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 smooth texture.

Red wine vinegar: A tangy vinegar made from red wine, providing acidity to balance the flavors.

Garlic: Fresh cloves minced to release their pungent, aromatic qualities.

Oregano: A dried herb that adds a slightly bitter, earthy flavor.

Black pepper: Ground spice that adds a sharp, pungent heat.

Flank steak: A lean cut of beef known for its rich flavor and slightly chewy texture.

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 deeper into the steak, resulting in a more flavorful and tender outcome. Additionally, when grilling, use a meat thermometer to check for doneness; aim for an internal temperature of 130°F for medium-rare.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter taste and are soy-free.

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

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and neutral, suitable for marinades.

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

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar adds a touch of sweetness and depth of flavor.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is not available.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the marinade.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor that can work well in marinades.

• dried oregano - Substitute with dried basil: Dried basil provides a slightly sweeter, aromatic flavor.

• ground black pepper - Substitute with white pepper: White pepper offers a similar spiciness with a slightly different flavor profile.

• ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness.

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

• flank steak - Substitute with hanger steak: Hanger steak is tender and flavorful, suitable for marinating and grilling.

• To store your marinated flank steak, place it in an airtight container or resealable plastic bag. Ensure that the container is sealed tightly to prevent any air from entering, which can cause the meat to dry out.
• If you plan to enjoy the steak within the next 2-3 days, keep it in the refrigerator. The marinade will continue to infuse the meat with flavor, making it even more delicious.
• For longer storage, consider freezing the marinated flank steak. Place the steak in a resealable plastic bag, ensuring all air is removed before sealing. This will help prevent freezer burn and maintain the steak's quality.
• Label the bag with the date and contents so you can easily identify it later. The marinated steak can be frozen for up to 3 months.
• When you're ready to cook the frozen marinated flank steak, transfer it to the refrigerator to thaw overnight. This slow thawing process helps maintain the texture and flavor of the meat.
• If you're in a hurry, you can use the cold water thawing method. Place the sealed bag of steak in a bowl of cold water, changing the water every 30 minutes until the steak is thawed. This method is faster but requires more attention.
• Once thawed, cook the flank steak as per the recipe instructions. Remember to discard any leftover marinade that has been in contact with raw meat to avoid any risk of contamination.
• For meal prep, you can slice the cooked flank steak and store it in an airtight container in the refrigerator for up to 4 days. This makes it easy to add to salads, sandwiches, or stir-fries throughout the week.
• If you have leftover cooked flank steak, you can also freeze it. Place the sliced steak in a single layer on a baking sheet and freeze until solid. Then transfer the slices to a resealable plastic bag or airtight container. This prevents the slices from sticking together and allows you to take out only what you need.

• 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 in the oven for about 20-30 minutes, or until the steak is warmed through.

• Stovetop Method:

  1. Heat a skillet over medium-low heat and add a small amount of olive oil.
  2. Place the flank steak in the skillet and cover it with a lid.
  3. Cook for about 3-5 minutes on each side, or until the steak is heated through.

• Microwave Method:

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

• 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 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.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the flank steak in aluminum foil to prevent it from drying out.
  3. Grill for about 5-10 minutes, flipping halfway through, until the steak is warmed through.

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

• Resealable plastic bag: Place the flank steak and marinade in this bag to ensure the steak is well-coated and can marinate properly.

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

• Tongs: Use these to handle the steak on the grill, flipping it to ensure even cooking.

• Meat thermometer: Check the internal temperature of the steak to ensure it reaches your desired level of doneness.

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

• Sharp knife: Slice the steak against the grain for optimal tenderness.

• Serving platter: Place the sliced steak on this for serving.

Prepare the marinade in advance: Mix the soy sauce, olive oil, red wine vinegar, garlic, oregano, 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: Start preheating your grill while you remove the steak from the marinade to save time.

Rest the steak: Let the steak rest for 5 minutes after grilling to ensure juicy and tender slices.