Description
Ina Garten’s marinated flank steak delivers rich, bold flavors from a perfectly balanced marinade. Juicy, tender meat promises a mouthwatering meal that will impress dinner guests and satisfy carnivore cravings with Mediterranean-inspired zest.
Ingredients
Scale
Meat
- 1 (1 ½-pound) flank steak
Liquid Ingredients
- ½ cup (120 ml) vegetable oil
- ⅓ cup (80 ml) low-sodium soy sauce
- ¼ cup (60 ml) red wine vinegar
- 2 tablespoons (30 ml) fresh lemon juice
- 1 ½ tablespoons (22 ml) Worcestershire sauce
Seasonings and Aromatics
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- ½ teaspoon ground black pepper
Instructions
- Craft a robust marinade by vigorously blending extra virgin olive oil, premium soy sauce, apple cider vinegar, fresh lemon juice, Worcestershire sauce, Dijon mustard, minced garlic cloves, and freshly cracked black pepper in a spacious mixing bowl until ingredients are thoroughly integrated.
- Transfer the flank steak into a 9×13-inch (23×33 centimeters) glass baking dish, ensuring ample space for marination.
- Methodically pour the prepared marinade over the steak, meticulously rotating the meat multiple times to guarantee comprehensive coverage, then hermetically seal with plastic wrap and refrigerate for a minimum of 2 hours and a maximum of 12 hours for optimal flavor absorption.
- Approximately 30 minutes prior to cooking, extract the marinated steak from the refrigerator, allowing it to approach room temperature for even cooking.
- Ignite an outdoor grill to medium-high heat (approximately 400-450 degrees Fahrenheit or 204-232 degrees Celsius), and delicately brush the grate with a thin layer of cooking oil to prevent sticking.
- Carefully extract the steak from the marinade, permitting excess liquid to drip off, and responsibly discard the remaining marinade to prevent cross-contamination.
- Position the steak on the preheated grill, cooking for approximately 4-6 minutes per side, depending on thickness and desired doneness (medium-rare recommended).
- Once grilled, transfer the steak to a clean cutting board and allow it to rest for 5-7 minutes, enabling internal juices to redistribute and ensuring maximum tenderness.
- Slice the rested steak against the grain into thin, elegant strips and serve immediately with accompanying side dishes.
Notes
- Customize the marinade by experimenting with different herbs and spices to match your personal flavor profile.
- Draining excess liquid prevents soggy meat and helps achieve a perfect sear when grilling.
- Precise temperature control guarantees the ideal texture and juiciness for your steak.
- Always let the meat rest for 5-10 minutes after cooking to allow juices to redistribute evenly.
- Keep leftover marinade sealed in the refrigerator for up to three days, perfect for future grilling adventures.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 530 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 39 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 85 mg