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 and fruity oil that helps to tenderize the meat and adds a smooth texture to the marinade.

Red wine vinegar: A tangy and slightly sweet vinegar that balances the flavors in the marinade and adds a hint of acidity.

Garlic: Freshly minced cloves that provide a robust and aromatic flavor to the marinade.

Black pepper: Ground pepper that adds a mild heat and enhances the overall taste of the steak.

Flank steak: A lean and flavorful cut of beef that absorbs the marinade well and grills to perfection.

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 the internal temperature; aim for 130°F for medium-rare or 140°F for medium. This will help you achieve the perfect level of doneness without overcooking.

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

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

• 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 fruity note.

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar adds a slightly sweeter and richer flavor.

• 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 and can be minced similarly to garlic.

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

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor profile but can be used sparingly.

• 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.

• For short-term storage, place the flank steak in an airtight container or wrap it tightly with plastic wrap. Store it in the refrigerator for up to 3 days.

• If you plan to freeze the marinated flank steak, ensure it is sealed in a freezer-safe resealable plastic bag. Remove as much air as possible to prevent freezer burn.

• Label the bag with the date and type of meat to keep track of its freshness. The marinated steak can be frozen for up to 3 months.

• When ready to use, thaw the flank steak in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Once thawed, cook the flank steak as per the original recipe instructions. Do not refreeze the steak after it has been thawed.

• For added convenience, you can portion the flank steak into smaller servings before freezing. This allows you to defrost only what you need.

• If you have leftover cooked flank steak, store it in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain its tenderness.

• To reheat, place the flank steak in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. Alternatively, you can reheat it in a skillet over medium heat.

• For a quick meal, slice the leftover flank steak thinly and use it in salads, sandwiches, or stir-fries. The flavors will meld beautifully with other ingredients.

• If you prefer, you can also vacuum seal the marinated flank steak before freezing. This method extends its shelf life and preserves the marinade's flavors even better.

• Oven Reheating: 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 20-30 minutes or until warmed through. This method helps maintain the steak's tenderness.

• Stovetop Reheating: Slice the flank steak thinly against the grain. Heat a skillet over medium heat and add a splash of olive oil. Add the steak slices and cook for 2-3 minutes, stirring occasionally, until heated through. This method is quick and helps to keep the steak juicy.

• Microwave Reheating: 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 and stirring halfway through. This is the fastest method but may slightly alter the texture.

• Sous Vide Reheating: If you have a sous vide machine, this is an excellent method to reheat without overcooking. Set the sous vide to 130°F (54°C) for medium-rare. Place the flank steak in a vacuum-sealed bag and immerse it in the water bath for about 45 minutes. This method ensures the steak remains perfectly cooked and tender.

• Grill Reheating: Preheat your grill to medium heat. Wrap the flank steak in aluminum foil with a splash of red wine vinegar or olive oil to keep it moist. Grill for about 5-10 minutes, turning occasionally, until heated through. This method adds a nice charred flavor to the reheated steak.

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

• Whisk: Used to mix the soy sauce, olive oil, red wine vinegar, minced garlic, and black pepper together.

• Resealable plastic bag: A bag to marinate the flank steak, ensuring all sides are evenly coated.

• Refrigerator: Keeps the marinating steak at a safe temperature and allows the flavors to meld.

• Grill: Cooks the marinated flank steak to perfection, giving it a smoky flavor and charred exterior.

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

• Meat thermometer: Ensures the steak reaches the desired doneness by checking the internal temperature.

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

• Sharp knife: Essential for slicing the steak against the grain to ensure tender pieces.

• Plate: Used to serve the sliced steak once it is ready.

Prepare the marinade in advance: Mix the soy sauce, olive oil, red wine vinegar, minced garlic, 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 to ensure even coating and easy cleanup.

Preheat the grill while resting: Preheat your grill while the steak is marinating to save time.

Slice against the grain: Let the steak rest for 5 minutes, then slice against the grain for tender pieces.