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othing beats the savory satisfaction of a perfectly cooked flank steak, and we’ve gathered 29 mouthwatering recipes to elevate your dinner game. From quick weeknight meals to impressive weekend feasts, these flavor-packed creations promise gourmet results that’ll have everyone asking for seconds. Ready to transform this versatile cut into something spectacular? Let’s dive into these delicious ideas that are sure to become new favorites in your kitchen!
Balsamic Herb Marinated Flank Steak
Venturing into the world of flavorful, easy dinners? This marinated flank steak is your perfect weeknight companion, transforming simple ingredients into a tender, savory main course with minimal fuss. Let’s walk through each step together to ensure success.
Serving: 4 | Pre Time: 30 minutes (plus 2-24 hours marinating) | Cooking Time: 10 minutes
Ingredients
– One 1.5 to 2-pound flank steak
– A good glug of balsamic vinegar (about 1/3 cup)
– A generous 1/4 cup of olive oil
– A couple of cloves of garlic, minced
– A big spoonful of Dijon mustard (about 1 tbsp)
– A handful of fresh rosemary, finely chopped (about 1 tbsp)
– A handful of fresh thyme, finely chopped (about 1 tbsp)
– A good pinch of kosher salt and freshly ground black pepper
Instructions
1. In a medium bowl or a large zip-top bag, whisk together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, chopped rosemary, and chopped thyme until well combined.
2. Season the flank steak generously on both sides with the kosher salt and black pepper.
3. Place the seasoned steak into the bag or bowl with the marinade, ensuring it’s fully coated. Tip: For maximum flavor, press out as much air as possible if using a bag before sealing.
4. Refrigerate the marinating steak for at least 2 hours, or ideally overnight for up to 24 hours.
5. About 30 minutes before cooking, remove the steak from the refrigerator and let it sit on the counter to take the chill off. Tip: This helps it cook more evenly.
6. Preheat your grill, grill pan, or a heavy skillet (like cast iron) over medium-high heat until very hot, about 400-450°F.
7. Remove the steak from the marinade, letting any excess drip off, and discard the used marinade.
8. Place the steak on the hot cooking surface. Cook, undisturbed, for 4-5 minutes until a deep brown crust forms on the bottom.
9. Flip the steak using tongs and cook for another 4-5 minutes for medium-rare (an internal temperature of 130-135°F). Tip: For perfect doneness, use an instant-read thermometer inserted into the thickest part.
10. Transfer the cooked steak to a clean cutting board and let it rest, tented loosely with foil, for a full 10 minutes.
11. After resting, slice the steak very thinly against the grain (look for the lines running along the steak and cut perpendicular to them) to ensure tenderness.
Succulent and packed with the tangy-sweet depth of balsamic and aromatic herbs, the steak is wonderfully tender when sliced correctly. The high-heat sear creates a delicious caramelized crust that contrasts beautifully with the juicy, pink interior. Serve the slices over a bed of creamy mashed potatoes or stuff them into warm tortillas with crisp slaw for fantastic steak tacos.
Spicy Jamaican Jerk Flank Steak
Whether you’re craving bold Caribbean flavors or just want to impress at your next barbecue, this Spicy Jamaican Jerk Flank Steak delivers with its fiery kick and aromatic spices. We’ll walk through each step together, from marinating to slicing, ensuring you get that perfect char and tender bite every time.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of flank steak
– A couple of green onions, chopped
– 3 cloves of garlic, minced
– A thumb-sized piece of fresh ginger, grated
– 2 tablespoons of soy sauce
– 1 tablespoon of brown sugar
– 1 teaspoon of ground allspice
– ½ teaspoon of ground cinnamon
– ¼ teaspoon of ground nutmeg
– A pinch of cayenne pepper (adjust for heat)
– 2 tablespoons of olive oil
– A splash of lime juice
Instructions
1. In a medium bowl, combine the chopped green onions, minced garlic, grated ginger, soy sauce, brown sugar, ground allspice, ground cinnamon, ground nutmeg, cayenne pepper, olive oil, and lime juice to make the jerk marinade.
2. Place the flank steak in a large resealable bag or shallow dish, and pour the marinade over it, ensuring the steak is fully coated.
3. Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to overnight for deeper flavor penetration.
4. Preheat your grill or grill pan to high heat, aiming for a temperature of 450°F, and lightly oil the grates to prevent sticking.
5. Remove the steak from the marinade, letting any excess drip off, and discard the used marinade for food safety.
6. Place the steak on the hot grill, and cook for 5-7 minutes per side, flipping once, until it reaches an internal temperature of 135°F for medium-rare.
7. Transfer the cooked steak to a cutting board, and let it rest for 10 minutes to allow the juices to redistribute evenly.
8. Slice the steak thinly against the grain, which helps ensure tenderness by cutting through the muscle fibers.
Perfectly charred on the outside with a juicy, pink center, this steak boasts a complex blend of sweet, spicy, and smoky notes from the jerk seasoning. Serve it over a bed of rice and beans for a traditional touch, or slice it into tacos with fresh mango salsa to balance the heat.
Red Wine Braised Flank Steak
Every home cook deserves a comforting, impressive dish that feels special but doesn’t require fancy skills—enter this red wine braised flank steak. Essentially, we’ll slowly simmer a tough cut in a rich, savory liquid until it becomes meltingly tender, filling your kitchen with an incredible aroma that promises a delicious meal ahead.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– A 2-pound flank steak
– A couple of tablespoons of olive oil
– A large yellow onion, chopped
– 3 cloves of garlic, minced
– 2 cups of dry red wine (like Cabernet Sauvignon)
– 2 cups of beef broth
– A tablespoon of tomato paste
– A couple of sprigs of fresh thyme
– A bay leaf
– Salt and freshly ground black pepper
Instructions
1. Pat the flank steak completely dry with paper towels, then season it generously on all sides with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
3. Sear the steak for 4–5 minutes per side until deeply browned, creating a flavorful crust; don’t move it while searing to ensure a good sear.
4. Transfer the steak to a plate and reduce the heat to medium.
5. Add the chopped onion to the pot and cook, stirring occasionally, for 5–7 minutes until softened and lightly golden.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the tomato paste and cook, stirring constantly, for 1 minute to deepen its flavor.
8. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon—this adds rich flavor to the sauce.
9. Let the wine simmer for 5 minutes to reduce slightly and cook off the alcohol.
10. Stir in the beef broth, thyme sprigs, and bay leaf.
11. Return the steak to the pot, ensuring it’s mostly submerged in the liquid.
12. Bring to a gentle simmer, then cover the pot and reduce the heat to low.
13. Braise for 2 hours, checking occasionally to maintain a low simmer; the liquid should bubble lightly, not boil vigorously.
14. After 2 hours, test the steak by inserting a fork—it should pull apart easily with little resistance.
15. Transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
16. While the steak rests, simmer the sauce uncovered over medium heat for 10–15 minutes until it thickens slightly to a gravy-like consistency.
17. Slice the steak thinly against the grain for maximum tenderness.
18. Discard the thyme sprigs and bay leaf from the sauce, then spoon the sauce over the sliced steak.
As you slice, you’ll notice the steak is incredibly tender with a rich, savory flavor from the wine and herbs. Serve it over creamy mashed potatoes or polenta to soak up every bit of that luxurious sauce, making for a hearty meal that’s perfect for cozy dinners.
Garlic-Lime Flank Steak Tacos
Ready to make taco night unforgettable? This garlic-lime flank steak recipe delivers juicy, flavorful meat that’s perfect for stuffing into warm tortillas with your favorite toppings. Let’s walk through it step by step so you end up with restaurant-quality results right at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs flank steak
– 3 cloves garlic, minced
– Juice of 2 limes (about ¼ cup)
– 2 tbsp olive oil
– 1 tsp ground cumin
– ½ tsp chili powder
– A pinch of salt
– 8 small flour tortillas
– Your choice of taco toppings like diced onion, cilantro, or a splash of hot sauce
Instructions
1. Pat the 1.5 lbs flank steak dry with paper towels to help the marinade stick better.
2. In a small bowl, whisk together the minced 3 cloves garlic, juice of 2 limes, 2 tbsp olive oil, 1 tsp ground cumin, ½ tsp chili powder, and a pinch of salt.
3. Place the flank steak in a shallow dish and pour the marinade over it, coating both sides evenly.
4. Cover the dish and let the steak marinate at room temperature for 10 minutes—this short time allows the flavors to penetrate without making the meat mushy.
5. Preheat a grill or grill pan to medium-high heat, about 450°F.
6. Remove the steak from the marinade, letting any excess drip off, and discard the used marinade.
7. Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F on a meat thermometer.
8. Transfer the grilled steak to a cutting board and let it rest for 5 minutes—this keeps the juices locked in.
9. While the steak rests, warm the 8 small flour tortillas on the grill for 30 seconds per side until lightly charred.
10. Slice the rested steak thinly against the grain to ensure tender bites.
11. Fill each warm tortilla with sliced steak and add your favorite toppings like diced onion or cilantro.
Outcome: The steak turns out incredibly tender with a bright, zesty kick from the lime and a savory garlic depth. Serve these tacos immediately while the tortillas are still warm and pliable, or try them topped with a creamy avocado slice for an extra layer of richness.
Sesame Ginger Flank Steak Stir-Fry
Now, let’s make a quick and flavorful stir-fry that’s perfect for busy weeknights. This sesame ginger flank steak dish comes together in under 30 minutes and delivers restaurant-quality results right in your own kitchen. You’ll love how the savory marinade caramelizes on the steak and vegetables.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 pounds of flank steak, sliced thin against the grain
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– 1 tablespoon of fresh ginger, grated
– 2 cloves of garlic, minced
– A splash of rice vinegar
– A couple of bell peppers, sliced
– 1 small onion, sliced
– 2 tablespoons of vegetable oil, divided
– A sprinkle of sesame seeds for garnish
Instructions
1. In a medium bowl, combine the sliced flank steak, soy sauce, sesame oil, grated ginger, minced garlic, and rice vinegar. Let it marinate for 10 minutes at room temperature—this helps the flavors penetrate quickly.
2. While the steak marinates, heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it shimmers, about 1 minute.
3. Add the sliced bell peppers and onion to the hot skillet. Stir-fry for 3-4 minutes until they start to soften and develop slight char marks, stirring constantly to prevent burning.
4. Remove the vegetables from the skillet and set them aside on a plate.
5. Add the remaining 1 tablespoon of vegetable oil to the same skillet, heating it over high heat again for 30 seconds.
6. Add the marinated steak in a single layer, working in batches if needed to avoid overcrowding. Cook for 2-3 minutes without stirring to get a good sear, then flip and cook for another 2 minutes until browned and cooked through.
7. Return the cooked vegetables to the skillet with the steak. Toss everything together for 1 minute to reheat and combine the flavors.
8. Remove the skillet from the heat and sprinkle with sesame seeds.
9. Transfer the stir-fry to a serving dish immediately to stop the cooking process.
This stir-fry boasts tender, juicy steak with a crisp-tender vegetable texture, all coated in a rich, umami-packed sauce. The sesame seeds add a delightful crunch, making it perfect served over steamed rice or wrapped in lettuce leaves for a low-carb option.
Honey Soy Glazed Flank Steak
Venturing into a simple yet impressive dinner? This honey soy glazed flank steak delivers restaurant-quality flavor with minimal effort—perfect for weeknights or entertaining. Let’s walk through each step together so you can master this savory-sweet dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 flank steak (about 1.5 pounds)
– 1/4 cup of honey
– 1/4 cup of soy sauce
– 2 tablespoons of olive oil
– 2 cloves of garlic, minced
– A splash of rice vinegar
– A couple of green onions, thinly sliced
Instructions
1. Pat the flank steak dry with paper towels to ensure a good sear.
2. In a small bowl, whisk together the honey, soy sauce, minced garlic, and rice vinegar until smooth.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the flank steak in the skillet and sear for 4 minutes without moving it to develop a golden-brown crust.
5. Flip the steak and cook for another 4 minutes for medium-rare, or adjust time based on your preferred doneness (use a meat thermometer for accuracy: 135°F for medium-rare).
6. Tip: Let the steak rest on a cutting board for 5 minutes after cooking to keep it juicy.
7. While the steak rests, pour the honey-soy mixture into the same skillet over medium heat.
8. Simmer the sauce for 3 minutes, stirring constantly, until it thickens slightly and coats the back of a spoon.
9. Tip: If the sauce thickens too quickly, add a tablespoon of water to thin it out.
10. Slice the rested steak thinly against the grain to maximize tenderness.
11. Drizzle the warm glaze over the sliced steak and sprinkle with the sliced green onions.
12. Tip: For extra flavor, brush a little extra glaze on the steak before serving.
Now, the steak emerges tender with a caramelized, sticky glaze that balances sweet honey and salty soy. Serve it over a bed of fluffy rice or alongside roasted veggies for a complete meal that’s sure to impress.
Coffee-Rubbed Flank Steak with Chimichurri
Unlock the bold flavors of a coffee-rubbed flank steak paired with vibrant chimichurri—it’s easier than you think and perfect for a weeknight dinner or weekend grill session. This recipe walks you through each step methodically, so even beginners can achieve a restaurant-quality meal at home. Let’s get started.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 flank steak, about 1.5 pounds
– 2 tablespoons of finely ground coffee
– 1 tablespoon of brown sugar
– 1 teaspoon of smoked paprika
– 1 teaspoon of garlic powder
– 1 teaspoon of kosher salt
– ½ teaspoon of black pepper
– 1 cup of fresh parsley, finely chopped
– ¼ cup of fresh cilantro, finely chopped
– 3 cloves of garlic, minced
– ¼ cup of red wine vinegar
– ½ cup of olive oil
– A pinch of red pepper flakes
– A squeeze of fresh lime juice
Instructions
1. In a small bowl, combine the finely ground coffee, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper to make the rub.
2. Pat the flank steak dry with paper towels to help the rub adhere better.
3. Rub the coffee mixture evenly over both sides of the steak, pressing it gently into the meat.
4. Let the steak sit at room temperature for 10 minutes to allow the flavors to penetrate.
5. While the steak rests, make the chimichurri by combining the fresh parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, and a squeeze of fresh lime juice in a bowl.
6. Stir the chimichurri well and set it aside to let the flavors meld.
7. Preheat a grill or grill pan to high heat, about 450°F, ensuring it’s hot before cooking for a good sear.
8. Place the steak on the grill and cook for 5-7 minutes per side for medium-rare, using a meat thermometer to check for an internal temperature of 130°F.
9. Tip: Avoid moving the steak too much while grilling to develop a nice crust.
10. Remove the steak from the grill and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
11. Tip: Resting is crucial for a tender result, so don’t skip this step.
12. Slice the steak thinly against the grain to maximize tenderness.
13. Serve the sliced steak topped with the chimichurri sauce.
14. Tip: Store any leftover chimichurri in the fridge for up to a week—it’s great on other meats or veggies.
Delight in the rich, smoky notes from the coffee rub that contrast beautifully with the bright, herby chimichurri, creating a tender steak with a satisfying crust. Serve it over a bed of quinoa or with roasted potatoes for a complete meal, and enjoy the burst of flavor in every bite.
Chipotle-Lime Flank Steak Fajitas
Ever crave a restaurant-quality fajita night without the fuss? This chipotle-lime flank steak version delivers smoky heat and zesty brightness in every bite, and I’ll walk you through each simple step to make it perfectly at home.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs flank steak
– 2 bell peppers (any color), sliced into strips
– 1 large onion, thinly sliced
– 3 tbsp olive oil, divided
– 3 cloves garlic, minced
– 2 tbsp chipotle peppers in adobo sauce, minced (that’s about 2 peppers plus a spoonful of the sauce)
– Juice of 2 limes (about 1/4 cup)
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp salt
– A couple of flour tortillas, warmed
– Optional: a handful of fresh cilantro for garnish
Instructions
1. In a medium bowl, whisk together 2 tbsp olive oil, minced garlic, minced chipotle peppers in adobo sauce, lime juice, cumin, chili powder, and salt until well combined.
2. Place the flank steak in a shallow dish or resealable bag and pour the marinade over it, coating the steak evenly. Tip: For maximum flavor, let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours—don’t skip this step!
3. While the steak marinates, slice the bell peppers and onion into thin strips and set aside.
4. Heat a large skillet or cast-iron pan over medium-high heat and add the remaining 1 tbsp olive oil.
5. Remove the steak from the marinade, letting any excess drip off, and place it in the hot skillet. Sear for 5-6 minutes per side, or until the internal temperature reaches 135°F for medium-rare. Tip: Use a meat thermometer to avoid overcooking—flank steak is best when slightly pink inside.
6. Transfer the cooked steak to a cutting board, tent it loosely with foil, and let it rest for 5 minutes to allow the juices to redistribute.
7. In the same skillet, add the sliced bell peppers and onion, and cook over medium heat for 5-7 minutes, stirring occasionally, until they are tender and slightly charred. Tip: Don’t overcrowd the pan—cook in batches if needed to get a nice sear on the veggies.
8. While the vegetables cook, thinly slice the rested steak against the grain into strips.
9. Return the sliced steak to the skillet with the peppers and onions, tossing everything together to warm through for about 1 minute.
10. Serve immediately with warmed flour tortillas and garnish with fresh cilantro if desired.
The steak turns out tender with a smoky, tangy kick from the chipotle and lime, while the peppers and onions add a sweet crunch. For a fun twist, pile the fajita mixture onto a bed of rice or stuff it into quesadillas for leftovers the next day.
Teriyaki Infused Flank Steak
Unlock the secret to restaurant-quality steak at home with this teriyaki-infused flank steak recipe—it’s surprisingly simple, requires minimal ingredients, and delivers a perfect balance of sweet, savory, and umami flavors that’ll have everyone asking for seconds. Let’s walk through it step by step, just like I would in my cooking class, so you can nail it on your first try.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 flank steak, about 1.5 pounds
– A generous 1/2 cup of soy sauce
– A quarter cup of brown sugar, packed
– A couple of tablespoons of mirin
– A splash of rice vinegar
– 2 cloves of garlic, minced
– A teaspoon of grated fresh ginger
– A tablespoon of vegetable oil
– A sprinkle of sesame seeds for garnish
– A handful of sliced green onions
Instructions
1. In a medium bowl, whisk together the soy sauce, brown sugar, mirin, rice vinegar, minced garlic, and grated ginger until the sugar dissolves completely—this is your teriyaki marinade.
2. Place the flank steak in a large resealable plastic bag or shallow dish, and pour the marinade over it, ensuring the steak is fully coated.
3. Seal the bag or cover the dish, and refrigerate the steak for at least 30 minutes, or up to 4 hours for deeper flavor; for best results, flip it halfway through to marinate evenly.
4. Remove the steak from the refrigerator and let it sit at room temperature for 10 minutes to ensure even cooking.
5. Heat the vegetable oil in a large skillet or grill pan over medium-high heat until it shimmers, about 2 minutes.
6. Pat the steak dry with paper towels to remove excess marinade, which helps achieve a better sear and prevents steaming.
7. Carefully place the steak in the hot skillet, and cook for 4-5 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F on a meat thermometer.
8. Transfer the cooked steak to a cutting board, and let it rest for 5 minutes—this allows the juices to redistribute, keeping it tender and juicy.
9. While the steak rests, pour the reserved marinade into the same skillet, bring it to a boil over medium heat, and simmer for 3-4 minutes until it thickens slightly into a glaze.
10. Slice the steak thinly against the grain at a 45-degree angle to maximize tenderness.
11. Drizzle the warm teriyaki glaze over the sliced steak, and garnish with sesame seeds and sliced green onions.
Now, savor that tender, caramelized exterior and juicy interior, packed with savory-sweet notes from the glaze. It’s perfect over a bed of steamed rice or tucked into warm tortillas for a fun twist—either way, it’s a crowd-pleaser that’ll make weeknight dinners feel special.
Korean BBQ Flank Steak Wraps
You’ve probably seen those mouthwatering Korean BBQ wraps on social media and thought, “I could never make those at home.” Well, I’m here to show you just how simple and satisfying they can be—let’s walk through it together, step by step.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of flank steak, sliced thin against the grain
– ¼ cup of soy sauce
– 2 tablespoons of brown sugar
– 1 tablespoon of sesame oil
– 3 cloves of garlic, minced
– A splash of rice vinegar
– A couple of green onions, chopped
– 1 teaspoon of grated ginger
– 8 small flour tortillas
– 1 cup of shredded lettuce
– ½ cup of shredded carrots
– A handful of sesame seeds for sprinkling
Instructions
1. In a medium bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, rice vinegar, and grated ginger, whisking until the sugar dissolves completely.
2. Add the sliced flank steak to the marinade, tossing to coat every piece evenly, then cover and refrigerate for at least 20 minutes to let the flavors soak in—this tenderizes the meat beautifully.
3. While the steak marinates, warm the flour tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heat them in a dry skillet over medium heat for 10 seconds per side until pliable.
4. Heat a large skillet or grill pan over high heat until it’s smoking hot, about 2 minutes, to get a good sear on the steak.
5. Remove the steak from the marinade, letting any excess drip off, and cook it in the hot skillet in a single layer for 2–3 minutes per side until browned and cooked through, avoiding overcrowding to prevent steaming.
6. Transfer the cooked steak to a plate and let it rest for 5 minutes—this keeps the juices locked in for a more flavorful bite.
7. Assemble the wraps by placing a tortilla flat, adding a layer of shredded lettuce and carrots, then topping with a few slices of the rested steak.
8. Sprinkle each wrap with chopped green onions and a pinch of sesame seeds for a nutty crunch.
9. Fold the tortillas tightly around the filling, tucking in the sides as you roll to prevent spills.
Flaky, tender steak with a sweet-savory glaze pairs perfectly with the crisp veggies, creating a burst of texture in every bite. For a fun twist, serve these wraps with a side of kimchi or drizzle with a little extra sesame oil right before eating to amp up the aroma.
Cilantro-Lime Grilled Flank Steak
Every time summer rolls around, I find myself craving something bright, zesty, and perfect for the grill. This Cilantro-Lime Grilled Flank Steak is my go-to for a quick, flavor-packed meal that feels like a celebration. Let’s walk through it together, step-by-step.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs flank steak
– A big handful of fresh cilantro, chopped
– The juice from 2 limes (about 1/4 cup)
– A couple of cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp chili powder
– A good pinch of salt and black pepper
Instructions
1. In a medium bowl, whisk together the chopped cilantro, lime juice, minced garlic, olive oil, cumin, chili powder, salt, and black pepper until well combined.
2. Place the flank steak in a large resealable plastic bag or shallow dish, and pour the marinade over it, ensuring the steak is fully coated.
3. Seal the bag or cover the dish, and let the steak marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor—tip: don’t marinate longer than that, as the lime juice can start to break down the meat too much.
4. Preheat your grill to high heat, aiming for about 450°F to 500°F, and lightly oil the grates to prevent sticking.
5. Remove the steak from the marinade, letting any excess drip off, and discard the used marinade.
6. Place the steak on the hot grill and cook for 5-6 minutes on the first side, until you see nice grill marks and the edges start to brown.
7. Flip the steak using tongs and cook for another 4-5 minutes on the second side—tip: for medium-rare, aim for an internal temperature of 130°F to 135°F when checked with a meat thermometer inserted into the thickest part.
8. Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes—tip: this allows the juices to redistribute, keeping the meat tender and juicy when sliced.
9. Slice the steak thinly against the grain, which helps break up the muscle fibers for a more tender bite.
10. Serve immediately while warm.
Succulent and bursting with fresh, tangy flavors from the cilantro and lime, this steak has a perfect charred exterior and a juicy, pink center. Slice it up for tacos, serve it over a crisp salad, or pair it with grilled veggies for a complete meal that’s sure to impress at any backyard gathering.
Moroccan Spiced Flank Steak with Couscous
Now, let’s dive into a flavorful Moroccan-inspired meal that’s surprisingly simple to make at home. This Moroccan Spiced Flank Steak with Couscous combines warm spices with tender meat and fluffy grains for a satisfying dinner. Follow these steps closely, and you’ll have a restaurant-quality dish ready in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds of flank steak
– A couple of tablespoons of olive oil
– 1 teaspoon of ground cumin
– 1 teaspoon of ground coriander
– 1/2 teaspoon of ground cinnamon
– 1/4 teaspoon of cayenne pepper
– A pinch of salt and black pepper
– 1 cup of couscous
– 1 1/4 cups of water
– A splash of lemon juice
– A handful of chopped fresh parsley
Instructions
1. Preheat your oven to 400°F to get it ready for later.
2. Pat the flank steak dry with paper towels to ensure a good sear.
3. In a small bowl, mix together the cumin, coriander, cinnamon, cayenne pepper, salt, and black pepper to create the spice rub.
4. Rub the spice mixture evenly over both sides of the flank steak, pressing gently to adhere.
5. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
6. Place the flank steak in the skillet and sear for 3 minutes on each side until a golden-brown crust forms.
7. Transfer the skillet to the preheated oven and cook the steak for 10 minutes for medium-rare, or until it reaches an internal temperature of 135°F on a meat thermometer.
8. Remove the skillet from the oven and let the steak rest on a cutting board for 5 minutes to allow juices to redistribute.
9. While the steak rests, bring the water to a boil in a small saucepan over high heat.
10. Stir in the couscous, cover the saucepan, and remove it from the heat to let it sit for 5 minutes until the grains are tender and have absorbed all the liquid.
11. Fluff the cooked couscous with a fork and mix in the remaining tablespoon of olive oil, lemon juice, and chopped parsley.
12. Slice the rested flank steak thinly against the grain to maximize tenderness.
13. Serve the sliced steak over the couscous, drizzling any accumulated juices from the cutting board over the top.
Perfectly cooked, this dish offers a tender, juicy steak with a fragrant spice blend that pairs beautifully with the light, lemony couscous. For a creative twist, try serving it with a side of roasted vegetables or a dollop of yogurt to balance the warmth of the spices.
Maple Bourbon Flank Steak Tips
Brimming with sweet and smoky flavors, this Maple Bourbon Flank Steak Tips recipe transforms a simple cut of beef into a showstopping meal perfect for weeknights or entertaining. Let’s walk through each step together to ensure your steak turns out tender and packed with flavor every single time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs of flank steak, cut into 1-inch cubes
– A good glug of olive oil (about 2 tbsp)
– A generous 1/4 cup of pure maple syrup
– A couple of tablespoons of bourbon (about 2 tbsp)
– A couple of cloves of garlic, minced
– A splash of soy sauce (about 1 tbsp)
– A pinch of salt and a few cracks of black pepper
Instructions
1. In a medium bowl, whisk together the 1/4 cup of maple syrup, 2 tbsp of bourbon, minced garlic cloves, and 1 tbsp of soy sauce until fully combined to create your marinade.
2. Place the 1.5 lbs of cubed flank steak into the bowl with the marinade, ensuring all pieces are coated. Let it sit at room temperature for 10 minutes. (Tip: Letting the meat come to room temperature helps it cook more evenly.)
3. Heat 2 tbsp of olive oil in a large skillet or cast-iron pan over medium-high heat until the oil shimmers, about 2 minutes.
4. Using tongs, remove the steak cubes from the marinade, letting excess drip off, and place them in the hot skillet in a single layer. Reserve the remaining marinade in the bowl.
5. Cook the steak without moving for 3 minutes to develop a deep brown crust on one side.
6. Flip each steak cube and cook for an additional 2-3 minutes until the internal temperature reaches 135°F for medium-rare. (Tip: Use an instant-read thermometer for perfect doneness every time.)
7. Transfer the cooked steak to a clean plate and tent loosely with foil to rest.
8. Pour the reserved marinade into the still-hot skillet. Bring it to a simmer over medium heat and cook, stirring constantly, for 2 full minutes until slightly thickened. (Tip: Boiling the marinade ensures it’s safe to eat and creates a glossy sauce.)
9. Pour the thickened sauce over the rested steak tips, tossing gently to coat.
10. Season the finished dish with a pinch of salt and a few cracks of black pepper.
Kick back and enjoy the incredible contrast of the caramelized, slightly charred exterior against the juicy, tender interior of each steak tip. The sauce clings beautifully, delivering a perfect balance of sweet maple, oakiness from the bourbon, and savory depth. For a complete meal, serve these tips over a bed of creamy mashed potatoes or a crisp green salad to soak up every last drop of that delicious glaze.
Smoky Paprika Flank Steak Kebabs
Crafting a memorable meal doesn’t have to be complicated, and these smoky paprika flank steak kebabs are the perfect proof. They’re a fantastic way to transform a simple cut of beef into a flavorful, shareable centerpiece with minimal fuss. Let’s walk through the process together, step-by-step.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds of flank steak, cut into roughly 1.5-inch cubes
– A generous 2 tablespoons of smoked paprika
– A couple of tablespoons of olive oil
– 1 tablespoon of honey
– 2 cloves of garlic, minced
– A good squeeze of juice from half a lemon
– A splash of soy sauce (about 1 tablespoon)
– A pinch of salt and a few cracks of black pepper
– 1 large red bell pepper, cut into 1-inch pieces
– 1 medium red onion, cut into 1-inch pieces
Instructions
1. In a medium bowl, whisk together the 2 tablespoons of smoked paprika, 2 tablespoons of olive oil, 1 tablespoon of honey, the minced garlic, lemon juice, soy sauce, salt, and black pepper to create your marinade.
2. Add the cubed flank steak to the bowl, tossing thoroughly until every piece is evenly coated in the marinade. Tip: Let this marinate for at least 20 minutes at room temperature for deeper flavor penetration; if preparing ahead, you can refrigerate it for up to 4 hours.
3. While the steak marinates, soak 8-10 wooden skewers in water for at least 15 minutes to prevent them from burning on the grill.
4. Preheat your grill or a grill pan to medium-high heat, aiming for a surface temperature of about 400-450°F.
5. Thread the marinated steak cubes onto the soaked skewers, alternating with pieces of red bell pepper and red onion.
6. Place the assembled kebabs on the preheated grill. Grill for 4-5 minutes.
7. Using tongs, carefully flip each kebab. Tip: Listen for a steady sizzle—this indicates your grill is at the right temperature for a good sear.
8. Grill for another 4-5 minutes on the second side. Tip: For a perfect medium-rare, the internal temperature of the steak should reach 130-135°F when checked with an instant-read thermometer.
9. Remove the kebabs from the grill and transfer them to a clean plate or cutting board.
10. Let the kebabs rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.
Grilling these kebabs creates a fantastic contrast: the exterior gets a beautifully charred, smoky crust from the paprika, while the interior stays incredibly juicy and tender. The sweetness from the bell pepper and onion balances the savory, slightly spicy steak perfectly. For a complete meal, slide the meat and veggies off the skewers directly onto a bed of fluffy couscous or wrap them in warm flatbreads with a dollop of cool tzatziki.
Lemon Rosemary Flank Steak Roll-Ups
Ever found yourself craving something elegant yet surprisingly simple to prepare? These lemon rosemary flank steak roll-ups deliver restaurant-quality flavor with minimal fuss, making them perfect for both weeknight dinners and special occasions. Let’s walk through each step together to ensure your success in the kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of flank steak
– A couple of lemons
– A handful of fresh rosemary sprigs
– 3 cloves of garlic
– A generous 1/4 cup of olive oil
– A splash of red wine vinegar
– 1 teaspoon of kosher salt
– 1/2 teaspoon of freshly ground black pepper
Instructions
1. Lay the flank steak flat on a cutting board and pound it evenly to about 1/4-inch thickness using a meat mallet or rolling pin.
2. Zest and juice the lemons, finely chop the rosemary, and mince the garlic cloves.
3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon zest, lemon juice, chopped rosemary, minced garlic, kosher salt, and black pepper to create a marinade.
4. Brush half of the marinade evenly over the entire surface of the pounded flank steak.
5. Starting from one short end, tightly roll the flank steak into a log and secure it with kitchen twine at 1-inch intervals.
6. Place the rolled steak in a shallow dish and pour the remaining marinade over it, coating all sides.
7. Cover the dish and refrigerate the steak for at least 30 minutes, or up to 4 hours for deeper flavor.
8. Preheat your oven to 400°F and position a rack in the center.
9. Heat an oven-safe skillet over medium-high heat on the stovetop for 2 minutes until hot.
10. Remove the steak from the marinade, letting excess drip off, and sear it in the skillet for 2-3 minutes per side until browned.
11. Transfer the skillet to the preheated oven and roast the steak for 10-12 minutes, or until an instant-read thermometer inserted into the center reads 135°F for medium-rare.
12. Remove the skillet from the oven and transfer the steak to a cutting board, tenting it loosely with foil to rest for 10 minutes.
13. Carefully remove the kitchen twine from the rested steak and slice it into 1-inch thick rounds with a sharp knife.
14. Arrange the slices on a serving platter and drizzle with any accumulated juices from the cutting board.
What you’ll love about these roll-ups is how the tender, juicy steak contrasts with the bright, herbaceous notes from the lemon and rosemary. For a complete meal, serve them over a bed of creamy polenta or alongside roasted vegetables, letting the savory pan juices mingle beautifully.
Sweet and Sour Flank Steak Medallions
Cooking a restaurant-quality meal at home doesn’t have to be intimidating, especially when you break it down into simple, manageable steps. Let’s walk through making these juicy Sweet and Sour Flank Steak Medallions together, perfect for a weeknight dinner that feels special. You’ll be amazed at how a few basic techniques can transform affordable flank steak into something truly delicious.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of flank steak, sliced against the grain into 1-inch thick medallions
– A couple of tablespoons of vegetable oil
– 1/2 cup of ketchup
– 1/4 cup of apple cider vinegar
– 1/4 cup of brown sugar, packed
– 2 tablespoons of soy sauce
– 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water (this is your slurry)
– A splash of water if needed to thin the sauce
– Salt and pepper for seasoning the steak
Instructions
1. Pat the flank steak medallions dry with paper towels to ensure a good sear, then season both sides generously with salt and pepper.
2. Heat a large skillet or frying pan over medium-high heat and add the vegetable oil, waiting until it shimmers—about 1 to 2 minutes.
3. Carefully place the steak medallions in the hot pan in a single layer, cooking for 3 to 4 minutes per side until they develop a deep brown crust and reach an internal temperature of 135°F for medium-rare.
4. Remove the cooked steak from the pan and set it aside on a plate, loosely tented with foil to keep it warm.
5. In the same pan, reduce the heat to medium and add the ketchup, apple cider vinegar, brown sugar, and soy sauce, stirring constantly for about 2 minutes until the sugar dissolves and the mixture bubbles slightly.
6. Give the cornstarch slurry a quick stir to recombine, then slowly pour it into the sauce while whisking continuously to prevent lumps, cooking for another 1 to 2 minutes until the sauce thickens to a glaze-like consistency.
7. If the sauce becomes too thick, add a splash of water and stir until it reaches your desired texture.
8. Return the steak medallions to the pan, tossing them gently in the sauce to coat evenly, and heat for 1 minute to warm through.
9. Remove from heat and serve immediately.
Ready to enjoy? The steak should be tender with a slight chew, balanced by that glossy, tangy-sweet sauce that clings beautifully. For a creative twist, serve these medallions over a bed of fluffy rice or alongside roasted veggies to soak up every last drop of flavor.
Mediterranean Herb-Crusted Flank Steak
Zesty and aromatic, this Mediterranean Herb-Crusted Flank Steak transforms a simple cut into a showstopping centerpiece. Let’s walk through each step together, ensuring you achieve a perfectly cooked steak with a flavorful, crispy crust. By following these instructions carefully, even a beginner can master this impressive dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– A 1.5-pound flank steak
– A couple of tablespoons of olive oil
– A heaping tablespoon of dried oregano
– A heaping tablespoon of dried thyme
– A teaspoon of garlic powder
– A teaspoon of onion powder
– A generous pinch of kosher salt
– A generous pinch of black pepper
– A splash of lemon juice
Instructions
1. Pat the 1.5-pound flank steak completely dry with paper towels—this helps the crust stick better.
2. In a small bowl, mix together the heaping tablespoon of dried oregano, heaping tablespoon of dried thyme, teaspoon of garlic powder, teaspoon of onion powder, generous pinch of kosher salt, and generous pinch of black pepper.
3. Rub the couple of tablespoons of olive oil all over both sides of the steak.
4. Press the herb mixture firmly onto the entire surface of the steak to form an even crust.
5. Let the steak rest at room temperature for 10 minutes to take the chill off, which promotes even cooking.
6. Preheat a cast-iron skillet or heavy pan over medium-high heat until it’s very hot, about 3-4 minutes.
7. Place the steak in the hot skillet and cook undisturbed for 5 minutes to develop a deep brown crust.
8. Flip the steak using tongs and cook for another 4-5 minutes for medium-rare (internal temperature of 130°F on an instant-read thermometer).
9. Transfer the steak to a cutting board and immediately drizzle with a splash of lemon juice.
10. Tent the steak loosely with foil and let it rest for exactly 10 minutes—this allows the juices to redistribute, keeping it juicy.
11. Slice the steak thinly against the grain, which makes it more tender to eat.
A beautifully cooked flank steak awaits, with a crispy, fragrant herb crust giving way to tender, juicy slices. The bright lemon juice cuts through the richness, making each bite vibrant. For a creative twist, serve these slices over a bed of creamy hummus or tucked into warm pita bread with tzatziki.
Conclusion
Brimming with inspiration, this roundup proves flank steak is a versatile star for any home cook. From quick weeknight meals to impressive weekend feasts, there’s a flavor-packed creation here for everyone. We’d love to hear which recipe becomes your new favorite—leave a comment below and don’t forget to share the love by pinning this article to your Pinterest boards! Happy cooking!
