marinated flank steak recipe
The Best marinated flank steak recipe
I’m so excited to share this marinated flank steak recipe with you all. I’ve been making it for years, and it’s always a crowd-pleaser. The dish has its roots in Latin American cuisine, where flank steak is commonly used in fajitas and other dishes.
I love how the marinade gives the steak a rich, savory flavor that’s perfect for grilling or pan-searing. The key to this recipe is the home cooking technique of marinating the steak in a mixture of oil, acid, and spices. This helps to tenderize the meat and add depth to the flavor.
I’ve found that using a combination of olive oil, lime juice, and spices creates a delicious and aromatic marinade that my family loves. When I serve this dish at family gatherings or special occasions, everyone always asks for seconds. The best part is that it’s incredibly easy to make and requires minimal prep work.
Just throw all the ingredients into a zip-top bag, massage them together, and refrigerate for at least 30 minutes before cooking. It’s perfect for busy weeknights or holiday meals when you need something impressive but effortless. Plus, it’s packed with protein and vitamins from the vegetables used in the marinade, making it a great option for health-conscious families like mine.
I’ve served this recipe at potlucks, barbecues, and even as a main course for dinner parties. It’s always been a hit! One thing I love about this recipe is how versatile it is – you can serve it with a variety of sides, from grilled vegetables to roasted potatoes or rice bowls.
My kids adore helping me prepare the ingredients and assemble the marinade, making it a fun family activity we can all enjoy together.
Marinated Flank Steak
This marinated flank steak recipe features a flavorful marinade of soy sauce, olive oil, garlic, and herbs. It is a tender and juicy cut of beef, perfect for grilling or broiling and served with your favorite sides.
🥘Ingredients
For the Marinade
For the Steak
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Marinated Flank Steak Works
Marinated flank steak is a versatile and delicious dish that is perfect for any occasion. It’s a great option for a busy weeknight or a special occasion, as it’s easy to prepare and always turns out delicious. You can customize the marinade to suit your preferences or the preferences of your guests, and it’s a healthy option as flank steak is lean and packed with protein. It’s a dish that I know my family will love, no matter the occasion.
It’s a dish that everyone can enjoy, and it’s easy to make in large quantities. Whether you’re hosting a family gathering or a neighborhood barbecue, this marinated flank steak recipe is sure to be a hit. Leftover flank steak can be stored in the fridge for up to 4 days. Reheat it in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.
You can also slice it thinly and use it in sandwiches or wraps. Serve it with a side of vegetables or a fresh salad for a well-rounded meal. My family loves to experiment with different flavors, so we often try new marinade combinations. We have tried many different recipes and marinades and this is our favorite and always a big hit.
You can also serve it with rice, quinoa, or pasta for a more substantial meal. For a fun twist, try serving the steak with a side of chimichurri sauce or salsa for dipping.
❓ Frequently Asked Questions About Marinated Flank Steak
Q: What type of steak should I use for this recipe?
For this recipe, you’ll want to use a flank steak – typically around 1-1 1/2 pounds per person.
Q: Can I use other types of meat instead of flank steak?
No, flank steak is essential to this recipe due to its tenderness and ability to hold onto flavors.
Q: How long do I need to marinate the steak?
A good rule of thumb is at least 30 minutes to several hours in the refrigerator.
Q: Can I grill or pan-sear the steak after marinating?
Both methods work beautifully – just be sure not to overcook!
Q: What if I don’t have lime juice?
You can substitute lemon juice or even vinegar if you don’t have lime juice on hand.