The Ultimate Marinated Flank Steak Recipe
Royal Nutritional Ledger *
For those counting their gold coins and their calories.
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Did You Know?
Historical Tidbit
Flank steak is a lean, flavorful cut originating from the cow's lower abdomen muscles rather than the back.
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The Golden Rule
"Never reuse marinade that has touched raw meat unless you boil it thoroughly first, but for this recipe, simply discard it."
Ingredients
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Chef's Notes
Flank steak has a coarse grain, so slicing it correctly against the grain is the single most important factor for tenderness.
Pro Tip
Always let the meat come off the chill of the fridge for about 15 minutes before grilling so it cooks evenly.
Kitchen Catastrophe Warning
Failing to slice against the grain turns your gorgeous flank steak into a chewy strip of leather that even a dragon couldn't chew!
The Jester's Corner
Royal Court Comedy
I asked the chef why we marinate the steak for 12 hours, and he said it's to give the cow's muscles enough time to forgive us.
The Culinary Science
The acid in the red wine vinegar and lemon juice helps denature tough muscle fibers in the steak, acting as a natural tenderizer.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
Taster's Notes
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