How to Cook Flank Steak
Prepared this way, marinated, cooked quickly at high heat, and thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak. But if you don’t have a grill, you can prepare the steak in a large cast iron frying pan as well.
The Best Marinade for Grilled Steak
The flank steak marinade in this recipe calls for a lovely blend of soy sauce, honey, and garlic. It works wonderfully for this cut of meat. For more Southwestern flavors, see our carne asada recipe. Do you have a favorite flank steak marinade? Or a grilling trick for flank steak? If so, please let us know in the comments.
Love Flank Steak? Try These Recipes
Grilled Chili Lime Flank Steak Rolled Stuffed Flank Steak Grilled Flank Steak with Mushrooms Flank Steak with Orange and Avocado Salsa Flank Steak Stir-Fry with Asparagus and Red Bell Pepper
Skirt steak is a similar cut, but has a different shape, a bit more fat, and the grain runs in a different direction.
How Long to Marinate Flank Steak
The ideal amount of time is 12 hours, but you can marinate it for up to 24 hours. You should let it sit in the marinade for a minimum of 2 hours, even if you’re pressed for time.
How to Store and Reheat Cooked Steak
You can store leftover flank steak for 3 to 4 days in the refrigerator. To reheat, warm up in a preheated 225°F oven until it’s warmed through with an internal temperature of 110°F (about 15 minutes or so). Then, sear on a well-oiled cast iron pan for about 60 to 90 seconds on each side.
Ideas for Leftover Grilled Flank Steak
Use them as filling for weeknight tacos. Add them to stir-fried vegetables. Toss them with ramen and broccoli, like this recipe. Add them to a bowl of ramen or pho. Make a steak salad with the slices. Toss them in a grain bowl. Use them as a burrito filling. Make nachos. Serve them on the side for DIY lettuce wraps. Make homemade cup noodles.
1/3 cup extra virgin olive oil
2 cloves garlic, minced
2 tablespoons red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper
For the steak
1 (2-pound) flank steak
Coarse salt, to taste (optional)
Freshly ground black pepper, to taste (optional)
Place the steak in the bowl and turn it, so it is completely coated with the marinade. (You can also place the steak and marinade in a plastic freezer bag and place it in a bowl.) Chill and marinate for at least 2 hours or up to overnight. If you want, sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear. Then, move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking. How do you know when the steak is done? One way to tell is to poke it with your fingertips. While the steak is still raw, test it with your fingers; it will be quite squishy. That’s what a very rare steak feels like. Touch the tip of your nose and that’s what a very well done steak feels like. Here’s a visual guide, the finger test to check the doneness of steak. Otherwise, use a good meat thermometer (I recommend a Thermapen.) Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium. So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. I find it easiest to use a long serrated bread knife for this, but any long sharp knife will do. If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.
