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 subtle richness.

Worcestershire sauce: A complex, savory sauce that enhances the umami profile of the marinade.

Garlic: Minced garlic adds a pungent, aromatic quality to the marinade.

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

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

Flank steak: A lean, flavorful cut of beef that absorbs marinades well and grills beautifully.

When marinating the flank steak, make sure to massage the marinade into the meat while it's in the plastic bag. This helps to ensure that the flavors penetrate more deeply and evenly. Additionally, for a more tender result, consider using a meat tenderizer before marinating.

• soy sauce - Substitute with tamari sauce: 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 suitable replacement.

• worcestershire sauce - Substitute with balsamic vinegar: Balsamic vinegar adds a tangy and slightly sweet flavor, similar to Worcestershire sauce.

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

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in the same quantity.

• black pepper - Substitute with white pepper: White pepper has a milder flavor but can still provide the necessary heat.

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

• Once your flank steak is marinated, transfer it to an airtight container or a resealable plastic bag. Ensure the container or bag is sealed tightly to prevent any air from entering.
• Store the marinated flank steak in the refrigerator if you plan to cook it within the next 24 hours. This will keep the flavors fresh and the meat tender.
• If you need to store the marinated flank steak for a longer period, place it in the freezer. Make sure to label the container or bag with the date to keep track of its freshness.
• When freezing, lay the bag flat in the freezer to save space and ensure even freezing. This method also makes it easier to thaw the steak evenly.
• To thaw the frozen marinated flank steak, transfer it to the refrigerator and let it thaw slowly overnight. This gradual thawing process 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 the microwave to thaw the marinated flank steak, as this can lead to uneven thawing and potentially cook parts of the meat, affecting its texture and flavor.
• Once thawed, cook the flank steak as per the recipe instructions. Remember to let the steak rest after grilling to allow the juices to redistribute, ensuring a juicy and flavorful result.
• Leftover cooked flank steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.
• For longer storage of cooked flank steak, freeze the slices in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. This prevents the slices from sticking together and makes it easier to reheat individual portions.

• 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. This method helps to keep the steak juicy and tender.

• 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 the steak is heated through. This method gives a nice sear while reheating.

• Microwave Method:

  1. Slice the flank steak into thin strips for even heating.
  2. Place the slices on a microwave-safe plate and cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C).
  2. Place the flank steak in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour. This method ensures the steak remains tender and juicy.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the flank steak on the grill and heat for about 2-3 minutes on each side, or until warmed through.
  3. This method adds a fresh char and enhances the smoky flavor.

• Mixing bowl: A large bowl used to combine the marinade ingredients thoroughly.

• Whisk: Useful for blending the marinade ingredients together to ensure they are well mixed.

• Plastic bag: A resealable bag to marinate the flank steak, allowing the flavors to penetrate the meat.

• Refrigerator: Used to store the marinating steak for at least 2 hours to enhance flavor.

• Grill: Preheated to medium-high heat, this is where the steak will be cooked to perfection.

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

• Meat thermometer: Optional, but helpful for checking the internal temperature to achieve the desired doneness.

• Cutting board: A surface to let the steak rest and then slice it before serving.

• Chef's knife: Used to slice the rested steak into thin, even pieces for serving.

• Serving platter: A dish to present the sliced steak attractively for serving.

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

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

Preheat the grill in advance: Start preheating your grill while the steak is marinating to save time.

Slice before serving: Let the steak rest, then slice it thinly against the grain for quicker serving.