Flank steak is a favorite cut for those who love bold, beefy flavors with a tender bite. Ina Garten’s take on this classic dish brings simplicity and elegance together, making it perfect for both weeknight dinners and special occasions. Her recipe highlights the steak’s natural richness while adding just the right balance of seasoning to enhance every bite.
We love how this recipe lets the quality of the meat shine through without complicated steps or ingredients. Whether you’re grilling, broiling, or pan-searing, Ina’s method ensures a juicy, flavorful steak every time. It’s a versatile dish that pairs beautifully with fresh sides and easy sauces, making it a go-to for any meal plan.
Ingredients
To master the Flank Steak Recipe Ina Garten style, we start with a few key ingredients that bring out the best flavor and tenderness. Every component plays a vital role in achieving the bold, elegant result Ina Garten is known for.
Flank Steak
- 2 pounds of fresh flank steak, trimmed of excess fat
Choose a high-quality cut for optimum tenderness and flavor.
Marinade Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | ⅓ cup | Use extra virgin for best flavor |
| Soy sauce | ⅓ cup | Adds savory depth |
| Red wine vinegar | 2 tablespoons | Balances with acidity |
| Dijon mustard | 1 tablespoon | Provides a slight tang |
| Garlic cloves | 3 cloves | Minced fresh |
| Fresh thyme leaves | 1 teaspoon | Optional but recommended |
| Black pepper | ½ teaspoon | Freshly ground |
This marinade is designed to infuse the flank steak with a rich, balanced profile that enhances without overpowering.
Optional Garnishes
- Fresh parsley, finely chopped — adds brightness and freshness
- Lemon wedges — for a hint of citrus acidity
- Flaky sea salt — to finish and enhance natural flavors
“A perfectly marinated flank steak needs only minimal garnishes to shine.”
By assembling these ingredients exactly as noted, we ensure the Flank Steak Recipe Ina Garten delivers on both taste and texture every time.
Equipment Needed
To prepare Flank Steak Recipe Ina Garten perfectly, having the right equipment makes all the difference. Here is a detailed list of essential tools to achieve the best results:
- Heavy-Duty Grill or Grill Pan
For that signature smoky char and even cooking, a grill or a sturdy grill pan works excellently. Ina Garten’s recipe thrives on high heat to sear the steak quickly while locking in juices.
- Large Non-Reactive Bowl or Zip-Top Bag
Use this to marinate the flank steak in the mixture of olive oil, soy sauce, red wine vinegar, Dijon mustard, garlic, and herbs. Non-reactive materials like glass or food-grade plastic prevent flavor contamination.
- Tongs
Essential for flipping the steak gently yet securely on the grill or pan without piercing the meat, preserving juices.
- Meat Thermometer
For precise doneness, especially if you’re aiming for medium-rare or medium. The ideal temperature for flank steak is about 130–135°F for medium-rare.
- Sharp Chef’s Knife
After resting, slicing the steak thinly against the grain is key for tenderness. A sharp knife ensures clean, even slices.
- Cutting Board
Use a sturdy, large cutting board to comfortably slice the steak. Preferably wooden or plastic for safety and hygiene.
- Aluminum Foil
Cover the steak loosely after cooking for about 5–10 minutes to allow the juices to redistribute, which enhances tenderness.
Equipment Summary Table
| Equipment | Purpose | Notes |
|---|---|---|
| Heavy-Duty Grill/Pan | Searing and cooking steak evenly | High heat essential |
| Non-Reactive Bowl/Bag | Marinating meat | Avoid metal containers |
| Tongs | Flipping steak | Prevents juice loss |
| Meat Thermometer | Checking internal temperature | Ensures perfect doneness |
| Sharp Chef’s Knife | Slicing steak against the grain | For tender, uniform slices |
| Cutting Board | Stable surface for slicing | Wood or plastic recommended |
| Aluminum Foil | Resting steak after cooking | Retains heat and moisture |
By ensuring we have these tools on hand, we set ourselves up for success in delivering a tender flavorful flank steak that showcases Ina Garten’s style perfectly.
Prep Work
To achieve the perfect Flank Steak Recipe Ina Garten style, thorough prep work is essential. Let’s break down each step to ensure maximum flavor and tenderness.
Preparing the Flank Steak
- Trim the Steak: Remove excess fat and silver skin from the 2-pound flank steak to prevent chewiness.
- Pat Dry: Use paper towels to pat the steak dry. This helps the marinade adhere better and promotes a good sear.
- Bring to Room Temperature: Let the steak sit out for 20–30 minutes to ensure even cooking.
Making the Marinade
We create a balanced marinade that tenderizes the steak and infuses it with bold, savory flavors. Combine the following ingredients in a large non-reactive bowl:
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | ¼ cup | Extra virgin for richness |
| Soy sauce | 3 tbsp | Adds umami |
| Red wine vinegar | 2 tbsp | Provides acidity |
| Dijon mustard | 1 tbsp | For slight tanginess |
| Minced garlic | 3 cloves | Fresh for aroma |
| Fresh thyme | 2 tsp | Finely chopped |
| Freshly ground black pepper | 1 tsp | To taste |
“The marinade is the heart of Ina Garten’s flank steak, marrying savory and tangy elements to create unforgettable flavor.”
Marinating Instructions
- Combine Thoroughly: Whisk the marinade ingredients until well blended.
- Submerge the Steak: Place the flank steak in a large zip-top bag or bowl, pouring the marinade over it.
- Seal and Refrigerate: Remove excess air from the bag if using, then seal. Refrigerate for at least 4 hours or preferably overnight for deeper flavor penetration.
- Turn Occasionally: Rotate the steak occasionally to ensure even marination.
By following these prep steps carefully, we lay the foundation for a tender, juicy flank steak that truly embodies Ina Garten’s celebrated recipe.
Cooking Instructions
Mastering Ina Garten’s Flank Steak Recipe involves precise cooking techniques that ensure a juicy tender steak with bold umami flavors. We’ll guide you through grilling and other options to achieve impeccable results every time.
Grilling the Flank Steak
- Preheat your grill to medium-high heat, aiming for about 450°F (232°C). A hot grill sears the steak locking in juices and flavor.
- Remove the steak from the marinade, allowing excess to drip off to avoid flare-ups.
- Place the steak on the grill diagonally. Cook for 4-5 minutes on the first side without moving it to develop perfect grill marks.
- Flip the steak using tongs and cook another 3-4 minutes on the second side for medium-rare. Adjust time for desired doneness.
- Use a meat thermometer to check internal temperature with this guide:
| Doneness | Internal Temperature (°F) | Internal Temperature (°C) |
|---|---|---|
| Rare | 120-125 | 49-52 |
| Medium Rare | 130-135 | 54-57 |
| Medium | 140-145 | 60-63 |
| Medium Well | 150-155 | 66-68 |
| Well Done | 160+ | 71+ |
- Remove from the grill and tent loosely with foil. Let the steak rest for 10 minutes to allow juices to redistribute.
- Slice steak against the grain into thin strips to maximize tenderness.
“Resting and slicing against the grain are crucial steps that transform the texture and mouthfeel of flank steak in Ina Garten’s recipe.”
Alternative Cooking Methods
If grilling isn’t an option, we can prepare the flank steak using these equally effective techniques:
- Broiling:
- Preheat broiler and place an oven rack 6 inches from the heat source.
- Position the steak on a broiler pan or foil-lined baking sheet.
- Broil for 4-5 minutes per side, monitoring closely to achieve a similar medium-rare finish.
- Rest and slice as with grilling instructions.
- Pan-Searing:
- Heat a heavy skillet or cast-iron pan over medium-high heat until smoking hot.
- Add a tablespoon of olive oil and swirl to coat.
- Sear the steak for 4-5 minutes on each side, pressing lightly for even contact.
- Optionally, add butter and fresh thyme or garlic during the last minute to baste for richer flavor.
- Rest followed by slicing against the grain.
These methods preserve the signature tenderness and rich flavor of Ina Garten’s flank steak, giving you flexibility based on your kitchen setup.
By following these detailed Cooking Instructions, we ensure the recipe fulfills its promise of a vibrant flavorful steak perfect for any occasion.
Resting and Slicing the Steak
Once the flank steak finishes cooking, let’s place it on a cutting board and rest it loosely covered with aluminum foil for 10 to 15 minutes. This crucial step allows the juices to redistribute, resulting in a juicier and more flavorful steak. Cutting the steak immediately will cause precious juices to escape, leading to a drier texture.
After resting, we must slice the flank steak against the grain. The grain refers to the direction of the muscle fibers, which run lengthwise along the steak. Cutting across these fibers shortens them, making each bite tenderer and easier to chew.
| Step | Detail |
|---|---|
| Rest Time | 10-15 minutes |
| Resting Method | Loosely tent with aluminum foil |
| Slicing Direction | Against the grain (perpendicular to muscle fibers) |
| Knife Type | Sharp chef’s knife or slicing knife |
Here is how to proceed confidently:
- Identify the grain by observing the long lines of muscle fibers running through the steak.
- Position your knife perpendicular to these lines.
- Slice into thin, even strips about ¼ inch thick. Thin slices maximize tenderness and enhance the steak’s bold flavors.
Remember Ina Garten’s tip: slicing thinly against the grain highlights the steak’s natural tenderness and allows the delicious marinade to shine through each bite.
We recommend serving the sliced flank steak with your favorite accompaniments immediately while it retains warmth and optimal texture. Optionally, sprinkle flaky sea salt or fresh herbs for an extra flavor boost.
Serving Suggestions
To complement our Flank Steak Recipe Ina Garten style perfectly, we recommend serving the steak with fresh vibrant sides and simple yet flavorful accompaniments. This enhances the steak’s bold umami profile while keeping the meal balanced and elegant.
Classic Side Pairings
- Roasted Fingerling Potatoes: Tossed with olive oil, fresh rosemary, and sea salt, they provide a crispy tender texture.
- Grilled Asparagus: Drizzled with lemon juice and sprinkled with flaky sea salt, asparagus adds a bright earthy contrast.
- Mixed Greens Salad: A light salad with baby arugula, cherry tomatoes, shaved Parmesan, and a lemon vinaigrette refreshes the palate.
Sauce and Garnishes for Added Depth
- Chimichurri Sauce: Made with fresh parsley, garlic, red pepper flakes, vinegar, and olive oil, this herbaceous sauce elevates the steak’s flavor.
- Garlic Herb Butter: A pat of softened butter mixed with minced garlic and fresh thyme melts over the warm flank steak for richness.
- Lemon Wedges: A squeeze of lemon brightens each bite and balances the savory marinade perfectly.
Presentation Tips
Rest the steak for 10 to 15 minutes before slicing against the grain into thin strips. Arrange slices on a warm platter and drizzle any resting juices over the top. Garnish with freshly chopped parsley and serve alongside your chosen sides and sauces.
| Side Dish | Flavor Profile | Preparation Notes |
|---|---|---|
| Roasted Fingerling Potatoes | Crispy and herbaceous | Roast at 425°F for 25-30 minutes until golden |
| Grilled Asparagus | Earthy and tangy | Grill for 5-7 minutes; finish with lemon juice |
| Mixed Greens Salad | Fresh and bright | Toss with lemon vinaigrette just before serving |
“The beauty of the Flank Steak Recipe Ina Garten lies in its ability to stand out with bold flavors and tender texture while pairing effortlessly with fresh, seasonal sides that highlight its qualities.”
By carefully selecting complementary sides and sauces, we create a meal that is both visually stunning and gastronomically satisfying. Each component works in harmony to showcase the steak’s full potential.
Make-Ahead Tips
Preparing Flank Steak Recipe Ina Garten ahead of time elevates convenience and deepens flavor. Here are essential steps to ensure your steak is perfectly marinated and ready for cooking when the time comes.
Marinate in Advance
We recommend marinating the flank steak for at least 4 hours, ideally overnight (8-12 hours), to maximize tenderness and flavor penetration. Use a large non-reactive bowl or a zip-top bag to fully submerge the steak in Ina Garten’s marinade blend of olive oil, soy sauce, red wine vinegar, Dijon mustard, minced garlic, fresh thyme, and black pepper.
| Marinating Time | Flavor Impact | Texture Impact |
|---|---|---|
| 4 hours | Good flavor infusion | Noticeable tenderization |
| 8-12 hours | Deep, fully developed flavors | Optimal tenderness |
“Marinating overnight allows the flavors to marry and the acids to break down the meat fibers gently, creating that signature tender and bold flank steak.”
Refrigeration and Storage
Place the marinating steak in the coldest part of the refrigerator. If marinated for more than 12 hours, the acid can start to break down the surface too much, impacting texture. After marinating, drain excess marinade for even searing.
Advance Trimming and Drying
Before marinating, trim any excess fat and silver skin. Pat the flank steak dry with paper towels to help the marinade cling better and promote a caramelized sear once cooked. This step can be done the night before to save prep time.
Bring Steak to Room Temperature Before Cooking
Remove the steak from the fridge about 30 to 45 minutes before cooking to allow even internal temperature. This helps avoid overcooking the exterior while waiting for the middle to reach the proper doneness.
Resting Post-Cooking
Though technically after cooking, planning to rest the flank steak for 10 to 15 minutes under loose foil immediately after grilling is crucial for juicy results. We suggest having foil ready to cover the steak right after it comes off the heat, especially if cooking outdoors.
By incorporating these make-ahead tips into our preparation routine, we ensure the Flank Steak Recipe Ina Garten yields tender, flavorful results every time we gather to cook and enjoy.
Conclusion
Ina Garten’s flank steak recipe is a perfect blend of simplicity and sophistication that fits any occasion. With the right preparation and attention to detail, we can easily achieve a tender and flavorful steak that impresses every time.
By mastering the marinade, cooking techniques, and resting process, this recipe becomes a reliable go-to for delicious meals. It’s a versatile dish that pairs beautifully with a variety of sides and sauces, making it a staple in our culinary repertoire.
Let’s embrace this recipe to elevate our home cooking and enjoy a restaurant-quality steak experience without the hassle.
Frequently Asked Questions
What makes Ina Garten’s flank steak recipe special?
Ina Garten’s recipe stands out for its bold flavors and tender texture achieved by a simple yet effective marinade. It highlights the quality of the meat without complicated steps, making it suitable for any occasion.
What ingredients are key to the marinade?
The marinade includes olive oil, soy sauce, red wine vinegar, Dijon mustard, minced garlic, fresh thyme, and black pepper. These ingredients tenderize the steak and infuse it with rich, balanced flavors.
How long should the flank steak be marinated?
For the best flavor and tenderness, marinate the flank steak for at least 4 hours, ideally overnight in the refrigerator.
What cooking methods can I use for this recipe?
You can grill, broil, or pan-sear the flank steak. Each method provides a deliciously seared exterior and juicy interior when done correctly.
How do I ensure the steak is tender when slicing?
Allow the steak to rest for 10–15 minutes after cooking and then slice thinly against the grain to maximize tenderness.
What tools do I need to prepare this recipe?
Essential tools include a heavy-duty grill or grill pan, a large bowl or zip-top bag for marinating, tongs, a meat thermometer, a sharp chef’s knife, a cutting board, and aluminum foil for resting.
Can I prepare parts of this recipe ahead of time?
Yes, trimming, drying, and marinating the steak can be done ahead of time. Bringing the steak to room temperature before cooking is also recommended for even cooking.
What are good side dishes to serve with this flank steak?
Classic side dishes include roasted fingerling potatoes, grilled asparagus, and a mixed greens salad. Sauces like chimichurri or garlic herb butter also complement the steak well.
How do I know when the flank steak is cooked perfectly?
Use a meat thermometer to check doneness. For medium-rare, aim for an internal temperature of about 130-135°F before resting.
Why is resting the steak important?
Resting allows the juices to redistribute throughout the meat, which ensures a moist and flavorful steak when sliced.