Description
Flank steak is a flavorful, lean cut of beef that becomes juicy and tender with the right marinade and cooking technique. Perfect for grilling, pan-searing, or roasting, this steak is affordable, versatile, and impressive at the dinner table.
Ingredients
Scale
Flank Steak Marinade:
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar (or balsamic)
- 2 tablespoons honey or brown sugar
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Marinate: In a bowl, whisk marinade ingredients. Place flank steak in a bag or dish, cover with marinade, and refrigerate at least 1 hour, ideally overnight. Let come to room temp before cooking.
- Grill: Preheat grill to medium-high. Grill steak 4–5 minutes per side for medium-rare. Rest 5–10 minutes, then slice against the grain.
- Pan-Seared: Heat skillet with oil over medium-high. Cook steak 4–5 minutes per side. Rest and slice.
- Oven-Roasted: Sear steak 2 minutes per side in skillet, then roast in 400°F oven for 10–12 minutes. Rest and slice.
Notes
- Always slice against the grain for tenderness.
- Don’t overcook; flank steak is best medium-rare to medium.
- Rest steak after cooking to redistribute juices.
- Add your favorite sides: roasted veggies, garlic mashed potatoes, or salad.
- Prep Time: 10 minutes (plus marinating)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilled/Pan-Seared/Roasted
- Cuisine: American
Nutrition
- Serving Size: 4 oz steak
- Calories: 260
- Sugar: 4g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 75mg
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