Flank steak is one of those cuts that’s easy to love: lean, packed with beefy flavor, and incredibly versatile. But if you’re not sure how to cook it the right way, it can turn tough fast. That’s why we’re sharing our go-to method for making flank steak that’s tender, juicy, and full of flavor—whether you’re tossing it on the grill, searing it in a skillet, or broiling it in the oven.
This recipe is simple, fast, and endlessly adaptable. Whether you’re feeding the family on a weeknight or serving up steak tacos at your next cookout, flank steak’s got you covered.
Why We Love Flank Steak
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Big flavor in a lean package
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Takes on marinades beautifully
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Cooks in 10 minutes or less
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Great for grilling, pan-searing, or broiling
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Delicious in tacos, salads, rice bowls, or just sliced on the plate
Ingredients
For the steak:
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1.5–2 lb flank steak
For the marinade (optional but highly recommended):
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1/3 cup olive oil
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1/4 cup soy sauce
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2 tablespoons lime juice
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2 tablespoons brown sugar
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3 garlic cloves, minced
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1 teaspoon red pepper flakes (optional)
Step 1: Marinate the Steak
Flank steak is naturally lean, so a marinade helps tenderize the meat and infuse it with flavor. Combine all the marinade ingredients in a bowl or zip-top bag, add the steak, and refrigerate for at least 2 hours—overnight is even better. If you’re short on time, even 30 minutes helps.
🔥 Pro tip: Bring the steak to room temp for 30 minutes before cooking to ensure even doneness.
Step 2: Choose Your Cooking Method
Option 1: Grilled Flank Steak
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Preheat your grill to high heat (around 450–500°F).
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Remove steak from marinade and pat dry with paper towels.
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Season both sides with Sea Salt & Pepper Blend.
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Grill 4–5 minutes per side for medium-rare, depending on thickness.
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Let it rest for 5–10 minutes before slicing.
Option 2: Pan-Seared Flank Steak
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Heat a cast iron skillet over high heat until just smoking.
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Add a small amount of oil (avocado or vegetable oil works well).
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Sear the steak for 3–4 minutes per side.
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For extra flavor, add a tablespoon of butter, garlic cloves, and thyme for the last 30 seconds.
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Rest before slicing.
Option 3: Broiled Flank Steak
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Preheat your broiler to high and position the oven rack 6 inches from the heat source.
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Place steak on a foil-lined baking sheet.
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Broil 4–6 minutes per side until it reaches your desired doneness.
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Rest before slicing.
Step 3: Slice It Right
This part is crucial—slice the steak against the grain. Flank steak has long muscle fibers running down the length of the cut. Cutting across those fibers shortens them, making each bite much more tender.
Hold your knife at a 45-degree angle and slice thinly for best results.
Serving Suggestions
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Drizzle with chimichurri or garlic herb butter
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Serve with grilled veggies, elote corn, or roasted potatoes
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Use in tacos, fajitas, salads, or over rice with a soy-lime glaze
Frequently Asked Questions
What’s the difference between flank steak and skirt steak?
Flank comes from the lower abdominal area and is a bit thicker and leaner than skirt steak. Both are flavorful and best cooked hot and fast.
Can I cook flank steak without marinating it?
Yes, but a marinade really helps tenderize this lean cut. If you skip it, just make sure to cook it quickly and don’t overdo it.
What temperature should flank steak be cooked to?
Aim for 130–135°F for medium-rare. It will continue to rise a bit as it rests.
Final Thoughts
Flank steak is one of the best cuts for quick, delicious dinners—when it’s cooked right. Marinate it, hit it with high heat, and slice it thin against the grain. You’ll have a steak that’s juicy, flavorful, and anything but tough.
