Marinated Flank Steak Recipe

Flank steak: A lean cut of beef that is perfect for marinating and grilling.

Soy sauce: Adds a salty, umami flavor to the marinade.

Olive oil: Helps to tenderize the meat and adds richness.

Red wine vinegar: Provides a tangy acidity that balances the marinade.

Garlic: Minced to infuse the marinade with a robust, aromatic flavor.

Honey: Adds a touch of sweetness to the marinade.

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

To ensure your flank steak is tender and flavorful, make sure to slice it against the grain. This means cutting perpendicular to the direction of the muscle fibers. By doing so, you shorten the fibers, making each bite more tender and easier to chew. Additionally, allowing the steak to rest for 5 minutes after grilling helps the juices redistribute throughout the meat, resulting in a juicier and more flavorful steak.

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

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and offers a similar umami flavor.

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

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess, which works well in marinades.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can provide a similar flavor, though it is less pungent.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used as a natural sweetener in marinades.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice to the marinade.

• To store the marinated flank steak in the refrigerator, place it in an airtight container or a resealable plastic bag. Ensure the marinade covers the steak completely to keep it moist and flavorful. It can be stored in the refrigerator for up to 2 days.

• For freezing, transfer the marinated steak into a freezer-safe bag or container. Squeeze out as much air as possible before sealing to prevent freezer burn. Label the bag with the date and contents. The steak can be frozen for up to 3 months.

• When ready to use, thaw the frozen marinated steak in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.

• If you have leftover cooked flank steak, let it cool to room temperature before storing. Place the slices in an airtight container, separating layers with parchment paper to prevent sticking. Refrigerate for up to 3 days.

• To freeze cooked flank steak, wrap the slices tightly in aluminum foil or plastic wrap, then place them in a freezer-safe bag. Label and date the bag. The cooked steak can be frozen for up to 2 months.

• Reheat the leftover steak gently to avoid overcooking. Use a microwave, stovetop, or oven set to a low temperature. Add a splash of broth or water to keep it moist.

• For a quick meal, slice the leftover flank steak thinly and use it in salads, sandwiches, or stir-fries. The flavors will meld beautifully with fresh vegetables and sauces.

• 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 your desired temperature.
  4. For extra flavor, you can brush on some leftover marinade before reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Once the skillet is hot, place the flank steak in the pan.
  3. Cook for about 2-3 minutes on each side, or until heated through.
  4. For added moisture, you can add a splash of beef broth or water to the pan.

• Microwave Method:

  1. Place the flank steak on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent it from drying out.
  3. Microwave on medium power for 1-2 minutes, checking every 30 seconds until heated through.
  4. Let it rest for a minute before serving to allow the heat to distribute evenly.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C) for medium-rare or adjust according to your preference.
  2. Place the flank steak in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag and quickly sear in a hot skillet with a bit of olive oil for 1 minute on each side for a perfect finish.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the flank steak in the air fryer basket.
  3. Heat for about 5-7 minutes, flipping halfway through, until warmed to your liking.
  4. For added flavor, you can brush with a bit of soy sauce or honey before reheating.

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

• Whisk: This will help you thoroughly mix the marinade ingredients together.

• Shallow dish: Place the flank steak in this dish to marinate it evenly.

• Plastic wrap: Cover the shallow dish with this to keep the marinade sealed and the flavors intact while refrigerating.

• Refrigerator: Use this to chill the marinating steak for at least 2 hours or overnight.

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

• Tongs: These will help you handle the steak on the grill without piercing it and losing juices.

• Meat thermometer: Optional, but useful for checking the internal temperature of the steak to ensure it reaches your desired doneness.

• Cutting board: Place the steak on this after grilling to let it rest before slicing.

• Sharp knife: Use this to slice the steak against the grain for the best texture.

• Serving platter: Transfer the sliced steak to this for serving.

Prepare the marinade in advance: Mix the soy sauce, olive oil, red wine vinegar, minced garlic, honey, and black pepper the night before.

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

Preheat the grill while marinating: Save time by preheating your grill while the steak is marinating.

Slice before serving: Let the steak rest, then slice against the grain for tender pieces.