Broiled Flank Steak Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
40 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
251 kcal
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Course
Main Course
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Cuisine
American
Broiled Flank Steak Recipe
Description
This broiled flank steak begins by marinating the 2-pound flank steak in a mixture of olive oil, red wine vinegar, garlic powder, and smoked paprika, which helps both tenderize and add savory flavor. The steak is marinated at room temperature for 30 minutes to promote flavor penetration. Cooking is done under a preheated broiler set about 6 inches below the element to sear the meat without direct flame exposure. The steak is broiled 5-6 minutes per side for medium-rare or slightly longer for higher doneness, developing a flavorful exterior crust.
The finishing step is to rest the steak before slicing, a crucial step to retain its juices. Cutting the steak against the pronounced grain fibers breaks down muscle structure, making each bite easier to chew. The simple seasoning emphasizes the meat’s natural flavors enhanced by the marinade’s acidity and spices.
Leftover steak keeps well refrigerated for up to 4 days or can be frozen for extended storage. Reheating should be gentle to avoid drying out the meat, and cold leftovers make a good salad addition. This recipe suits home cooks seeking a straightforward way to turn flank steak into a flavorful, tender main dish.
Ingredients
Marinade:
- 4 tablespoons olive oil or avocado oil
- 2 tablespoon red wine vinegar
- 1 teaspoon garlic powder minced
- 1 teaspoon smoked paprika
Steak:
- 2 pounds flank steak
- 2 teaspoons kosher salt or 1 teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
Instructions
- In a small bowl, mix the marinade ingredients (olive oil, vinegar, garlic powder, and smoked paprika).
- Unfold the steak and place it on a work surface. Examine it and locate the meat fibers - later, when it's cooked, you'll want to cut across them.
- Place the steak in a gallon-size resealable bag. Add the marinade and turn to coat (I use my hands to ensure the steak is coated in the marinade). Seal the bag, removing as much air as possible, and marinate the steak at room temperature for 30 minutes.
- Position an oven rack 6 inches below the broiler element (not directly below). Preheat the broiler to high (550°F). Line a large, rimmed baking sheet with foil for easy cleanup.
- Remove the steak from the marinade. Let excess marinade drip off, but don't wipe it off the steak. Season the steak with salt and pepper on both sides.
- Place the steak on the prepared baking sheet. Place the pan in the oven and broil the steak for 5-6 minutes per side for medium-rare (135°F) or 6-7 minutes per side for medium (145°F). Check with an instant-read thermometer to make sure it's done to your liking.
- Remove the steak to a cutting board. Let it rest for 10 minutes.
- Slice the steak thinly against the grain. Serve immediately.
Notes
- Allow steak to rest for 3 minutes after cooking to preserve juiciness before slicing.
- Cut the steak against the grain for easier chewing by locating the parallel muscle fibers before cooking.
- The vinegar in the marinade helps tenderize the steak by breaking down muscle fibers.
- Leftovers can be refrigerated for up to 4 days or frozen for 3 months; reheat gently to prevent drying.
- Do not skip the marinade, as it adds essential flavor and tenderness to flank steak.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 251kcal | 13% |
| Protein | 32g | 64% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Sodium | 468mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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