Bobby Flay’s marinated flank steak recipe is one of the best ways to bring bold flavors to your dinner table.
The marinade, featuring a rich blend of soy sauce, Worcestershire, and a touch of sugar, gives the steak a deliciously savory depth.
I find that letting the steak sit overnight really allows the flavors to penetrate and tenderize the meat perfectly.
For an extra burst of flavor, try grilling the steak over high heat to create a nice char that complements the marinade beautifully.
How to Make Bobby Flay Marinated Flank Steak Recipe
Ingredients
- 2 lb Flank Steak
- 1/4 cup Soy Sauce
- 2 tbsp Worcestershire Sauce
- 1/4 cup Olive Oil
- 4 cloves Garlic (chopped)
- 2 tbsp Vinegar
- 2 tbsp Brown Sugar
- 1 tsp Black Pepper
Step-by-Step Instructions
Step 1:
Poke the steak with the tines of a fork to allow the marinade to penetrate the meat.
Step 2:
In a bowl, combine soy sauce, Worcestershire sauce, olive oil, garlic, vinegar, brown sugar, and black pepper.
Step 3:
Place the steak in a large resealable bag and pour the marinade over the steak, ensuring it’s well coated.
Step 4:
Seal the bag, place it in the refrigerator, and let the steak marinate for at least 4 hours or overnight for better flavor.
Step 5:
Preheat your grill to high heat, and remove the steak from the marinade.
Grill the steak about 4-5 minutes per side, depending on thickness, for medium-rare doneness.
Tips and Tricks for Making This Recipe
Fork Techniques
Using a fork to poke the steak is essential so the marinade flavors penetrate deeply into the meat.
This helps in achieving a juicy and flavorful result that’s sure to be a hit.
Adjusting Marination Time
When you marinate overnight, the flavors meld beautifully, and your steak becomes even more delicious.
A longer marination time enhances the tenderness and taste, making it more enjoyable.
Heat Control
High heat grilling is a must to get a perfect sear on your steak while keeping the inside tender.
Always preheat the grill fully before placing the steak on it for the best results.
Resting the Steak
Allowing the steak to rest for a few minutes after grilling ensures the juices redistribute and result in a more tender bite.
Patience in this step pays off with each flavorful slice you savor.
What to Serve with Bobby Flay Marinated Flank Steak Recipe
Classic Garlic Mashed Potatoes
You can’t go wrong with a classic like garlic mashed potatoes.
They’re creamy, buttery, and complement the rich flavors of the marinated flank steak beautifully.
Add a little bit of sour cream for extra tang, and you’ve got a perfect pairing.
Roasted Brussels Sprouts
Roasted Brussels sprouts offer a wonderful earthy taste that pairs perfectly with the steak’s deep flavors.
A sprinkle of balsamic glaze can make these sprouts extra special, adding a sweet touch without overpowering the dish.
Be sure to roast them until they’re nice and crispy for the best texture.
Grilled Asparagus
Grilled asparagus is a fantastic option to serve alongside your marinated flank steak.
The slight char from the grill highlights the natural sweetness of the asparagus, and a squeeze of lemon juice on top just before serving can bring out even more flavor.
It’s a simple yet effective side dish.
Couscous with Pomegranate Seeds
For a unique twist, try serving couscous tossed with pomegranate seeds.
The couscous provides a light, fluffy texture while the pomegranate seeds add bursts of sweetness and color.
It’s an unexpected side that pairs well with the steak’s robust flavors.
Mango Avocado Salad
A mango avocado salad brings a fresh and fruity contrast that works wonderfully with the marinated steak.
Mix ripe mango chunks with creamy avocado and a hint of lime in this refreshing salad.
It’s a great way to balance the savory notes of your dish.
Variations and Substitutions
Let’s experiment a bit here!
If you want a savory flavor profile that’s truly robust, try swapping soy sauce for tamari if you’re looking for a gluten-free option.
You might also enjoy using balsamic vinegar in place of red wine in your marinade for a sweeter, tangy twist.
Spice it Up!
For those of you who like a bit more heat, you could add crushed red pepper flakes to the marinade.
This will give your steak a spicy kick that pairs beautifully with the savory marinated flavors.
You can adjust the amount according to your heat preference.
Herb Substitutions
Fresh herbs are fantastic in any marinade, but dried herbs can be just as effective if fresh ones aren’t on hand.
Consider using dried rosemary or thyme to maintain that fragrant, earthy aroma.
These pack a punch, so use sparingly compared to fresh.
Cheese and Filling Options
If you’re trying the delicious stuffed flank steak version, don’t hesitate to use different cheeses and fillings.
Swap fontina with gouda or prosciutto with pancetta for a unique flavor combination!
These substitutions provide a different yet satisfying taste.
How to Store Leftover Marinated Flank Steak
Cool the Steak Before Storing
Let the steak cool to room temperature, but avoid leaving it out for more than two hours.
Wrap or Store Airtight
Wrap the steak tightly in plastic wrap or foil to prevent air exposure, or use an airtight container for extra protection.
Seal with Care
Use a resealable plastic bag, removing as much air as possible before sealing, to maintain freshness.
Label for Easy Tracking
Label the packaging with the date to keep track of when you cooked it.
Refrigeration for Short-Term Storage
The marinated flank steak stays good in the fridge for 3 to 4 days while maintaining its flavors.
Freezing for Long-Term Storage
Slice the steak into portions and freeze them in freezer-safe bags or vacuum-seal to prevent freezer burn for up to three months.
Thaw Properly Before Enjoying
Thaw the steak in the refrigerator to preserve texture and vibrant flavors.
Common Mistakes to Avoid
Skipping the Marinade
You might be tempted to cut short the marinating time, but don’t!
Letting the flank steak sit in the marinade optimally for at least two hours helps it absorb those fantastic flavors.
Even better if you can let it go overnight!
Forgetting to Preheat the Grill
Make sure your grill is adequately preheated before adding the steak.
This step ensures a lovely char and crust on the outside while keeping the insides juicy.
Cooking on a lukewarm grill risks overcooking before you get that beautiful sear.
Cutting the Steak Incorrectly
Slice the steak against the grain for the best texture.
Missing this step can lead to a tougher chew rather than that tender bite you crave.
Look at the direction of the muscle fibers and cut perpendicular to them!
Bobby Flay Marinated Flank Steak Recipe
Ingredients
- 2 lb Flank Steak
- 1/4 cup Soy Sauce
- 2 tbsp Worcestershire Sauce
- 1/4 cup Olive Oil
- 4 cloves Garlic chopped
- 2 tbsp Vinegar
- 2 tbsp Brown Sugar
- 1 tsp Black Pepper
Instructions
- Poke the steak with the tines of a fork to allow the marinade to penetrate the meat.
- In a bowl, combine soy sauce, Worcestershire sauce, olive oil, garlic, vinegar, brown sugar, and black pepper.
- Place the steak in a large resealable bag and pour the marinade over the steak, ensuring it's well coated.
- Seal the bag, place it in the refrigerator, and let the steak marinate for at least 4 hours or overnight for better flavor.
- Preheat your grill to high heat, and remove the steak from the marinade.
- Grill the steak about 4-5 minutes per side, depending on thickness, for medium-rare doneness.