If you're looking for a dish that combines simplicity with a burst of flavor, this Savory Seared Flank Steak is exactly what you need. It's perfect for a quick weeknight dinner or an impressive weekend grill. With a marinade that infuses every bite with rich, savory notes, this steak is sure to become a favorite.
Flank steak is a lean cut of beef, known for its rich flavor and slightly chewy texture, making it ideal for marination and quick cooking. Olive oil acts as the base of the marinade, adding subtle richness while helping the steak absorb flavors. Garlic provides a pungent, aromatic depth that pairs wonderfully with beef. A dash of soy sauce adds umami and saltiness, while Worcestershire sauce brings a tangy, savory complexity. Black pepper contributes a mild heat, and salt enhances the overall flavor. Finally, balsamic vinegar offers a hint of sweetness and acidity, rounding out the marinade beautifully.
This steak is fantastic served alongside roasted vegetables or a fresh green salad. For a heartier meal, consider pairing it with creamy mashed potatoes or a side of garlic butter rice. A glass of robust red wine, like a Cabernet Sauvignon, would complement the dish beautifully.
Start by preparing your marinade in a mixing bowl. Combine the olive oil, garlic, soy sauce, Worcestershire sauce, black pepper, salt, and balsamic vinegar. Stir everything together until you have a smooth, well-mixed marinade.
Next, take your flank steak and place it in a large resealable plastic bag. Pour the marinade over the steak, ensuring it's fully coated. Seal the bag, squeezing out as much air as possible to allow the marinade to penetrate the meat. Pop it in the fridge for at least 2 hours, or let it sit overnight for a truly deep flavor infusion.
When you're ready to cook, preheat a large skillet or your grill on high heat. Remove the steak from the marinade and let any excess liquid drip off. This step is crucial to achieve a proper sear. Toss the steak onto the hot surface and let it sizzle away for about 3 to 4 minutes on each side for a perfect medium-rare. If you prefer your steak more cooked, leave it on a bit longer.
Once seared to your liking, transfer the steak to a cutting board and let it rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, keeping it succulent. When you're ready to serve, slice the steak against the grain for maximum tenderness.
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