Are you ready to transform an ordinary dinner into an extraordinary culinary experience? This Marinated Flank Steak recipe is not just a meal—it's a flavor explosion waiting to happen! Imagine tender, juicy meat infused with a robust marinade that will have your family and friends begging for seconds. Whether you're a grilling novice or a seasoned chef, this recipe promises restaurant-quality results right in your own kitchen, with minimal effort and maximum taste.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 1/4 cup soy sauce
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 3 cloves garlic, minced
- 1 tsp black pepper
- 1 tsp dried oregano
Instructions
- In a medium bowl, whisk together soy sauce, olive oil, red wine vinegar, minced garlic, black pepper, and dried oregano to create the marinade.
- Place the flank steak in a large resealable plastic bag or shallow dish, and pour the marinade over the meat, ensuring it is completely covered.
- Seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight for deeper flavor penetration. Turn the meat occasionally to ensure even marinating.
- Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which helps ensure even cooking.
- Preheat a grill, grill pan, or cast-iron skillet to medium-high heat.
- Remove the steak from the marinade and pat dry with paper towels to promote better searing.
- Grill or cook the steak for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- Remove the steak from heat and let it rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice the steak thinly against the grain at a 45-degree angle to ensure tenderness.
- Serve immediately and enjoy your perfectly marinated flank steak.
Tips
- Marinating Magic: Always marinate in a non-reactive container like glass or a plastic bag to prevent metallic flavors.
- Temperature Matters: Let the steak rest at room temperature before cooking to ensure even heat distribution.
- Pat Dry for Perfect Sear: Remove excess marinade and pat the steak dry to achieve a beautiful, caramelized exterior.
- Grain is Key: Always slice against the grain at a 45-degree angle to guarantee maximum tenderness.
- Rest and Relax: Allow the steak to rest after cooking to help juices redistribute, keeping the meat moist and flavorful.
- Customize Your Marinade: Feel free to experiment with additional herbs or a splash of Worcestershire sauce for extra depth.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 2g
Protein: 36g
Fat: 17g
Saturated Fat: 5g
Cholesterol: 90mg
