Ingredients with Measurements:
- 1 ½ pounds flank steak
- 1/3 cup soy sauce
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
Special equipment needed:
- Grill
- Ziplock bag
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, olive oil, red wine vinegar, honey, garlic, oregano, and black pepper.
2. Place the flank steak in a ziplock bag and pour the marinade over it. Seal the bag and massage the marinade into the steak. Marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat the grill to medium-high heat.
4. Remove the steak from the marinade and discard the excess marinade.
5. Grill the steak for 6-8 minutes per side or until desired doneness is reached.
6. Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 12-16 minutes
Temperature:
Grill temperature: medium-high heat
Internal temperature of steak: 135°F for medium-rare, 145°F for medium, 160°F for well-done
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 20g
Carbohydrates: 9g
Protein: 34g
Sodium: 1030mg
Substitutions for ingredients:
- Tamari or coconut aminos can be used instead of soy sauce for a gluten-free option.
- Balsamic vinegar or apple cider vinegar can be used instead of red wine vinegar.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add 1 tablespoon of fresh lemon juice to the marinade for a tangy flavor.
- Add 1 teaspoon of smoked paprika to the marinade for a smoky flavor.
- Add 1/4 teaspoon of cayenne pepper to the marinade for a spicy kick.
Tips and tricks:
- Make sure to slice the steak against the grain to ensure tenderness.
- Let the steak rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steak is cooked to your desired doneness.
Storage instructions:
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the sliced steak on a platter with grilled vegetables and a sprinkle of fresh herbs.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Grilled asparagus
- Roasted potatoes
- Steamed broccoli
Troubleshooting advice:
- If the steak is tough, it may not have been sliced against the grain.
- If the steak is dry, it may have been overcooked.
Food safety advice:
- Marinate the steak in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the steak is cooked to a safe temperature.
Food history:
Flank steak is a lean cut of beef that comes from the abdominal muscles of the cow. It is a popular cut for grilling and marinating.
Flavor profiles:
The marinade for this grilled flank steak is savory, sweet, and tangy.
Serving suggestions:
Serve with a side of grilled vegetables and a glass of red wine.
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