Flank Steak Recipes

We love cooking with flank steak. It’s affordable, leaner than other cuts of beef and packed full of meaty flavor. Plus, it’s incredibly versatile. After cooking, slice against the grain (into thin strips) and it’s ready for any weeknight dinner idea you throw at it. Use it to bulk up salads, make it your protein in grain bowls or stuff into tortillas for taco night—whatever you decide you’ll be glad you added it to the menu. Want to make an easy steak dinner with it? This is your go-to recipe. The herbs and spices used in Herbes de Provence are almost identical to those used in Italian seasoning—except for the addition of lavender, which perfectly complements the meat and makes this dinner extra special.

This rolled flank steak has a surprise inside: all the flavors of the Cuban stew ropa vieja arranged in a pretty pinwheel.

Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.

Healthy never looked so good! Ellie pairs lean flank steak with veggies and a flavorful homemade dressing for a meal that’s as good for you as it is delicious.

This crowd-pleasing dinner serves four and is ready to eat in just 30 minutes — making it the perfect pick for family meals and busy weeknights.

The 35 BEST Ways to Cook Flank Steak

This amazing collection of easy ways to cook Flank Steak has so many different flavorful dishes and cooking methods. We love this easy gorgonzola steak skillet:

Ingredients:

• 1.5 flank steak
• 12 oz portobello mushrooms, sliced
• 4 oz gorgonzola cheese
• 4 cloves garlic, sliced
• 2 Tbsp oil
• 6 Tbsp butter
• 1.5 c heavy cream (or half and half)
• 2 Tbsp parsley, divided
• Salt and pepper to taste

Instruction:

1. Heat a large skillet (we recommend cast iron) over medium high heat. Once hot, add in oil.
2. Generously season steak with salt and freshly cracked black pepper. Add to hot pan and sear 3-4 minutes per side. Remove to a plate and cover with aluminum foil.
3. Reduce heat to mediums. Add butter to the pan and, once melted, add in mushrooms. Cook until they are tender and remove to a plate.
4. Add in garlic and stir for a minute.
5. Slowly stir in the cream, deglazing the pan. Add in gorgonzola. Simmer on low until the cheese melts into the sauce.
6. Thinly slice the steak against the grain, then stir into the sauce along with the mushrooms and half of the parsley. Heat for a minute or two.
7. When serving, garnish with remaining parsley.

Flank Steak

A quick and easy marinade makes this flank steak unforgettable. All you need is 30 extra minutes to make that steak extra delish.

Prep: 10min

Total: 50min

Yield: 4 serving(s)

Nutrition Facts: calories 572 Calories, Fat 37 g, Saturated Fat 10 g, Trans Fat 0 g, Cholesterol 154 mg, Sodium 698 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 7 g, Protein 50 g

Ingredients:

• 1/3 c. extra-virgin olive oil
• 1/4 c. reduced-sodium soy sauce
• 2 tbsp. lime (or lemon) juice
• 2 tbsp. packed light brown sugar
• 2 lb. flank steak
• Kosher salt
• Freshly ground black pepper

Instruction:

1. In a large bowl, whisk together olive oil, soy sauce, lime juice, and brown sugar. Add steak and toss until coated. Marinate for at least 30 minutes, up to 2 hours.
2. Remove steak from marinade and pat dry with paper towels. Season lightly with salt (remember that there’s soy sauce in the marinade) and pepper.
3. To grill: Preheat grill to medium-high. Place steak on grill and cook to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.)
4. To broil: Preheat oven broiler to high. Place steak on a sheet pan and cook, turning once halfway through, until cooked to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.) Let rest before slicing and serving.

How to Make Tender Pan-Seared Flank Steak with Mustard-Chive Butter

FAQ

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