Marinated Flank Steak Recipe

Soy sauce: A salty and savory liquid made from fermented soybeans, essential for adding umami flavor.

Olive oil: A rich, fruity oil that helps to tenderize the meat and adds a subtle flavor.

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

Worcestershire sauce: A complex, savory sauce made from a blend of ingredients including anchovies, molasses, and tamarind, adding depth to the marinade.

Garlic: Fresh cloves that are minced to release their pungent, aromatic flavor.

Ground black pepper: Adds a mild heat and enhances the overall flavor of the marinade.

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

When marinating the flank steak, make sure to massage the marinade into the meat while it's in the resealable plastic bag. This helps to ensure that the flavors penetrate deeply into the steak, resulting in a more flavorful and tender outcome. Additionally, flipping the bag halfway through the marinating time can help distribute the marinade evenly.

• 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 has a similar acidity and can add a slightly fruity note to the marinade.

• worcestershire sauce - Substitute with soy sauce and a dash of lemon juice: This combination can mimic the savory and tangy flavor of Worcestershire sauce.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent and should be used in smaller quantities.

• ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can still complement the marinade.

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

• To store your marinated flank steak, transfer it to an airtight container or a resealable plastic bag. Ensure that the container or bag is sealed tightly to prevent any air from getting in, which can cause the meat to dry out.

• If you plan to use the marinated flank steak within a few days, place it in the refrigerator. It will stay fresh for up to 3 days. Make sure to keep it on the bottom shelf to avoid any potential cross-contamination with other foods.

• For longer storage, you can freeze the marinated flank steak. Lay the steak flat in a resealable plastic bag, removing as much air as possible before sealing. Label the bag with the date to keep track of its freshness.

• When freezing, consider portioning the flank steak into meal-sized servings. This way, you can thaw only what you need, reducing waste and making meal prep more convenient.

• To thaw the frozen marinated flank steak, transfer it from the freezer to the refrigerator. Allow it to thaw slowly overnight. This gradual thawing 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 flank steak in a bowl of cold water, changing the water every 30 minutes until the steak is fully thawed. Avoid using warm or hot water, as it can cause uneven thawing and affect the quality of the meat.

• Once thawed, cook the flank steak as soon as possible to ensure the best flavor and texture. Do not refreeze the steak after it has been thawed, as this can lead to a loss of quality and potential food safety issues.

• If you have leftover cooked flank steak, store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat gently to avoid overcooking and drying out the meat.

• For freezing cooked flank steak, slice it against the grain 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, making it easier to grab just what you need.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the flank steak on a baking sheet and cover it with aluminum foil to retain moisture.
  3. Heat for about 10-15 minutes, or until warmed through. This method helps maintain the steak's tenderness.

• 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 2-3 minutes on each side, or until heated through. This method gives a nice sear while reheating.

• Microwave Method:

  1. Place the flank steak on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through. This method is quick but can sometimes dry out the steak.

• Sous Vide Method:

  1. Set 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 30-45 minutes. This method ensures even reheating without overcooking.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the flank steak on the grill and heat for 2-3 minutes on each side.
  3. This method can help restore some of the original grilled flavor while reheating.

• Mixing bowl: Use this to whisk together the marinade ingredients.

• Whisk: Essential for thoroughly combining the marinade ingredients.

• Resealable plastic bag: Ideal for marinating the flank steak evenly.

• Refrigerator: Necessary for chilling the marinating steak for at least 2 hours or overnight.

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

• Tongs: Handy for flipping the steak on the grill.

• Meat thermometer: Useful for checking the steak's internal temperature to ensure it reaches your desired doneness.

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

• Sharp knife: Essential for slicing the steak against the grain.

• Serving platter: Perfect for presenting the sliced steak.

Prepare the marinade in advance: Mix the soy sauce, olive oil, red wine vinegar, worcestershire sauce, 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.

Slice before serving: Let the steak rest and then slice it against the grain just before serving for optimal tenderness and flavor.