20 Savory Flank Steak Recipes for Grilling

Craving something deliciously savory for your next grill session? Flank steak is your perfect canvas for creating mouthwatering meals that will impress family and friends. From quick weeknight dinners to weekend feasts, we’ve gathered 20 incredible recipes that transform this versatile cut into culinary masterpieces. Get ready to fire up the grill and discover your new favorite flank steak creation!

Grilled Garlic Butter Flank Steak

Nestled between the crackle of the grill and the sizzle of butter, this grilled flank steak emerges as a masterpiece of simplicity and flavor. Perfectly marbled and expertly seasoned, it transforms an ordinary evening into an extraordinary culinary experience with its aromatic garlic infusion and succulent texture. The result is a dish that celebrates the art of grilling with elegant, restaurant-quality results right in your own backyard.

Ingredients

– 1 (2-pound) flank steak, about 1-inch thick
– 3 tablespoons extra-virgin olive oil
– 4 large garlic cloves, finely minced
– 4 tablespoons unsalted European-style butter
– 1 tablespoon fresh thyme leaves
– 1 teaspoon Diamond Crystal kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon crushed red pepper flakes

Instructions

1. Pat the 2-pound flank steak completely dry with paper towels and place it on a rimmed baking sheet.
2. Drizzle 3 tablespoons of extra-virgin olive oil evenly over both sides of the steak.
3. Rub 1 teaspoon of Diamond Crystal kosher salt and ½ teaspoon of freshly cracked black pepper onto all surfaces of the meat.
4. Let the seasoned steak rest at room temperature for 30 minutes to ensure even cooking.
5. Preheat your grill to high heat, achieving a consistent temperature of 450°F.
6. Combine 4 tablespoons of unsalted European-style butter, 4 finely minced garlic cloves, 1 tablespoon of fresh thyme leaves, and ¼ teaspoon of crushed red pepper flakes in a small saucepan.
7. Melt the butter mixture over low heat for 3 minutes until fragrant, then remove from heat.
8. Place the flank steak on the hot grill grates and close the lid.
9. Grill for 5 minutes until deep grill marks form and the bottom develops a caramelized crust.
10. Flip the steak using tongs and brush the cooked side generously with the garlic butter mixture.
11. Continue grilling for another 4-5 minutes until the internal temperature reaches 130°F for medium-rare.
12. Transfer the steak to a clean cutting board and brush the remaining garlic butter over the entire surface.
13. Tent loosely with foil and let rest for 8 minutes to allow juices to redistribute.
14. Slice the steak thinly against the grain at a 45-degree angle.

Unveiling a perfectly tender interior with a beautifully charred exterior, this steak boasts buttery richness punctuated by aromatic garlic and subtle heat. The thin, against-the-grain slices showcase a magnificent pink center that melts effortlessly with each bite. For an elegant presentation, arrange the slices over creamy polenta or alongside roasted heirloom tomatoes, allowing the savory juices to create a natural sauce.

Asian Marinated Flank Steak with Sesame Seeds

Unveiling a masterpiece of Asian-inspired cuisine, this marinated flank steak transforms humble ingredients into an extraordinary dining experience. Perfectly balanced between sweet, savory, and aromatic elements, the dish showcases how simple techniques can elevate everyday cooking to restaurant-quality heights.

Ingredients

• 1 ½ pounds flank steak, trimmed of excess fat
• ½ cup low-sodium soy sauce
• ¼ cup toasted sesame oil
• 3 tablespoons raw honey
• 4 garlic cloves, finely minced
• 2 tablespoons freshly grated ginger root
• 2 tablespoons rice vinegar
• 1 tablespoon gochujang paste
• 2 tablespoons toasted white sesame seeds
• 2 tablespoons grapeseed oil
• ¼ cup thinly sliced scallions

Instructions

1. Combine soy sauce, sesame oil, honey, minced garlic, grated ginger, rice vinegar, and gochujang paste in a glass baking dish, whisking vigorously until the honey fully dissolves into the marinade.
2. Score the flank steak diagonally across the grain at ¼-inch intervals on both sides using a sharp chef’s knife, creating a crosshatch pattern that will help the marinade penetrate deeply.
3. Submerge the scored steak completely in the marinade, ensuring all surfaces are coated, then cover tightly with plastic wrap and refrigerate for precisely 6-8 hours for optimal flavor development.
4. Remove the marinated steak from the refrigerator 30 minutes before cooking to bring it to room temperature, which promotes even cooking throughout the meat.
5. Heat a cast-iron skillet over medium-high heat until smoking hot, then add grapeseed oil and swirl to coat the surface evenly.
6. Place the steak in the preheated skillet and sear undisturbed for 4-5 minutes until a deep golden-brown crust forms on the bottom surface.
7. Flip the steak using tongs and cook for an additional 4-5 minutes on the second side for medium-rare doneness, or until the internal temperature reaches 130°F on an instant-read thermometer.
8. Transfer the cooked steak to a cutting board and let it rest for exactly 8 minutes to allow the juices to redistribute throughout the meat.
9. Slice the rested steak thinly against the grain at a 45-degree angle to maximize tenderness in each portion.
10. Sprinkle the sliced steak generously with toasted sesame seeds and garnish with thinly sliced scallions before serving immediately.

Offering a beautiful contrast between the caramelized crust and rosy interior, the steak delivers complex layers of umami-rich soy, aromatic ginger, and subtle heat from gochujang. The toasted sesame seeds provide delightful textural contrast against the remarkably tender slices, making this dish perfect for elegant plating over jasmine rice or stuffed into warm tortillas for an unexpected fusion twist.

Balsamic Glazed Flank Steak with Rosemary

Wrapped in the rich aroma of rosemary and the complex sweetness of aged balsamic, this flank steak transforms ordinary evenings into culinary celebrations with its sophisticated glaze and tender, perfectly seared texture.

Ingredients

– 1.5 lbs flank steak
– 3 tbsp extra virgin olive oil, divided
– 2 tbsp aged balsamic vinegar
– 1 tbsp Dijon mustard
– 2 tsp fresh rosemary leaves, finely minced
– 2 garlic cloves, microplaned
– 1 tsp coarse sea salt
– ½ tsp freshly cracked black pepper
– ¼ cup beef stock

Instructions

1. Pat the flank steak completely dry with paper towels to ensure proper searing.
2. Whisk together 2 tablespoons of extra virgin olive oil, aged balsamic vinegar, Dijon mustard, minced rosemary, and microplaned garlic in a small bowl to create the marinade.
3. Brush the marinade evenly over both sides of the flank steak, reserving 2 tablespoons for the glaze.
4. Season both sides of the steak generously with coarse sea salt and freshly cracked black pepper.
5. Allow the steak to rest at room temperature for 30 minutes to promote even cooking.
6. Heat a cast-iron skillet over medium-high heat until droplets of water sizzle and evaporate immediately.
7. Add the remaining 1 tablespoon of extra virgin olive oil to the hot skillet, swirling to coat the surface.
8. Place the flank steak in the skillet and sear undisturbed for 4-5 minutes until a deep golden-brown crust forms.
9. Flip the steak using tongs and sear the opposite side for 4-5 minutes until similarly crusted.
10. Insert an instant-read thermometer into the thickest part of the steak; remove from heat when it registers 130°F for medium-rare.
11. Transfer the steak to a cutting board and let rest for 8 minutes to allow juices to redistribute.
12. Pour the reserved marinade and beef stock into the hot skillet, scraping up any browned bits with a wooden spoon.
13. Simmer the glaze for 2-3 minutes until reduced by half and slightly thickened.
14. Slice the rested steak against the grain into ¼-inch thick slices.
15. Drizzle the warm balsamic glaze over the sliced steak before serving.

Velvety slices of medium-rare steak yield with gentle pressure, their robust beefiness elevated by the glossy, tangy-sweet glaze that clings to each slice. The aromatic rosemary permeates every bite, while the careful resting ensures each cut remains exceptionally juicy. For an elegant presentation, fan the slices over creamy polenta or arrange alongside roasted root vegetables to catch every drop of the sophisticated pan sauce.

Spicy Chimichurri Flank Steak

Culinary artistry meets vibrant flavor in this sophisticated take on grilled steak, where traditional Argentine chimichurri receives a fiery upgrade with the addition of smoked paprika and fresh serrano peppers. The marbled flank steak, when properly prepared, yields tender, juicy slices that beautifully absorb the herbaceous, spicy marinade, creating a dish that is both visually stunning and deeply satisfying. This recipe transforms humble ingredients into an elegant centerpiece worthy of any dinner party or special occasion.

Ingredients

• 1.5 pounds flank steak
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/4 cup finely chopped fresh oregano
• 3 cloves garlic, minced
• 1 serrano pepper, seeded and finely minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Combine 1/4 cup olive oil, red wine vinegar, parsley, oregano, minced garlic, serrano pepper, smoked paprika, red pepper flakes, kosher salt, and black pepper in a medium glass bowl to create the chimichurri marinade.
2. Place the flank steak in a large resealable plastic bag and pour half of the chimichurri mixture over the meat, reserving the remaining half for serving.
3. Seal the bag tightly, removing excess air, and massage the marinade evenly over the entire surface of the steak.
4. Refrigerate the marinating steak for exactly 4 hours, turning the bag once halfway through to ensure even flavor penetration.
5. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature for more even cooking.
6. Preheat a grill or grill pan to high heat, approximately 450°F, and lightly oil the grates with the remaining 1/4 cup olive oil.
7. Place the flank steak on the hot grill and cook for 5-6 minutes until well-seared with distinct grill marks.
8. Flip the steak using tongs and cook for an additional 4-5 minutes until the internal temperature reaches 130°F for medium-rare.
9. Transfer the cooked steak to a cutting board and let it rest for exactly 8 minutes to allow juices to redistribute throughout the meat.
10. Slice the steak thinly against the grain at a 45-degree angle to maximize tenderness.

Beautifully charred on the exterior while maintaining a rosy pink center, each slice offers a perfect balance of smoky, herbaceous, and spicy notes. The vibrant chimichurri sauce provides a bright, acidic counterpoint to the rich beef flavor, creating layers of complexity in every bite. Consider serving the sliced steak over creamy polenta or alongside roasted fingerling potatoes to soak up the flavorful juices.

Flank Steak Fajitas with Bell Peppers

Glistening with the vibrant colors of summer’s bounty and sizzling with savory promise, these flank steak fajitas bring restaurant-quality elegance to your home kitchen, where tender strips of beef mingle with caramelized bell peppers in a symphony of Southwestern flavors. Generously seasoned with aromatic spices and kissed by the heat of the skillet, this dish transforms simple ingredients into an unforgettable culinary experience that will have your guests marveling at your effortless sophistication. Perfect for both weeknight dinners and festive gatherings, these fajitas celebrate the art of balancing bold flavors with refined technique.

Ingredients

• 1.5 pounds flank steak, trimmed of excess fat
• 3 large bell peppers (red, yellow, and orange), julienned
• 1 large yellow onion, thinly sliced
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons fresh lime juice
• 4 cloves garlic, minced
• 1.5 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 8 flour tortillas (8-inch diameter)
• Fresh cilantro leaves, for garnish
• Kosher salt and freshly ground black pepper

Instructions

1. Pat the flank steak completely dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
2. In a small bowl, whisk together 2 tablespoons olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, dried oregano, and cayenne pepper to create a marinade.
3. Brush the marinade evenly over both sides of the flank steak and let it rest at room temperature for 30 minutes to allow the flavors to penetrate the meat.
4. While the steak marinates, heat a large cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
5. Add the remaining 1 tablespoon olive oil to the hot skillet and swirl to coat the surface evenly.
6. Place the marinated flank steak in the skillet and sear for 5-6 minutes without moving it to develop a deep brown crust.
7. Flip the steak using tongs and cook for another 4-5 minutes until the internal temperature reaches 130°F for medium-rare, or 135°F for medium.
8. Transfer the cooked steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute throughout the meat.
9. While the steak rests, add the julienned bell peppers and sliced onion to the same skillet and cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables are tender and lightly charred at the edges.
10. Season the pepper and onion mixture with a pinch of kosher salt and cook for 1 additional minute to meld the flavors.
11. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
12. Slice the rested flank steak against the grain into thin, 1/4-inch strips using a sharp chef’s knife.
13. Combine the sliced steak with the pepper and onion mixture in the skillet and toss gently to incorporate.

Keenly sliced against the grain, the flank steak reveals its remarkably tender texture, while the bell peppers maintain a satisfying crisp-tenderness that contrasts beautifully with the juicy meat. The complex spice blend creates layers of smoky, earthy, and slightly piquant flavors that dance across the palate with each bite. For an elegant presentation, serve the fajita mixture in the sizzling cast-iron skillet alongside warm tortillas and fresh cilantro, allowing guests to build their own creations at the table.

Korean BBQ Flank Steak (Bulgogi Style)

Elegant yet approachable, this Korean BBQ Flank Steak captures the essence of traditional bulgogi while adapting beautifully to the American kitchen. Thinly sliced flank steak marinates in a harmonious blend of sweet and savory elements, creating a dish that’s both sophisticated and deeply satisfying. Perfect for weeknight dinners or entertaining, it brings restaurant-quality flavors to your table with minimal effort.

Ingredients

• 1 ½ pounds flank steak, thinly sliced against the grain
• ½ cup low-sodium soy sauce
• ¼ cup granulated sugar
• 2 tablespoons toasted sesame oil
• 4 garlic cloves, finely minced
• 1 tablespoon freshly grated ginger
• ½ Asian pear, puréed
• 2 tablespoons mirin
• 1 tablespoon neutral oil (such as grapeseed)
• 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds

Instructions

1. Place thinly sliced flank steak in a large glass or ceramic bowl.
2. Whisk together low-sodium soy sauce, granulated sugar, toasted sesame oil, finely minced garlic, freshly grated ginger, puréed Asian pear, and mirin until sugar completely dissolves.
3. Pour marinade over steak, ensuring each piece is thoroughly coated.
4. Cover bowl with plastic wrap and refrigerate for exactly 4 hours to tenderize meat and develop flavors.
5. Heat a large cast-iron skillet over high heat until smoking hot, about 3 minutes.
6. Add neutral oil to skillet, swirling to coat surface evenly.
7. Working in two batches to avoid overcrowding, arrange marinated steak in a single layer using tongs.
8. Sear steak for 90 seconds per side until caramelized with dark brown edges.
9. Transfer first batch to a clean plate and repeat process with remaining steak.
10. Sprinkle finished steak with thinly sliced scallions and toasted sesame seeds.

Delicate yet robust, the steak emerges with a perfect caramelized crust giving way to remarkably tender interior. The complex marinade creates layers of umami depth balanced by subtle sweetness, while the toasted sesame seeds provide satisfying textural contrast. For an elegant presentation, serve over jasmine rice with quick-pickled vegetables, or slice thinly for lettuce wraps with a drizzle of gochujang aioli.

Flank Steak Tacos with Avocado Salsa

Perfectly seared flank steak meets vibrant avocado salsa in these sophisticated yet approachable tacos that elevate weeknight dining to restaurant-quality fare. The interplay of rich, caramelized beef against the bright, creamy salsa creates a harmonious balance of flavors and textures that will impress even the most discerning palates.

Ingredients

– 1.5 lbs flank steak, trimmed of excess fat
– 2 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp chipotle powder
– 2 ripe Hass avocados, diced
– 1/2 cup finely diced red onion
– 1/4 cup chopped fresh cilantro
– 2 tbsp freshly squeezed lime juice
– 8 small corn tortillas
– 1/4 cup crumbled cotija cheese
– 2 tbsp chopped fresh radish

Instructions

1. Pat the flank steak completely dry with paper towels to ensure proper searing.
2. Rub the steak evenly with olive oil, smoked paprika, ground cumin, and chipotle powder.
3. Preheat a cast-iron skillet over medium-high heat until it reaches 400°F.
4. Place the seasoned steak in the hot skillet and sear for 4 minutes without moving.
5. Flip the steak and cook for another 4 minutes for medium-rare (internal temperature of 130°F).
6. Transfer the steak to a cutting board and let rest for exactly 8 minutes to redistribute juices.
7. While the steak rests, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.
8. Combine diced avocados, red onion, cilantro, and lime juice in a medium bowl.
9. Gently fold the ingredients together to maintain the avocado’s texture.
10. Slice the rested steak thinly against the grain at a 45-degree angle.
11. Arrange the warm tortillas on a serving platter.
12. Divide the sliced steak evenly among the tortillas.
13. Top each taco with the avocado salsa mixture.
14. Garnish with crumbled cotija cheese and chopped radish.

Crisp-edged steak slices provide satisfying texture against the velvety avocado salsa, while the smoky spices mingle beautifully with the bright citrus notes. Consider serving these tacos family-style with an assortment of hot sauces and lime wedges for guests to customize their perfect bite.

Jamaican Jerk Flank Steak with Pineapple Salsa

Yielded from the vibrant traditions of Caribbean cuisine, this Jamaican Jerk Flank Steak with Pineapple Salsa marries fiery spice with tropical sweetness in an unforgettable culinary experience. The complex marinade, fragrant with allspice and Scotch bonnet heat, transforms the humble flank steak into a tender, flavor-packed centerpiece. Topped with a vibrant pineapple salsa, this dish brings island sunshine to any table with sophisticated ease.

Ingredients

• 1 ½ pounds grass-fed flank steak
• ¼ cup freshly squeezed lime juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons dark brown sugar
• 5 cloves garlic, finely minced
• 1 tablespoon freshly grated ginger
• 1 Scotch bonnet pepper, seeded and minced
• 2 teaspoons ground allspice
• 1 teaspoon freshly ground black pepper
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon ground cinnamon
• 1 teaspoon fine sea salt
• 2 cups fresh pineapple, finely diced
• ¼ cup red onion, brunoise-cut
• 2 tablespoons fresh cilantro, chiffonade
• 1 tablespoon fresh mint, finely chopped

Instructions

1. Combine lime juice, olive oil, brown sugar, garlic, ginger, Scotch bonnet pepper, allspice, black pepper, nutmeg, cinnamon, and sea salt in a glass baking dish, whisking vigorously until emulsified.
2. Pat the flank steak completely dry with paper towels and score both sides in a shallow crosshatch pattern, cutting ⅛-inch deep.
3. Submerge the steak in the marinade, ensuring all surfaces are coated, then cover tightly with plastic wrap and refrigerate for precisely 4 hours.
4. While the steak marinates, combine diced pineapple, red onion, cilantro, and mint in a non-reactive bowl, stirring gently to incorporate.
5. Allow the salsa to macerate at room temperature for 30 minutes to develop flavors, stirring once halfway through.
6. Remove the steak from the refrigerator 30 minutes before cooking to temper to room temperature, which promotes even cooking.
7. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
8. Sear the steak for 5 minutes on the first side until a deep brown crust forms, resisting the urge to move it during this time.
9. Flip the steak using tongs and cook for 4 minutes on the second side for medium-rare, or until the internal temperature reaches 130°F on an instant-read thermometer.
10. Transfer the steak to a cutting board and let it rest undisturbed for exactly 8 minutes to allow juices to redistribute.
11. Slice the steak thinly against the grain at a 45-degree angle to maximize tenderness.
12. Arrange the sliced steak on a platter and spoon the pineapple salsa generously over the top.

Heirloom-quality in both flavor and presentation, the steak emerges with a caramelized crust giving way to perfectly pink, spice-infused interior. The bright acidity of the pineapple salsa cuts through the jerk seasoning’s heat, while the fresh herbs provide aromatic lift. For an elegant presentation, serve alongside coconut rice and grilled plantains, allowing the tropical notes to harmonize beautifully.

Flank Steak Stir-Fry with Vegetables

Kindly consider this sophisticated yet approachable stir-fry, where thinly sliced flank steak meets a vibrant medley of crisp vegetables in a harmonious blend of savory and fresh flavors. Perfect for weeknight elegance or casual entertaining, this dish transforms simple ingredients into something truly memorable with proper technique and thoughtful preparation.

Ingredients

– 1.5 pounds flank steak, thinly sliced against the grain
– 3 tablespoons cold-pressed sesame oil, divided
– 2 tablespoons artisanal soy sauce
– 1 tablespoon aged rice vinegar
– 2 teaspoons freshly grated ginger root
– 3 garlic cloves, microplaned
– 1 large yellow onion, julienned
– 2 rainbow bell peppers, thinly sliced
– 1 cup broccolini florets
– 1/2 cup snap peas, trimmed
– 2 tablespoons toasted sesame seeds
– 1/4 cup fresh cilantro leaves, for garnish

Instructions

1. Combine the sliced flank steak with 1 tablespoon sesame oil, soy sauce, rice vinegar, grated ginger, and microplaned garlic in a glass bowl, ensuring each piece is thoroughly coated.
2. Allow the steak to marinate at room temperature for exactly 20 minutes to enhance flavor absorption without compromising texture.
3. Heat a large cast-iron skillet or wok over high heat until a drop of water sizzles and evaporates immediately, about 2 minutes.
4. Add the remaining 2 tablespoons sesame oil to the heated skillet, swirling to coat the surface evenly.
5. Place the marinated steak in a single layer, searing for 90 seconds per side until a deep caramelized crust forms.
6. Transfer the seared steak to a clean plate using tongs, preserving any accumulated juices for later use.
7. Add the julienned onion to the same skillet, sautéing for 3 minutes until translucent and slightly softened.
8. Incorporate the sliced bell peppers and broccolini florets, stir-frying for 4 minutes until vegetables develop bright color but retain crispness.
9. Add the trimmed snap peas, cooking for an additional 2 minutes to maintain their delicate crunch.
10. Return the seared steak and any accumulated juices to the skillet, tossing everything together for precisely 1 minute to combine flavors.
11. Sprinkle with toasted sesame seeds and fresh cilantro leaves just before removing from heat.
Overachieving in both texture and flavor, this stir-fry delivers tender, juicy steak against a backdrop of crisp-tender vegetables with beautifully caramelized edges. The subtle heat from the ginger and depth from the garlic create a sophisticated profile that pairs wonderfully with jasmine rice or soba noodles for a complete meal that feels both nourishing and indulgent.

Red Wine Marinated Flank Steak

Nothing elevates a simple cut of beef quite like the deep, complex notes of a well-crafted marinade. Nestled in a bath of robust red wine and aromatic herbs, this flank steak transforms into a succulent centerpiece worthy of any sophisticated gathering. The marriage of bold flavors and tender texture creates an unforgettable dining experience that belies its straightforward preparation.

Ingredients

• 1 ½ pounds flank steak, trimmed of excess silver skin
• 1 ½ cups full-bodied dry red wine, such as Cabernet Sauvignon
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons aged balsamic vinegar
• 4 cloves garlic, finely minced
• 1 tablespoon fresh rosemary leaves, finely chopped
• 2 teaspoons fresh thyme leaves
• 1 teaspoon freshly cracked black peppercorns
• ¾ teaspoon fine sea salt
• ¼ teaspoon red pepper flakes

Instructions

1. Combine red wine, olive oil, balsamic vinegar, minced garlic, rosemary, thyme, black pepper, and red pepper flakes in a non-reactive baking dish, whisking vigorously for 30 seconds to emulsify.
2. Score the flank steak diagonally across the grain at ¼-inch intervals using a sharp chef’s knife, creating a crosshatch pattern on both sides.
3. Submerge the scored steak completely in the marinade, ensuring all surfaces are coated.
4. Cover the dish tightly with plastic wrap and refrigerate for precisely 8 hours, flipping the steak once at the 4-hour mark for even penetration.
5. Remove the marinated steak from the refrigerator 45 minutes before cooking to reach room temperature, which promotes even cooking.
6. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
7. Pat the steak dry thoroughly with paper towels to ensure proper searing and prevent steaming.
8. Sprinkle both sides of the steak evenly with sea salt just before cooking to draw out moisture and enhance crust formation.
9. Sear the steak for 5-6 minutes on the first side until a deep brown crust forms and the meat releases easily from the skillet.
10. Flip the steak using tongs and cook for an additional 4-5 minutes on the second side for medium-rare doneness (internal temperature of 130°F).
11. Transfer the cooked steak to a cutting board and let rest undisturbed for 10 minutes to allow juices to redistribute throughout the meat.
12. Slice the steak against the grain into ¼-inch thick strips, holding the knife at a slight angle for maximum tenderness.

Glowing with a mahogany-hued crust, the steak yields slices of remarkably tender beef that practically melt on the tongue. Generously spoon any accumulated resting juices over the sliced meat to amplify the rich, wine-infused flavors. For an elegant presentation, arrange the slices fanned across a platter and garnish with fresh rosemary sprigs and flaked sea salt.

Flank Steak Pinwheels with Spinach and Cheese

Savor the artistry of rolled elegance with this sophisticated preparation, where thinly sliced flank steak embraces a vibrant filling of verdant spinach and rich, melty cheeses. Each pinwheel presents a stunning cross-section of flavors and textures, making it an impressive centerpiece for intimate gatherings or celebratory dinners. The careful rolling technique ensures every slice reveals the beautiful spiral pattern within, creating both visual drama and culinary delight.

Ingredients

– 1½ pounds flank steak, butterflied and pounded to ¼-inch thickness
– 2 tablespoons extra virgin olive oil
– 3 cloves garlic, minced
– 8 ounces fresh spinach leaves, stems removed
– 4 ounces cream cheese, softened to room temperature
– ½ cup freshly grated Parmigiano-Reggiano
– ½ cup shredded fontina cheese
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ½ teaspoon smoked paprika
– Kitchen twine for securing

Instructions

1. Lay the butterflied flank steak flat on a cutting board and season both sides evenly with kosher salt and freshly cracked black pepper.
2. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat until shimmering.
3. Add minced garlic to the skillet and sauté for exactly 45 seconds until fragrant but not browned.
4. Incorporate the fresh spinach leaves and cook for 2-3 minutes, stirring constantly, until completely wilted and any liquid has evaporated.
5. Transfer the spinach mixture to a medium bowl and allow it to cool to room temperature, approximately 10 minutes.
6. Combine the cooled spinach with softened cream cheese, grated Parmigiano-Reggiano, shredded fontina, and smoked paprika, mixing until fully incorporated.
7. Spread the spinach-cheese mixture evenly over the entire surface of the seasoned flank steak, leaving a ½-inch border around all edges.
8. Starting from the longer side, tightly roll the steak into a compact cylinder, ensuring the filling remains enclosed.
9. Secure the roll at 1½-inch intervals with kitchen twine, tying firm but not overly tight knots to maintain shape during cooking.
10. Preheat your oven to 400°F and position the rack in the center.
11. Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat until nearly smoking.
12. Carefully place the tied steak roll in the hot skillet and sear for 2 minutes per side until a deep golden-brown crust forms on all surfaces.
13. Transfer the skillet directly to the preheated oven and roast for 18-22 minutes until the internal temperature reaches 135°F for medium-rare.
14. Remove the skillet from the oven and transfer the steak roll to a cutting board, allowing it to rest for exactly 10 minutes before slicing.
15. Carefully remove all kitchen twine and slice the roll into 1-inch thick pinwheels using a sharp chef’s knife. Ultimately, these pinwheels deliver a magnificent textural experience—tender, thinly sliced beef yielding to a creamy, savory interior with subtle garlic undertones. The contrast between the seared exterior and the molten cheese center creates a sophisticated balance that pairs beautifully with roasted fingerling potatoes or a crisp arugula salad. For an elegant presentation, arrange the pinwheels slightly overlapping on a platter and garnish with fresh thyme sprigs.

Flank Steak Salad with Blue Cheese Dressing

Kindly consider this sophisticated yet approachable composition: a perfectly grilled flank steak resting atop crisp greens, generously adorned with a rich, tangy blue cheese dressing that elevates the entire ensemble to new culinary heights.

Ingredients

– 1.5 lbs flank steak, trimmed of excess fat
– 3 tbsp extra virgin olive oil, divided
– 2 tsp Diamond Crystal kosher salt
– 1 tsp freshly cracked black pepper
– 2 tsp Worcestershire sauce
– 8 oz mixed baby greens (arugula, frisée, radicchio)
– 1 cup cherry tomatoes, halved
– ½ English cucumber, thinly sliced
– ¼ red onion, thinly shaved
– 4 oz premium blue cheese, crumbled
– ½ cup full-fat Greek yogurt
– 3 tbsp buttermilk
– 2 tbsp fresh lemon juice
– 1 small garlic clove, microplaned
– 1 tsp Dijon mustard
– 2 tbsp fresh chives, finely minced

Instructions

1. Pat the flank steak completely dry with paper towels to ensure proper searing.
2. Rub the steak evenly with 1 tablespoon olive oil, then season both sides thoroughly with kosher salt and freshly cracked black pepper.
3. Allow the seasoned steak to rest at room temperature for precisely 30 minutes to promote even cooking.
4. Preheat your grill or grill pan to high heat, reaching 450°F surface temperature.
5. Combine the remaining 2 tablespoons olive oil with Worcestershire sauce in a small bowl.
6. Brush the steak generously with the oil-Worcestershire mixture just before grilling.
7. Place the steak on the hot grill and cook undisturbed for 5-6 minutes to develop a deep caramelized crust.
8. Flip the steak using tongs and continue cooking for 4-5 minutes until the internal temperature reaches 130°F for medium-rare.
9. Transfer the steak to a cutting board and let it rest for exactly 10 minutes to allow juices to redistribute.
10. While the steak rests, prepare the dressing by whisking together crumbled blue cheese, Greek yogurt, buttermilk, lemon juice, microplaned garlic, and Dijon mustard until smooth.
11. Fold in the minced chives and season the dressing with a pinch of salt and pepper.
12. Arrange the mixed baby greens in a large serving platter as your foundation.
13. Scatter the halved cherry tomatoes, sliced cucumber, and shaved red onion evenly over the greens.
14. Slice the rested flank steak thinly against the grain at a 45-degree angle to maximize tenderness.
15. Arrange the sliced steak artfully over the salad composition.
16. Drizzle the blue cheese dressing generously over the entire arrangement.

Hearty yet refined, this salad presents a beautiful interplay of textures—the tender, juicy steak against crisp greens and creamy dressing. The bold blue cheese notes harmonize wonderfully with the steak’s savory character, while the fresh vegetables provide bright counterpoints. Consider serving this masterpiece family-style on a large wooden board for dramatic presentation, or portion individually for elegant dinner party plating.

Flank Steak Skewers with Chimichurri Sauce

Unveiling a masterpiece of Argentine-inspired grilling, these flank steak skewers elevate backyard entertaining to sophisticated culinary artistry. Marbled flank steak, meticulously sliced against the grain, transforms into tender morsels that absorb the vibrant herbaceous notes of freshly made chimichurri sauce—a perfect harmony of fire-kissed protein and zesty accompaniment destined to impress even the most discerning palates.

Ingredients

• 1 ½ pounds flank steak, thinly sliced against the grain
• ¼ cup extra-virgin olive oil
• 3 garlic cloves, finely minced
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper
• 1 cup fresh flat-leaf parsley leaves, finely chopped
• ½ cup fresh oregano leaves, finely chopped
• 2 tablespoons red wine vinegar
• 1 teaspoon crushed red pepper flakes
• ½ cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 12 (10-inch) bamboo skewers, soaked in cold water for 30 minutes

Instructions

1. Place bamboo skewers in a baking dish filled with cold water to submerge completely; soak for exactly 30 minutes to prevent charring.
2. Pat flank steak dry with paper towels and slice against the grain into ¼-inch thick strips, cutting at a 45-degree angle for optimal tenderness.
3. Whisk together ¼ cup extra-virgin olive oil, minced garlic, coarse sea salt, and cracked black pepper in a medium bowl until emulsified.
4. Add steak strips to the marinade, tossing to coat each piece thoroughly; cover and refrigerate for 20 minutes—no longer, as the acid in garlic can toughen the protein.
5. Thread marinated steak strips onto soaked skewers in loose S-shaped patterns, leaving ¼-inch spaces between meat for even cooking.
6. Preheat grill to high heat (450-500°F) and oil grates with a high-smoke-point oil using tongs and a folded paper towel.
7. Place skewers diagonally across grill grates and sear for 2 minutes until distinct char marks form.
8. Flip skewers with grill tongs and cook for another 2 minutes for medium-rare (130°F internal temperature), rotating halfway for cross-hatched marks.
9. Transfer skewers to a clean platter and rest for 5 minutes—the residual heat will carryover cook to perfect medium-rare.
10. Combine chopped parsley, oregano, red wine vinegar, crushed red pepper flakes, ½ cup olive oil, and lemon juice in a food processor; pulse 8 times for a coarse-textured sauce.
11. Drizzle chimichurri over rested skewers just before serving to maintain the sauce’s vibrant green color and fresh herb flavor.

Captivating in their simplicity, these skewers deliver contrasting textures of crusty exterior and juicy interior, while the chimichurri’s bright acidity cuts through the rich beef. Consider serving them over creamy polenta or alongside charred broccolini for a complete meal that transforms weeknight dining into an occasion worth savoring.

Flank Steak Sandwiches with Caramelized Onions

Crafted for those who appreciate the art of sandwich-making, these flank steak sandwiches elevate humble ingredients through meticulous technique and thoughtful layering. Caramelized onions, slowly coaxed to sweet perfection, provide a luxurious counterpoint to the robust, herb-rubbed steak. Each element harmonizes to create a handheld masterpiece worthy of any sophisticated gathering.

Ingredients

– 1.5 lbs flank steak, trimmed of excess silver skin
– 2 tbsp extra virgin olive oil, divided
– 4 large yellow onions, thinly sliced (about 6 cups)
– 2 tbsp unsalted European-style butter
– 1 tsp granulated sugar
– 4 ciabatta rolls, halved horizontally
– 3 garlic cloves, minced
– 1 tbsp fresh thyme leaves
– 1 tsp freshly cracked black pepper
– ½ tsp fine sea salt
– 4 oz aged provolone cheese, thinly sliced
– ¼ cup arugula microgreens

Instructions

1. Pat the flank steak completely dry with paper towels and allow it to rest at room temperature for 30 minutes.
2. Meanwhile, melt the unsalted European-style butter with 1 tablespoon of extra virgin olive oil in a heavy-bottomed skillet over medium-low heat.
3. Add the thinly sliced yellow onions and cook, stirring occasionally, for 10 minutes until they begin to soften.
4. Sprinkle the granulated sugar over the onions and continue cooking for 25-30 minutes, stirring every 5 minutes, until they achieve a deep golden-brown hue and jam-like consistency.
5. Preheat your oven to 375°F and place the ciabatta rolls cut-side up on a baking sheet.
6. Toast the rolls in the oven for 6-8 minutes until lightly golden and crisp around the edges.
7. Combine the minced garlic cloves, fresh thyme leaves, freshly cracked black pepper, and remaining tablespoon of extra virgin olive oil in a small bowl.
8. Rub this herb mixture evenly over both sides of the flank steak, then season generously with fine sea salt.
9. Heat a cast-iron skillet over high heat until smoking hot, about 3 minutes.
10. Sear the flank steak for 4-5 minutes per side until a dark crust forms and the internal temperature reaches 130°F for medium-rare.
11. Transfer the steak to a cutting board and let it rest for exactly 8 minutes to allow juices to redistribute.
12. Thinly slice the steak against the grain at a 45-degree angle to maximize tenderness.
13. Layer the aged provolone cheese slices on the bottom halves of the toasted ciabatta rolls.
14. Arrange the sliced flank steak over the cheese, then top with the caramelized onions.
15. Garnish with arugula microgreens and place the top halves of the rolls.

Heavenly in both texture and flavor, these sandwiches offer the satisfying crunch of properly toasted ciabatta against the melt-in-your-mouth tenderness of perfectly cooked steak. The sharpness of aged provolone cuts through the sweetness of slowly caramelized onions, while peppery microgreens provide a fresh counterpoint. Consider serving them alongside crisp rosemary roasted potatoes for a complete meal that balances richness with brightness.

Flank Steak with Mushroom Cream Sauce

Perfectly seared flank steak draped in a luxurious mushroom cream sauce offers an elegant yet approachable centerpiece for any sophisticated dinner gathering. This dish masterfully balances the robust, beefy character of the steak with the earthy, umami-rich notes of cremini mushrooms suspended in a velvety reduction. Each component harmonizes to create a restaurant-quality experience that feels both indulgent and refined.

Ingredients

• 1 ½ pounds flank steak, patted dry
• 2 tablespoons clarified butter, divided
• 8 ounces cremini mushrooms, thinly sliced
• 2 large shallots, finely minced
• 3 garlic cloves, microplaned
• ½ cup dry white wine
• 1 cup heavy cream
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh thyme leaves
• Kosher salt and freshly cracked black pepper

Instructions

1. Season the flank steak generously on both sides with kosher salt and freshly cracked black pepper.
2. Heat 1 tablespoon clarified butter in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the steak for 5-6 minutes per side until a deep brown crust forms and internal temperature reaches 125°F for medium-rare.
4. Transfer the steak to a cutting board and tent loosely with foil, allowing it to rest for 10 minutes to redistribute juices.
5. Reduce skillet heat to medium and add remaining clarified butter, swirling to coat the pan.
6. Sauté the sliced cremini mushrooms for 6-8 minutes until deeply browned and their liquid has evaporated.
7. Add minced shallots and cook for 2 minutes until translucent and fragrant.
8. Stir in microplaned garlic and cook for 30 seconds until aromatic but not browned.
9. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom, and reduce by half, about 3 minutes.
10. Pour in heavy cream and whisk in Dijon mustard until fully incorporated.
11. Simmer the sauce for 4-5 minutes until it thickens enough to coat the back of a spoon.
12. Stir in fresh thyme leaves and season sauce with kosher salt and freshly cracked black pepper.
13. Slice the rested steak thinly against the grain at a 45-degree angle.
14. Arrange sliced steak on warmed plates and spoon the mushroom cream sauce over the top.

Yielding tender, juicy slices that melt against the tongue, this flank steak contrasts beautifully with the silken sauce clinging to each crevice. The mushrooms provide an earthy counterpoint to the beef’s richness, while the white wine reduction adds subtle acidity that cuts through the cream. For an elegant presentation, serve alongside roasted fingerling potatoes and sautéed haricots verts to complete this sophisticated bistro-inspired meal.

Flank Steak Roulade with Prosciutto and Herbs

Perfectly balancing rustic elegance with sophisticated technique, this flank steak roulade transforms humble ingredients into a stunning centerpiece worthy of any special occasion. The tender, butterflied steak envelops a savory filling of salty prosciutto and aromatic herbs, creating beautiful spirals of flavor when sliced.

Ingredients

• 1 (2-pound) flank steak, butterflied and pounded to ½-inch thickness
• 4 ounces thinly sliced prosciutto di Parma
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons fresh rosemary leaves, finely chopped
• 2 tablespoons fresh thyme leaves
• 3 garlic cloves, minced to a paste
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• Kitchen twine for tying

Instructions

1. Lay the butterflied flank steak flat on a cutting board with the grain running horizontally.
2. Brush the entire surface of the steak with 1 tablespoon of extra-virgin olive oil.
3. Season the steak evenly with kosher salt and freshly cracked black pepper.
4. Arrange the prosciutto slices in a single layer over the seasoned steak, leaving a 1-inch border along the top edge.
5. Sprinkle the minced garlic paste evenly over the prosciutto layer.
6. Distribute the chopped rosemary and thyme leaves across the garlic-covered surface.
7. Starting from the bottom edge, tightly roll the steak away from you, keeping the filling contained.
8. Tie the rolled steak securely at 1½-inch intervals with kitchen twine to maintain its cylindrical shape.
9. Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
10. Sear the roulade on all sides until deeply browned, about 3-4 minutes per side.
11. Transfer the skillet to a preheated 375°F oven and roast for 25-30 minutes until the internal temperature reaches 135°F for medium-rare.
12. Remove the roulade from the oven and let it rest on a cutting board for 10 minutes to allow juices to redistribute.
13. Carefully remove the kitchen twine and slice the roulade into 1-inch thick rounds against the grain.

Exquisitely tender slices reveal beautiful marbled layers of herb-infused steak and salty prosciutto, creating a visually stunning presentation. The garlic and rosemary permeate the meat during roasting, while the resting period ensures each slice remains juicy. Serve these elegant rounds over creamy polenta or alongside roasted root vegetables for a complete autumnal feast that celebrates both texture and depth of flavor.

Flank Steak with Roasted Garlic and Thyme

Vividly marbled and deeply flavorful, flank steak transforms into an extraordinary centerpiece when paired with the earthy sweetness of roasted garlic and aromatic thyme. This elegant preparation elevates humble ingredients through precise technique and thoughtful seasoning. The result is a dish that balances robust beefiness with delicate herbal notes, perfect for both weeknight dinners and special occasions.

Ingredients

– 1 (2-pound) flank steak, patted dry
– 1 head garlic, top third removed to expose cloves
– 3 tablespoons extra-virgin olive oil, divided
– 2 tablespoons fresh thyme leaves, stripped from stems
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup dry red wine
– 2 tablespoons unsalted butter, chilled and cubed

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Place the prepared garlic head on a small square of aluminum foil, drizzle with 1 tablespoon olive oil, and wrap tightly to create a sealed packet.
3. Roast the garlic packet directly on the oven rack for 45 minutes until the cloves are deeply golden and soft when pressed.
4. Remove the garlic from oven and let cool until handleable, about 15 minutes.
5. While garlic cools, season the flank steak evenly on both sides with flaky sea salt and freshly cracked black pepper.
6. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
7. Add remaining 2 tablespoons olive oil to the hot skillet, swirling to coat the surface.
8. Sear the flank steak for 5-6 minutes without moving to develop a deep brown crust.
9. Flip the steak using tongs and cook for another 4-5 minutes for medium-rare (internal temperature of 130°F).
10. Transfer the steak to a cutting board and let rest for 10 minutes to allow juices to redistribute.
11. Squeeze the roasted garlic cloves from their skins into the same skillet over medium heat.
12. Add fresh thyme leaves and cook for 30 seconds until fragrant.
13. Deglaze the pan with dry red wine, scraping up any browned bits with a wooden spoon.
14. Reduce the wine by half, about 2-3 minutes, until the sauce slightly thickens.
15. Remove the skillet from heat and whisk in chilled butter cubes until the sauce becomes glossy and emulsified.
16. Slice the rested steak thinly against the grain at a 45-degree angle.
17. Arrange the sliced steak on a platter and spoon the roasted garlic-thyme sauce over the top.

Heavenly in both texture and flavor, the thinly sliced steak offers a tender chew that contrasts beautifully with the silky, aromatic sauce. The roasted garlic provides a sweet, mellow depth that complements the beef’s natural richness, while the thyme adds an earthy complexity. For an elegant presentation, serve alongside creamy polenta or roasted root vegetables to soak up every drop of the exquisite pan sauce.

Flank Steak and Asparagus Roll-Ups

Lusciously tender flank steak embraces slender asparagus spears in these elegant roll-ups, creating a sophisticated yet approachable centerpiece for any dinner gathering. The marriage of rich beef and earthy green vegetables yields a dish that feels simultaneously rustic and refined. With careful preparation and attention to timing, these roll-ups transform simple ingredients into something truly special.

Ingredients

– 1½ pounds flank steak, pounded to ¼-inch thickness
– 1 pound fresh asparagus spears, trimmed
– 3 tablespoons extra virgin olive oil, divided
– 2 teaspoons kosher salt
– 1½ teaspoons freshly cracked black pepper
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– ½ cup dry red wine
– 2 tablespoons unsalted butter
– 1 teaspoon Dijon mustard

Instructions

1. Place the flank steak between two sheets of parchment paper and pound evenly to ¼-inch thickness using a meat mallet.
2. Brush the entire surface of the pounded steak with 2 tablespoons of olive oil.
3. Season the steak uniformly with kosher salt and freshly cracked black pepper.
4. Arrange the trimmed asparagus spears in a single layer across the wider end of the steak.
5. Roll the steak tightly around the asparagus, starting from the asparagus end, ensuring the roll is compact.
6. Secure the roll with kitchen twine at 1½-inch intervals along its length.
7. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
8. Sear the roll-up on all sides until deeply browned, approximately 2-3 minutes per surface.
9. Transfer the skillet to a preheated 400°F oven and roast for 12-15 minutes until the internal temperature reaches 135°F for medium-rare.
10. Remove the roll-up from the skillet and let it rest on a cutting board for 8 minutes before slicing.
11. While the meat rests, return the skillet to medium heat and sauté minced garlic for 30 seconds until fragrant.
12. Deglaze the pan with dry red wine, scraping up any browned bits from the bottom.
13. Simmer the wine until reduced by half, approximately 3-4 minutes.
14. Whisk in unsalted butter and Dijon mustard until the sauce emulsifies and thickens slightly.
15. Remove the kitchen twine and slice the roll-up into 1-inch thick pinwheels.

Just sliced, these roll-ups reveal their beautiful spiral pattern, with the asparagus cores remaining crisp-tender against the juicy, medium-rare steak. The red wine pan sauce adds a glossy, acidic counterpoint that cuts through the richness beautifully. Consider serving these elegant pinwheels over creamy polenta or alongside roasted fingerling potatoes for a complete meal that impresses without overwhelming the cook.

Flank Steak with Smoky Chipotle Marinade

Flawlessly bridging the gap between rustic comfort and sophisticated dining, this flank steak recipe transforms an economical cut into a culinary masterpiece through the magic of a deeply aromatic chipotle marinade. The marriage of smoky chiles, bright citrus, and earthy spices creates complex layers of flavor that penetrate every fiber of the meat, resulting in a dish that feels simultaneously elevated and approachable.

Ingredients

– 1.5 pounds flank steak, trimmed of excess silver skin
– 3 chipotle peppers in adobo sauce, finely minced
– 2 tablespoons adobo sauce from the can
– ¼ cup freshly squeezed lime juice
– ¼ cup extra virgin olive oil
– 3 garlic cloves, microplaned to a fine paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon Diamond Crystal kosher salt
– ½ teaspoon freshly cracked black pepper
– ½ teaspoon ground cumin
– ¼ teaspoon smoked paprika

Instructions

1. Combine minced chipotle peppers, adobo sauce, freshly squeezed lime juice, extra virgin olive oil, microplaned garlic paste, Worcestershire sauce, Diamond Crystal kosher salt, freshly cracked black pepper, ground cumin, and smoked paprika in a glass baking dish.
2. Whisk the marinade ingredients vigorously for 30 seconds until fully emulsified.
3. Pat the trimmed flank steak completely dry with paper towels to ensure proper marinade adhesion.
4. Submerge the flank steak in the marinade, turning to coat all surfaces evenly.
5. Cover the baking dish with plastic wrap and refrigerate for exactly 8 hours, flipping the steak once at the 4-hour mark.
6. Remove the marinated steak from refrigeration 45 minutes before cooking to reach room temperature for even cooking.
7. Preheat a cast-iron skillet over medium-high heat until water droplets sizzle and evaporate immediately upon contact.
8. Place the flank steak in the dry, preheated skillet and sear undisturbed for 5 minutes to develop a deep caramelized crust.
9. Flip the steak using tongs and sear the opposite side for 4 minutes.
10. Insert an instant-read thermometer into the thickest part of the meat and cook until it registers 130°F for medium-rare doneness.
11. Transfer the cooked steak to a cutting board and tent loosely with aluminum foil.
12. Rest the steak for exactly 10 minutes to allow juices to redistribute throughout the meat.
13. Slice the rested flank steak against the grain into ¼-inch thick slices at a 45-degree angle.

Here, the finished steak reveals its perfect medium-rare interior with jewel-toned pinkness contrasting against the dark, smoky crust. Each slice offers remarkable tenderness with just enough resistance to provide satisfying texture, while the chipotle marinade delivers waves of smoky heat that mellow into subtle sweetness. Consider serving these elegant slices over creamy polenta or arranging them atop a vibrant watercress salad for contrasting temperatures and textures that elevate the entire dining experience.

Flank Steak with Honey Mustard Glaze

Radiantly glazed and perfectly seared, this flank steak with honey mustard glaze transforms an economical cut into an elegant centerpiece worthy of any dinner party. The sweet-savory lacquer caramelizes beautifully against the high heat, creating a glossy crust that seals in the beef’s natural juices. Each slice reveals a rosy interior that melts tenderly against the vibrant, tangy-sweet coating.

Ingredients

– 1 (1.5-pound) flank steak, patted dry with paper towels
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 3 tablespoons Dijon mustard
– 2 tablespoons raw honey
– 1 tablespoon apple cider vinegar
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves

Instructions

1. Remove the flank steak from refrigeration and let it rest at room temperature for 30 minutes to ensure even cooking.
2. Preheat your oven to 400°F and position a rack in the center of the oven.
3. Pat the flank steak completely dry with paper towels to promote optimal searing.
4. Rub the steak evenly with extra-virgin olive oil, then season both sides thoroughly with fine sea salt and freshly cracked black pepper.
5. Heat a large, oven-safe skillet over high heat until wisps of smoke appear, about 2-3 minutes.
6. Place the steak in the hot skillet and sear undisturbed for 3 minutes to develop a deep brown crust.
7. Flip the steak using tongs and sear the opposite side for another 3 minutes.
8. While the steak sears, whisk together Dijon mustard, raw honey, apple cider vinegar, minced garlic, and fresh thyme leaves in a small bowl.
9. Brush half of the honey mustard glaze evenly over the top surface of the seared steak.
10. Transfer the entire skillet to the preheated 400°F oven and roast for 6-8 minutes for medium-rare, or until the internal temperature reaches 130°F on an instant-read thermometer.
11. Remove the skillet from the oven using oven mitts and transfer the steak to a cutting board.
12. Brush the remaining honey mustard glaze over the hot steak and let it rest for 10 minutes to allow the juices to redistribute.
13. Slice the steak thinly against the grain at a 45-degree angle to maximize tenderness.

Succulent and sophisticated, the caramelized glaze creates a lacquered crust that crackles with each bite, while the interior remains remarkably juicy and rosy. Thin slices fanned across a platter showcase the beautiful gradient from crust to center, making this dish equally stunning for casual dinners and formal gatherings. The balanced sweetness of honey and sharpness of mustard elevate the beef’s natural richness without overwhelming its delicate flavor profile.

Summary

Looking for new ways to enjoy flank steak? This collection offers 20 delicious grilling recipes perfect for any occasion. We hope you find inspiration to fire up the grill and try something new! Share your favorite recipe in the comments below, and don’t forget to pin this article to your Pinterest boards for easy reference. Happy grilling!