3 Ingredient Steak Marinade
A perfect choice for those following a keto, gluten-free, or low-carb diet, this easy and adaptable marinade brings out the best in your flank steak. Experiment with different herbs, oils, and aromatics to tailor the flavor to your taste. Whether you're grilling for a quick weeknight meal or a special gathering, this marinade promises a delightful and unforgettable steak experience. Fresh, fun, and undeniably flavorful, it's time to make every steak memorable with this simple yet sensational marinade!
Servings: 1 servings
Calories: 490kcal
Ingredients
- ¼ cup olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary or 1 teaspoon dried
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preparation Steps
- Gather all the tools and ingredients to make 3 ingredient steak marinade.
- Mince garlic.
Cooking Instructions
- Prepare the marinade: In a small bowl, combine olive oil, minced garlic, and rosemary. Mix well.
- Marinate the steak: Place the flank steak in a dish or a plastic bag. Coat evenly with the marinade, rubbing it gently into the meat.
- Rest: Allow the steak to marinate in the fridge for 30 minutes to 2 hours.
- Prepare for grilling: Take the steak out of the fridge 20 minutes before grilling.
- Grill: Cook the steak over medium-high heat to your liking... this is a personal preference and also depends on a number of factors discussed in the notes.
- Serve: Let the steak rest for a few minutes after taking off the grill, then slice against the grain and serve.
Notes
- INGREDIENT NOTE: You will need to add in a large 2-3lb flank steak. This recipe and nutritional information contains ingredients just for the marinade!
- Herb Variations: Feel free to substitute rosemary with other fresh herbs like thyme, oregano, or basil for a different flavor profile.
- Oil Options: While olive oil is a great choice, you can also try avocado oil or melted coconut oil for a twist.
- Additional Aromatics: For an extra flavor kick, consider adding chopped shallots, a splash of lemon juice, or a pinch of red pepper flakes.
- Meat Alternatives: This marinade works wonderfully with other meats such as chicken, pork, or even lamb.
- More Beef: If you can't find flank steak, then opt for skirt steak. It works just as well. If you're living abroad, this cut of beef is called Bavette.
- Cooking Notes: The cook time on this recipe is variable dependent on a number of factors that are hard to convey in a recipe. They include: the thickness of the meat, time to let the steak come to room temperature, heat and intensity of the grill, and more. The best way to know when to remove from the grill is a meat thermometer. Here are some cooking temperatures: Rare 120-130F, Medium 135-145F, Well-done is 155-165F.
- Storage: Store unused marinade in the fridge for up to 3 days. Avoid reusing marinade that has been in contact with raw meat.
Nutrition
Serving: 1serving | Calories: 490kcal | Carbohydrates: 3g | Protein: 1g | Fat: 54g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 39g | Sodium: 2328mg | Potassium: 45mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
