We’ve always been fans of Ina Garten’s genius in the kitchen, and her flank steak recipe is a standout favorite for its bold flavors and effortless elegance. Originating from her timeless approach to American classics, this dish turns a humble cut of meat into a mouthwatering centerpiece that’s ideal for gatherings or a simple family meal.
In our experience, it’s the perfect balance of marinade and grill that makes this recipe shine, drawing on Ina’s expertise to deliver tender, juicy results every time. We’re excited to guide you through it, so let’s dive in and elevate your dinner game.
Ingredients
In our exploration of Ina Garten’s flank steak recipe, we focus on high-quality ingredients that deliver bold, flavorful results. These components, selected for their role in creating a tender and juicy steak, are listed below in the order they are typically prepared and used. We emphasize fresh, vibrant herbs and robust marinades to enhance the dish’s sensory appeal, from the sizzle on the grill to the aromatic finish.
Marinade Ingredients
- 1/3 cup soy sauce: Provides a salty, umami base for the marinade, ensuring deep flavor penetration.
- 1/4 cup olive oil: Adds richness and helps the marinade coat the steak evenly for optimal tenderness.
- 3 cloves garlic, minced: Offers a pungent, aromatic punch that infuses the meat with earthy notes.
- 2 tablespoons fresh rosemary, chopped: Delivers a fragrant, pine-like essence that elevates the herbal profile of the flank steak.
- 1 tablespoon fresh thyme leaves: Contributes subtle, lemony undertones for a layered taste experience.
- 2 tablespoons Dijon mustard: Introduces a tangy, creamy element that balances the marinade’s intensity.
- 1 tablespoon red wine vinegar: Adds acidity to tenderize the meat and brighten the overall flavor.
Main Ingredients
- 1 (2-pound) flank steak: The star of Ina Garten’s recipe, selected for its lean cut that absorbs marinades beautifully, resulting in a juicy, flavorful centerpiece for any meal.
Tools and Equipment
To bring Ina Garten’s flank steak recipe to life, we rely on a selection of essential tools and equipment that ensure precise preparation, even marinating, and perfect grilling. These items help us achieve that tender, juicy result with minimal effort, building on the high-quality ingredients we’ve discussed.
Here’s a detailed list of what we’ll need:
- Mixing bowl: A large, sturdy bowl for combining the marinade ingredients like soy sauce, garlic, and herbs. We recommend one with a 4-quart capacity to avoid spills and ensure even mixing.
- Measuring cups and spoons: Accurate sets for measuring liquids and solids, such as the 1/2 cup of olive oil or 2 tablespoons of Dijon mustard. Precision here is key to replicating Ina Garten’s balanced flavors.
- Sharp knife and cutting board: A high-quality chef’s knife for trimming the 2-pound flank steak and chopping fresh rosemary and thyme. Opt for a non-slip board to maintain safety during prep.
- Ziploc bag or shallow dish: Ideal for marinating the steak, allowing the flavors from red wine vinegar and other components to penetrate deeply. We prefer a gallon-sized bag for easy sealing and space-saving storage in the fridge.
- Grill or grill pan: The centerpiece for achieving those beautiful grill marks and smoky essence. If using an outdoor grill, ensure it’s preheated to medium-high heat; a cast-iron grill pan works well indoors for consistent results.
- Tongs: Long-handled, heat-resistant tongs for flipping the steak without piercing it, which helps retain juices and ensures even cooking.
- Meat thermometer: Essential for checking internal temperature—aim for 130°F for medium-rare—to guarantee the steak is perfectly tender and flavorful, just as Ina Garten intends.
With these tools in hand, we’re set to transition smoothly into the preparation steps, making our flank steak recipe both efficient and enjoyable.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, we guide you through Ina Garten’s flank steak recipe with precise, step-by-step instructions to deliver a tender and flavorful dish every time.
Prepare the Marinade
To create the aromatic marinade that infuses our flank steak with bold flavors, start by combining the following ingredients in a large mixing bowl: 1/4 cup soy sauce, 1/4 cup olive oil, 4 minced garlic cloves, 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh thyme, 1 tablespoon Dijon mustard, and 2 tablespoons red wine vinegar. Using a whisk, blend these components vigorously until the mixture forms a smooth, fragrant emulsion that promises to enhance the steak’s natural juiciness and depth.
Marinate the Steak
Place the 2-pound flank steak into a large Ziploc bag or shallow dish and pour the prepared marinade over it, ensuring every inch of the meat absorbs the rich, herbaceous flavors. Seal the bag or cover the dish then refrigerate for at least 2 hours or up to 8 hours for optimal tenderness—flip the steak halfway through to guarantee even marination and a juicy, well-seasoned result that elevates Ina Garten’s signature technique.
Cook the Steak
Remove the marinated flank steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking. Preheat your grill or grill pan to medium-high heat—around 400°F—and lightly oil the grates to prevent sticking. Place the steak on the grill and cook for 4 to 5 minutes per side for medium-rare, using long-handled tongs to flip it once and achieve a beautifully charred exterior that locks in the savory, aromatic essence. For accuracy, insert a meat thermometer into the thickest part and aim for an internal temperature of 130°F, yielding a steak that is succulent and bursting with the marinade’s vibrant flavors.
| Cooking Level | Internal Temperature (°F) | Approximate Time per Side (minutes) |
|---|---|---|
| Rare | 125 | 3-4 |
| Medium-Rare | 130 | 4-5 |
| Medium | 135 | 5-6 |
Rest and Slice
Transfer the cooked flank steak to a cutting board and let it rest for 10 minutes, allowing the juices to redistribute and ensure a moist, tender texture that makes every bite irresistible. Using a sharp knife, slice the steak against the grain into thin strips, revealing the perfectly marinated interior with its rich flavors and elegant presentation ready for serving.
Make-Ahead Instructions
One of the beauties of Ina Garten’s Flank Steak Recipe is its flexibility for busy schedules—we can prepare key elements in advance to enhance flavors and simplify our cooking day. By focusing on the marinade and steak preparation, we ensure the dish remains tender, juicy, and full of that signature bold taste without last-minute rushes.
Preparing the Marinade Ahead
We recommend making the marinade up to 24 hours in advance to let the flavors meld beautifully. This step allows the garlic, fresh herbs, and Dijon mustard to infuse the mixture with an even richer, aromatic profile. Here’s how we do it:
- In a large mixing bowl, combine 2 tablespoons soy sauce, 1/4 cup olive oil, 4 minced garlic cloves, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, 1 tablespoon Dijon mustard, and 2 tablespoons red wine vinegar. Whisk until the mixture forms a smooth emulsion.
- Transfer the marinade to an airtight container or jar. Store it in the refrigerator for up to 24 hours. When we’re ready to use it, the marinade will have deepened in flavor, making our steak even more irresistible.
Marinating the Steak in Advance
For optimal results, we can marinate the 2-pound flank steak ahead of time, allowing it to absorb those vibrant flavors fully. Marinating not only tenderizes the meat but also amplifies its natural juiciness—perfect for “Flank Steak Recipe Ina Garten” enthusiasts.
| Marinating Time | Benefits | Storage Tips |
|---|---|---|
| 2–4 hours (refrigerated) | Basic flavor infusion; steak remains firm yet flavorful. | Place in a Ziploc bag or shallow dish, seal tightly, and refrigerate. |
| 4–12 hours (refrigerated) | Enhanced tenderness and deeper taste penetration. | Flip the bag halfway through for even coverage; keep refrigerated. |
| Up to 24 hours (refrigerated) | Maximum flavor and tenderness, ideal for make-ahead meals. | Ensure the steak is fully submerged; “As Ina Garten advises, longer marinating transforms simple cuts into elegant centerpieces.” |
After marinating, remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature—this prevents uneven cooking and ensures that perfect, charred exterior we love.
Storing and Reheating Tips
If we’ve marinated the steak ahead, we can grill it and store the cooked version for later. “Let the steak rest for 10 minutes after grilling, as this locks in juices,” then slice against the grain and store in an airtight container in the refrigerator for up to 2 days. To reheat, warm slices gently in a skillet over medium heat for 2–3 minutes per side, or use a 300°F oven for 10 minutes, preserving that tender texture and robust flavor for seamless entertaining.
Conclusion
We’ve thoroughly enjoyed guiding you through Ina Garten’s flank steak recipe and its endless appeal. It’s a reliable favorite that elevates any meal with ease and flair.
Let’s make it a go-to in your kitchen—we’re confident it’ll impress your guests and become a cherished staple.
Frequently Asked Questions
What is Ina Garten’s flank steak recipe about?
Ina Garten’s flank steak recipe transforms a simple cut of meat into a flavorful, tender dish perfect for gatherings or family dinners. It focuses on a bold marinade with ingredients like soy sauce, garlic, herbs, and Dijon mustard, grilled to juicy perfection. The recipe emphasizes high-quality ingredients and precise techniques for an elegant presentation.
What ingredients are needed for the marinade?
The marinade includes soy sauce, olive oil, garlic, fresh rosemary, thyme, Dijon mustard, and red wine vinegar. These elements create a rich, aromatic blend that tenderizes and flavors a 2-pound flank steak. Combine them in a bowl for a smooth emulsion, ensuring the steak absorbs maximum taste for a delicious result.
What tools are essential for preparing the recipe?
You’ll need a large mixing bowl for the marinade, measuring cups and spoons for accuracy, a sharp knife and cutting board for prep, a Ziploc bag or dish for marinating, a grill or grill pan for cooking, tongs for flipping, and a meat thermometer for checking doneness. These tools make the process efficient and help achieve perfect results.
How do I make Ina Garten’s flank steak step by step?
Start by mixing the marinade ingredients in a bowl. Marinate a 2-pound flank steak for at least 2 hours. Preheat your grill, then cook the steak to your desired doneness, flipping with tongs. Let it rest for a few minutes, then slice against the grain for tender, juicy slices ready to serve.
Can I prepare this flank steak recipe in advance?
Yes, prepare the marinade up to 24 hours ahead to deepen flavors. Marinate the steak for 2 hours or more for optimal tenderness. Cooked steak can be stored in the fridge for up to 3 days; reheat gently in a skillet or oven to maintain juiciness, making it ideal for busy schedules.
How should I store and reheat the cooked flank steak?
Store cooled steak in an airtight container in the fridge for up to 3 days. For reheating, warm slices in a skillet over medium heat with a bit of marinade or in the oven at 300°F until heated through, preserving tenderness and flavor without overcooking. Avoid microwaving to prevent drying.
Why is flank steak a good choice for this recipe?
Flank steak absorbs marinades well, resulting in juicy, flavorful meat. It’s affordable, versatile, and when grilled properly, offers a tender texture with bold taste. Ina Garten’s method enhances its natural qualities, making it a star for dinners or events.