Marinated Flank Steak Recipe

Flank steak: A lean cut of beef that is best when marinated and cooked quickly over high heat.

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

Olive oil: Provides a rich, smooth base for the marinade and helps to keep the steak moist.

Garlic: Adds a pungent, aromatic flavor that complements the beef.

Honey: Introduces a touch of sweetness to balance the savory elements of the marinade.

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

When marinating the flank steak, ensure that the marinade covers the meat evenly. To achieve this, you can place the steak and marinade in a resealable plastic bag and massage the bag gently to distribute the marinade. This method not only ensures even coverage but also makes it easier to store in the refrigerator. Additionally, turning the bag occasionally during the marinating process can help the flavors penetrate the meat more thoroughly.

• 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 that provides a similar umami flavor to soy sauce.

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

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, which can add a different but pleasant taste to the marinade.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity, making it a good alternative to honey 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 container is sealed tightly to prevent any leaks or cross-contamination with other foods.
• If you plan to freeze the marinated flank steak, transfer it to a freezer-safe bag or container. Label the bag with the date to keep track of its freshness.
• For optimal flavor and texture, consume the refrigerated marinated flank steak within 3-4 days.
• When freezing, the marinated flank steak can be kept for up to 3 months. Beyond this period, the quality may start to decline.
• To thaw the frozen marinated flank steak, transfer it to the refrigerator and allow it to defrost slowly overnight. This helps maintain the texture and flavor of the meat.
• If you're in a hurry, you can use the cold water method. Place the sealed bag of marinated flank steak in a bowl of cold water, changing the water every 30 minutes until thawed.
• Avoid thawing the marinated flank steak at room temperature, as this can lead to uneven thawing and potential bacterial growth.
• Once thawed, cook the marinated flank steak within 24 hours for the best results.
• If you have leftover cooked flank steak, store it in an airtight container in the refrigerator. It will stay fresh for 3-4 days.
• For freezing cooked flank steak, wrap it tightly in aluminum foil or plastic wrap, then place it in a freezer-safe bag or container. Label it with the date and consume within 2-3 months for the best quality.
• Reheat leftover flank steak gently in a skillet over medium heat or in the microwave, ensuring it is heated through but not overcooked to maintain its tenderness.

• 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 is warmed through.
  4. For added flavor, you can brush the steak with a bit of olive oil or leftover marinade before reheating.

• 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 heated through.
  4. To prevent the steak from drying out, you can add a splash of soy sauce or a bit of beef broth to the skillet.

• Microwave Method:

  1. Place the flank steak on a microwave-safe plate.
  2. Cover the steak with a damp paper towel to keep it moist.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. If needed, continue microwaving in 30-second intervals until the steak is heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C) for medium-rare or adjust according to your preferred doneness.
  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 1 hour.
  4. Once heated, you can quickly sear the steak in a hot skillet with a bit of olive oil for added texture.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the flank steak on the grill and cook for about 2-3 minutes on each side, or until heated through.
  3. Brush with a bit of olive oil or leftover marinade to enhance the flavor and prevent drying out.

• Mixing bowl: Use this to combine the soy sauce, olive oil, 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 in while refrigerating.

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

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

• Tongs: These will help you flip the steak on the grill without piercing it.

• Meat thermometer: Use this to check the internal temperature of the steak to ensure it reaches your desired doneness.

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

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

Prepare the marinade in advance: Mix the soy sauce, olive oil, garlic, honey, and black pepper the night before to save time on the day of cooking.

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

Preheat the grill while marinating: Utilize the marinating time to preheat your grill to medium-high heat, ensuring it's ready when you are.

Slice before serving: Let the steak rest and then slice it against the grain just before serving to save time and ensure tenderness.