Marinated Flank Steak Recipe

Soy sauce: A salty, umami-rich liquid made from fermented soybeans, essential for the marinade.

Olive oil: A healthy fat that helps to tenderize the meat and adds a subtle flavor.

Honey: A natural sweetener that balances the saltiness of the soy sauce and adds a hint of sweetness.

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

Flank steak: A lean cut of beef that absorbs the marinade well, resulting in a tender and flavorful dish.

To ensure the flank steak absorbs maximum flavor, use a fork to lightly pierce the meat all over before placing it in the marinade. This allows the soy sauce, olive oil, honey, and garlic to penetrate deeper into the steak, resulting in a more flavorful and tender dish.

• 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 is a soy-free option that has a slightly sweeter taste but still offers a savory profile.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for marinating.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, suitable for marinating and grilling.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in the same quantity.

• honey - Substitute with agave nectar: Agave nectar is a vegan alternative that offers a comparable sweetness to honey.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though the flavor will be slightly less pungent. Use ¼ teaspoon of garlic powder per clove of garlic.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic. Use 1 tablespoon of minced shallots per clove of garlic.

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

• flank steak - Substitute with hanger steak: Hanger steak is another cut that offers a similar beefy flavor and tenderness when marinated and grilled.

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

• If you plan to enjoy 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. Place the marinated flank steak in a resealable plastic bag, ensuring you remove as much air as possible before sealing. This helps to prevent freezer burn.

• Label the bag with the date and type of meat, so you can easily identify it later. This is especially helpful if you have multiple items in your freezer.

• When you're ready to cook the frozen steak, transfer it from the freezer to the refrigerator and let it thaw slowly. This process can take up to 24 hours, so plan accordingly.

• If you're in a hurry, you can use the cold water method to thaw the steak. Place the sealed bag in a bowl of cold water, changing the water every 30 minutes until the steak is fully thawed.

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

• If you have leftover cooked flank steak, store it in an airtight container in the refrigerator. It will stay good for up to 3 days.

• For freezing cooked steak, wrap it tightly in aluminum foil or plastic wrap, then place it in a resealable plastic bag. Label and date the bag before placing it in the freezer. Cooked steak can be frozen for up to 2 months.

• To reheat, thaw the cooked steak in the refrigerator overnight. Reheat it in a skillet over medium heat, or in the oven at 350°F until warmed through. Avoid microwaving, as it can make the steak tough and dry.

• Oven Method: 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 20-25 minutes or until warmed through. This method helps maintain the steak's tenderness.

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

• 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 in 30-second intervals, flipping the slices each time, until warmed through. This method is convenient but can sometimes dry out the steak if not monitored closely.

• Sous Vide Method: If you have a sous vide machine, this is an excellent way 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 tender and juicy.

• Grill Method: Preheat your grill to medium heat. Wrap the flank steak in aluminum foil to prevent it from drying out. Grill for about 5-7 minutes, flipping halfway through, until heated through. This method adds a nice charred flavor to the reheated steak.

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

• Whisk: A utensil used to blend the soy sauce, olive oil, honey, and minced garlic until well combined.

• Resealable plastic bag: A bag used to marinate the flank steak, ensuring the marinade covers the meat evenly.

• Refrigerator: An appliance used to store the marinating steak for at least 2 hours or overnight.

• Grill: A cooking device preheated to medium-high heat, used to cook the marinated flank steak.

• Tongs: A tool used to handle the steak on the grill, making it easy to flip and remove.

• Meat thermometer: An optional tool to check the internal temperature of the steak for desired 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 strips for serving.

Prepare the marinade in advance: Mix the soy sauce, olive oil, honey, and garlic the night before to save time.

Use a zip-top bag: Marinate the flank steak in a resealable plastic bag for easy cleanup and even coating.

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

Slice before serving: Let the steak rest for 5 minutes, then slice it against the grain for tender pieces, ready to serve immediately.