Description
Ina Garten’s marinated flank steak delivers bold Mediterranean flavors with a perfect balance of herbs and zesty marinade. Grill marks and tender meat promise a memorable dinner that will satisfy guests seeking robust culinary experiences.
Ingredients
Scale
- 1 flank steak (1 ½ lbs or 680 g)
- ½ cup (120 ml or 4 fl oz) vegetable oil
- ⅓ cup (80 ml or 2.7 fl oz) low-sodium soy sauce
- ¼ cup (60 ml or 2 fl oz) red wine vinegar
- 2 tbsps (30 ml or 1 fl oz) fresh lemon juice
- 1 ½ tbsps (22 ml or 0.75 fl oz) Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 garlic cloves, minced
- ½ tsp ground black pepper
Instructions
- Marinade Creation: Whisk extra virgin olive oil, soy sauce, apple cider vinegar, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, and black pepper in a large bowl until completely blended and smooth.
- Marination Process: Submerge flank steak in glass baking dish, thoroughly coat with marinade by turning meat multiple times, then wrap tightly and refrigerate for 2-12 hours to enhance flavor penetration.
- Temperature Preparation: Remove steak from refrigerator 30 minutes before cooking, allowing meat to reach ambient temperature for uniform heat distribution.
- Grill Setup: Preheat outdoor grill to medium-high temperature (400-450°F), lightly oil grates to prevent meat from adhering during cooking.
- Cooking Technique: Remove steak from marinade, letting excess drip off, then place on hot grill. Cook 4-6 minutes per side, achieving desired doneness while developing robust external caramelization.
- Resting Phase: Transfer grilled steak to cutting board, let rest 5-7 minutes to redistribute internal juices and maximize meat’s tenderness and flavor profile.
- Serving Presentation: Slice steak against grain into elegant, thin strips, arranging artfully on serving platter for immediate consumption alongside complementary side dishes.
Notes
- Marinate Wisely: Refrigerate steak between 2-12 hours for deep flavor penetration without breaking down meat proteins.
- Temperature Matters: Remove steak from refrigerator 30 minutes before grilling to ensure even, consistent cooking throughout.
- Grill Precision: Cook at medium-high heat (400-450°F) for 4-6 minutes per side, achieving perfect medium-rare doneness without overcooking.
- Resting is Crucial: Let steak rest 5-7 minutes after grilling to redistribute internal juices, guaranteeing maximum tenderness and flavor retention.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 100 mg