How to Cook Flank Steak

Flank steak is one of those cuts that's less desired by most people. First, it's inexpensive so they think it's not a great cut of meat. It's a tough cut to eat if not prepared correctly and it's not as fancy as ribeye or filet mignon. I absolutely love flank steak because it's cheap and now that I've made it a few times and figured out how to get it tender it's an easy go to for me. The cut I'm preparing in this post came from Whole Foods so it was a little more expensive than the butcher I've gotten it from in the past but $24.00 is still decent in my opinion. Quality matters.

The key to a tender piece of meat is the marinade. YOU MUST MARINADE THIS CUT! It's a tough one so I cannot stress enough how important it is to marinade flank steak. The longer the better too. I marinate mine for 24 hours and it's well worth the wait. This time I got a little more creative with my marinade; olive oil, vinegar, mango oil and orange juice. **We "discovered" that Whole Foods orange juice is so bomb. It elevated my mimosa experience.** I let that sit overnight and broiled it for about 6 minutes on each side and dinner was served.

What You Need

Ingredients

  • 1 1/2 to 2 pounds flank steak

  • For the marinade:

  • 2 to 3 tablespoons lemon juice, lime juice, vinegar, or other acid

  • 2 tablespoons olive oil

  • 3 cloves garlic, optional, grated on a microplane or pressed in a garlic press

  • 1 teaspoon salt

  • 1 to 2 teaspoons spices, like chili powder, barbecue spices, curry, or other favorite spice blend

  • → Replace this basic marinade with 1/4 to 1/3 cup any other favorite marinade

  • Equipment

  • Shallow pan, like a 9x13-inch baking pan

  • Broiler pan, or baking sheet with a wire rack inside

  • Aluminum foil

  • Cutting board

  • Chef's knife

Instructions

  1. Coat the flank steak with marinade: Place the steak in a shallow dish, like a 9x13-inch baking dish. Whisk together all the marinade ingredients and pour over the steak. Rub the marinade into the steak and flip the steak once or twice in the dish to coat.

  2. Marinate for 1 hour or up to 24 hours: Cover the dish and place the steak in the fridge for at least 1 hour or up to 24 hours. Flip the steak occasionally if you happen to think about it.

  3. Heat the broiler and prepare the pan: Set your broiler to its highest setting (or simply turn it on if it doesn't have settings). Place an 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.

  4. Broil the steak 4 to 6 minutes per side: Remove the steak from the marinade, shake off any excess, and place it 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).

  5. Check the steak for doneness: The steak is done when the edges are charred and crispy, and you see some nicely dark searing on the top. Check the temperature in the thickest part with an instant-read thermometer.

  6. Rest for 5 minutes: Transfer the steak to a cutting board and rest for 5 minutes.

  7. Slice against the grain: Slice the steak into very thin slices using a sharp knife, cutting against the grain. This means the long fibers should all be running left to right on your cutting board, and you should be slicing through them, top to bottom.