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Ina Garten Flank Steak

Ina Garten Flank Steak

Erin Table for Seven
Marinating the flank steak in this Ina Garten recipe results in a steak that is so delicate and juicy that it practically melts in your mouth, with a rich flavor profile that includes salty, acidic, sweet, and spicy overtones. The steak is soaked in a marinade of soy sauce, balsamic vinegar, lemon juice, brown sugar, and spices.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 12 minutes
Rest time 2 hours
Total Time 2 hours 17 minutes
Course Main Course
Cuisine American
Servings 6
Calories 410 kcal

Ingredients
  

  • 2 pounds flank steak
  • ½ cup olive oil
  • ⅓ cup reduced-sodium soy sauce
  • ¼ cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons brown sugar
  • 1 ½ tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon each onion powder and garlic powder
  • 1 teaspoon each paprika, pepper, red pepper flakes, and dried dill weed
  • ½ teaspoon each of dried oregano, dried rosemary, and ground coriander

Instructions
 

  • In a freezer-safe Ziploc bag, combine the marinade ingredients. 2 tablespoons are set aside for subsequent use. Seal by pressing out excess air and adding the meat. Massage the marinade into the beef with your hands through the bag.
  • Marinate for at least 2 hours and up to 12 hours in the refrigerator.
  • Heat an outdoor grill (or an indoor grill pan) to medium-high (450 degrees F when the lid is closed).
  • Grill the steak for 5-6 minutes on each side, or until an internal thermometer reads 130-135°F for medium rare or approximately 140°F for medium. Grilling time may vary based on the thickness of your steak and the amount of doneness desired.
  • Place the steak on a cutting board and set aside for 10 minutes before slicing. Thinly slice the steak against the grain (perpendicular to the long strands) or cut it into 1/2-inch cubes. Drizzle with the leftover marinade.

Notes

  • Use Food Safe Containers. To store food in the freezer, I like to use freezer Ziploc bags or other sealable plastic bags. They do an excellent job of letting the marinade permeate the steak. This is a dish where the steak may or may not be completely marinated. If you’re going to use a plastic bag to transport your steak, make sure to remove any excess air before you close it, and then wrap the bag up to form a snug container. Use a sealable bag and you can just trash it after use. If you don’t have any containers with lids, you can use glass, stainless steel, or plastic that is safe for food.
  • Flip Steak Occasionally. To ensure that the flank steak marinates evenly, turn it over periodically if marinating in a shallow dish.
  • Marinate In The Refrigerator. In order to prevent food poisoning, the steak should never be marinated at room temperature but rather under refrigeration for an extended length of time. So that it grills evenly, take it out of the fridge and set it on the counter 60 minutes before you want to cook it.
  • The Marinade Should Not Be Used Again. Marinades should never be used again, not even for basting, unless they have been boiled to kill any bacteria. Before adding the steak to the marinade, save aside some of the marinade to use for basting, drizzling, or dipping. It’s something I do in practically all of my recipes, including this one.
  • Pro Tip. A few teaspoons of the unused marinade may be used to add more flavor to vegetables before grilling or frying, as I do in my chicken fajita recipe and in many kabob dishes.
     

Nutrition

Calories: 410kcalCarbohydrates: 9gProtein: 34gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 91mgSodium: 678mgPotassium: 647mgFiber: 1gSugar: 6gVitamin A: 172IUVitamin C: 3mgCalcium: 57mgIron: 3mg
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