marinated flank steak (2023)

Juicy skirt steak is one of our favorite cuts, perfect for steak fajitas, salads or even sandwiches. But it can be chewy and chewy if not cooked properly. so easyFlankensteak-MarinadeThis is one of the steps to guarantee the smoothest and tastiest result of your recipe, whether baked or grilled. It's quick and easy, and the results will take your food to a whole new level.

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Index

  1. Why marinate flank steak?
  2. Ingredients for the flank steak marinade recipe
  3. How to make flank steak marinade
  4. How to cook skirt steak
  5. What to serve with marinated skirt steak
  6. Frequently asked questions about recipes
  7. Salted Flank Steak Recipes
  8. Rock Steak Marinade Rezept

When it comes tomeat recipesTo marinate or not is always a question. Our rule of thumb at Girl Carnivore Meat Labs is to marinate on tough cuts of meat that can benefit from tenderization for flavor and mouthfeel. They are cuts of beef that tend to be more worked on the animal than others, with more muscle fibers that need to be broken down to truly enjoy the meat, such as:mainly because it is mostly leftover meat from the butcher that needs a little care).

The cuts that we don't marinate are those that have a lot of flavor and fat of their own, such as:Filet, the amazing texture (and does not need to be softened), ifFilet mignon, where we finish with a steak sauce to enhance the flavor.

marinated flank steak (2)

A marinade doesn't just add flavor, it's science.Marinades contain acids, oils and flavor enhancers.(spices, herbs, etc.). EITHERThe acid tenderizes the meat, and the whole combination also adds depth to the flavor. For this easy steak marinade, we've selected simple flavors that pair well with Latin-inspired dishes and summer grills, but our traditional steak marinade also works when you want to serve it a little differently.

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Why marinate flank steak?

The flank steak is an incredibly flavorful cut. It comes from the cow's flank region, behind the belly. It's a lean cut, however, meaning it's low in fat and has unique muscle fibers that spread out in long strips that can be a tough cut of meat if undercooked.

Due to its acidity, a steak marinade helps to make the spicy cut of meat more tender. And it can enhance the umami flavor of your flank.Steak Recipe. Flank steak goes well with quick, hot cooking, and where a simple marinade isn't an essential step to a fantastic steak dinner, it can really elevate the meal if you have the time.

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Ingredients for the flank steak marinade recipe

  • Sal– we use kosher salt in cooking
  • oil- vegetable oil. Extra virgin olive oil has a distinct flavor, so if you use it, trim it down with a more neutral oil like avocado or canola.
  • acid– Fresh lemon juice (lemon juice works too)
  • English sauce– adds depth, soy sauce,Flesh Eating Ooomami GirlPowder and even a dash of fish sauce are also great options to boost the savory flavor.
  • cumin- is optional but we love it for our Grilled Flank Steak recipe.
  • freshly ground black pepper
  • Garlic cloves- previously chopped ajo
  • fresh coriander— and if you're feeling spicy, add some sliced ​​jalapenos or red pepper flakes to warm up the flavor of the marinade.

How to make flank steak marinade

This recipe is incredibly easy, but it's a very important part of preparing a steak that the whole family will love.

  • Start by whisking together the salt, oil, lemon juice, Worcestershire sauce, cumin, fresh garlic, and chopped coriander in a small bowl or saucepan.
  • Then add the flank steak, turning several times to coat. Cover tightly with plastic wrap.
  • If you are storing the flank steak in a large resealable bag, pour the marinade over the steak and seal the bag, removing as much air as possible. Then grate steak and marinade to coat.
  • Place the marinated flank steak in the refrigerator for a minimum of 6 hours and up to 12 hours.
  • When roasting, remove the flank steak from the marinade and brush off any garlic or coriander that may be sticking to the meat. Use this marinade right away or store overnight without the meat for the next day.
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Now that you've made the ultimate flank steak marinade, your next challenge is to prepare it for a perfect rare steak.

How to cook skirt steak

Flank steak is perfect for quick, hot cooking, 10 to 15 minutes on a charcoal or gas grill, at a medium temperature of 135 degrees F. Use ameat thermometerto check the internal temperature of the meat. Ask for grilled skirt steak, thinly sliced ​​for salads and sandwiches, or grilledRock-Steak-Tacos.

After the delicious marinade, however, the key to a tender flank steak is in how you slice it. For best results, pay attention to the direction of the grain. Be sure to slice the meat into thin strips against the grain (and diagonally if you feel like it). Because of the muscle fibers in this cut of meat, it's important to slice against the grain with a sharp knife. It shortens the long fibers and provides the best mouthfeel and chew, allowing you to enjoy the flavors of the flank steak marinade ingredients being added to your cut. Try to keep the slices about 1/4 inch thick.

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What to serve with marinated skirt steak

After you've marinated the brisket and decided whether you want to bake it in the oven or grill it, the next option is thataccompaniments. This easy marinade can be used for a variety of dinners, but we love it on the grill.Rock-Steak-Tacoswith fresh tortillas, roasted peppers and onions. Try their grilled breast marinated withCracks with cream, Yummysmoked corn on the cob, and a drizzle ofCheese chimichurri. Or go home with meMashed potatoesand beef tenderloin on top.

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Frequently asked questions about recipes

How long should the flank steak marinate?

We recommend marinating for 6 to 12 hours to turn this tough cut of meat into a variety of delicious recipes.

Can you marinate flank steak for too long?

Yes, leaving the brisket in the marinade for too long can lose its texture and become mushy. We like to marinate overnight, 8-12 hours maximum, for the best flavor and chew.

Can I reuse the marinade?

No, do not reuse excess marinade. If the meat has been resting in any marinade for any length of time, it is best to discard it and prepare a new batch for next time. If using as a sauce for the finished dish, save the marinade, strain and cook before serving to avoid contamination.

Salted Flank Steak Recipes

To have lunch

Grilled Rock Steak Salad with Coffee Crust

meat recipes

Grilled flank steak

meat recipes

Grilled skirt steak with pinwheels

Marinating your flank steak recipes or going straight to the hot grills? Let me know in the comments below, and make sure you doRate the recipeto help the next one!

marinated flank steak

5von2wishes

Preparation:6 Std. 5 Protocol

In total:6 Std. 5 Protocol

Servings:24

marinated flank steak (13)

Looking for a perfect flank steak marinade that's easy and adds the perfect touch of flavor to your meat? This easy recipe is the starting point for a tender, juicy steak that's packed with flavor!

Ingredients

  • 1 soup spoon Sal
  • ½ Taxes oil
  • ¼ Taxes Lemonade
  • 1 soup spoon English sauce
  • 1 teaspoon cumin
  • ¼ teaspoon Pfeffer
  • 4 Garlic cloves crushed
  • 1 soup spoon Cilantro Cut

instructions

  • Whisk together the ingredients for the marinade in a bowl; Salt, oil, lemon juice, Worcestershire, cumin, pepper, garlic cloves and coriander.

  • Add meat and turn to coat.

  • Alternatively, place the flank steak in a large ziplock bag and pour in the marinade.

  • Close the bag and remove as much air as possible.

  • Rub the pouch to coat the steak.

  • Marinate the flank steak for 6 to 12 hours.

  • As it cooks, remove the flank steak from the marinade and discard any garlic or herbs clinging to the meat from the marinade.

  • Dry and cook as you like.

Nuts

Use about ½ cup marinade per 1 pound of meat. Scale this recipe for larger or smaller cuts as needed.

To jazz up the marinade, add jalapeño slices or red pepper flakes.

This marinade is perfect for grilled flank steaks or oven roasted flank steaks.

Nourishment

Service:1Gramm|Calories:44kcal|Carbohydrates:1Gramm|Protein:0,1Gramm|Gordo:5Gramm|Saturated Fatty Acids:0,3Gramm|Polyunsaturated fatty acids:1Gramm|Monosaturated Fatty Acids:3Gramm|Transfette:0,02Gramm|Sodium:300milligram|Potassium:13milligram|Phases:0,03Gramm|Zucker:0,1Gramm|Vitamin A:4user interface|Vitamin C:1milligram|Football:3milligram|Ferro:0,1milligram

Course:main course, sauce

Cocina:French

Author:we are robert

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Categories: beef steak,,Steak Recipes

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Hello folks.

Kita is a multi-talented person with many accomplishments including an award-winning recipe developer, a world-travelled professional photographer and a journalist. As the main creative force behind itCarnivore Girl®, is widely recognized as the authority on meat. Kita's impressive background was bolstered by extensive training with the National Cattlemen's Beef Association and Certified Angus Beef, as well as attending butcher demonstrations and visiting farmers and ranchers coast to coast, allowing him to better learn and understand American eating habits.

Find out more about GirlCarnivore

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FAQs

What is the best method to cook flank steak? ›

Grilling is perhaps the best way to cook Flank steak, but you can also pan-sear it in a skillet, broil it in your oven, or even use a specialty cooking method like an instant pot. The real trick is to keep your Flank steak grill time to a minimum.

Can I marinate flank steak for too long? ›

Don't over-marinate.

This flank steak marinade is highly acidic which means you don't want to marinate the steak much longer than 12 hours because the acid in the marinade will begin to change the structure of the meat and the muscle fibers can break down and become mushy.

Is it better to marinate or dry rub flank steak? ›

There is a difference between the two, but it's important to know that both rubs and marinade for steak are good choices. Both options enhance the flavor of beef. We usually gravitate towards rubs (we'll explain why), but there are times that marinades are better.

How do you cook flank steak so it's not chewy? ›

These steaks do best when cooking over high heat for a short period of time to give them the perfect texture and taste. Spray the pan with some cooking spray or add olive oil and cook on each side for about four minutes each. The optimal temperature is, again, a medium rare so your meat doesn't end up too chewy.

How does Gordon Ramsay cook flank steak? ›

Remove the flank from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 3-4 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness.

Should you poke holes in flank steak before marinating? ›

Since this method softens the meat itself, you could end up with too much tenderness after an extended soak. Try poking holes for better penetration when you only have a short time for marinating the meat. It'll help maximize tenderness in the Flank steak without risking too much of a good thing.

Is it good to marinate steak in Worcestershire sauce? ›

A Very Secret Steak Marinade

As it turns out, Worcestershire sauce already contains many of the components of a good marinade! It has vinegar to tenderize the meat, sugar for sweetness and shine, and savory flavors like onion, garlic, tamarind, and anchovies.

Should flank steak be room temperature before cooking? ›

Step 1: Bring Your Flank Steak to Room Temp

For the best results, let it sit at room temperature for 30-60 minutes before cooking so that the meat can absorb the salt. Bringing meat close to room temperature before cooking also prevents it from seizing up in the pan, resulting in a juicier, more tender flank steak.

How do Chinese tenderize flank steak? ›

In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.

Does Worcestershire sauce tenderize meat? ›

Does Worcestershire Tenderize Meat? Yes, Worcestershire sauce is a great meat tenderizer. It has vinegar in it, which breaks down the meat fibers. It's highly concentrated, so it penetrates deep into the steak for more flavor.

Does pounding flank steak tenderize it? ›

Should you tenderize flank steak before marinating? You should pound the steak to an even, thin thickness to tenderize and for even cooking.

Do steakhouses marinate their steaks? ›

However, every great steakhouse seasons the steaks they cook. Typically a steak is seasoned with coarse ground black pepper, sea or kosher salt, garlic, and some type of signature spice. In addition to the seasoning most steakhouse's use a marinade, butter, or some type of baste or finishing liquid.

Should I salt flank steak overnight? ›

Some swear by salting immediately before or even while cooking. Others are fervent that a properly seasoned steak should be salted for 12 or even 48 hours ahead of time, depending on the thickness of the cut. Then there are those who refuse to salt until after a steak is cooked.

Should you salt flank steak before cooking? ›

Salt not only makes the flank steak taste better, but also helps to tenderize it. Flank steak can be marinated with other ingredients, but if you add only salt and a little pepper, the flavor will also be very good.

How do you tenderize flank steak without a tenderizer? ›

Pounding

Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking. If you don't have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin.

How do you tenderize flank or skirt steak? ›

Skirt steak needs to be tenderized by pounding with a meat mallet or a marinade due to its extensive connective tissue. If using a meat mallet, cover the steak with plastic wrap and gently pound to tenderize. Note, you're not looking to flatten the steak, just to break up some of the tissues.

Should you baste flank steak? ›

The trick to having a juicy piece of flank steak in such a short amount of time (without having to marinade it, etc.) is to season it very well–salt and pepper are your friend–and add the flavor while you're cooking it. Butter basting is perfect for this.

Should you broil or bake flank steak? ›

Both skirt steak and flank steak beg for high heat and searing for a short amount of time. Leaving the inside a bit rare will help ensure tenderness and flavor. That's why broiling or grilling are such great techniques to use for these cuts.

How long does it take for flank steak to get tender? ›

Heat an outdoor grill to hot. Grill steak for 7 to 8 minutes per side to no more than “medium” or 145° F on a quality instant-read thermometer, like this Thermopop (please, no more well done than medium, or you will be disappointed). To serve, thinly slice against the grain on the diagonal.

How to cook flank steak Martha Stewart? ›

Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes. Clean and lightly oil hot grates. Grill steak, covered, 6 minutes; turn, brush with glaze, and grill until medium-rare, 6 minutes more. Let rest 8 to 10 minutes before slicing.

Should I wash off marinade before cooking? ›

It is never a good idea to wash meats and poultry. Regardless of whether it takes place before cooking, freezing, or marinating, washing can lead to cross-contamination.

Should you put olive oil on steak before grilling? ›

On The Grill

Season the steak one hour before cooking, using extra virgin olive oil, fresh ground black pepper, and kosher or sea salt. Leave it at room temperature until cooking. Brush each side with 1 teaspoon extra virgin olive oil.

Can you overcook flank steak? ›

Because flank steak is lean, it can become dry and chewy if overcooked. So go for rare to medium-rare. And because flank steak is relatively thin, it's best to cook it over relatively high heat—so it can develop a flavorful crust on the outside before it's overcooked on the inside.

What are the 3 main ingredients when marinating? ›

A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices). These elements work together to transform the taste and texture of your dish in different ways.

How long can steak sit in Worcestershire sauce? ›

Place the steak and marinade in the refrigerator for at least one hour or up to 24 hours, turning at least once. Grill or broil the steak for three to five minutes, turn it over and continue cooking for another five to 10 minutes.

Why put mustard on steak? ›

I've found that the vinegar component in Dijon mustard is intense enough to work as an excellent marinade for steaks—it tenderizes the proteins, which is great for tougher cuts, and imbues the meat with a nice tanginess.

How often do you flip flank steak? ›

Place your flank steak over the hottest part of the grill (approximately 450–500°F). Sear, uncovered, on each side for 1-2 minutes depending on how thick is the meat. Continue to grill the steak, uncovered, for 6-8 minutes total, flipping the meat once halfway through.

Do you have to wash flank steak? ›

Washing packaged raw meat isn't an effective way to reduce bacteria. It could even make you more likely to get food poisoning.

Is it OK to marinate flank steak for 24 hours? ›

Marinate in the refrigerator for at least two hours but up to 24 hours. The longer you marinate the steak, the more flavor!

Why was my grilled flank steak tough? ›

Because flank steak is quite lean, it can be a bit tough if not prepared and sliced properly. Marinating with a little acid, like lemon juice or vinegar, will help tenderize this cut of beef. Cooking until medium-rare and slicing against the grain are key to a tender result.

How do Chinese get their beef so soft? ›

Velveting meat is a Chinese cooking technique used in Chinese restaurants. The process of velveting is one where you marinate raw meat in cornstarch and egg white or bicarbonate of soda to give it a soft, slippery, velvety texture.

Do you have to rinse baking soda off meat? ›

Step 3: Remove meat and rinse thoroughly

Ensure all the baking soda is removed before cooking. It has done its job by now!

Do you put Worcestershire sauce on steak before or after cooking? ›

You want some marbling in your steaks. Yes, I realize the marbling is fat, but it does produce a more flavorful steak. The secret formerly secret ingredient is Worcestershire Sauce. Steak immersed in Worcestershire sauce before grilling is incredibly flavorful!

Do you use Worcestershire sauce before or after cooking? ›

Although it's a sauce, it's best used sparingly during cooking rather than being slathered onto your finished meal at the table—think of it as a concentrate to boost dishes (more on that below), sauces (think gravies, steak or classic cocktail sauces), and drinks.

What is the best seasoning to tenderize meat? ›

When it comes to cooking tender steak, the seasoning matters! Salt tenderizes beef by drawing moisture out of it, then dissolving so it acts as a brine. We prefer sea salt over table salt for tenderizing, as it has the perfect texture and flavor for steak.

Does Coca Cola tenderize steak? ›

Cola's high acidity and caramel flavor makes a surprisingly good meat tenderizer. Cola typically has a pH of about 2.7—for comparison, lemon juice has a pH of 2—making it acidic enough to break down some proteins without dissolving your meat.

What is velveting meat? ›

Velveting meat—the practice of marinating slices of meat in egg white, wine, and cornstarch—is a Chinese cooking technique that we've covered on Serious Eats before. Typically, after the meat is marinated, it is quickly blanched in a bath of hot oil and then drained, at which point it's ready to be stir-fried.

Does baking soda tenderize flank steak? ›

Less than a teaspoon of baking soda ensures that your steak remains juicy and tender—even after a speedy marinade. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour.

What steaks should not be marinated? ›

Marinating Steak FAQs

However, should steaks be marinated? Not always. Marinades can add flavor to steak and tenderize it, but not all steaks need it. If you're using a cut that's full of flavor and tenderness, like boneless ribeye, you might want to skip the marinade.

Is it better to pan fry steak in butter or oil? ›

Butter is ideal for continually basting a steak and lends itself perfectly to some cuts and for those who like to be there tenderly managing the cooking. Being there and continually basting means the butter is less likely to burn and mar the flavour.

What is a good tenderizer for flank steak? ›

ACID: Balsamic vinegar, Worcestershire sauce and lemon juice help tenderize the flank steak by breaking down lean muscle fibers. The trio also boast layers of rich and tangy flavor. SALT: Soy sauce acts as a brine, which increases the moisture capacity of the meat, helping it become juicer and more flavorful.

How to get a good crust on a flank steak? ›

Place flank steak in hot skillet and sear for about 5 minutes or until a nice crust forms on the one side of the flank steak. Using tongs, turn flank steak over and sear the other side for about 5 minutes or until cooked to 120°F. Remove flank steak from skillet and rest 5-10 minutes.

Why do you cut flank steak against the grain? ›

Slicing flank steak against the grain shortens the muscle fibers, effectively tenderizing the meat.

How do you tenderize flank steak before cooking? ›

1. Pounding. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking.

What is better to grill flank or skirt steak? ›

Flank steak is wider than skirt steak and has less marbling (fat running through the meat). Skirt steak is thinner than flank steak and has more marbling. Flank steak benefits from a longer cooking time than skirt steak. Skirt steak should be cooked quickly over high heat to avoid tough, unpleasantly chewy results.

Should you sear flank steak? ›

The downside to flank steak is that it can become overcooked and chewy quickly because it's so lean and muscled. Cooking using a quick cooking method like pan searing is one of the best ways to bring out its flavor without overdoing the cook.

What is the best temperature to cook flank steak? ›

Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 145 degrees for medium.

Do you rinse flank steak before cooking? ›

Don't rinse meat before cooking.

Many people believe you should wash or rinse raw poultry, beef, pork, lamb or veal before cooking, but it's actually not necessary. Any bacteria that might be on it will be killed during the cooking process. In fact, rinsing meat before cooking it can actually do more harm than good.

How long should a flank steak be cooked on each side? ›

Flank steak is a relatively thin cut, but depending on the thickness of your piece, it should take 3 to 5 minutes per side over a very hot grill (around 400˚ to 450˚) or in a grill pan over medium-high heat.

How long does it take to broil flank steak? ›

Broil for 3-4 minutes, but watch closely. It's time to flip the steaks when you notice a golden brown crust form on the top. Broil the other side for 3-4 minutes. Remove steaks when a meat thermometer reads 135 degrees for medium-rare.

Do you slice flank steak before or after grilling? ›

How to Cut Flank Steak. Flank steak can be cut before or after cooking depending on the method: Grilled flank steak is best left intact to achieve an even sear on the outside, while reaching the desired level of doneness on the inside.

Is flat iron steak the same as flank steak? ›

Whenever I mention flat iron steak to people, they often ask if it is similar to flank steak. It's not. Flat iron is cut from a chuck roast — the neck and shoulder of the animal. Flank steak is from the lower back or hindquarter of the animal.

Is flank steak the same as carne asada? ›

Carne asada is traditionally made using skirt steak or flank steak. The two cuts are very similar and can be used interchangeably.

Why is my flank steak tough? ›

Because flank steak is quite lean, it can be a bit tough if not prepared and sliced properly. Marinating with a little acid, like lemon juice or vinegar, will help tenderize this cut of beef. Cooking until medium-rare and slicing against the grain are key to a tender result.

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