Marinated Flank Steak

The tantalizing aroma of marinated flank steak sizzling on the grill can turn even the most mundane weekday into a mouthwatering feast. Imagine biting into perfectly cooked steak that is juicy, tender, and bursting with flavor—it’s nothing short of culinary magic!

Every summer barbecue at my house revolves around this marinated masterpiece. Friends and family gather around the grill as I unveil my secret weapon—this incredible marinade that transforms humble flank steak into a star dish. Trust me; it’s an experience you won’t want to miss!

I still remember the first time I served this dish at a family reunion—everyone went back for seconds (and thirds!).

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Flank Steak: Choose a fresh cut with good marbling for maximum flavor and tenderness.
• Olive Oil: A high-quality extra virgin olive oil adds richness to the marinade.
• Soy Sauce: Use low-sodium soy sauce to keep the saltiness in check while enhancing umami.
• Fresh Garlic: Minced garlic infuses the meat with bold flavor—don’t skimp on this!
• Lemon Juice: Freshly squeezed lemon juice brightens up the marinade and tenderizes the meat.
• Honey: Adds a touch of sweetness that balances savory flavors beautifully.
• Black Pepper: Freshly cracked black pepper gives your steak that necessary kick of spice.
• Herbs (Optional): Fresh herbs like rosemary or thyme can elevate the dish if you have them on hand.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Gather Your Ingredients: Start by assembling all your ingredients in one spot. This helps streamline your cooking process and ensures nothing gets left behind.

Prepare the Marinade: In a bowl, whisk together olive oil, soy sauce, minced garlic, lemon juice, honey, and black pepper until combined. The mixture should smell heavenly!

Marinate the Steak: Place your flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Ensure every inch is coated—your future self will thank you!

Chill Out: Seal the bag or cover the dish and let it marinate in the refrigerator for at least 2 hours or overnight if possible. The longer it marinates, the more flavorful it becomes!

Preheat Your Grill: When you’re ready to cook, fire up your grill to medium-high heat (about 400°F/200°C). You want that perfect sear!

**Cook Until Perfectly Done**: Remove the steak from the marinade and grill for about 5-7 minutes per side for medium-rare doneness. Keep an eye out for those lovely grill marks!

Let’s face it; there’s nothing quite like slicing into a perfectly grilled piece of meat and watching those juices run out like they’re auditioning for a cooking show!

After cooking your marinated flank steak to perfection, let it rest for about 5-10 minutes before slicing against the grain. This simple step ensures each piece remains juicy and tender—a trick I learned from my grandmother who never steered me wrong in the kitchen.

Final Thoughts

Now that you’ve mastered this delicious marinated flank steak recipe, feel free to share it with friends or keep it as your little secret weapon for impressing guests at dinner parties. Enjoy those satisfied smiles as they savor each bite—it’s a reward worth every effort!

Happy cooking

Perfecting the Cooking Process

Start by searing the flank steak on high heat, then reduce the temperature to cook it evenly. This method ensures a beautifully caramelized crust while keeping the inside juicy.

Add Your Touch

Feel free to experiment with different marinades! Swap soy sauce for teriyaki, or add some honey for sweetness. This flexibility lets you create a unique flavor profile each time.

Storing & Reheating

Store leftover marinated flank steak in an airtight container in the fridge for up to three days. To reheat, gently warm in a skillet over low heat to maintain tenderness.

Sharing this recipe with my family transformed our usual gatherings into unforgettable feasts. Seeing their delight after each bite reminds me why cooking is such an art.

FAQ

How long should I marinate flank steak?

Marinating flank steak for at least two hours enhances flavor and tenderness significantly.

Can I grill marinated flank steak?

Yes, grilling is perfect; just ensure high heat for a good sear and juicy results.

What is the best way to slice flank steak?

Always slice against the grain to achieve more tender pieces that are easy to chew.

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Flavorful Marinated Flank Steak Recipe

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Savor the rich flavors of this marinated flank steak, a tender and juicy dish that’s perfect for any occasion.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Main
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1.5 lbs flank steak
• 1/4 cup olive oil
• 1/4 cup low-sodium soy sauce
• 6 cloves fresh garlic, minced
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp honey
• 1 tsp freshly cracked black pepper
• Fresh herbs (e.g., rosemary or thyme) (Optional)

Instructions

1. Gather all ingredients.
2. In a bowl, whisk together olive oil, soy sauce, minced garlic, lemon juice, honey, and black pepper until well combined.
3. Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it, ensuring even coverage.
4. Seal the bag or cover the dish and refrigerate for at least 2 hours (overnight is best for maximum flavor).
5. Preheat your grill to medium-high heat (about 400°F/200°C).
6. Remove the steak from the marinade and grill for about 5-7 minutes per side for medium-rare doneness.
7. Let the steak rest for 5-10 minutes before slicing against the grain.

Nutrition

• Serving Size: 4 oz (113g)
• Calories: 280
• Sugar: 3g
• Sodium: 550mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 28g
• Cholesterol: 95mg

Keywords: - For an extra flavor twist, consider substituting soy sauce with teriyaki sauce. - Always use a non-reactive container for marinating to avoid metallic taste. - Use a meat thermometer; aim for an internal temperature of 135°F for medium-rare.