Ina Garten’s Flank Steak is a florful and tender dish that’s perfect for grilling or broiling. Marinated in a robust blend of soy sauce, garlic, and fresh herbs, this recipe creates a juicy, well-seasoned steak that’s ideal for a simple yet impressive dinner.
What is Ina Garten Flank Steak?Flank steak is a lean and florful cut of beef, often used for grilling or broiling. Ina Garten’s recipe enhances its natural flors with a delicious marinade, ensuring the steak stays tender and juicy when cooked.
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What Goes Well With Ina Garten Flank Steak?
Roasted Vegetables: Carrots, zucchini, or Brussels sprouts complement the flors.
Garlic Mashed Potatoes: A creamy and hearty pairing.
Grilled Corn: Adds a sweet and smoky side dish.
Green Salad: A light and fresh accompaniment.
Chimichurri Sauce: A zesty addition that enhances the steak.
Key Tips for Making Ina Garten Flank Steak
Marinate Overnight: For the best flor, let the steak marinate overnight in the refrigerator.
Room Temperature Steak: Allow the steak to come to room temperature before cooking for even results.
Don’t Overcook: Flank steak can become tough if overcooked; aim for medium-rare to medium.
Slice Against the Grain: Cutting the steak thinly against the grain ensures tenderness.
Use a Meat Thermometer: For perfect doneness, check the internal temperature (130°F for medium-rare).
Creative Variations of Ina Garten Flank Steak
Asian-Inspired Marinade: Add ginger and sesame oil for an umami twist.
Spicy Version: Include chili flakes or sriracha in the marinade for heat.
Citrus Zing: Replace red wine vinegar with fresh lime or orange juice.
Herb Crust: Rub fresh parsley and oregano over the steak before grilling.
Smoky Flor: Add smoked paprika or chipotle powder for a smoky taste.
Storage Guidelines for Ina Garten Flank Steak
Refrigerate leftovers: Store them in an airtight container for up to 3 days.
Reheat Gently: Warm slices in a skillet over low heat or in the microwe, covered, to retain moisture.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Nutrition Value
Calories: ~300 per serving
Protein: 25g
Carbohydrates: 4g
Fats: 18g
Fiber: 0g
FAQs
How Long Should Flank Steak Be Marinated?
Flank steak should be marinated for at least 2 hours to allow the flors to penetrate. For the best results, marinate overnight in the refrigerator.
How Do You Keep Flank Steak Tender?To keep flank steak tender, oid overcooking it and slice it thinly against the grain. Marinating also helps to break down the fibers and enhance tenderness.
What Is the Best Way to Cook Flank Steak?Flank steak is best cooked quickly over high heat, such as grilling or broiling, to oid toughness. Aim for medium-rare to medium doneness for optimal tenderness.
Can Flank Steak Be Made Ahead of Time?Yes, flank steak can be marinated ahead of time and refrigerated for up to 24 hours. After cooking, it can also be sliced and stored in the refrigerator for up to 3 days, making it perfect for meal prep.
Wrapping UpIna Garten’s Flank Steak is a versatile and florful dish that’s perfect for any occasion. Whether served as a main course, added to a salad, or used in wraps, this recipe delivers tender, juicy steak with minimal effort. Give it a try for a foolproof, crowd-pleasing meal!
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Flank steak is a lean and florful cut of beef, often used for grilling or broiling. Ina Garten’s recipe enhances its natural flors with a delicious marinade, ensuring the steak stays tender and juicy when cooked.
Author: Anabelle Mclean Prep Time: 10 Marinating Time: 120 Cook Time: 10 Total Time: 2 hours 20 minutes Yield: 6 Category: Main Course Method: Grilling or Broiling Ingredients Flank steak – 2 pounds Soy sauce – ½ cup Olive oil – ⅓ cup Red wine vinegar – 2 tablespoons Garlic – 4 cloves, minced Fresh rosemary – 2 tablespoons, chopped Fresh thyme – 1 tablespoon, chopped Honey – 1 tablespoon Kosher salt – 1 teaspoon Freshly ground black pepper – ½ teaspoon Instructions Prepare the Marinade In a medium bowl, whisk together soy sauce, olive oil, red wine vinegar, minced garlic, rosemary, thyme, honey, salt, and pepper. Marinate the Steak Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s fully coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for maximum flor. Preheat the Grill or Broiler Remove the steak from the refrigerator and let it sit at room temperature for 20-30 minutes. Preheat a grill to medium-high heat or set the broiler to high. Cook the Flank Steak Remove the steak from the marinade and shake off any excess. Discard the remaining marinade. Grill or broil the steak for 4-5 minutes per side for medium-rare, or adjust the cooking time based on your desired level of doneness. Rest the Steak Transfer the steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute for a tender result. Slice and Serve Slice the flank steak thinly against the grain. Serve warm with your forite sides or use it in salads, tacos, or sandwiches. Did you make this recipe?Share a photo and tag us — we can’t wait to see what you’ve made!