Beef Flank Steak

This article gives you a clear guide for preparing a grilled flank steak. I am Joyce m Barkerr, and I love cooking.

This steak recipe is a favorite for a lean cut of beef. It is a steak that is tender and full of flavor.

You will find simple steps to marinate, cook, and serve your flank steak.

What Is Flank Steak

Flank steak is a lean, flavorful cut of beef from the cow’s abdominal muscles.

It’s known for its bold, beefy taste but has long, tough muscle fibers that require proper marinating and cooking techniques to tenderize.

This versatile cut works well in fajitas, stir-fries, or grilled entrées.

Why I Love It: As a mom, flank steak is my go-to for quick, protein-packed meals. It’s affordable, cooks fast, and absorbs marinades beautifully.

Flank Steak vs Skirt Steak: Key Differences

While both are great for grilling, here’s how they compare:

Pro Tip: Skirt steak is thinner and cooks faster, but flank steak is easier to slice evenly.

Flank Steak Alternatives

If flank steak isn’t available, try these substitutes:

• Hanger Steak: Rich flavor, best for grilling (cook to medium-rare).
• Flat Iron Steak: Tender and marbled, ideal for pan-searing.
• Sirloin Tip Steak: Budget-friendly but needs longer marinating.

Mom Hack: For picky eaters, slice substitutes thinly against the grain to mimic flank steak’s texture.

Best Grilled Flank Steak Recipe

Ingredients

• 1.5–2 lbs flank steak
• Marinade:
  • ⅓ cup low-sodium soy sauce (or coconut aminos for gluten-free)
  • ¼ cup red wine vinegar (or balsamic vinegar for sweetness)
  • 2 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 tbsp Dijon mustard (adds tangy depth)
  • 1 tsp freshly ground black pepper
  • ½ cup vegetable oil (or extra-virgin olive oil)

Step-by-Step Instructions

Marinate

• Combine all marinade ingredients in a resealable bag or shallow dish.
• Add steak, ensuring it’s fully coated. Squeeze out excess air and refrigerate for 3–12 hours (overnight is best).

Prep the Grill:

• Preheat grill to 450°F (high heat). Oil grates to prevent sticking.

Grill:

• Remove steak from marinade and pat dry with paper towels.
• Grill 5–7 minutes per side for medium-rare (135°F internal temperature).

Rest & Slice:

• Transfer steak to a cutting board, tent with foil, and let rest 10 minutes.
• Slice against the grain into thin strips for maximum tenderness.

Why This Works: The acidity in vinegar and Worcestershire sauce breaks down tough fibers, while oil locks in moisture.

Cooking Times & Temperatures

Note: Thicker cuts (over 1 inch) may need 1–2 extra minutes. Always use a meat thermometer.

Serving Ideas & Pairings

• Family Dinners: Serve with garlic mashed potatoes and roasted asparagus.
• Weeknight Tacos: Top with cilantro, lime juice, and pickled onions.
• Meal Prep: Slice over quinoa bowls with avocado and grilled veggies.
• Crowd-Pleaser: Pair with a tangy chimichurri sauce or creamy horseradish.

Kid-Friendly Twist: Use sliced steak in cheesy quesadillas or pasta salads.

Nutrition Facts (Per 4 oz Serving)

Dietary Notes: Gluten-free if using tamari instead of soy sauce.

Storing & Freezing Tips

• Refrigerator: Store cooked steak in an airtight container for up to 3 days.
• Freezer:
  • Wrap raw steak tightly in plastic, then foil. Place in a freezer bag.
  • Label with date and use within 3 months for best quality.
• Thawing: Defrost in the refrigerator overnight. Avoid microwaving to prevent toughness.

Mom Tip: Freeze individual portions for quick weeknight stir-fries.

More Flank Steak Recipes

1. Asian-Style: Swap soy sauce for teriyaki, add ginger and sesame oil.
2. Mediterranean: Marinate with lemon juice, oregano, and olive oil.
3. Spicy BBQ: Mix in 1 tbsp chipotle powder and 2 tbsp honey.

Freezer-Friendly: Double the marinade and freeze the steak for future meals.

Flank Steak vs London Broil

London Broil refers to a cooking method (marinating, broiling, and slicing thinly), not a specific cut.

Flank steak is commonly used for this dish, but top-round steak also works.

How to Make London Broil:

• Marinate flank steak overnight.
• Broil on high 6–8 minutes per side.
• Slice against the grain and serve with pan juices.

10 Essential Cooking Tips

1. Marinate Longer: 12 hours tenderizes best, but even 30 minutes helps.
2. Pat Dry Before Cooking: Ensures a perfect sear.
3. Use a Meat Thermometer: Avoid guesswork for juicy results.
4. Slice Against the Grain: Cuts through tough fibers (look for parallel lines on the steak).
5. Rest Before Slicing: Let juices redistribute.
6. Don’t Overcrowd the Pan: Cook in batches if needed.
7. Try a Dry Rub: For a crust, mix salt, pepper, garlic powder, and paprika.
8. Repurpose Leftovers: Add to soups, omelets, or fried rice.
9. Grill on High Heat: Locks in flavor without drying out.
10. Avoid Overcooking: Flank steak becomes chewy past medium doneness.

FAQ

Q: Can I cook flank steak in an air fryer?
A: Yes! Air fry at 400°F for 8–10 minutes, flipping halfway.

Q: Why is my flank steak tough?
A: Overcooking or slicing with the grain are common culprits.

Q: Can I use bottled marinade?
A: Homemade marinades taste fresher, but bottled works in a pinch.

Final Thoughts

This grilled flank steak recipe has saved countless busy weeknights in my home.

My kids love it in tacos, and my husband raves about the juicy flavor.

Remember: marinating is non-negotiable, and the slicing technique makes all the difference.

Beef Flank Steak

A flavorful and tender beef flank steak, perfect for grilling or pan-searing. Marinated with a blend of spices and cooked to perfection, this dish is great for a hearty meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American, bbq

Servings 4 people

Calories 250 kcal

Equipment

• Grill or cast-iron skillet
• Tongs
• Sharp knife
• Mixing bowl
• Measuring spoons

Ingredients

  

• 1 lb beef flank steak
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tbsp lemon juice
• 1 tsp brown sugar
• 1/2 tsp red pepper flakes optional

Instructions

 

• Prepare the Marinade: In a mixing bowl, combine olive oil, soy sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, black pepper, salt, lemon juice, brown sugar, and red pepper flakes.
• Marinate the Steak: Place the flank steak in a shallow dish or a resealable bag and pour the marinade over it. Cover and refrigerate for at least 1 hour (or overnight for best results).
• Preheat the Grill/Pan: Heat a grill or cast-iron skillet over medium-high heat.
• Cook the Steak: Remove the steak from the marinade and let any excess drip off. Cook for about 4-5 minutes per side for medium-rare, adjusting for your preferred doneness.
• Rest the Steak: Transfer the steak to a cutting board and let it rest for 5 minutes to retain juices.
• Slice and Serve: Slice against the grain into thin strips and serve immediately.

Notes

1. For extra tenderness, slice the steak thinly against the grain.
2. Serve with grilled vegetables or mashed potatoes for a complete meal.
3. Adjust spice levels according to preference.

 

Keyword beef, flank steak, grilling, marinade, easy dinner