Flank Steak Marinade
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
2 hrs
-
Total Time
2 hrs 20 mins
-
Servings
6 servings
-
Calories
333 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Flank Steak Marinade
Description
The Flank Steak Marinade recipe uses a blend of soy sauce, vegetable oil, honey, seasoned rice vinegar, ginger powder, garlic powder, and green onions to prepare a flavorful marinade for about a 1 ½ to 2 ½ pound flank steak. The marinade ingredients are whisked together then the steak is submerged and refrigerated for a period ranging from 2 to 24 hours, allowing flavors to penetrate the meat. After removing the steak from the marinade and patting it dry, the steak is grilled over high direct heat, roughly 450°F, for a total of 8 to 9 minutes depending on desired doneness.
The cooking process aims for a seared exterior while preserving a tender interior. Resting the steak covered loosely in foil for 5 to 10 minutes facilitates juiciness retention. Slicing against the grain aids in tenderness. The combination of honey and soy sauce gives a subtle sweetness balanced with the acidity of rice vinegar and aromatic depth from ginger and garlic powders, complemented by fresh green onions that also marinate alongside.
This marinade works well for a main dish served with grilled vegetables or a fresh salad, providing a versatile base for flank steak. Bringing the steak to room temperature before grilling helps achieve even cooking throughout. Overall, the recipe details a methodical preparation and cooking process to enhance the flavor and texture of flank steak using straightforward yet complementary ingredients.
Allowing a long marinade time improves flavor infusion. The recipe advises discarding used marinade for safety. Monitoring meat temperature with a thermometer ensures preferred doneness, ranging from rare to medium.
Ingredients
For the Marinade:
- 1 cup soy sauce less-sodium
- 1 cup vegetable oil (or sub with another neutral oil, such as canola oil)
- 6 tablespoons honey
- ¼ cup seasoned rice vinegar (can substitute with balsamic vinegar)
- 2 teaspoons dried ginger powder (or 1 heaping tablespoon of grated fresh gingerroot)
- 2 teaspoons garlic powder (or 1 heaping tablespoon of grated, minced, or pressed fresh garlic)
- 1 flank steak (approximately 1 ½ - 2 ½ lbs. total)
- 4 green onion chopped
Instructions
- In a small bowl, whisk together soy sauce, oil, honey, vinegar, ginger, and garlic until completely combined.
- Place steak in a deep dish or in a large Ziploc bag. Pour marinade over steak, add green onions, and cover (or seal bag) and refrigerate for at least 2 hours or up to 24 hours.
- Remove the steak from the marinade and pat dry with paper towels. Dispose of the marinade. Let the steak sit on the counter and come to room temperature while you preheat the grill.
- When ready to cook, preheat your outdoor grill or indoor grill pan for high direct heat (about 450°F).
- Grill the steak covered for about 5 minutes. Turn and cook, covered, for about 3-4 more minutes, or until the meat reaches the desired level of doneness. A meat thermometer should read 125-130°F for rare, 135°F for medium rare, and 145°F for medium.
- Remove the steak from the grill and place on a cutting board. Tent loosely with aluminum foil while the steak rests for 5-10 minutes.
- Slice the steak against the grain of the meat (perpendicular to the lines that you see), on a diagonal.
Alternate Cooking Method in Oven (Broiled):
- Preheat broiler. Remove steak from marinade and place on broiler pan. Broil 4-5 minutes per side. Remove to a cutting board to rest for about 5-10 minutes until slicing and serving.
Notes
- Allow the flank steak to reach room temperature for 20 to 30 minutes before grilling to ensure even cooking.
- Use a meat thermometer to check doneness: 125-130°F for rare, 135°F for medium rare, and 145°F for medium.
- Pat the steak dry before grilling to achieve a good sear and prevent flare-ups.
- Discard any leftover marinade after removing the steak to avoid contamination.
- Rest the steak under foil for 5 to 10 minutes after grilling to retain juices before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 333kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 34g | 68% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 90mg | 30% |
| Sodium | 1498mg | 62% |
| Potassium | 623mg | 13% |
| Sugar | 18g | 36% |
| Calcium | 39mg | 4% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
