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.

Lime juice: Provides acidity to balance the flavors and tenderize the steak.

Garlic: Adds a pungent, aromatic flavor to the marinade.

Ground cumin: Brings a warm, earthy flavor to the dish.

Chili powder: Adds a mild heat and depth of flavor.

When marinating the flank steak, make sure to massage the marinade into the meat thoroughly before sealing the bag. This helps the flavors penetrate deeper into the steak, resulting in a more flavorful and tender outcome. Additionally, allowing the steak to come to room temperature before grilling ensures even cooking and prevents the meat from seizing up on the hot grill.

• flank steak - Substitute with seitan: Seitan has a meaty texture and can absorb marinades well, making it a great vegan substitute for flank steak.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good substitute for olive oil in marinades.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor to lime juice.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for a more concentrated garlic flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices in the marinade.

• chili powder - Substitute with paprika: Paprika provides a mild heat and a smoky flavor, making it a good alternative to chili powder.

• For optimal freshness, store the marinated flank steak in the refrigerator. Place it in an airtight container or a resealable plastic bag. Ensure the steak is fully submerged in the marinade to keep it moist and flavorful.
• If you plan to cook the steak within 24 hours, keep it in the coldest part of your fridge. This will allow the soy sauce, lime juice, and garlic to infuse deeply into the meat.
• To freeze the marinated steak, first, ensure it is sealed tightly in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. Label the bag with the date and contents for easy identification.
• For best results, freeze the steak flat. This will make it easier to store and quicker to thaw. Lay the bag on a baking sheet until it is solid, then you can stack it or store it upright.
• When ready to use, thaw the steak in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.
• If you're in a hurry, you can thaw the steak in a bowl of cold water. Change the water every 30 minutes to ensure it stays cold. Avoid using hot water, as it can start to cook the steak unevenly.
• Once thawed, cook the steak as per the original recipe instructions. Remember to let it rest after grilling to allow the juices to redistribute, ensuring a tender and juicy flank steak.
• Leftover cooked steak can be stored in an airtight container in the refrigerator for up to 3 days. Slice it thinly and use it in salads, sandwiches, or tacos for a quick and delicious meal.
• For longer storage, freeze the cooked steak. Slice it first for easier reheating. Place the slices in a single layer on a baking sheet to freeze individually before transferring them to a freezer-safe bag. This prevents the slices from sticking together.
• Reheat the frozen cooked steak slices in a skillet over medium heat or in the microwave. Add a splash of vegetable broth or water to keep them moist.

• 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.

• Stovetop Method:

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

• Microwave Method:

  1. Place the flank steak on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking every 30 seconds to avoid overcooking.
  4. Let it rest for a minute before slicing.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C) for medium-rare.
  2. Place the flank steak in a vacuum-sealed bag or a resealable bag with the air removed.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag and quickly sear in a hot skillet with olive oil for 1 minute on each side for a crispy exterior.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the flank steak on the grill and cover.
  3. Grill for 2-3 minutes on each side, or until warmed through.
  4. Let it rest for a few minutes before slicing.

• Mixing bowl: Use this to combine the soy sauce, olive oil, lime juice, garlic, cumin, and chili powder for the marinade.

• Resealable bag: This is where you will place the flank steak and pour the marinade over it to ensure it gets evenly coated.

• Refrigerator: Essential for marinating the steak for at least 2 hours to allow the flavors to penetrate.

• Grill: Preheat this to medium-high heat for cooking the marinated flank steak.

• Tongs: Use these to handle the steak on the grill, making it easy to flip and move.

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

• Cutting board: Place the steak on this after grilling to let it rest before slicing.

• Knife: A sharp knife is necessary for slicing the steak against the grain after it has rested.

• Plate: Use this to serve the sliced steak once it’s ready.

Marinate overnight: Prepare the marinade the night before and let the flank steak soak up the flavors while you sleep.

Use a grill pan: If you don't have a grill, a grill pan can save time and still give you those beautiful grill marks.

Pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh cloves.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Quick resting: Tent the steak with foil to speed up the resting process and keep it warm.