Marinated Flank Steak Recipe

| December 18, 2009 | 2 Comments

marinatedflanksteak2

Some foods you grow up with, so they naturally become a part of your adult eating repertoire. Other foods you discover as an adult and fall in love with. Flank steak falls decidedly into the second category for me.

Honestly, I hadn’t even heard of flank steak until a few years ago when I spied it on the meal plan at a weight-loss site that I frequented. Having never heard of it, it piqued my interest, so I kept my eye open for it. When I finally found it at Costco, I bought some to try. I am so glad that I did–the whole family loves it.

marinatedflanksteak3Flank steak is a lean meat, which is really good if you are watching your weight or fat intake. It’s also naturally boneless. According to The Food Lover’s Companion (Deluxe Edition), flank steak comes from the lower hindquarters of a cow. And broiling? That’s the usual method of cooking (and what this recipe uses).

What I love about this recipe is that it makes a flavorful flank steak that can easily feed my family for two meals. The marinade imparts a nice tang with accents of garlic and herbs. Be sure to buy about two pounds if you want to do that too — so that you have enough. Paired with macaroni and cheese, some corn and a salad, this is warming and comforting. But, served with roasted broccoli and rice, it’s a whole other meal. Love that.

Do you have a food favorite that you discovered as an adult? Share!

Marinated Flank Steak Recipe

Yield: serves 8 (or two meals for 4)

Ingredients

3/4 cup olive oil
1/4 cup white wine vinegar
2 tbsp finely chopped fresh Italian parsley
1 clove minced garlic
1/4 tsp dried oregano
1 flank steak (roughly 1 3/4 - 2 1/4 lbs)
Kosher salt

Directions

  1. Whisk together the olive oil, vinegar, parsley, garlic and oregano. Pour into a 9x13 baking dish. Lay the flank steak on the marinade and let sit for 2-3 hours, flipping once.
  2. Remove flank steak from the marinade and bloat gently with a paper towel. Place on a broiler pan and sprinkle liberally with Kosher salt. Broil on high for 4-6 minutes per side, until desired tenderness. You want it to be cooked to medium, at most.
  3. Let sit for 5-10 minutes before carving. When you do, slice into thin strips against the grain. If desired, sprinkle with sea salt before serving.
  4. Leftovers can be used on top of salads, in wraps or served over rice.
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What I’m Cooking With: A wire whisk, small metal bowl, Pyrex baking dish, a broiler pan from Ikea

Category: dinner, Eating Locally, Homecooking, Gardening, Recipes

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (2)

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  1. Mangochild says:

    I’d have to say Brussels sprouts – not because I hated them as a child, but simply because I was never even exposed to them. I didn’t even know they were stereotypically disliked!
    But a couple of years ago I found them at a farmers’ market and thought I’d give them a try. The first way I prepared them (and still my favorite way) was simply salt/pepper, roasted in the oven. I’m so glad I came to these as an adult.

  2. Chef Scott says:

    I love marinated flank steak and found the simplest of recipes is to marinate it in separating Italian dressing, pepperoncini with the juice, a nice bottle of dry red wine and fresh crushed garlic. Then grilling them with smoked sea salt and a bit of fresh ground black pepper.

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