Can I let my flank steak marinate for 48 hrs? It's in olive oil, garlic, lemon slices and seasonings.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Merrill is a co-founder of Food52.
That's a pretty long time -- assuming it's refrigerated, but even so, the acid in the lemon juice (and salt if you're using it) might start to break down the meat. If you can cook it within 24 hours, I would.
I've frozen a flank steak in its marinade when I needed to take it to a potluck BBQ. I removed it from the freezer earlier in the day and allowed it to slowly defrost in the fridge. By the time I drove to the BBQ, it was nicely marinated and defrosted. Worked beautifully. The recipe was from Jerry Traunfeld's Herbfarm Cookbook which is my standard flank steak preparation.
Please enter a valid email address.
Well played. You deserve a cookie.
You'll finish them all, lickety-split.
5 Mini Weekend Projects to Make You Feel Like a Superhero
$50 and Under Wonders
5 Tricks Every Food Stylist Swears By
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.