Flank Steak Recipe
This Flank Steak Recipe is an easy, marinated, grilled beef dinner that delivers perfect tenderness and a garlic butter or chimichurri kick in under an hour.
Full Recipe Introduction
Flank steak is a lean, flavorful cut from the cow’s abdominal muscles—when marinated and grilled just right, it transforms into one of the juiciest steaks you’ve ever tasted. You know what? According to Google Trends, searches for “grilled flank steak” spike in summer, and that’s exactly when I first tested this recipe at my niece’s backyard graduation party—12 guests, 8 pounds of beef, and not a single complaint. The red wine vinegar and soy sauce in the marinade break down muscle fibers, giving you that melt-in-your-mouth texture. A typical 4-ounce serving supplies about 23 grams of protein and under 200 calories, so it’s a smart pick for active families, meal preppers, or anyone looking for a balanced dinner. I often pair it with roasted veggies or a crisp garden salad. Over the years, friends have asked for tweaks—some want extra heat, others crave citrus notes—so I’ve included a few twists below. Whether it’s a casual weeknight or a festive cookout, this Flank Steak Recipe adapts to your mood and your grill.
Why You’ll Love This Flank Steak Recipe
- Ready in under an hour—quick prep, speedy cooking.
- Perfectly tender every time with a simple pounding trick.
- Choose your finish: garlic butter, chimichurri, or both!
- High-protein, low-carb dinner option for balanced meals.
- Flexibility to grill, broil, or pan-sear indoors.
- Crowd-pleaser at barbecues and elegant enough for date night.
- Simple pantry ingredients—no exotic spices needed.
- Scalable: double the marinade for large gatherings.
Ingredients
1½–2 pounds flank steak (grass-fed if possible; pat dry and trim visible fat)
¼ cup extra-virgin olive oil (Colavita or California estate)
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons red wine vinegar (tenderizes and adds brightness)
1 tablespoon brown sugar or honey (balances acidity)
4 garlic cloves, minced (fresh preferred; jarred works too)
1 teaspoon smoked paprika (sweet or hot, your choice)
½ teaspoon cracked black pepper
½ teaspoon kosher salt (plus extra for finishing)
2 tablespoons chopped fresh parsley (garnish)
For garlic butter finish:
2 tablespoons unsalted butter, softened
1 garlic clove, minced
Pinch of flaky sea salt
For chimichurri:
½ cup finely chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons red wine vinegar
¼ cup olive oil
1 garlic clove, minced
¼ teaspoon red pepper flakes
Salt and pepper to taste
Tip: If your steak seems uneven, gently pound under plastic wrap for about 1 minute—this helps it cook uniformly.
Directions
-
Tenderize and prep
Place the steak on a cutting board, cover with plastic wrap, and pound gently with a meat mallet for about a minute. This evens out thickness for consistent cooking. -
Whisk the marinade
In a shallow bowl, combine olive oil, soy sauce, vinegar, brown sugar, garlic, paprika, salt, and pepper. Whisk until the sugar dissolves and the mixture looks glossy. -
Marinate the steak
Slide the steak into a zip-lock bag, pour in half the marinade, seal, and massage gently so every inch is coated. Refrigerate at least 30 minutes or up to 6 hours—longer gives more flavor but can become slightly mushy past 6 hours. -
Preheat your cooking surface
Fire up your grill or heat a cast-iron skillet over high heat (450–500°F). Brush the grates or pan with oil using a paper towel and tongs to prevent sticking. -
Sear and cook
Remove steak from the bag, shake off excess, and place on the hot surface. Grill or sear for 4–5 minutes per side for medium-rare (125–130°F internal). Adjust by 1–2 minutes per side if you like it more done. -
Rest and slice
Transfer to a board, tent loosely with foil, and rest 10 minutes. Slice thinly against the grain—that’s the real secret to tenderness. -
Whip up the finish
For garlic butter, stir together softened butter, garlic, and sea salt. For chimichurri, mix parsley, cilantro, vinegar, oil, garlic, and red pepper flakes in a jar. Shake to combine. -
Plate and enjoy
Fan the steak slices on a platter, spoon over your chosen sauce, sprinkle with parsley, and serve hot.
Servings & Timing
Makes 4–6 servings
Prep Time: 15 minutes (plus 5 minutes tenderizing)
Marinating Time: 30 minutes to 6 hours
Cook Time: 10 minutes
Rest Time: 10 minutes
Total Time: 1 hour (with quick marinade) to 6¼ hours (with longer marinade)
Variations
• Southwest flair: swap paprika for chili powder, add lime juice and cilantro.
• Asian twist: use sesame oil, ginger, and scallions in the marinade.
• Herb-crusted: press chopped rosemary and thyme onto steak before cooking.
• Citrus pop: add orange zest and juice for a bright, fruity note.
• Sous vide finish: vacuum-seal after step 3, cook at 130°F for 1–2 hours, then sear.
• Low-sodium: replace soy sauce with coconut aminos, skip added salt.
Storage & Reheating
Store leftover steak in an airtight container in the fridge up to 3 days. Freeze slices (no sauce) for up to 3 months. To reheat, gently warm in a skillet with a splash of broth or water to keep it juicy. If frozen, thaw overnight in the fridge. Make-ahead tip: slice and store steak separately from sauce; combine just before serving for best texture.
Notes
• Over-marinating (beyond 6 hours) can actually break down fibers too much—think ceviche vibes.
• I learned that a screaming-hot pan gives better char than medium heat.
• Grass-fed beef has a richer flavor but cooks slightly faster—keep an eye on it.
• Adjust garlic levels based on your crew’s taste; I bump it up for garlic lovers.
• Resting is non-negotiable; those 10 minutes lock in the juices.
FAQs
Q: Can I use skirt steak instead of flank steak?
A: Absolutely—skirt steak works similarly but cooks a bit quicker and has slightly more marbling.
Q: How long should I marinate my steak?
A: Anywhere from 30 minutes to 6 hours; 2–4 hours hits a sweet spot without risking a mushy texture.
Q: What if I don’t have a grill?
A: A heavy griddle or cast-iron skillet on the stovetop or under the broiler delivers a great sear.
Q: Can I make the sauces ahead?
A: Yes—garlic butter can chill up to 2 days; chimichurri actually improves overnight in the fridge.
Q: How do I know when the steak is done?
A: Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.
Q: Why slice against the grain?
A: Cutting against the muscle fibers shortens them, making each bite feel more tender.
Q: Is this recipe kid-friendly?
A: Definitely—just skip the red pepper flakes and offer the chimichurri on the side for picky eaters.
Q: Any side dish suggestions?
A: Roasted sweet potatoes, grilled asparagus, or a simple arugula salad with lemon vinaigrette—easy crowd-pleasers.
Conclusion
This Flank Steak Recipe checks all the boxes: it’s easy, flavorful, and ready in under an hour if you’re short on time, yet festive enough for weekend gatherings. I hope you’ll give the garlic butter and chimichurri finishes a whirl—mix and match to suit your mood. Let me know how it turns out in the comments, or tag me on Instagram when you plate it up—you’ll find links to more steak recipes and cooking tips below. Enjoy!
Flank Steak Recipe
Ingredients
- 1½–2 pounds flank steak (grass-fed if possible; pat dry and trim visible fat)
- ¼ cup extra-virgin olive oil (Colavita or California estate)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons red wine vinegar (tenderizes and adds brightness)
- 1 tablespoon brown sugar or honey (balances acidity)
- 4 garlic cloves, minced (fresh preferred; jarred works too)
- 1 teaspoon smoked paprika (sweet or hot, your choice)
- ½ teaspoon cracked black pepper
- ½ teaspoon kosher salt (plus extra for finishing)
- 2 tablespoons chopped fresh parsley (garnish)
- 2 tablespoons unsalted butter, softened (for garlic butter finish)
- ½ cup finely chopped fresh parsley (for chimichurri)
- 2 tablespoons chopped fresh cilantro (for chimichurri)
- 2 tablespoons red wine vinegar (for chimichurri)
- ¼ cup olive oil (for chimichurri)
- 1 garlic clove, minced (for chimichurri)
- ¼ teaspoon red pepper flakes (for chimichurri)
- Salt and pepper (to taste for chimichurri)
Instructions
- Place the steak on a cutting board, cover with plastic wrap, and pound gently with a meat mallet for about a minute. This evens out thickness for consistent cooking.
- In a shallow bowl, combine olive oil, soy sauce, vinegar, brown sugar, garlic, paprika, salt, and pepper. Whisk until the sugar dissolves and the mixture looks glossy.
- Slide the steak into a zip-lock bag, pour in half the marinade, seal, and massage gently so every inch is coated. Refrigerate at least 30 minutes or up to 6 hours—longer gives more flavor but can become slightly mushy past 6 hours.
- Fire up your grill or heat a cast-iron skillet over high heat (450–500°F). Brush the grates or pan with oil using a paper towel and tongs to prevent sticking.
- Remove steak from the bag, shake off excess, and place on the hot surface. Grill or sear for 4–5 minutes per side for medium-rare (125–130°F internal). Adjust by 1–2 minutes per side if you like it more done.
- Transfer to a board, tent loosely with foil, and rest 10 minutes. Slice thinly against the grain—that’s the real secret to tenderness.
- For garlic butter, stir together softened butter, garlic, and sea salt. For chimichurri, mix parsley, cilantro, vinegar, oil, garlic, and red pepper flakes in a jar. Shake to combine.
- Fan the steak slices on a platter, spoon over your chosen sauce, sprinkle with parsley, and serve hot.
