Marinated Flank Steak with Ginger, Garlic, Orange, and Rosemary
Flavorful, Fast, Easy, and Delicious!
Marinated flank steak with ginger, garlic, orange, and rosemary.
Have you ever thought about marinating a piece of steak, chicken, or pork? Then you walk to fridge or the pantry and say, “Darn, I’m all out of marinade!”.
Never again! Create your own marinade from the ingredients you have in YOUR pantry.
Making a Marinade is Easy
There are four primary ingredients:
Salt. Helps along the process of allowing the flavors to penetrate the meat and leave behind their tasty goodness.
Oil. Coats the meat and keeps the seasonings in close contact with the protein. The oil can also provide additional flavor if you use a truffle oil, hot chili oil, seasme oil, etc.
Flavorings. What flavors do you want to impart? Think fresh and dried herbs, spices. Fun flavors like soy sauce, molasses, and maple syrup. And aromatics like onion and garlic.
Acid. This can be vinegar, citrus juices, wine, or beer. Acid has a denaturing effect on meat which means acid helps to unwind the coils of proteins, just like when heat is applied. Too much acid or too much time in the marinade and you’ll have mushy meat.
1/2 cup or so of marinade is needed for each pound of meat.
Yes, You Have a SOFA in Your Kitchen!
Need some help remembering? Just remember this – “I’ve got a SOFA” in my kitchen!
- Salt, but not too much!
- Oil. Coats and keeps flavorings in close contact.
- Flavorings are fun.
- A for acid begins the process of denaturing the protein’s thin outer layers and can add flavor.
Give This Formula A Try With Ginger, Garlic, Orange, and Rosemary Marinated Flank Steak
If you need some inspiration, try my Ginger, Garlic, Orange, and Rosemary Marinated Flank Steak.
Pair it with Sautéed Broccoli.Print
This is a flavorful, easy, fast, and delicious weeknight meal. Or portion it into appetizer bites and serve it on a crostini with the wasabi sauce for a party. Either way, garnish it with fresh, chopped rosemary.
- 1 1/2 lb. flank steak
- 2 tablespoons fresh rosemary, chopped
- kosher salt
- 1/4 cup fresh-squeezed orange juice
- 1/4 cup olive oil
- 2 tablespoons ginger, grated
- 2 tablespoons garlic, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon kosher salt
- 4 teaspoons wasabi powder
- 3 teaspoons water
- 1/4 cup mayo
- 1/2 teaspoon lemon juice
- kosher salt
- In a medium mixing bowl, whisk together all the marinade ingredients.
- Place the flank steak in a gallon-sized resealable bag.
- Add the marinade to the bag; seal the bag removing as much of the air as possible.
- Using your fingers on the outside of the sealed bag, knead the bag to distribute the marinade evenly around the steak.
- Refrigerate at least 1 hour, up to 10 hours.
- Remove the steak from the marinade; discard the remaining marinade.
- Season both sides of the steak with salt and pepper.
- Heat a cast iron grill pan on high heat. When the pan begins to smoke slightly, brush with oil.
- Add steak to the pan, grill 4-6 minutes per side until just before desired degree of doneness.
- Allow steak to rest 10 minutes.
- Cut across the grain for serving.
- Mix together the wasabi powder with the water.
- Add the mayonnaise and the lemon juice to the powder mixture.
- Season with salt to taste.
- Garnish each plate with a tablespoon of the wasabi sauce and fresh chopped rosemary.
When you remove the steak from the marinade, bit of ginger, garlic, and rosemary will be clinging to the meat. No need to remove these before you cook it.
Remember to season the meat with salt and pepper after you remove it from the marinade and before you grill it.
Use a cast iron skillet or an outdoor grill if you don’t have a grill pan.
- Serving Size: 1 slice
- Calories: 483
- Sugar: 1.6 g
- Sodium: 1112.9 mg
- Fat: 33.3 g
- Saturated Fat: 7.4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.8 g
- Protein: 37.7 g
- Cholesterol: 107.8 mg