Garlic herb marinated flank steak
Garlic herb marinated flank steak
Ingredients
For the Marinade
- 1/2 cup olive oil
- 1/4 cup low-sodium soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 4 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 teaspoon black pepper, freshly ground
For the Steak
- 1 1/2 pounds flank steak, about 1 1/2 inches thick
- 1 teaspoon salt
Instructions
- 1
In a medium bowl, whisk together the olive oil, low-sodium soy sauce, red wine vinegar, Dijon mustard, honey, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, and freshly ground black pepper to create the marinade.
⏱️ 5 min - 2
Place the flank steak in a large, shallow dish or a durable zip-top bag. Pour the prepared marinade over the steak, ensuring it is fully coated. Cover the dish or seal the bag, then refrigerate for at least 2 hours, or preferably 4 to 12 hours, to allow the flavors to meld.
- 3
Approximately 30 minutes before you plan to cook, remove the marinated flank steak from the refrigerator to allow it to come closer to room temperature. This promotes more even cooking. Season the steak with 1 teaspoon of salt.
⏱️ 30 min - 4
Preheat your grill to high heat, aiming for a temperature between 450°F and 500°F. Alternatively, heat a heavy cast iron skillet over high heat on your stovetop until it begins to smoke lightly.
⏱️ 10 min•🌡️ 450-500°F - 5
Place the flank steak on the preheated grill or in the hot skillet. Sear for 5 to 7 minutes per side for a medium-rare to medium doneness. An instant-read thermometer inserted into the thickest part of the steak should register 130-135°F for medium-rare or 135-140°F for medium.
⏱️ 12 min - 6
Carefully transfer the cooked flank steak to a clean cutting board. Tent it loosely with aluminum foil and let it rest for 5 to 10 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
⏱️ 10 min - 7
Slice the flank steak thinly against the grain. Arrange the slices on a serving platter and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic herb marinated flank steak
Ingredients
For the Marinade
- 1/2 cup olive oil
- 1/4 cup low-sodium soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 4 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 teaspoon black pepper, freshly ground
For the Steak
- 1 1/2 pounds flank steak, about 1 1/2 inches thick
- 1 teaspoon salt
Instructions
- 1
In a medium bowl, whisk together the olive oil, low-sodium soy sauce, red wine vinegar, Dijon mustard, honey, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, and freshly ground black pepper to create the marinade.
⏱️ 5 min - 2
Place the flank steak in a large, shallow dish or a durable zip-top bag. Pour the prepared marinade over the steak, ensuring it is fully coated. Cover the dish or seal the bag, then refrigerate for at least 2 hours, or preferably 4 to 12 hours, to allow the flavors to meld.
- 3
Approximately 30 minutes before you plan to cook, remove the marinated flank steak from the refrigerator to allow it to come closer to room temperature. This promotes more even cooking. Season the steak with 1 teaspoon of salt.
⏱️ 30 min - 4
Preheat your grill to high heat, aiming for a temperature between 450°F and 500°F. Alternatively, heat a heavy cast iron skillet over high heat on your stovetop until it begins to smoke lightly.
⏱️ 10 min•🌡️ 450-500°F - 5
Place the flank steak on the preheated grill or in the hot skillet. Sear for 5 to 7 minutes per side for a medium-rare to medium doneness. An instant-read thermometer inserted into the thickest part of the steak should register 130-135°F for medium-rare or 135-140°F for medium.
⏱️ 12 min - 6
Carefully transfer the cooked flank steak to a clean cutting board. Tent it loosely with aluminum foil and let it rest for 5 to 10 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
⏱️ 10 min - 7
Slice the flank steak thinly against the grain. Arrange the slices on a serving platter and serve immediately.
⏱️ 3 min