Marinated Flank Steak Recipe

Soy sauce: A salty and savory liquid made from fermented soybeans, essential for adding depth of flavor to the marinade.

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

Red wine vinegar: A tangy vinegar made from red wine, which adds acidity and brightness to the marinade.

Garlic: Minced cloves that provide a pungent and aromatic flavor, enhancing the overall taste of the steak.

Black pepper: Ground spice that adds a mild heat and earthy flavor to the marinade.

Flank steak: A lean cut of beef that is perfect for marinating and grilling, known for its rich flavor and slightly chewy texture.

To maximize the flavor absorption in your flank steak, make sure to marinate it for at least 2 hours, but ideally overnight. This allows the soy sauce, olive oil, and red wine vinegar to deeply penetrate the meat. Additionally, when you grill the steak, ensure your grill is preheated to medium-high heat to achieve a perfect sear, which locks in the juices and enhances the overall taste.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and lower-sodium option that provides a similar savory taste.

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

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and works well in marinades due to its high smoke point.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly fruity undertone.

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar adds a touch of sweetness along with acidity, which can enhance the flavor profile.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a more concentrated flavor.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter taste compared to garlic and can add a different depth of flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in lighter-colored dishes.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of spiciness, though it is more intense than black pepper.

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

• flank steak - Substitute with hanger steak: Hanger steak is another flavorful cut that can be used in place of flank steak, though it may be slightly more tender.

• To store your marinated flank steak, place it in an airtight container or resealable plastic bag. Ensure all air is removed to maintain freshness.
• If you plan to cook the steak within 2 days, keep it in the refrigerator at 40°F or below.
• For longer storage, freeze the marinated steak. Lay it flat in a resealable plastic bag to save space and ensure even freezing.
• Label the bag with the date to keep track of its freshness. The marinated steak can be frozen for up to 3 months.
• When ready to use, thaw the steak in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• After thawing, cook the steak as per the recipe instructions. Do not refreeze the steak once it has been thawed.
• If you have leftover cooked steak, store it in an airtight container in the refrigerator for up to 3 days.
• Reheat the cooked steak gently in a skillet over medium heat or in the microwave, ensuring it doesn’t dry out.
• For a quick meal, slice the leftover steak thinly and add it to salads, sandwiches, or stir-fries.
• Always ensure the steak reaches an internal temperature of 145°F when reheating to ensure it’s safe to eat.

• Oven Method: Preheat your oven to 250°F (120°C). Place the flank steak on a baking sheet and cover it with aluminum foil to retain moisture. Heat for about 20-25 minutes or until warmed through. This method helps maintain the steak's tenderness and flavor.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Once the oil is hot, add the sliced flank steak and cook for 2-3 minutes, stirring occasionally, until the steak is heated through. This method is quick and helps to keep the steak juicy.

• Microwave Method: Place the flank steak slices on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. This method is convenient but may slightly alter the texture.

• Sous Vide Method: If you have a sous vide machine, set it to 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Place the flank steak in a vacuum-sealed bag and submerge it in the water bath for about 45 minutes. This method ensures the steak remains tender and evenly heated.

• Grill Method: Preheat your grill to low heat. Wrap the flank steak slices in aluminum foil to prevent them from drying out. Place the foil packet on the grill and heat for about 5-10 minutes, turning occasionally. This method adds a slight smoky flavor while reheating.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the flank steak slices in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method is quick and helps retain the steak's texture.

• Mixing bowl: Used to combine the marinade ingredients thoroughly.

• Resealable plastic bag: Ideal for marinating the steak evenly and ensuring it absorbs all the flavors.

• Grill: Essential for cooking the flank steak to perfection with a nice char.

• Paper towels: Useful for patting the steak dry before grilling to ensure a good sear.

• Tongs: Handy for flipping the steak on the grill without piercing it and losing juices.

• Meat thermometer: Helps in checking the internal temperature of the steak to achieve the desired doneness.

• Cutting board: Provides a stable surface for slicing the steak after it has rested.

• Sharp knife: Necessary for slicing the steak thinly against the grain for maximum tenderness.

Prepare the marinade in advance: Mix the soy sauce, olive oil, red wine vinegar, 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 while prepping: Start preheating your grill as you remove the steak from the marinade and pat it dry.

Slice against the grain: Cutting the steak thinly against the grain ensures tenderness and saves time when serving.