Marinated Flank Steak Recipe

Flank steak: A lean cut of beef that is best when marinated and grilled.

Soy sauce: Adds a salty, umami flavor to the marinade.

Olive oil: Helps to tenderize the meat and adds richness.

Garlic: Provides a pungent, aromatic flavor.

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

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

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

For optimal flavor absorption, score the flank steak lightly with a knife before marinating. This allows the marinade to penetrate deeper into the meat, ensuring a more flavorful and tender result.

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

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

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for marinating and cooking.

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

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and viscosity, making it a good alternative for balancing flavors in the marinade.

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

• salt - Substitute with kosher salt: Kosher salt has larger grains and a cleaner taste, making it a suitable alternative for seasoning.

• To store your marinated flank steak, place it in an airtight container or a resealable plastic bag. Ensure that the marinade covers the steak completely to keep it moist and flavorful.
• If you plan to consume the steak within a few days, keep it in the refrigerator. It will stay fresh for up to 3 days.
• For longer storage, freezing is an excellent option. Wrap the marinated steak tightly in plastic wrap, then place it in a freezer-safe bag or container. This will prevent freezer burn and maintain the steak's quality.
• Label the container with the date to keep track of its freshness. The marinated flank steak can be frozen for up to 3 months.
• When you're ready to cook the frozen steak, transfer it to the refrigerator to thaw overnight. This slow thawing process helps retain the steak's texture and flavor.
• If you're in a hurry, you can use the cold water method. Place the sealed bag of steak in a bowl of cold water, changing the water every 30 minutes until thawed.
• Avoid using a microwave to defrost the steak, as it can partially cook the meat and affect its texture.
• Once thawed, cook the flank steak as per the original recipe instructions. Enjoy the same delicious flavors as if it were freshly marinated!

• Preheat your oven to 250°F. Place the flank steak on a baking sheet and cover it with aluminum foil to retain moisture. Heat for about 20-25 minutes or until warmed through.
• Slice the leftover steak thinly and place it in a skillet over medium-low heat. Add a splash of beef broth or water to keep it moist. Cover and heat for about 5-7 minutes, stirring occasionally.
• Use a microwave-safe dish and arrange the steak slices in a single layer. Cover with a damp paper towel to prevent drying out. Microwave on medium power in 30-second intervals until heated through, usually 1-2 minutes.
• For a quick reheat, place the steak slices in a steamer basket over simmering water. Cover and steam for about 3-5 minutes or until warmed through.
• If you have a sous-vide machine, seal the steak in a vacuum bag and immerse it in a water bath set to 130°F. Heat for about 30 minutes for a perfectly reheated steak.

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

• Whisk: Useful for mixing the marinade ingredients together to ensure they are well combined.

• Shallow dish: A dish where the flank steak can be placed and marinated evenly.

• Grill: Used to cook the marinated flank steak to your desired level of doneness.

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

• Meat thermometer: Useful for checking the internal temperature of the steak to ensure it is cooked to your preferred doneness.

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

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

Prepare the marinade in advance: Mix the soy sauce, olive oil, garlic, honey, black pepper, and salt 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 early: Start preheating your grill while the steak is coming to room temperature to ensure it's ready when you are.

Slice against the grain: After resting, slice the steak against the grain for tender pieces, saving time on chewing.