Ina Garten’s Juicy Marinated Flank Steak Recipe

Introduction

Ina Garten’s Juicy Marinated Flank Steak is a flavorful and tender dish perfect for any occasion. With a simple yet robust marinade, this steak promises a delightful combination of tangy and savory notes that will impress your guests.

Ingredients

• 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 tablespoons (30 ml or 1 fl oz) fresh lemon juice
• 1 ½ tablespoons (22 ml or 0.75 fl oz) Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• ½ teaspoon ground black pepper

Instructions

1. Step 1: In a large bowl, whisk together the vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, and black pepper until the marinade is smooth and well blended.
2. Step 2: Place the flank steak in a glass baking dish and pour the marinade over it. Turn the steak several times to coat thoroughly. Cover tightly and refrigerate for 2 to 12 hours to allow the flavors to penetrate the meat.
3. Step 3: Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature for even cooking.
4. Step 4: Preheat an outdoor grill to medium-high heat (400-450°F). Lightly oil the grill grates to prevent sticking.
5. Step 5: Take the steak out of the marinade, letting the excess drip off. Place the steak on the hot grill and cook for 4 to 6 minutes per side, depending on your desired doneness, to develop a caramelized crust.
6. Step 6: Once cooked, transfer the steak to a cutting board and let it rest for 5 to 7 minutes. This resting time lets the juices redistribute for maximum tenderness and flavor.
7. Step 7: Slice the steak thinly against the grain and arrange on a serving platter. Serve immediately with your favorite sides.

Tips & Variations

• For extra flavor, marinate the steak overnight but no longer than 12 hours to avoid the meat becoming too soft.
• Substitute red wine vinegar with apple cider vinegar for a slightly different tang.
• If you don’t have a grill, you can cook the steak on a hot cast-iron skillet or under a broiler, adjusting cooking times accordingly.
• Letting the steak rest is key to juicy slices; don’t skip this step.

Storage

Store leftover cooked flank steak in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat or in the oven to avoid drying out the meat. This steak is also great cold in salads or sandwiches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of meat for this marinade?

Yes, this marinade works well with other cuts like skirt steak or sirloin, but flank steak is preferred for its flavor and texture.

How do I know when the steak is cooked to the right doneness?

Use an instant-read thermometer for accuracy: 130°F for medium-rare, 140°F for medium. Cooking times can vary based on grill heat and steak thickness.

Ina Garten’s Juicy Marinated Flank Steak Recipe

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★★★★★

4.8 from 135 reviews

Ina Garten’s Juicy Marinated Flank Steak is a flavorful and tender grilled steak recipe featuring a vibrant marinade of soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Perfectly grilled to medium-rare with a beautiful caramelized crust, this steak is ideal for outdoor grilling and serves as a delicious centerpiece for any meal.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak

• 1 flank steak (1 ½ lbs or 680 g)

Marinade

• 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

1. Marinade Creation: In a large bowl, whisk together vegetable oil, low-sodium soy sauce, red wine vinegar, fresh lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, and ground black pepper until thoroughly blended and smooth.
2. Marination Process: Place the flank steak in a glass baking dish and pour the marinade over it. Turn the steak multiple times to coat it thoroughly with the marinade. Cover tightly with plastic wrap and refrigerate for 2 to 12 hours to allow the flavors to penetrate the meat.
3. Temperature Preparation: Remove the steak from the refrigerator about 30 minutes before cooking to bring it to ambient temperature. This ensures more even cooking throughout.
4. Grill Setup: Preheat an outdoor grill to medium-high heat, about 400-450°F (204-232°C). Lightly oil the grill grates to prevent the steak from sticking during cooking.
5. Cooking Technique: Take the steak out of the marinade, letting excess drip off. Place it directly on the hot grill. Cook the steak for 4 to 6 minutes per side until it reaches your desired level of doneness, developing a robust external caramelized crust.
6. Resting Phase: Transfer the grilled steak to a cutting board and let it rest for 5 to 7 minutes. This rest period allows the internal juices to redistribute, resulting in a more tender and flavorful steak.
7. Serving Presentation: Slice the steak thinly against the grain into elegant strips. Arrange the slices on a serving platter and serve immediately with your favorite side dishes.

Notes

• Marinate the flank steak for at least 2 hours but no longer than 12 hours to avoid any overly strong vinegar flavor.
• Bringing the steak to room temperature before grilling helps cook it evenly and achieves a better crust.
• Use a meat thermometer to check doneness if desired: 130°F for medium-rare, 140°F for medium.
• Slice against the grain to ensure tenderness in every bite.
• Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Ina Garten flank steak, marinated flank steak, grilled flank steak, easy steak recipe, summer grilling recipes