Marinated Flank Steak Recipe

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

Olive oil: Helps to tenderize the meat and adds a rich, fruity flavor.

Red wine vinegar: Provides a tangy acidity that balances the marinade.

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

Oregano: A dried herb that adds a slightly bitter, earthy flavor.

Black pepper: Adds a mild heat and enhances the other flavors.

Flank steak: A lean cut of beef that is perfect for marinating and grilling.

When marinating the flank steak, ensure that the marinade completely covers the meat. To achieve this, you can occasionally flip the resealable plastic bag while it is in the refrigerator. This allows the soy sauce, olive oil, and other ingredients to penetrate the meat more evenly, resulting in a more flavorful and tender steak.

• 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 another neutral-flavored oil that works well for marinating.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can add a slightly fruity note.

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar adds a touch of sweetness and depth of flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it has a slightly different texture.

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

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy flavor that works well in marinades.

• dried oregano - Substitute with Italian seasoning: Italian seasoning includes oregano and other herbs, providing a balanced flavor.

• black pepper - Substitute with white pepper: White pepper has a milder taste and can be used if black pepper is unavailable.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different flavor profile, so use 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 another flavorful cut that can be used in place of flank steak.

• To store your marinated flank steak, place it in an airtight container or resealable plastic bag. Ensure that the container is well-sealed to prevent any air from entering, which can cause the meat to dry out.

• If you plan to enjoy the flank steak within a few days, keep it in the refrigerator. It will stay fresh for up to 3-4 days. Make sure to place it on the bottom shelf of the fridge to avoid any cross-contamination with other foods.

• For longer storage, freezing is an excellent option. Place the marinated flank steak in a freezer-safe bag or container. Remove as much air as possible before sealing to prevent freezer burn. Label the bag with the date to keep track of its freshness.

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

• If you're in a hurry, you can use the cold water thawing method. Place the sealed bag of flank steak in a bowl of cold water, changing the water every 30 minutes. This method typically takes about 1-2 hours, depending on the thickness of the steak.

• Once thawed, cook the flank steak as per the recipe instructions. Do not refreeze the steak once it has been thawed, as this can affect the quality and safety of the meat.

• For added convenience, you can also freeze the marinade separately. Pour the marinade into an ice cube tray and freeze. Once frozen, transfer the marinade cubes to a freezer bag. This way, you can easily add the marinade to the steak when you're ready to cook.

• If you have leftover cooked flank steak, store it in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Reheat gently in a skillet or microwave, adding a splash of olive oil or beef broth to keep it moist.

• For freezing cooked flank steak, wrap it tightly in aluminum foil or plastic wrap, then place it in a freezer-safe bag. Label with the date and freeze for up to 2-3 months. Thaw in the refrigerator before reheating.

• Oven Method: 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. This method ensures the steak remains juicy and tender.

• Stovetop Method: Slice the flank steak thinly against the grain. Heat a skillet over medium heat and add a splash of olive oil. Once the oil is hot, add the steak slices and cook for 2-3 minutes, flipping occasionally until heated through. This method is quick and helps maintain the steak's flavor.

• Microwave Method: 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 flipping halfway through. This method is convenient but may slightly alter the texture.

• Sous Vide Method: If you have a sous vide machine, set it to 130°F. Place the flank steak in a vacuum-sealed bag and immerse it in the water bath for about 45 minutes. This method is excellent for preserving the steak's original texture and flavor.

• Grill Method: Preheat your grill to medium heat. Wrap the flank steak in aluminum foil and place it on the grill for about 5-7 minutes, flipping halfway through. This method adds a nice char and reheats the steak evenly.

• Air Fryer Method: Preheat your air fryer to 350°F. Place the flank steak slices in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through. This method is quick and gives a slightly crispy edge to the steak.

• Mixing bowl: A large bowl used to combine and whisk the marinade ingredients together.

• Whisk: A utensil used to blend the marinade ingredients smoothly.

• Resealable plastic bag: A bag used to marinate the flank steak, ensuring it is well-coated and can be stored in the refrigerator.

• Refrigerator: An appliance used to keep the marinating steak at a safe temperature for an extended period.

• Grill: A cooking device used to cook the marinated flank steak to your desired level of doneness.

• Tongs: A tool used to handle and flip the steak on the grill safely.

• Meat thermometer: An optional tool to check the internal temperature of the steak for precise doneness.

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

• Chef's knife: A sharp knife used to slice the rested steak into thin pieces.

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 resting: Preheat your grill to medium-high heat while the steak is coming to room temperature for more efficient cooking.

Slice against the grain: Let the steak rest for 5 minutes, then slice against the grain for tender pieces, saving time on cutting and serving.