place the slices in a single layer on a baking sheet. Freeze until solid, then transfer the slices to a resealable plastic bag or airtight container. This method prevents the slices from sticking together. Frozen cooked steak can be stored for up to 2 months.

• When reheating frozen cooked flank steak, thaw it in the refrigerator overnight and then reheat gently in a skillet or microwave. This helps retain the steak's moisture and flavor.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the flank steak on a baking sheet and cover it with aluminum foil to retain moisture.
  3. Heat for about 20-30 minutes, or until the steak reaches an internal temperature of 110°F (43°C) for medium-rare.
  4. Let it rest for a few minutes before slicing and serving.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Once the oil is hot, place the flank steak in the skillet.
  3. Cook for about 2-3 minutes on each side, or until the steak is warmed through.
  4. Remove from the heat and let it rest for a couple of minutes before slicing.

• Microwave Method:

  1. Place the flank steak on a microwave-safe plate.
  2. Cover it with a damp paper towel to prevent it from drying out.
  3. Microwave on medium power in 30-second intervals, flipping the steak each time, until it is heated through.
  4. Let it rest for a minute before serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C) for medium-rare.
  2. Place the flank steak in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to an hour.
  4. Remove the steak from the bag, pat it dry, and quickly sear it in a hot skillet with a bit of olive oil for about 30 seconds on each side to develop a crust.

• Grill Method:

  1. Preheat your grill to medium-high heat.
  2. Place the flank steak on the grill and cook for about 2-3 minutes on each side, or until it is warmed through.
  3. Remove from the grill and let it rest for a few minutes before slicing and serving.

• Mixing bowl: Use this to combine the soy sauce, olive oil, red wine vinegar, minced garlic, and black pepper.

• Resealable plastic bag: Place the flank steak in this bag and pour the marinade over it for even marination.

• Grill: Preheat this to medium-high heat to cook the steak.

• Paper towels: Pat the steak dry with these before grilling to ensure a good sear.

• Tongs: Use these to flip the steak on the grill.

• Meat thermometer: Check the internal temperature of the steak to ensure it reaches your desired level of doneness.

• Cutting board: Let the steak rest on this before slicing.

• Sharp knife: Slice the steak thinly against the grain for the best texture.

Prepare the marinade ahead: Mix the soy sauce, olive oil, red wine vinegar, minced garlic, and black pepper the night before to save time.

Use a resealable bag: Marinate the flank steak in a resealable plastic bag for easy cleanup and even coating.

Preheat the grill early: Start preheating your grill while the steak is still marinating to save time.

Pat the steak dry: Removing excess marinade ensures a better sear and faster cooking.

Slice against the grain: Cutting the steak thinly against the grain makes it more tender and quicker to serve.