Juicy Flank Steak Recipe: Easy, Flavorful & Tender!
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!
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.
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.