I probably cook flank steak about once a week. My kids LOVE it! Its flavorful, beefy and chews like a STEAK-perfect food for boys. Many, many times I just season it with whatever I can find in my spice drawer because I forgot to marinate it before. But, If I am on my game and can remember or if I do as I preach and make my weekly meal plan then I marinate it and it is SO good.
I am sure most of you have most, if not all, of the marinade ingredients in your pantry and fridge so that makes this especially easy. Now, finding flank steak can sometimes be hard-no idea why. And it used to be SO cheap but the price keeps creeping up on beef but still this cut is fairly cheap for how many people it feeds. As you all know I am a HUGE fan of Costco (angels singing) and they always have flank steak in packs of 2 so when I buy it I come home and freeze one piece right away. When it comes time to thaw I just throw it in the fridge over night or if I don think of that in time I fill a sink full of cold water and let it thaw in the sink for about an hour then season or marinate it.
You can let this marinade sit on the steak for as little as one hour or up to 24 hours. The longer the better so if you can think about it put the marinade together in the morning and let the marinated steak sit all day in the fridge. When you are ready to cook bring the steak out and allow to come to room temperature, about an hour, if you have that much time. Allowing the steak, or any meat, to come to room temperature will make cooking the steak evenly much easier. Otherwise when you put a cold steak on a grill or in the oven the outside cooks and the inside says raw much longer until it comes to temp and you risk burning the outside.
Flank steak is a tough cut of beef so you are going to want to cook it to medium or medium-rare, about 6-7 minutes a side or get the internal temp to 135 degrees. Once it hits 135 degrees remove from grill and allow the steak to rest about 5-10 minutes so the juices settle. Then cut AGAINST the grain in thin slices.
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Marinated Flank Steak
The perfect marinade for flank steak or any cut of beef.
- 1/2 cup oil (vegetable or olive)
- 1/4 cup red wine vinegar
- 1/3 cup soy sauce
- 2 Tablespoons fresh lemon juice (about 1 lemon)
- 1 Tablespoon Dijon mustard
- 2 Tablespoons Worcestershire sauce
- 3 cloves garlic, sliced or minced
- 1 Tablespoon fresh rosemary, chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 1/2-2 lb flank steak
In a bowl (or zip lock bag) combine all ingredients, except steak and mix well.
Pour marinade over steak in a shallow dish and cover or place the steak in the zip lock bag with the marinade and place on a plate (in case it leaks) and place in fridge for up to 24 hours. Flip once or twice to make sure marinade is on all sides.
Heat grill to medium-high heat.
Remove steak from marinade and scrape off any garlic pieces or rosemary (it will burn) and discard marinade.
Place steak on grill and grill 6-7 minutes per side depending on how done you prefer. Medium-rare is 135 degrees internal temperature.
If you do not have a grill you can use your oven.
Set your broiler on. Place the oven rack a few inches below the broiler element. Line a broiler pan with aluminum foil, add the top, and spray the top with nonstick cooking spray.
Remove steak from marinade and scrape off any pieces of garlic or rosemary/ Place steak in the middle of the broiler pan. Slide it directly under the broil. Cook for 4 to 6 minutes, flip it over, and broil for another 4 to 6 minutes (8 to 12 minutes total).