flank steak recipe

A quick and easy marinade makes this Flank Steak from Delish.com unforgettable. All you need is 30 extra minutes to make that steak extra-delish.

Perfect Flank Steak

olive oil

c. low-sodium soy sauce

lime (or lemon) juice

brown sugar

lb. flank steak

Kosher salt

black pepper

Do you like to marinate your steaks before cooking?

I made the flank steak per the recipe. I’m not a big fan of flank steak but it came as part of our butchered meat package. But this turned out very tender. The thickness of the steak was thin so I did 4mins per side and it was perfect! I did not add any salt to the steak due to the soy sauce marinade.

I made this steak tonight for the 1st time. I did marinate it, but was out if brown sugar so I used Karo dark syrup. Only marinated it for 30 minutes and cooked it 4 minutes on each side on the stove griddle. It was delicious and perfectly cooked on the rare side of medium. Will definately cook it again.

Very good. I cooked mine in the oven on a cast iron grill. Next time i think i will pre heat the grill I placed the flank on to give it grill marks.

This was incredibly  tasty and tender!  I wasn’t sure about the brown sugar, but it was delish!  We made grilled onions and jalapeños one the side, along  with avocado slices.

Didn't have soy sauce so I tried same recipe with Worcestershire it turned out real good. I marinaded the steak for two hours. Thank you.

I always overcook steak, and this time was a success! I love Flank Steak! Great simple recipe!

Marinade was tasty. Even my 4 yo ate her dinner. Needed to cook it a bit longer on the bbq. I guess it was thicker than normal. Ate it over salad. Would try again.

This was really easy. I don't cook steaks  this often but was really helpful. It was easy enough to adjust to your cooking preference. I even did it in my cast iron skillet.

Do you like to marinate your steaks before cooking?

Marinade Yeh or Neh...

It depends on the steak...

    The costlier cuts usually just need a bit of course salt & fresh ground pepper.

Gorgeous trying it tomorrow ... best over night though for marinade will add some corn starch and baking soda to help make it velvety and break down the toughness fibers.  Let you know you.

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This simple marinade of just 4 ingredients is the perfect treatment to tenderize flank steak and ready it for the grill.

Deceivingly Simple Marinade Is Perfect For Flank Steak

We've gotcha covered for every cut of meat. 

How To Grill Steak

lb. steak

How pink do you like the middle of your steak?

Very good tips..makes steak come out perfect...

https://streaming.hearstdigitalstudios.com/0f0c756b-2941-4f05-8557-287ecb1c3f4b/video_rover_16x9_1080p_hd_1622824642_14236.mp4

Learn how to grill three types of steak with tips on marinading, seasoning, grilling, slicing, serving and topping options. Our favorite cuts our ribeye, flatiron, and flank steak. Come learn how to grill 'em all!

How To Grill Perfect Steak

Make the best, most delicious Steak Fajitas with this super easy recipe! Place beef, onions, bell peppers, and spices in the crock pot and forget about it!

Crock Pot Steak Fajitas

flank steak

yellow onion, (sliced)

red bell pepper, (sliced)

green bell pepper, (sliced)

Tomato Salsa

beef broth

Fajitas Seasoning Mix

Cut flank steak into 6 equal portions and place in your slow cooker. 

Add onions and peppers to the slow cooker.

Pour in the tomato salsa and add beef broth.

Add fajita seasoning and mix everything together.

Cover and cook on HIGH for 4 to 5 hours or on LOW for 6 to 8 hours.

Transfer meat to a cutting board; using two forks, shred the beef.

Stir beef back into the slow cooker.

Serve hot with flour tortillas.

Any steak lover will give this Italian Stuffed Flank Steak a big thumbs up! The steak is marinated to tenderize and lock in the amazing flavors, and then it&#039;s rolled in an unbelievably delicious walnut pesto filling with prosciutto, roasted bell peppers and provolone cheese.

Italian Stuffed Flank Steak

red wine vinegar

garlic (minced)

salt

½ teaspoon pepper (freshly ground)

parsley (chopped)

walnuts

garlic (smashed)

Parmesan cheese (grated)

basil

pepper

prosciutto

red peppers

provolone cheese

salt and pepper (to taste)

Prep the steak.

Prep the steak. Using a boning knife, slice the meat horizontally on the long side of the steak, but do not cut all the way through, leave about ½ inch uncut. You want the steak to open like a book. Make sure the top half is the same thickness as the bottom half. Open up the steak so that it&#39;s flat. Use a meat mallet to pound down the steak to a uniform thickness about ½ inch in thickness or thinner.

Make the marinade and marinate the steak.

Make the marinade and marinate the steak. Add all the marinade ingredients to a large bowl and whisk to combine. Add the butterflied steak to the bowl and toss it around in the marinade to coat it all around. Cover the bowl with plastic wrap and refrigerated for 2 hours.

Prep the oven.

Prep the oven. Preheat the oven to 350°F.

Make the walnut pesto.

Make the walnut pesto. In a food processor add all the pesto ingredients and pulse a few times, don’t over process as you don’t want a smooth consistency. Taste for salt and pepper and add more if needed.

Assemble the steak.

Assemble the steak. Remove the steak from the marinade; reserve marinade. Place the steak flat on a cutting board. Spread the pesto evenly over the steak, leaving about ½ inch free on all sides of the meat. Layer the steak with prosciutto slices, followed by roasted peppers, then provolone cheese slices. Sprinkle with salt and pepper. Roll up the steak jellyroll style. The grain of the steak should run on the length of the roll. Tie the roll with kitchen twine or string, every 2 inches. Brush with remaining marinade.

Sear the steak.

Sear the steak. Add the olive oil to an oven safe skillet and heat over medium-high heat. Add the steak roll and sear quickly on all sides until brown.

Roast the roll.

Roast the roll. Transfer the skillet to the preheated oven and roast for 30 to 40 minutes or until the interior of the meat registers at 130°F when tested with an instant read meat thermometer.

Rest the meat and slice.

Rest the meat and slice. Remove the skillet from the oven and let the steak rest for 10 minutes. Remove the string from the roll and cut into slices.

All you need is 5 simple ingredients for the easiest and BEST marinated flank steak recipe.

Marinated Flank Steak

oil ((vegetable or canola oil))

soy sauce

peach juice (or peach nectar*)

Tablespoons onion

Tablespoons dried parsley flakes

Add oil, soy sauce, peach juice, minced onion and parsley to a large ziplock bag.&nbsp;

Add the flank steak to the bag, seal it, and lay it flat in your fridge to marinate for 3-6 hours.

Remove the bag from the fridge about 15 minutes before grilling.&nbsp;

Heat grill to high heat. Once the grill is hot, remove the steak from the bag of marinade (you can discard the marinade) and lay it on the grill.&nbsp;

Cook for 3-4 minutes, then flip to the other side and cook for 3-4 more minutes, depending on how well done you like your steak. I don't use a meat thermometer, but if you do, a general guideline is 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium.

Remove steak from the grill and place it on a cutting board. Cover it with a piece of tinfoil and allow it to rest for 5-10 minutes.&nbsp;

Cut the meat across the grain, at a diagonal, in VERY THIN slices (almost "paper thin"). ENJOY!

https://content.jwplatform.com/videos/s9SKUYzS.mp4

All you need is 5 simple ingredients for the easiest and BEST Marinated Flank Steak recipe.

Tender strips of flank steak soak up a fragrant garlic-ginger marinade, then get a smoky sear and are drizzled with a zesty chili-lime sauce. Each bite bursts with spicy, citrusy, and umami-packed Thai flavors.

Thai Crying Tiger Beef

vegetable oil

garlic,

ginger,

fish sauce

lime juice

chili flakes (adjust according to spice preference)

cilantro leaves,

Lime wedges,

Begin by preparing the flank steak. Trim any excess fat and slice the beef across the grain into 1/4 inch thick strips. This will ensure tenderness in each bite.

In a bowl, combine the minced garlic, grated ginger, fish sauce, soy sauce, lime juice, brown sugar, black pepper, and chili flakes. Mix well to form a marinade.

Add the sliced flank steak to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or overnight for more intense flavor.

Heat a large skillet or grill pan over medium-high heat. Add the vegetable oil and let it heat up until shimmering.

Remove the flank steak from the marinade, letting the excess marinade drip off, but keep the marinade for later use.

Carefully lay the marinated flank steak strips in a single layer in the hot skillet. Sear the steak without crowding the pan, cooking for about 3-4 minutes on each side for medium-rare. Adjust the cooking time to your preferred doneness.

Once cooked, transfer the steak to a plate and cover loosely with aluminum foil to rest for about 5 minutes. This will help retain the juices.

While the steak rests, pour the reserved marinade into the skillet and bring it to a boil. Let it simmer for about 2-3 minutes to reduce slightly.

Slice the rested steak into bite-sized pieces and arrange on a serving platter. Drizzle the reduced marinade over the beef.

Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra zing.

A quick and flavorful Beef and Broccoli stir-fry featuring tender flank steak, crisp-tender broccoli florets, and a savory homemade sauce, perfect for a healthy weeknight dinner ready in just 30 minutes.

Beef and Broccoli (30 Minutes!) Recipe

olive oil (divided)

broccoli florets

water

apple cider vinegar or rice vinegar

sesame oil

(packed) brown sugar

cornstarch

ginger

red pepper flakes (or more, to taste)

Prepare Ingredients

Trim any fat from the flank steak and slice it thinly across the grain into bite-size pieces. In a bowl, thoroughly whisk together soy sauce, water, apple cider or rice vinegar, toasted sesame oil, brown sugar, cornstarch, grated fresh ginger, minced garlic, and crushed red pepper flakes to make the sauce.

Cook Broccoli

Heat 1 tablespoon of olive oil in a large skillet over high heat until shimmering. Add broccoli florets and stir frequently, cooking for 4-5 minutes until broccoli is tender-crisp. Remove broccoli from skillet and set aside on a plate.

Cook Beef

Add the remaining tablespoon of olive oil to the skillet. Add the steak pieces in a single layer, spreading them out slightly. Let the beef cook untouched for 1 minute, then use tongs to stir and flip to cook for about another minute. Aim to leave the beef just slightly rare to keep it tender.

Combine and Finish

Return the broccoli to the skillet with the beef. Pour the sauce over the mixture and stir or toss constantly until the sauce thickens and evenly coats the beef and broccoli, about 1-3 minutes. Remove from heat immediately to prevent overcooking.

Serve

Serve hot right from the skillet for best flavor and texture.

This Beef and Broccoli Stir Fry is a quick and flavorful dish combining tender flank steak with crisp broccoli and onions, all coated in a savory soy-based sauce. Ready in just 25 minutes, it’s a perfect weeknight meal served over steamed rice and garnished with sesame seeds and green onions.

Beef and Broccoli Stir Fry Recipe

beef broth (or water)

garlic

flank steak, thinly sliced

onion

Sesame seeds

green onions

White rice,

Make the sauce

In a bowl, briskly whisk together sesame oil, beef broth (or water), cornstarch, soy sauce, and brown sugar until the sugar and cornstarch are fully dissolved. Set this sauce aside for later use.

Cook the vegetables

Heat 1 tablespoon of olive oil in a wok or large, deep skillet over medium heat. Add the sliced yellow onions and broccoli florets, cooking for 3 to 4 minutes until the vegetables are crisp-tender.

Sauté garlic and ginger

Add the minced garlic and grated ginger to the pan with vegetables and sauté for an additional minute to release their aromas. Then transfer the cooked vegetables to a plate and cover to keep them warm.

Cook the beef

Wipe out the skillet with paper towels to remove any residue and increase heat to high. Add the remaining 1 tablespoon of olive oil, then add the thinly sliced flank steak in batches to avoid overcrowding. Season lightly with salt and pepper and cook each batch for 1 to 2 minutes per side until just cooked through.

Combine with sauce and vegetables

Pour the prepared sauce into the hot skillet with the cooked beef and simmer over medium-low heat for 2 to 3 minutes, stirring frequently, until the sauce thickens. Return the broccoli and onions to the skillet and stir to coat everything evenly with the thickened sauce.

Serve the beef and broccoli stir fry hot over steamed white rice, garnished with sesame seeds and thinly sliced green onions if desired.

Grilled flank steak marinated in citrus and spices, served on crispy Texas toast with cotija cheese, cilantro, and chimichurri drizzle. Perfect for game day or content creation.

Carne Asada Texas Toast with Chimichurri

lime juice (about 2 limes)

orange juice

cumin

chili powder

smoked paprika

cilantro

Texas toast (New York Bakery brand recommended)

beef tallow or butter (optional for brushing)

cotija cheese or queso fresco

white onion

jalapeño (thinly sliced)

chimichurri sauce (for drizzling)

lime wedges (for serving)

Prepare marinade: In bowl or gallon freezer bag, combine olive oil, lime juice, orange juice, minced garlic, cumin, chili powder, smoked paprika, salt, pepper, and cilantro. Add flank steak and coat thoroughly. Refrigerate 2-8 hours, flipping halfway through.

Preheat grill to high heat: Set to 450-500°F. For pellet grills use sear setting, charcoal grills use full chimney of coals, gas grills preheat all burners to high for 15 minutes. Clean and oil grates thoroughly.

Grill steak: Remove from marinade, let excess drip off. Place on hottest part of grill. Cook 3-4 minutes per side until internal temp reaches 125-130°F for medium-rare. Transfer to cutting board, tent with foil, rest 10 minutes.

Prepare Texas toast: Bake at 425°F for 5-7 minutes until crispy. Optional: brush edges with beef tallow before baking, then flash on grill 30 seconds to 1 minute per side for char marks.

Slice steak against grain: Identify grain direction (parallel lines running lengthwise). Position steak so grain runs left to right. Using sharp knife at slight angle, slice perpendicular to grain into ¼ to ⅓ inch strips. Let sliced steak rest 2-3 minutes.

Assemble and serve: Place 3-4 oz sliced steak on each toast. Top with cotija cheese, diced onion, cilantro, and jalapeño slices. Drizzle with chimichurri sauce. Serve immediately with lime wedges.

Top 9 flank steak recipe recipes from across the web

The most viewed flank steak recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Perfect Flank Steak

How To Grill Steak

Crock Pot Steak Fajitas

Italian Stuffed Flank Steak

Marinated Flank Steak

Thai Crying Tiger Beef

Beef and Broccoli (30 Minutes!) Rec...

Beef and Broccoli Stir Fry Recipe

Carne Asada Texas Toast with Chimic...

Top 9 flank steak recipe recipes from across the web

The most viewed flank steak recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Flank Steak

How To Grill Steak

Crock Pot Steak Fajitas

Italian Stuffed Flank Steak

Marinated Flank Steak

Thai Crying Tiger Beef

Beef and Broccoli (30 Minutes!) Rec...

Beef and Broccoli Stir Fry Recipe

Carne Asada Texas Toast with Chimic...

The most viewed flank steak recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine