Description
Ina Garten’s Marinated Flank Steak is a simple yet delicious recipe that involves marinating flank steak in a blend of olive oil, vinegar, garlic, and fresh herbs to tenderize and flavor the meat. After marinating, the steak is cooked quickly on a grill or stovetop, resulting in a juicy, flavorful steak that pairs well with various sides.
Ingredients
Scale
- 1 1/2 – 2 lbs flank steak
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Optional: Lemon wedges for serving
Instructions
- Prepare the marinade: In a medium mixing bowl, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, chopped rosemary, thyme, parsley, salt, and black pepper. Whisk well to combine all ingredients.
- Marinate the steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- Preheat the grill or stovetop: When ready to cook, preheat a grill or grill pan to medium-high heat. You can also use a cast-iron skillet on the stovetop if you don’t have a grill.
- Cook the steak: Remove the steak from the marinade, letting the excess marinade drip off. Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.
- Rest the steak: Remove the steak from the grill and let it rest for 5-10 minutes to allow the juices to redistribute.
- Slice and serve: Slice the steak thinly against the grain to ensure maximum tenderness. Serve with lemon wedges if desired for a bright finish.