Marinated Flank Steak Recipe

Soy sauce: Adds a salty, savory flavor that helps tenderize the steak.

Olive oil: Keeps the meat juicy and helps the marinade coat the steak evenly.

Red wine vinegar: Gives a slight tang and helps break down the meat fibers for tenderness.

Garlic: Brings a fresh, aromatic punch to the marinade.

Dried oregano: Adds a warm, earthy herb flavor.

Black pepper: Gives a mild heat and depth to the taste.

Flank steak: A lean cut of beef that’s perfect for grilling and soaking up marinades.

One of the most important steps in this Marinated Flank Steak Recipe is letting the steak rest after you take it off the grill. It might seem like you want to dig in right away, but giving it a few minutes to rest makes a big difference. Here’s how to do it:

1. When your steak is done cooking, take it off the grill and place it on a clean plate or cutting board.
2. Let it sit there for about 5 minutes without cutting into it.
3. After resting, slice the steak against the grain (that means cutting across the lines you see in the meat, not along them).

Why does this help? When you cook meat, the juices inside get pushed toward the center. If you cut it right away, those tasty juices spill out and your steak can end up dry. Resting lets the juices spread back through the meat, so every bite stays juicy and flavorful.

I remember the first time I skipped resting because I was too hungry. The steak looked great, but it was kind of dry and not as tender as I hoped. Now, I always wait those few minutes, and it’s totally worth it. Also, slicing against the grain makes the meat easier to chew because it breaks up the muscle fibers. It’s a small step that makes eating your steak way more enjoyable.

So next time you grill flank steak, give it a little break before slicing. Your taste buds will thank you!

• 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 neutral flavor, making it a good alternative for marinades.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and tanginess, which works well in marinades.

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

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

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

• 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, place it in an airtight container or resealable plastic bag. Ensure that the container is tightly sealed to prevent any air from getting in, which can cause the meat to dry out.

• If you plan to consume the steak within a few days, keep it in the refrigerator. It will stay fresh for up to 3-4 days. Make sure to label the container with the date to keep track of its freshness.

• For longer storage, freezing is an excellent option. Lay the marinated steak flat in a resealable plastic bag, removing as much air as possible before sealing. This helps to prevent freezer burn and maintain the quality of the meat.

• If you want to freeze the steak for an extended period, consider using a vacuum sealer. This method removes all the air from the packaging, ensuring the meat stays fresh for up to 6 months.

• When you're ready to cook the frozen steak, transfer it to the refrigerator to thaw. This slow thawing process helps to maintain the texture and flavor of the meat. Allow at least 24 hours for the steak to thaw completely.

• If you're in a hurry, you can use the cold water method to thaw the steak. Place the sealed bag in a bowl of cold water, changing the water every 30 minutes. The steak should be ready to cook in about 1-2 hours.

• Once thawed, cook the steak as per the original recipe instructions. Remember to discard any leftover marinade that has been in contact with raw meat to avoid any risk of contamination.

• If you have leftover cooked flank steak, store it in an airtight container in the refrigerator. It will remain good for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the meat.

• For freezing cooked steak, wrap it tightly in aluminum foil or plastic wrap, then place it in a resealable plastic bag. Label with the date and freeze for up to 3 months. Thaw in the refrigerator before reheating.

• 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 reaches an internal temperature of 110°F (43°C) for medium-rare.
  4. Let it rest for a few minutes before slicing against the grain.

• Stovetop Method

  1. Heat a skillet over medium heat and add a splash of olive oil.
  2. Once the skillet is hot, add the flank steak and cover it with a lid.
  3. Cook for about 2-3 minutes on each side, or until warmed through.
  4. Let it rest for a couple of minutes before slicing.

• Microwave Method

  1. Place the flank steak on a microwave-safe plate.
  2. Cover it with a damp paper towel to prevent it from drying out.
  3. Microwave on medium power for 1-2 minutes, checking every 30 seconds to ensure it doesn’t overcook.
  4. Let it rest for a minute before slicing.

• 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.
  4. Remove from the bag, pat dry, and quickly sear in a hot skillet with olive oil for about 1 minute per side for a perfect finish.

• Air Fryer Method

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the flank steak in the air fryer basket.
  3. Heat for about 3-5 minutes, flipping halfway through, until warmed through.
  4. Let it rest for a couple of minutes before slicing.

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

• Resealable plastic bag: Used to marinate the flank steak, ensuring it is evenly coated and can be stored in the refrigerator without leaking.

• Grill: A cooking device used to cook the steak at medium-high heat, giving it a delicious char and smoky flavor.

• Tongs: Essential for flipping the steak on the grill without piercing it, which helps retain the juices.

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

• Cutting board: A sturdy surface to let the steak rest and to slice it against the grain.

• Chef's knife: A sharp knife used to slice the steak thinly and evenly 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: While the steak is marinating, preheat your grill to medium-high heat to save time when you're ready to cook.

Slice against the grain: After grilling, let the steak rest and then slice it against the grain for tender pieces, saving time on chewing.