Just when you thought flank steak couldn’t get any better, we’ve gathered 18 mouthwatering recipes that transform this lean cut into juicy perfection right in your skillet. Whether you’re craving quick weeknight dinners or impressive weekend feasts, these pan-seared creations will become your new go-to favorites. Get ready to fire up your stove and discover flavors that will make your taste buds dance!
Quick Flank Steak Stir-Fry in a Pan
Perfect for those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen, this flank steak stir-fry has become my go-to solution. I actually discovered this recipe during a particularly chaotic Tuesday when my kids had back-to-back activities and we needed dinner on the table fast – now it’s in our regular rotation!
Ingredients
For the marinade:
- 1 lb flank steak, sliced against the grain into thin strips
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp cornstarch
For the vegetables:
- 1 red bell pepper, sliced into thin strips
- 1 cup broccoli florets
- 1/2 yellow onion, sliced
- 2 cloves garlic, minced
For finishing:
- 1 tbsp sesame oil
- 1 tsp red pepper flakes
Instructions
- Place the sliced flank steak in a medium bowl.
- Add 2 tbsp soy sauce, 1 tbsp olive oil, and 1 tsp cornstarch to the bowl with the steak.
- Toss the steak with the marinade until evenly coated and let sit for 15 minutes at room temperature.
- Heat a large skillet or wok over high heat for 2 minutes until very hot.
- Add the marinated steak to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
- Cook the steak for 2-3 minutes without stirring to develop a good sear on one side.
- Flip the steak pieces and cook for another 1-2 minutes until browned but still slightly pink inside.
- Transfer the cooked steak to a clean plate using tongs.
- Add the sliced bell pepper, broccoli florets, and sliced onion to the same skillet.
- Stir-fry the vegetables for 4-5 minutes until the broccoli is bright green and slightly tender but still crisp.
- Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
- Return the cooked steak to the skillet with the vegetables.
- Drizzle 1 tbsp sesame oil over the stir-fry and sprinkle with 1 tsp red pepper flakes.
- Toss everything together for 1 minute until well combined and heated through.
Zesty and satisfying, this stir-fry delivers tender steak with crisp-tender vegetables that still have that perfect bite. The sesame oil adds a wonderful nutty finish that complements the savory soy sauce beautifully. I love serving this over cauliflower rice for a low-carb option, or sometimes I’ll wrap it in warm tortillas for quick steak fajitas the next day!
Flank Steak with Chimichurri Sauce Pan Recipe
Zesty and vibrant, this flank steak with chimichurri sauce has become my go-to weeknight dinner when I want something impressive but effortless. I first discovered this combination during a summer cookout at my cousin’s backyard, and now it’s the dish I make whenever I need to convince my family I’ve actually mastered cooking beyond scrambled eggs.
Ingredients
For the Steak
- 1.5 lbs flank steak
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the Chimichurri Sauce
- 1 cup fresh parsley
- 1/4 cup fresh cilantro
- 3 garlic cloves
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp red pepper flakes
Instructions
- Pat the flank steak completely dry with paper towels.
- Rub 2 tablespoons of olive oil evenly over both sides of the steak.
- Sprinkle 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper over both sides of the steak.
- Let the steak sit at room temperature for 30 minutes to ensure even cooking.
- Heat a large cast-iron skillet over high heat until smoking hot, about 3-4 minutes.
- Place the steak in the hot skillet and cook for 5-6 minutes without moving it.
- Flip the steak using tongs and cook for another 5-6 minutes for medium-rare.
- Check the internal temperature with a meat thermometer – it should read 130°F for medium-rare.
- Transfer the steak to a cutting board and let it rest for 10 minutes.
- While the steak rests, combine 1 cup fresh parsley, 1/4 cup fresh cilantro, and 3 garlic cloves in a food processor.
- Pulse the herbs and garlic until finely chopped, about 10-12 pulses.
- Transfer the herb mixture to a small bowl and stir in 1/4 cup red wine vinegar.
- Slowly whisk in 1/2 cup olive oil until the sauce emulsifies.
- Stir in 1/2 teaspoon red pepper flakes.
- Slice the rested steak against the grain into 1/4-inch thick slices.
- Arrange the sliced steak on a platter and drizzle generously with the chimichurri sauce.
Deliciously tender with a perfect char, this steak pairs beautifully with the bright, herbaceous chimichurri that cuts through the richness. I love serving it over a bed of crispy roasted potatoes or stuffing it into warm tortillas for the most incredible steak tacos – the leftovers (if there are any) make fantastic next-day sandwiches too.
Pan-Cooked Flank Steak with Red Wine Reduction
Dinner just got a whole lot more impressive with this pan-cooked flank steak that I’ve been perfecting for years—it’s become my go-to for date nights and small gatherings when I want something fancy but don’t want to spend hours in the kitchen. There’s something magical about that sizzle when the steak hits the hot pan and the rich aroma of red wine reduction filling the kitchen that makes everyone gather around asking “when’s it ready?”
Ingredients
For the steak:
– 1.5 lbs flank steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced
For the red wine reduction:
– 1 cup dry red wine
– 1/2 cup beef broth
– 1 tbsp butter
– 1 tsp fresh thyme leaves
Instructions
1. Pat the flank steak completely dry with paper towels on both sides.
2. Rub the steak with olive oil, then season both sides evenly with kosher salt and black pepper.
3. Heat a large cast iron skillet over medium-high heat until droplets of water sizzle and evaporate immediately.
4. Place the steak in the hot skillet and cook undisturbed for 5 minutes to develop a deep brown crust.
5. Flip the steak using tongs and cook for another 4 minutes for medium-rare (internal temperature of 130°F).
6. Transfer the steak to a cutting board and let it rest for exactly 8 minutes—this keeps the juices inside.
7. Reduce the skillet heat to medium and add minced garlic, cooking for 30 seconds until fragrant.
8. Pour in the red wine, scraping up all the browned bits from the bottom of the pan with a wooden spoon.
9. Add the beef broth and fresh thyme leaves, then simmer until the liquid reduces by half (about 6-8 minutes).
10. Remove the skillet from heat and swirl in the butter until the sauce becomes glossy and slightly thickened.
11. Slice the rested steak thinly against the grain at a 45-degree angle.
12. Arrange the sliced steak on a platter and drizzle the red wine reduction over the top.
What I love most is how the tender, juicy steak contrasts with that silky, deeply flavored reduction—it’s restaurant-quality without the fuss. We often serve this over creamy mashed potatoes to soak up every last drop of that incredible sauce, though it’s equally amazing with roasted vegetables for a lighter meal.
Easy Flank Steak Fajitas in a Skillet
Keeping weeknight dinners exciting can be a challenge, but these easy flank steak fajitas have become my go-to solution when I want something flavorful without spending hours in the kitchen. I discovered this skillet method during a particularly busy week when my family was begging for something other than pasta, and now it’s in our regular rotation.
Ingredients
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp lime juice
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- For the fajitas:
- 1.5 lbs flank steak
- 1 large red bell pepper
- 1 large yellow onion
- 2 tbsp vegetable oil
- 8 flour tortillas
- 1/4 cup chopped fresh cilantro
Instructions
- Whisk together 1/4 cup olive oil, 2 tbsp lime juice, 2 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and 1/2 tsp salt in a medium bowl.
- Place 1.5 lbs flank steak in a shallow dish and pour the marinade over it, turning to coat completely.
- Cover the steak and refrigerate for exactly 30 minutes – this short marinade time still infuses great flavor without making the meat mushy.
- While steak marinates, slice 1 large red bell pepper and 1 large yellow onion into 1/4-inch strips.
- Heat a large skillet over medium-high heat and add 1 tbsp vegetable oil.
- Remove steak from marinade, letting excess drip off, and place in the hot skillet.
- Cook steak for 4-5 minutes per side until internal temperature reaches 135°F for medium-rare.
- Transfer steak to a cutting board and let rest for 5 minutes – this allows juices to redistribute throughout the meat.
- Add remaining 1 tbsp vegetable oil to the same skillet and cook bell peppers and onions for 6-8 minutes until softened with slight charring.
- While vegetables cook, warm 8 flour tortillas in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 45 seconds.
- Slice the rested steak against the grain into thin strips – cutting against the grain ensures tender bites every time.
- Combine sliced steak with cooked vegetables in the skillet and toss with 1/4 cup chopped fresh cilantro.
Perfectly seared flank steak stays wonderfully juicy when sliced thin, while the quick-cooked peppers and onions add sweet crunch against the smoky chili-cumin marinade. I love serving these family-style with warm tortillas and letting everyone build their own fajitas – it makes dinner feel like a mini celebration even on the busiest weeknights.
Flank Steak and Veggie Pan Hash
Last weekend, I found myself staring at leftover flank steak from taco night and a fridge full of veggies begging to be used—this pan hash was my delicious solution to avoiding food waste, and it’s become a weeknight favorite for its simplicity and hearty flavor.
Ingredients
- For the hash base:
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 bell peppers (any color), chopped
- 3 cups diced russet potatoes (½-inch cubes)
- 1 tsp smoked paprika
- Salt and black pepper
- For finishing:
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
Instructions
- Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
- Add the sliced flank steak in a single layer and cook undisturbed for 3 minutes to develop a sear.
- Flip the steak and cook for another 2 minutes until browned but slightly pink inside, then transfer to a plate. Tip: Avoid overcrowding the skillet to prevent steaming instead of searing.
- Add the remaining 1 tbsp olive oil to the same skillet and add the diced potatoes in an even layer.
- Cook the potatoes for 10 minutes, stirring only every 3–4 minutes, until golden and crisp on the edges. Tip: Resist stirring too often to allow the potatoes to form a crispy crust.
- Add the diced onion and bell peppers to the skillet and cook for 6–8 minutes, stirring occasionally, until the onions are translucent.
- Stir in the smoked paprika, 1 tsp salt, and ½ tsp black pepper, coating the vegetables evenly.
- Return the cooked flank steak and any accumulated juices to the skillet, mixing gently to combine.
- Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Tip: Adding garlic at the end preserves its flavor and prevents bitterness.
- Remove from heat and stir in the chopped parsley.
Every bite delivers a satisfying contrast—tender steak, crispy potatoes, and sweet peppers meld together in a savory, smoky blend. I love serving this straight from the skillet with a fried egg on top for a complete meal, or stuffing it into warm tortillas for a quick breakfast twist.
Pan-Seared Flank Steak with Mushroom Sauce
Nothing beats the satisfaction of a perfectly cooked steak at home, especially when it’s this pan-seared flank steak with a rich mushroom sauce. I first made this for my husband’s birthday last year, and now it’s our go-to celebration meal—it feels fancy but comes together in under 30 minutes. The key is getting that beautiful crust on the steak while letting the mushrooms soak up all those savory pan juices.
Ingredients
For the Steak
- 1.5 lbs flank steak
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the Mushroom Sauce
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 1 tbsp unsalted butter
- 1 tbsp fresh thyme leaves
Instructions
- Pat the flank steak completely dry with paper towels on both sides.
- Rub the steak evenly with olive oil, then season both sides with kosher salt and black pepper.
- Heat a large cast-iron skillet over medium-high heat for 2 minutes until very hot.
- Place the steak in the hot skillet and cook for 5 minutes without moving it to develop a crust.
- Flip the steak using tongs and cook for another 4 minutes for medium-rare (internal temperature 130°F).
- Transfer the steak to a cutting board and let it rest for 8 minutes—don’t skip this step as it keeps the juices inside.
- Reduce the skillet heat to medium and add the sliced mushrooms to the same pan.
- Cook the mushrooms for 6 minutes, stirring occasionally, until they release their liquid and turn golden brown.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the beef broth, scraping the bottom of the pan to lift all the browned bits.
- Stir in the heavy cream and fresh thyme leaves, then simmer for 3 minutes until slightly thickened.
- Remove the sauce from heat and swirl in the butter until melted and glossy.
- Slice the rested steak against the grain into 1/4-inch thick pieces.
Drizzle that creamy mushroom sauce over the sliced steak right before serving—the contrast between the juicy, medium-rare meat and the earthy sauce is absolutely divine. I love serving this over creamy mashed potatoes to soak up every last drop of sauce, or you can slice it thin for amazing steak sandwiches the next day.
Flank Steak Tacos with Pan-Charred Peppers
My family’s taco Tuesdays used to be pretty predictable until I discovered how a simple flank steak and some charred peppers could transform our weeknight routine. There’s something magical about the sizzle of steak hitting a hot pan and the smoky aroma of peppers blistering that makes this dish feel like a celebration, even on a busy evening.
Ingredients
- For the steak marinade:
- 1.5 lbs flank steak
- 3 tbsp olive oil
- 2 tbsp lime juice
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- For the peppers and assembly:
- 2 large bell peppers (any color), sliced into strips
- 1 medium onion, sliced
- 8 small flour tortillas
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Place the flank steak in a shallow dish.
- Whisk together 3 tbsp olive oil, 2 tbsp lime juice, 2 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and 1 tsp salt in a small bowl.
- Pour the marinade over the steak, coating both sides evenly.
- Cover the dish and refrigerate for at least 30 minutes or up to 4 hours. Tip: Don’t marinate longer than 4 hours—the acid in the lime juice can start to break down the steak’s texture.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3-4 minutes.
- Remove the steak from the marinade, letting excess drip off, and place it in the hot skillet.
- Sear the steak for 5-6 minutes on the first side until a dark brown crust forms.
- Flip the steak and cook for another 4-5 minutes until the internal temperature reaches 135°F for medium-rare. Tip: Use an instant-read thermometer for perfect doneness—flank steak can go from tender to tough if overcooked.
- Transfer the steak to a cutting board and let it rest for 10 minutes.
- While the steak rests, add the sliced bell peppers and onion to the same skillet over medium-high heat.
- Cook the peppers and onion for 6-8 minutes, stirring occasionally, until they’re softened and charred in spots.
- Warm the tortillas in a dry skillet over medium heat for 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds. Tip: Warming tortillas makes them pliable and prevents tearing when you assemble the tacos.
- Thinly slice the rested steak against the grain into 1/4-inch thick strips.
- Fill each warm tortilla with a few slices of steak, top with charred peppers and onions, and sprinkle with cotija cheese and cilantro.
That first bite delivers tender, juicy steak with a hint of smokiness from the charred peppers, all wrapped in a soft tortilla. Try serving these with a squeeze of fresh lime and a dollop of creamy avocado crema for an extra layer of flavor that makes these tacos truly unforgettable.
Flank Steak and Onion Pan Sandwich
Remember those busy weeknights when you want something hearty but don’t have hours to spend in the kitchen? I created this flank steak and onion pan sandwich during one of those chaotic evenings, and it’s become my go-to solution for satisfying hunger quickly. The sizzle of thinly sliced steak meeting caramelized onions in a single pan never fails to make my kitchen smell incredible.
Ingredients
- For the steak and onions:
- 1 lb flank steak, thinly sliced against the grain
- 2 large yellow onions, thinly sliced
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- For assembly:
- 4 slices provolone cheese
- 4 slices sourdough bread
- 2 tbsp butter, softened
Instructions
- Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles immediately.
- Add 2 tablespoons olive oil to the hot skillet and swirl to coat the surface evenly.
- Place the thinly sliced onions in the skillet and cook for 8-10 minutes, stirring occasionally, until they turn golden brown and become translucent.
- Sprinkle ½ teaspoon kosher salt over the onions to help draw out moisture and enhance caramelization.
- Push the onions to one side of the skillet and add the sliced flank steak to the empty space.
- Season the steak with the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper.
- Cook the steak for 3-4 minutes without moving it to develop a good sear, then flip and cook for another 2-3 minutes until no pink remains.
- Combine the steak and onions in the skillet, mixing thoroughly.
- Divide the steak and onion mixture into four equal portions directly in the skillet.
- Place one slice of provolone cheese over each portion of the steak mixture.
- Cover the skillet and reduce heat to low for 1-2 minutes until the cheese melts completely.
- While the cheese melts, spread ½ tablespoon softened butter evenly on one side of each sourdough bread slice.
- Place two bread slices buttered-side down in a separate skillet over medium heat.
- Scoop one portion of the cheesy steak mixture onto each bread slice in the skillet.
- Top each with the remaining bread slices, buttered-side facing up.
- Cook the sandwiches for 3-4 minutes until the bottom bread turns golden brown and crisp.
- Carefully flip each sandwich using a spatula and cook for another 3-4 minutes until the second side achieves the same golden brown color.
Fantastic how the crisp sourdough gives way to that melted provolone blanket covering the juicy steak and sweet onions. I love serving these sandwiches with a simple side salad to cut through the richness, though my husband always insists on dunking his in au jus for extra flavor. The contrast between the crunchy exterior and tender filling makes this worth every minute spent at the stove.
Pan-Fried Flank Steak with Herb Rub
My family has this funny tradition where we declare Tuesday nights “steak night” – not because it’s fancy, but because it’s the perfect midweek morale booster. This pan-fried flank steak with an herb rub is our go-to; it’s quick enough for a busy evening but feels like a special treat every single time.
Ingredients
- For the Herb Rub:
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- For Cooking:
- 1 lb flank steak
- 2 tbsp vegetable oil
Instructions
- Pat the flank steak completely dry with paper towels on both sides.
- Rub 1 tbsp olive oil evenly over the entire surface of the steak.
- Sprinkle 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried rosemary, and 1/2 tsp garlic powder onto the steak, pressing gently to adhere.
- Let the steak rest at room temperature for 30 minutes to ensure even cooking.
- Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles immediately.
- Add 2 tbsp vegetable oil to the hot skillet and swirl to coat the bottom.
- Place the steak in the skillet and cook undisturbed for 5 minutes to develop a deep brown crust.
- Flip the steak using tongs and cook for another 4 minutes for medium-rare (internal temperature of 135°F).
- Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
- Slice the steak thinly against the grain at a 45-degree angle to maximize tenderness.
Just sliced, this steak is wonderfully juicy with a crisp, herby crust that crackles with each bite. The rosemary and garlic meld into the savory beef, making it perfect for stuffing into tacos or piling high on a crisp salad for a hearty, satisfying meal.
Flank Steak with Pan-Roasted Potatoes
Just last weekend, I found myself staring into the fridge wondering what to make for dinner when I spotted that beautiful flank steak I’d picked up from the butcher. Paired with some humble potatoes, it turned into one of those effortlessly impressive meals that feels like a cozy restaurant dinner at home.
Ingredients
- For the steak:
- 1.5 lbs flank steak
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- For the potatoes:
- 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp paprika
- 2 sprigs fresh rosemary
Instructions
- Preheat your oven to 425°F.
- Place the cubed potatoes in a large bowl.
- Drizzle 3 tablespoons of olive oil over the potatoes.
- Sprinkle 1 teaspoon of salt and 1/2 teaspoon of paprika over the potatoes.
- Toss the potatoes until evenly coated with oil and seasonings.
- Spread the potatoes in a single layer on a baking sheet.
- Place the baking sheet in the preheated oven for 25 minutes.
- While potatoes roast, pat the flank steak completely dry with paper towels.
- Rub both sides of the steak with 2 tablespoons of olive oil.
- Sprinkle 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper evenly over both sides of the steak.
- Press 2 minced garlic cloves into the surface of the steak.
- Heat a cast-iron skillet over high heat for 2 minutes until smoking hot.
- Place the steak in the hot skillet and cook for 5 minutes without moving it.
- Flip the steak using tongs and cook for another 4 minutes.
- Remove the steak from the skillet and let it rest on a cutting board for 8 minutes.
- Remove the potatoes from the oven when they are golden brown and crispy on the edges.
- Strip the leaves from 2 rosemary sprigs and toss them with the hot potatoes.
- Slice the rested steak against the grain into 1/4-inch thick pieces.
But what really makes this dish special is how the juicy, garlic-rubbed steak contrasts with those crispy, rosemary-kissed potatoes. I love serving this family-style on a big wooden board with a simple arugula salad on the side—the peppery greens balance the richness perfectly.
Pan-Seared Flank Steak with Balsamic Glaze
Nothing brings back memories of my dad’s Sunday grill sessions quite like the sizzle of steak hitting a hot pan. I’ve adapted his classic technique over the years, adding a sweet-tangy balsamic glaze that makes this flank steak feel both nostalgic and fresh. Trust me, this method delivers restaurant-quality results with minimal fuss—perfect for busy weeknights when you’re craving something special.
Ingredients
- For the steak:
- 1.5 lbs flank steak
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- For the glaze:
- 1/2 cup balsamic vinegar
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp butter
Instructions
- Pat the flank steak completely dry with paper towels on both sides.
- Rub the steak evenly with olive oil, then season both sides with kosher salt and black pepper.
- Heat a large cast-iron skillet over medium-high heat until very hot, about 3-4 minutes.
- Place the steak in the dry, hot skillet—it should sizzle immediately upon contact.
- Sear the steak undisturbed for 5-6 minutes until a deep brown crust forms on the bottom.
- Flip the steak using tongs and cook for another 4-5 minutes for medium-rare (130°F internal temperature).
- Transfer the steak to a cutting board and let it rest for 10 minutes—don’t skip this step as it keeps the juices inside.
- While the steak rests, reduce the skillet heat to medium and add balsamic vinegar, honey, and minced garlic.
- Simmer the glaze for 3-4 minutes, stirring constantly until it thickens enough to coat the back of a spoon.
- Remove the glaze from heat and whisk in butter until fully incorporated and glossy.
- Slice the rested steak thinly against the grain at a 45-degree angle—this ensures maximum tenderness.
- Drizzle the warm balsamic glaze over the sliced steak just before serving.
Absolutely magical how the sweet-tangy glaze caramelizes against the steak’s savory char. The flank steak stays remarkably juicy when sliced properly, with each bite offering that perfect balance of tender meat and crisp-edged crust. I love serving this over a bed of arugula with shaved Parmesan—the peppery greens soak up the extra glaze beautifully.
Flank Steak and Bell Pepper Pan Stir-Fry
My husband and I have a weekly tradition we call “Stir-Fry Friday” – it started during our first year of marriage when our budget was tight, and this flank steak version quickly became our favorite. There’s something magical about how the sweet bell peppers and savory steak come together in just one pan.
Ingredients
For the marinade and steak:
- 1.5 lbs flank steak, sliced against the grain into ¼-inch strips
- 3 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp cornstarch
- 2 cloves garlic, minced
For the vegetables and sauce:
- 2 large bell peppers (1 red, 1 yellow), cut into ½-inch strips
- 1 medium onion, sliced into ¼-inch strips
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp vegetable oil for cooking
Instructions
- In a medium bowl, combine 3 tbsp soy sauce, 2 tbsp olive oil, 1 tbsp cornstarch, and 2 minced garlic cloves.
- Add the 1.5 lbs sliced flank steak to the marinade, tossing until every piece is coated evenly.
- Let the steak marinate at room temperature for exactly 15 minutes – this short marinating time is perfect for weeknights when you’re short on time.
- While the steak marinates, slice 2 bell peppers and 1 onion into uniform strips to ensure even cooking.
- Heat a large skillet or wok over high heat until a drop of water sizzles and evaporates immediately.
- Add 2 tbsp vegetable oil to the hot skillet, swirling to coat the surface evenly.
- Add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding.
- Cook the steak undisturbed for 2 minutes to develop a good sear – don’t stir too early or you’ll lose that beautiful browning.
- Flip the steak pieces and cook for another 1-2 minutes until browned on both sides but still slightly pink inside.
- Transfer the cooked steak to a clean plate, leaving any juices in the skillet.
- Add the sliced bell peppers and onion to the same skillet, stirring constantly for 3-4 minutes until they begin to soften but still have some crunch.
- Create the sauce by adding 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil directly to the vegetables in the skillet.
- Return the cooked steak and any accumulated juices to the skillet, tossing everything together for 1 minute until heated through and well-coated with sauce.
You’ll love how the steak stays incredibly tender while the peppers maintain just enough crispness to provide texture contrast. Yesterday, I served this over cauliflower rice for a low-carb option, and the way the sauce soaked into the “rice” was absolutely fantastic – my kids didn’t even notice the difference!
Flank Steak and Zucchini Skillet Medley
Getting dinner on the table during busy weeknights used to stress me out until I discovered this one-pan wonder that’s become my go-to. I love how the savory flank steak pairs with tender zucchini in a dish that feels fancy but comes together in under 30 minutes—perfect for those evenings when you’re craving something hearty without the fuss.
Ingredients
For the Steak and Vegetables
– 1 lb flank steak, sliced against the grain into ¼-inch strips
– 2 medium zucchinis, sliced into ½-inch rounds
– 1 tbsp olive oil
– ½ tsp salt
– ¼ tsp black pepper
For the Sauce
– 2 tbsp soy sauce
– 1 tbsp Worcestershire sauce
– 2 cloves garlic, minced
– 1 tsp cornstarch
– ¼ cup water
Instructions
1. Pat the flank steak strips completely dry with paper towels to ensure a good sear.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the steak strips in a single layer and cook for 2 minutes without moving to develop a brown crust.
4. Flip the steak and cook for another 1 minute until browned but still pink inside, then transfer to a plate.
5. Add the zucchini rounds to the same skillet and season with ½ tsp salt and ¼ tsp black pepper.
6. Cook the zucchini for 4–5 minutes, stirring occasionally, until tender with golden edges.
7. Tip: Don’t overcrowd the pan—if needed, cook zucchini in batches to avoid steaming.
8. While zucchini cooks, whisk together 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, 2 minced garlic cloves, 1 tsp cornstarch, and ¼ cup water in a small bowl.
9. Return the cooked steak and any accumulated juices to the skillet with the zucchini.
10. Pour the sauce mixture over the steak and zucchini, stirring to coat evenly.
11. Simmer for 2–3 minutes until the sauce thickens and coats the back of a spoon.
12. Tip: For extra flavor, let the dish rest off the heat for 2 minutes before serving to allow the steak to reabsorb juices.
13. Taste and adjust seasoning only if needed, as the soy sauce provides ample saltiness.
14. Tip: Slice steak against the grain before cooking—it makes each bite more tender. You’ll notice the difference!
Yielding juicy steak with caramelized zucchini in a glossy, savory sauce, this medley is a textural dream. I love serving it over fluffy jasmine rice to soak up every drop, or stuffing it into warm tortillas for a quick steak taco night that always disappears fast.
Pan-Cooked Flank Steak with Soy-Ginger Glaze
Getting dinner on the table after a long day used to feel like a chore until I discovered this pan-cooked flank steak with soy-ginger glaze. Growing up, my mom always said the secret to great steak was letting it speak for itself, but I’ve found that a little soy-ginger magic takes it to another level. Now, it’s my go-to for busy weeknights when I want something fancy-feeling without the fuss.
Ingredients
For the steak:
– 1.5 lbs flank steak
– 2 tbsp vegetable oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the glaze:
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 tsp grated fresh ginger
– 2 garlic cloves, minced
– 1 tsp sesame oil
Instructions
1. Pat the flank steak completely dry with paper towels on both sides.
2. Season both sides of the steak evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the steak in the hot skillet and cook undisturbed for 5 minutes.
5. Flip the steak using tongs and cook for another 4 minutes for medium-rare (internal temperature should reach 130°F).
6. Transfer the steak to a cutting board and let it rest for 10 minutes—this keeps the juices inside.
7. While the steak rests, reduce the skillet heat to medium and add 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 tsp grated ginger, 2 minced garlic cloves, and 1 tsp sesame oil.
8. Whisk the glaze constantly for 2-3 minutes until it thickens slightly and bubbles evenly.
9. Slice the rested steak against the grain into 1/4-inch thick strips.
10. Arrange the sliced steak on a platter and drizzle the warm glaze over the top.
Finally, that soy-ginger glaze caramelizes into the most beautiful glossy coating, while the steak stays incredibly tender when sliced against the grain. I love serving this over a bed of jasmine rice with some quick-pickled cucumbers on the side—it makes the whole meal feel restaurant-worthy.
Flank Steak and Spinach Pan Salad
Nothing beats a hearty salad that feels like a complete meal, especially when it comes together in one pan. I first made this flank steak and spinach creation during a busy weeknight when I needed something satisfying but didn’t want to dirty every dish in my kitchen—now it’s my go-to when I’m craving something fresh yet substantial.
Ingredients
For the Steak:
– 1.5 lbs flank steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
For the Salad:
– 6 cups fresh spinach
– 1 cup cherry tomatoes, halved
– ½ red onion, thinly sliced
– ¼ cup crumbled feta cheese
For the Dressing:
– 3 tbsp red wine vinegar
– 2 tbsp olive oil
– 1 tsp Dijon mustard
– 1 garlic clove, minced
Instructions
1. Pat the flank steak completely dry with paper towels on both sides.
2. Rub 2 tablespoons of olive oil evenly over the entire surface of the steak.
3. Season both sides of the steak with 1 teaspoon kosher salt and ½ teaspoon black pepper, pressing the seasoning into the meat.
4. Heat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
5. Place the seasoned flank steak in the hot skillet and cook undisturbed for 6 minutes.
6. Flip the steak using tongs and cook for another 5 minutes for medium-rare (internal temperature should reach 130°F on an instant-read thermometer).
7. Transfer the cooked steak to a cutting board and let it rest for exactly 8 minutes—this allows the juices to redistribute throughout the meat.
8. While the steak rests, whisk together 3 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, and 1 minced garlic clove in a small bowl until emulsified.
9. Add 6 cups fresh spinach, 1 cup halved cherry tomatoes, and ½ thinly sliced red onion to the same skillet used for the steak (no need to wash it first).
10. Pour the dressing over the spinach mixture and toss gently until the spinach just begins to wilt, about 1 minute.
11. Thinly slice the rested steak against the grain at a 45-degree angle.
12. Arrange the sliced steak over the dressed spinach mixture in the skillet.
13. Sprinkle ¼ cup crumbled feta cheese evenly over the top.
Every bite of this warm salad delivers incredible texture contrast—tender, juicy steak against crisp-tender spinach with bursts of sweet tomato and sharp feta. I love serving it right in the skillet at the table for a rustic presentation, and the residual warmth from the pan continues to gently wilt the spinach as you eat, making each mouthful better than the last.
