Juicy Flank Steak Recipe: Easy, Flavorful & Tender!

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Flank steak. Just the name conjures images of sizzling grills, vibrant fajitas, and perfectly sliced, juicy beef. This lean, flavorful cut can be a showstopper, but it has a reputation for sometimes being tough. Fear not! With the right flank steak recipe and a few key techniques, you can unlock its incredible potential, achieving tender, melt-in-your-mouth results every single time.

This comprehensive-guide will walk you through everything you need to know, from understanding the cut itself to mastering the marinade, acing the cooking process, and – crucially – slicing it for maximum tenderness. Get ready to make the best flank steak recipe you’ve ever tried!

What Makes This Flank Steak Recipe Special?

• Foolproof Tenderness: We focus on techniques (marinade, cooking, slicing) that guarantee a tender bite.
• Explosion of Flavor: Our signature marinade infuses the steak with savory, aromatic goodness.
• Versatile Cooking Methods: Whether you prefer grilling, pan-searing, or broiling, we’ve got you covered.
• Clear, Step-by-Step Guidance: Perfect for both beginners and seasoned cooks.
• Beyond the Basics: Tips, variations, and serving ideas to make it your own.

Understanding Flank Steak Recipe: Your Key to Perfection

Flank steak is a lean, flat cut-of beef that comes from the abdominal muscles, or flank, of the cow. It’s characterized by its distinct, long muscle fibers (the “grain”) and robust, beefy flavor. Because it’s a well-exercised muscle, it can be a bit tough if not handled correctly.

Key characteristics:

• Lean: Contains less fat compared to cuts like ribeye or New York strip.
• Flavorful: Offers a rich, beefy taste that stands up well to bold marinades.
• Distinct Grain: The muscle fibers run in a clear, parallel direction, which is vital to know for slicing.

The secret to a fantastic flank steak recipe lies in two main things: a good marinade to help tenderize and add flavor, and slicing it thinly against the grain after cooking.

Ingredients You’ll Need

This recipe focuses on classic, crowd-pleasing flavors.

For the Flank Steak:

• 1.5 – 2 lbs flank steak (about 1-inch thick)

For Our Signature Savory Herb Marinade:

• 1/2 cup olive-oil (provides moisture and helps transfer flavors)
• 1/4 cup soy-sauce (or tamari for gluten-free; adds umami and salt)
• 1/4 cup balsamic vinegar (its acidity helps tenderize the meat)
• 2 tablespoons brown-sugar (or honey/maple syrup; balances acidity and aids caramelization)
• 4 cloves garlic, minced (essential aromatic)
• 1 tablespoon Dijon mustard (emulsifier and flavor booster)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper, freshly ground
• Optional: 1/4 teaspoon red-pepper flakes for a hint of spice

Why these marinade ingredients work:

• Oil: Distributes fat-soluble flavors and helps prevent sticking.
• Acid (Balsamic Vinegar): Helps to break down tough muscle fibers, leading to a more tender flank steak.
• Salt (Soy Sauce): Enhances flavor and also plays a role in tenderizing through osmosis.
• Sugar: Balances the acidity and helps create a beautiful crust during cooking.
• Aromatics (Garlic, Herbs): Infuse the meat with layers of delicious flavor.

Equipment Needed

• Large resealable plastic bag or shallow dish (for marinating)
• Grill, heavy-bottomed skillet (cast iron is excellent), or broiler pan
• Tongs
• Instant-read meat thermometer (crucial for perfect doneness!)
• Cutting board
• Sharp carving knife

How to Cook Flank Steak (Step-by-Step)

This is where the magic happens! Follow these steps for a perfect marinated flank steak.

1. Prepare and Marinate the Steak

• Inspect the Steak: Pat the flank steak dry with paper towels. If desired, you can lightly score the steak in a diamond-pattern (about 1/8 inch deep) on both sides. This can help the marinade penetrate deeper and prevent the steak from curling during cooking.
• Mix the Marinade: In a bowl, whisk-together all the marinade ingredients: olive oil, soy sauce, balsamic vinegar, brown sugar, minced garlic, Dijon mustard, oregano, thyme, black-pepper, and red pepper flakes (if using).
• Marinate: Place the flank steak in the resealable bag or shallow-dish. Pour the marinade over the-steak, ensuring it’s well-coated. Seal the bag, pressing-out any excess air, or cover the dish.
• Refrigerate: Marinate in the refrigerator for at least 2 hours, or ideally 4-6 hours. You can marinate for-up to 12 hours, but avoid marinating for much longer with acidic marinades, as the meat texture can become mushy. Flip the steak halfway through marinating if possible.
• Temper the Steak: About 30-45 minutes before cooking, remove the steak from the-refrigerator and let it sit at room temperature. This helps it cook more evenly. Remove the steak-from the marinade and pat it dry with paper towels. Discard the leftover marinade. Patting it dry helps achieve a better sear.

2. Choose Your Cooking Method

Flank steak is versatile! Here are the three best ways to cook it:

Option A: Grilling Instructions (Best for smoky flavor & char)

1. Preheat Grill: Preheat your grill to medium-high-heat (around 400-450°F or 200-230°C). Clean and oil the grates well to-prevent sticking.
2. Grill the Steak: Place the flank steak directly on the hot grates. For a 01-inch thick steak aiming for medium-rare:
   • Grill for 4-6 minutes per side.
   • Avoid pressing down on the steak, as this squeezes out juices.
   • Look for nice char marks.
3. Check Temperature: Use an instant-read thermometer to-check for doneness (see temperature chart below).

Optn B: Pan-Searing Instructions (Great for an all-weather crust)

1. Preheat Pan: Place a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add 1-2 tablespoons of high smoke point oil (like avocado or canola oil) once the pan is very hot.
2. Sear the Steak: Carefully place the flank steak in the hot skillet. For a 01-inch thick steak aiming for medium-rare:
   • Sear for 4-6 minutes per side, undisturbed, to develop a deep brown crust.
   • You may need to work in batches if your pan isn’t large enough to avoid overcrowding.
3. Check Temperature: Use an instant-read thermometer.

Optn C: Broiling Instructions (Quick and easy indoor method)

1. Position Rack & Preheat Broiler: Adjust your oven rack so the top of the steak will be about 4-6 inches from the broiler element. Turn your oven’s broiler on to high. Place a broiler pan or a cast-iron skillet in the oven while it preheats.
2. Broil the Steak: Carefully place the flank steak on the preheated pan. For a 01-inch thick steak aiming for medium-rare:
   • Broil for 4-6 minutes per side.
   • Keep a close eye on it, as broilers can cook very quickly and vary in intensity.
3. Check Temperature: Use an instant-read thermometer.

3. Check for Doneness (Internal Temperatures)

This is the most reliable way to get your flank steak temperature perfect. Insert an instant-read thermometer into the thickest-part of the steak.

• Rare: 125-130°F (52-54°C) – cool, red center
• Medium-Rare: 130-135°F (54-57°C) – warm, pink center (Highly recommended for flank steak)
• Medium: 135-140°F (57-60°C) – warm, slightly pink center
• Medium-Well: 140-145°F (60-63°C) – mostly brown, slightly pink
• Well-Done: 150°F+ (65°C+) – mostly brown throughout (Not recommended for flank steak as it can become very tough)

Remember: The steak’s internal temperature will rise by another 5-10°F during resting.

4. Rest Your Steak (Crucial for Juiciness!)

1. Once the steak reaches your desired internal-temperature (minus 5 degrees for carryover cooking), transfer it to a clean cutting board.
2. Tent it loosely with aluminum foil.
3. Let it rest for 10-15 minutes. This allows the muscle-fibers to relax and the juices to redistribute throughout the meat. If you slice it too soon, all those delicious-juices will run out onto your cutting board, resulting in a dry steak. This is a non-negotiable step for a juicy tender flank steak.

5. Slice Against The Grain (The Secret to Tenderness!)

This is arguably the most important step for a flank steak recipe.

1. Identify the Grain: Look closely at the steak. You’ll see long muscle fibers running in one direction. This is the “grain.”
2. Slice Perpendicularly: Position your knife so you are cutting across these fibers, not parallel to them.
3. Thin Slices: Slice the steak thinly, at a slight angle if you prefer, about 1/4-inch thick.

Slicing against the grain shortens the long, tough muscle fibers, making each bite significantly more tender and easier to chew. If you slice with the grain, you’ll end up with long, chewy strips, no matter how well you cooked it.

Tips for Tender & Juicy Flank Steak Every Time

• Don’t Skip the Marinade: For flank steak, a marinade with an acidic component is key for tenderization and flavor.
• Room Temperature Start: Letting the steak come to room temperature before cooking ensures more even cooking.
• Hot and Fast: Flank steak benefits from high heat and a relatively quick cooking time to develop a good sear without overcooking the inside.
• Don’t Overcook: This is a lean cut; overcooking will make it tough and dry. Use that meat thermometer!
• Rest, Rest, Rest: Cannot emphasize this enough for juiciness.
• Slice Correctly: Always against the grain. This makes a huge difference in perceived tenderness.

Delicious Marinade Variations (Alcohol-Free)

Want to switch things up? Try these flank steak marinade ideas:

1. Zesty Lime & Cilantro Marinade:
   • 1/2 cup olive oil
   • Juice of 2 limes
   • 1/2 cup chopped fresh cilantro
   • 3 cloves garlic, minced
   • 1 teaspoon cumin
   • 1/2 teaspoon chili powder
   • Salt and pepper to taste
2. Sweet & Spicy Asian-Inspired Marinade:
   • 1/2 cup soy sauce
   • 2 tablespoons sesame oil
   • 2 tablespoons honey or brown sugar
   • 1 tablespoon rice vinegar
   • 2-3 cloves garlic, minced
   • 1 tablespoon grated fresh ginger
   • 1/2 teaspoon sriracha or red pepper flakes (adjust to taste)
3. Simple Garlic Herb Marinade:
   • 1/2 cup olive oil
   • Juice of 1 lemon
   • 4-5 cloves garlic, smashed or minced
   • 1 tablespoon fresh rosemary, chopped
   • 1 tablespoon fresh thyme, chopped
   • Salt and freshly ground black pepper

What to Serve with Flank Steak

Your perfectly cooked grilled flank steak or pan-seared flank steak is ready! Here are some ideas for serving:

• Classic Steak Dinner: With roasted potatoes, asparagus, or a green salad.
• Fajitas: Sliced thin and served with sautéed peppers and onions, warm tortillas, salsa, guacamole, and sour cream. This is a fantastic flank steak recipe for fajitas.
• Tacos: Perfect for street-style tacos with cilantro, onion, and a squeeze of lime.
• Steak Salads: Over mixed greens with your favorite vinaigrette, crumbled blue cheese or feta, and cherry tomatoes.
• Steak Sandwiches or Wraps: With caramelized onions, provolone cheese, and a horseradish cream sauce on crusty bread.
• Steak Bowls: Served over rice or quinoa with roasted vegetables and a flavorful sauce.
• Stir-fries: Slice thinly and add to a vegetable stir-fry (cook steak separately and add at the end).

Storing and Reheating Leftovers

• Storage: Allow leftover flank steak to cool completely. Store in an airtight-container in the refrigerator for up to 3-4 days.
• Reheating: Flank steak can dry out easily when reheated.
  • Oven: Place slices in a baking dish, add a splash of-broth or water, cover with foil, and reheat-in a 300°F (150°C) oven until warmed through.
  • Skillet: Briefly sear slices in a lightly oiled skillet over medium heat until just warmed. Avoid overcrowding the pan.
  • Microwave (use with caution): Reheat on low power in short intervals, covered, to prevent drying out.

Frequently Asked Questions (FAQ) about Flank Steak

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Juicy Flank Steak Recipe: Easy, Flavorful & Tender!

Bitty

This foolproof flank steak recipe delivers tender, juicy, and incredibly flavorful results every time. Perfect for grilling, pan-searing, or broiling, with a signature savory herb marinade that makes all the difference. Learn the secrets to a perfect cook and slice!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Large resealable plastic bag or shallow dish
• Grill, heavy-bottomed skillet (cast iron recommended), or broiler pan
• Tongs
• Instant-read meat thermometer
• Cutting Board
• Sharp carving knife

Ingredients

  

For the Flank Steak:

• 1.5 lbs flank steak approx. 1-inch thick, can use up to 2 lbs

For Our Signature Savory Herb Marinade:

• 1/2 cup olive oil
• 1/4 cup soy sauce or tamari for gluten-free
• 1/4 cup balsamic vinegar
• 2 tablespoons brown sugar or honey/maple syrup
• 4 cloves garlic minced
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper freshly ground
• 1/4 teaspoon red pepper flakes optional, for a hint of spice

Instructions

 

• Prepare Steak: Pat the flank steak dry with paper towels. Optional: Lightly score the steak in a shallow diamond pattern (about 1/8 inch deep) on both sides to help marinade penetration and prevent curling.
• Mix Marinade: In a medium bowl, whisk together all marinade ingredients: olive oil, soy sauce, balsamic vinegar, brown sugar, minced garlic, Dijon mustard, oregano, thyme, black pepper, and red pepper flakes (if using).
• Marinate Steak: Place the flank steak in the resealable bag or shallow dish. Pour the marinade over the steak, ensuring it’s well-coated. Seal the bag (pressing out excess air) or cover the dish. Refrigerate for at least 2 hours, ideally 4-6 hours, or up to 12 hours. Flip steak halfway through if possible.
  
• Temper & Dry Steak: About 30-45 minutes before cooking, remove the steak from the refrigerator and let it sit at room temperature. Remove steak from the marinade and pat it very dry with paper towels (this promotes a better sear). Discard the leftover marinade.
• Choose Cooking Method & Preheat:
• Grilling: Preheat grill to medium-high (400-450°F / 200-230°C). Clean and oil grates.
• Pan-Searing: Place a large, heavy-bottomed skillet (cast iron ideal) over medium-high heat. Add 1-2 Tbsp high smoke point oil once very hot.
  
• Broiling: Adjust oven rack so steak top is 4-6 inches from broiler. Turn broiler to high. Preheat broiler pan/cast-iron skillet under broiler.
• Cook Steak: Place steak on hot grill/skillet or preheated broiler pan. For a 1-inch thick steak aiming for medium-rare, cook for 4-6 minutes per side. Avoid moving it too much to develop a good crust.
• Check Doneness: Use an instant-read thermometer inserted into the thickest part. Target Temperatures (before resting):
• Rare: 125-130°F (52-54°C)
• Medium-Rare: 130-135°F (54-57°C) – Recommended
• Medium: 135-140°F (57-60°C)
  
• (Steak will rise another 5-10°F while resting).
• Rest Steak (Crucial!): Transfer cooked steak to a clean cutting board. Tent loosely with aluminum foil. Let it rest for 10-15 minutes. This allows juices to redistribute, ensuring a tender, juicy steak.
• Slice Against The Grain: Identify the direction of the muscle fibers (the grain). Using a sharp knife, slice the steak thinly (about 1/4-inch thick) against (perpendicular to) the grain. This shortens the muscle fibers, making the steak much more tender.

Notes

Marinating Time: While 2 hours is minimum, 4-6 hours provides optimal flavor and tenderization.
Don’t Overcrowd: If pan-searing and your steak is large, cook in batches to maintain pan temperature.
Meat Thermometer is Key: For perfectly cooked steak every time, don’t guess!
Slicing is Critical: Always slice against the grain for maximum tenderness.
Marinade Variations: Try substituting balsamic with lime juice and adding cilantro for a Tex-Mex twist, or use soy sauce, ginger, garlic, and sesame oil for an Asian-inspired flavor.
Serving Suggestions: Perfect for fajitas, tacos, steak salads, sandwiches, or alongside roasted vegetables and potatoes.
Storage: Store leftover cooked flank steak in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid drying out.

Keyword flank steak, grilled flank steak, marinated flank steak, pan-seared flank steak