Recipes / Dinner

Marinated Steak - Dump and Go Dinner

Plan This Recipe Print

Marinated Steak - Dump and Go Dinner

Kim
The Cook
4 Servings
5 Ingredients
9 Comments

For fantastic, steakhouse flavored meat, try this simple, make ahead marinade.

Read More
4 Servings
5 Ingredients
9 Comments

Ingredients

  • 2 pounds Flank Steak
  • ¼ cups Apple Cider Vinegar
  • 1 tablespoon Worcestershire sauce
  • ½ cups Olive Oil
  • 2 tablespoons Onion Soup Mix, Dried

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide steak among gallon freezer bags.
  2. 3227021 Upgrade to a paid membership 91260 to unlock all instructions 62698
  3. 1019117 Upgrade to a paid membership 66726 to unlock all instructions 91534

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 3382211 Upgrade to a paid membership 85651 to unlock all instructions 91795
  3. 3992939 Upgrade to a paid membership 84611 to unlock all instructions 69244
  4. 5655691 Upgrade to a paid membership 17285 to unlock all instructions 69147

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place steak in gallon freezer bag.
  2. Whisk together all ingredients and pour over the steak.
  3. Marinate for 8 hours (or overnight).
  4. Discard marinade.
  5. Heat a large skillet (cast iron works best) or grill pan over medium high heat. Sear steak 5-10 minutes each side or to desired doneness. (Should remain at least a little pink inside.)
  6. Let meat rest for 5 minutes before slicing.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 8 ounces
Amount Per Serving
Calories
619
Total Fat
45g
Saturated Fat
11g
Trans Fat
0g
Cholesterol
147mg
Sodium
499mg
Total Carbohydrates
3g
Fiber
0g
Sugar
1g
Protein
48g
WW Freestyle
17

Categories

5-ingredients-or-less, top-fan-favorites, shellfish-free, traditional, dairy-free, fall, winter, spring, summer, egg-free

Categories

5-ingredients-or-less, top-fan-favorites, shellfish-free, traditional, dairy-free, fall, winter, spring, summer, egg-free

9 Comments

Join the discussion

  1. I made this exact recipe with instant pot now when I click on that pin it’s gone. I just can’t remember how long to cook the meat in IP. can you help? Thanks!

    Reply

    1. Angie thanks for your question! We actually unpublished that recipe very recently as many people were having a lot of issues with it coming out overcooked and tough. From our research, we have discovered that that particular cut of meat doesn’t do super well in the pressure cooker, so we took it down per a lot of user feedback. The original instructions though were to: Set on meat/stew setting or set manually for 35 minutes. You might try a bit lower in time though if you do indeed decide to make it in your Instant Pot. Does that help or make sense? We are always here and happy to help!

      Reply

      1. I have made this recipe a couple of times and it’s turned out great. I tend to use a London broil (cut a little thicker than traditional flank steak), add at least 2 thinly-sliced onions, and leave the marinade in while cooking.

        Reply

  2. Hi all! I tried this recipe and it turned out TOTALLY AWESOME! I read the comments prior to my starting to cook it and made a few tweaks. Since I was just cooking for “2”, I only used 1.02 lbs of flank steak, keeping all other ingredients as shown. Then, being from Texas and loving TexMex, I added a half a can of Rotel Tomatoes with chilis and peppers. I cooked it using High Pressure, and set the timer on my instant pot to 10 minutes. Even though I had to keep it on the “Keep Warm” cycle for an hour because my husband got home late, it was DYNAMITE! My hubby said it was one of the best meals he had had in a long time…this coming from a guy who’s not that much into Beef! Now THAT’S saying something! Definitely keeping this in my permanent recipe file. I served it with Green Giant Tuscan Broccoli steamers, covered in Chile Con Queso from Herdez and Spanish Rice from Knorr Swiss (fka Lipton). Bon Appetite!!

    Reply

  3. I am making it now. I just made the marinade and placed the meat in a bag to marinate for 8 hrs. I am looking at the directions and they say in #4 – Whisk together the remaining ingredients. What ingredients? Was I only supposed to use half of the marinade recipe to marinate the meat?

    Thank you for your help.

    Reply

    1. It looks like those have gotten out of order. You were correct to mix all of the ingredients together and marinate for 8 hours.

      Reply