Flank steak is a great choice for quick and tasty meals. It’s lean, flavorful, and cooks fast on the grill or stovetop. You can use it in many different recipes to make dinners your family will love.
Try these 15 flank steak recipes to spice up your menu. You’ll find ideas for fajitas, salads, and more. These recipes are easy to make and full of flavor. They’ll help you turn a simple cut of beef into amazing meals any night of the week.
This zesty flank steak dish brings bold flavors to your grill. You’ll love the combo of chili, lime, and smoky spices that coat the meat.
Start by mixing a marinade of lime juice, olive oil, chili powder, paprika, and cumin. Add garlic and a touch of honey for depth. Coat your flank steak in this mix and let it sit.
Fire up the grill to medium-high heat. Cook the steak for about 4-5 minutes per side for medium-rare. Let it rest before slicing against the grain.
Serve your chili lime flank steak with rice, in tacos, or on top of a salad. The tender meat and tangy flavors make this a crowd-pleasing meal for summer cookouts.
Bourbon steak is a flavorful twist on traditional flank steak. You’ll love the rich, smoky taste the bourbon brings to this dish.
To make it, mix bourbon, brown sugar, and seasonings like garlic and chili powder. Pour this marinade over your flank steak and let it soak for 1-4 hours.
When ready to cook, remove the steak from the marinade and pat it dry. Grill it over medium-high heat for about 4-5 minutes per side.
The result is a tender, juicy steak with a hint of sweetness and a complex flavor profile. Bourbon steak pairs well with grilled vegetables or a crisp salad.
Cilantro lime flank steak is a tasty dish that brings zesty flavors to your plate. To make it, you’ll need cilantro, lime juice, garlic, and olive oil for the marinade.
Mix these ingredients in a blender until smooth. Pour the marinade over your flank steak in a sealed container or bag. Let it sit for at least 30 minutes, but overnight is even better.
When you’re ready to cook, fire up your grill or heat a pan. Cook the steak for 3-4 minutes on each side for medium-rare. Let it rest before slicing against the grain.
Serve your cilantro lime flank steak with rice, salad, or in tacos for a delicious meal.
Spice up your flank steak with a zesty chimichurri sauce. Start by marinating your steak in a mix of soy sauce, lemon juice, olive oil, and spices for at least 2 hours.
While the steak marinates, make the chimichurri sauce. Blend fresh herbs, garlic, red pepper flakes, and vinegar for a kick of heat and flavor.
Grill your steak for about 6 minutes per side until it’s browned outside and slightly pink inside. Let it rest before slicing against the grain.
Drizzle the spicy chimichurri sauce over your sliced steak. The bold flavors will complement the meat perfectly.
BBQ flank steak is a tasty summer favorite. To make it, start by marinating the steak in a mix of oil, soy sauce, and spices for 2-24 hours.
Heat your grill to medium-high, about 400-450°F. Take the steak out of the marinade and pat it dry. Sprinkle salt and pepper on both sides.
Grill the steak for 3-5 minutes per side. For medium-rare, cook until it reaches 130-140°F inside. Let it rest for 10 minutes before slicing against the grain.
Serve your BBQ flank steak with grilled veggies or a fresh salad for a perfect meal.
Mediterranean flavors bring a burst of sunshine to your flank steak. Start by making a zesty marinade with olive oil, lemon juice, garlic, and herbs like oregano and rosemary.
Coat your steak with the marinade and let it sit in the fridge for at least 6 hours. This gives the flavors time to really sink in.
When you’re ready to cook, fire up the grill to medium-high heat. Grill the steak for about 5-8 minutes per side, depending on how you like it cooked.
Let the steak rest for a few minutes before slicing against the grain. Serve with a side of tzatziki sauce for a cool, creamy contrast to the savory meat.
Mexican flank steak tacos are a tasty and popular dish. You start by marinating the flank steak in a flavorful mix of cilantro, garlic, and lime. This helps tenderize the meat and infuse it with zesty flavors.
Grill the steak to your desired doneness. Let it rest before slicing it thinly against the grain. Warm up some corn tortillas and fill them with the sliced steak.
Top your tacos with fresh toppings like diced onions, chopped cilantro, and a squeeze of lime juice. You can also add salsa, guacamole, or sour cream if you like.
These tacos are great for casual dinners or parties. The combination of juicy steak and fresh toppings makes for a satisfying meal.
This zesty dish brings Korean flavors to your flank steak. Marinate the meat in a mix of soy sauce, gochujang chili sauce, ginger, garlic, brown sugar, and sesame oil.
For best results, let the steak soak up the flavors for a couple of hours. Grill it over medium heat until it reaches your desired doneness.
After cooking, let the steak rest for 5-10 minutes. Slice it thinly against the grain for maximum tenderness. Serve with rice and a spicy cucumber salad for a complete meal.
You can brush extra marinade on the steak while grilling for more flavor. Remember to discard any used marinade for food safety.
Balsamic glazed flank steak is a tasty twist on a classic cut. You’ll start by marinating the steak in a mix of balsamic vinegar and spices for at least 4 hours.
When you’re ready to cook, remove the steak from the marinade. Grill it for 3-5 minutes per side for medium-rare. The internal temperature should reach 135°F.
While the steak cooks, boil the leftover marinade to create a glaze. Let the cooked steak rest for a few minutes before slicing against the grain. Drizzle the balsamic glaze over the sliced steak for extra flavor.
Choosing the Right Flank Steak
Picking a good flank steak is key to making tasty meals. Look for a piece that’s bright red with some marbling. The fat streaks add flavor when cooked.
Aim for a steak about 1 to 1.5 inches thick. This size cooks evenly and stays juicy. Check that the meat feels firm when you press it gently.
Fresh flank steak should have little to no smell. Avoid any with a strong odor or slimy texture. These are signs the meat has gone bad.
Buy your steak from a trusted butcher or grocery store. Ask when it was cut if you’re unsure about freshness. Some places will trim excess fat for you if asked.
Store flank steak in the coldest part of your fridge. Use it within 3-5 days for best quality. You can also freeze it for up to 6 months if wrapped tightly.
Remember, flank steak is a lean cut. It’s best cooked quickly over high heat and sliced thin against the grain. This keeps it tender and flavorful.
Marinating Techniques
Marinating flank steak adds flavor and tenderizes the meat. A good marinade combines acidic, oily, and flavorful ingredients to enhance the steak.
Best Ingredients for Marinades
Acidic ingredients like vinegar, citrus juice, or wine help break down tough fibers. Use about 1/4 cup per pound of meat. Oil helps the marinade stick and keeps the steak moist. Choose olive oil or vegetable oil. Add flavor with soy sauce, Worcestershire sauce, or mustard.
Herbs and spices boost taste. Try garlic, ginger, rosemary, or chili flakes. A touch of sweetness from honey or brown sugar balances flavors.
Mix these in a bowl:
1/3 cup oil
1/4 cup acid
2 tablespoons soy sauce
1 tablespoon honey
Minced garlic and herbs to taste
Marinating Times and Tips
Marinate flank steak for 2 to 24 hours. Less than 2 hours won’t add much flavor. More than 24 hours can make the meat mushy.
Place the steak and marinade in a zip-top bag. Squeeze out air and seal. Put the bag in a bowl to catch leaks. Flip the bag every few hours to coat evenly.
Always marinate in the fridge, not at room temperature. This keeps bacteria from growing.
Pat the steak dry before grilling. This helps it brown better. Don’t reuse marinade that touched raw meat. If you want a sauce, set some aside before adding the steak.
Cooking Methods
Flank steak can be prepared using various techniques to bring out its rich flavor. Here are three popular methods to cook this versatile cut of beef.
Grilling Flank Steak
Grilling gives flank steak a delicious smoky taste and nice char. Start by marinating the steak for 2-4 hours to tenderize it. Heat your grill to medium-high (400-450°F).
Remove the steak from the marinade and pat it dry. Season with salt and pepper. Place the steak directly over the heat and grill for 3-5 minutes per side for medium-rare.
Let the steak rest for 5-10 minutes before slicing against the grain. This helps keep the juices in and makes the meat more tender.
Stovetop Cooking
Pan-searing flank steak on the stovetop is quick and easy. Heat a heavy skillet over medium-high heat. Add a small amount of oil with a high smoke point, like vegetable or canola oil.
Pat the steak dry and season it. Place it in the hot pan and cook for 3-4 minutes per side for medium-rare. Use tongs to flip the steak, don’t pierce it with a fork.
For thicker steaks, you may need to finish cooking in a 350°F oven for a few minutes. Always let the meat rest before slicing.
Oven-Broiling Flank Steak
Broiling gives similar results to grilling, but indoors. Position an oven rack 4-6 inches from the broiler and preheat.
Rub the steak with olive oil and season it. Place it on a foil-lined baking sheet for easy cleanup. Broil for 3-4 minutes per side for medium-rare.
Keep a close eye on the steak as broilers can cook quickly. Use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare. Let the steak rest before slicing thinly across the grain.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
