Beef Flank Steak

Name: Beef Flank Steak
Prep time: 5 min
Cook time: 12 min
Total time: 29 min
Yield: 3 -5 servings
Ingredients: 1 1/2 pounds flank steak; 1/2 cup olive oil; 1/3 cup reduced sodium soy sauce; 1/4 cup balsamic vinegar; 2 tablespoons lemon juice; 2 tablespoons brown sugar; 1 1/2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard; 1 TBS EACH onion powder, garlic powder; 1 tsp EACH paprika, pepper, red pepper flakes, dried dill weed; 1/2 tsp EACH dried oregano, dried rosemary, ground coriander

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Prep Time
5 mins
Cook Time
5 mins
Total Time
29 mins
Servings
3 -5 servings
Course
Main Course
Cuisine
American

Beef Flank Steak

Victor Mills

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This marinated flank steak recipe will have everyone singing your praises, begging for the recipe and coming back for seconds and thirds. The flank steak marinade creates melt-in-your-mouth tender, juicy steak with complex savory, tangy, sweet and spicy notes. And the best part of grilled flank steak? It’s SO easy with zero clean up! Marinate then grill – that’s it! (I've also included oven and stove top instructions.) Flank steak is also extremely versatile and can be served up with your favorite sides like mashed potatoes and fruit salad or in salads, wraps, pasta, sandwiches and more.

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Ingredients

Servings

1 1/2 pounds flank steak
1/2 cup olive oil
1/3 cup reduced sodium soy sauce
1/4 cup balsamic vinegar
2 tablespoons lemon juice
2 tablespoons brown sugar
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 TBS EACH onion powder, garlic powder
1 tsp EACH paprika, pepper, red pepper flakes, dried dill weed
1/2 tsp EACH dried oregano, dried rosemary, ground coriander

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Instructions

Whisk marinade ingredients together in a freezer size ziploc bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
Marinate in the refrigerator at least 2 hours or up to 12 hours.
Preheat outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when lid is closed).
Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.
Remove the steak to a cutting board and let rest for 10 minutes before slicing. Slice steak into thin strips against the grain (perpendicular to the long strands) or ½-inch cubes. Drizzle with the 2 tablespoons reserved marinade.

Notes

See the post for more detailed tips/tricks and instructions.
NOTE: The USDA recommends steaks and roasts be cooked to 145°F and then rested for at least 3 minutes for safety.
Broiling the flank steak mimics the high directional heat of the grill. Place steak on a baking sheet. Broil 8 inches away from the broiler for 6-8 minutes on each side or until it reaches desired temperature.
You may pan sear flank steak but unless you have a large grill pan, your steak will not fit and will need to be cut in half and cooked in two batches. Heat one tablespoon olive oil in a large cast iron skillet over medium-high heat. Cook for 6-8 minutes per side or until it reaches desired temperature.
You may freeze the flank steak either after it is cooked or as soon as it’s added to the marinade.
Pound the steak to an even, thin thickness to tenderize and for even cooking.
Don’t marinate much longer than 12 hours or the muscle fibers can break down and become mushy but please aim for 12 hours for optimal flavor and juiciness.
Bring steak to room temperature before cooking by letting it sit on the counter for 30-60 minutes.
Clean the grill very well before cooking for beautiful grill marks and to prevent sticking.
Grease the grill very well with a wad of oiled paper towels using tongs. NEVER use spray oils once the grill is on.
Don’t add the steak until the grill is hot to achieve a beautiful sear.
Only flip/touch your steak once for the perfect caramelized crust.
Only use tongs to flip the meat because a fork will pierce the meat and you will continuously loose juices and tenderness.
Don’t overcook or your steak won’t be as juicy. Use a meat thermometer to check for doneness and grill to 140 degrees for medium. The steak will rise to 145 degrees after it rests.
Let steak rest 10 minutes before slicing so it has time to reabsorb the juices that have accumulated in the middle of the steak to redistribute throughout the steak.
Slice steak across the grain to shorten the muscle fibers for tender steak.
Steak doesn't just have to be served plain - see the post for TONS of ways to use flank steak!
Rare steak: 125 degrees F
Medium rare: 135 degrees F
Medium: 145 degrees F *RECOMMENDED*
Medium well: 155 degrees F
Medium Well (not recommended)
Well done: 165 degrees F (not recommended)
Storage: transfer flank steak to an airtight container. Store in the refrigerator for up to five days.
Microwave: transfer sliced steak to a microwave safe plate. Microwave for 60 seconds then at 15 second intervals as needed.
Skillet: warm sliced flank steak in a skillet on the stove top over medium heat, stirring often until warmed through.
Oven: Transfer steak to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.
Freeze Marinating Steak: Add steak to the marinade in a freezer bag, squeeze out excess air, label and freeze for up to 3 months. Defrost in the refrigerator overnight then use immediately.
Steak: After you have cooked the steak, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.