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.
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.
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.
Nutrition
Calories: 200kcal
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