Marinated Beef Flank Steak Recipe

Our Marinated Beef Flank Steak is one of those recipes I find myself using time and time again.

With the right seasoning, proper cooking, and slicing against the grain, flank steak becomes a tender, juicy cut of beef that’s easy enough to make for a busy weeknight or a weekend barbecue.

Flank steak has long been a butcher’s favorite cut; it’s lean, affordable, and full of beefy flavor. Traditionally marinated to improve tenderness, it’s been popular in Latin, Asian, and American grilling traditions for generations.

Back in the day, flank steak was the cut chefs grabbed when they wanted maximum flavor without blowing the food cost. Treated right, it eats like a premium steak, but treated wrong, it eats like shoe leather. And using a marinade is non-negotiable; don’t skip this step.

If you love big beef flavor, make sure to try our Marinated London Broil. If you have leftover flank steak, give our beef steak quesadillas a try.

Ingredients

Gather the ingredients to prepare our flank steak recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only speeds up the cooking process but also ensures you have all the necessary items on hand to make the recipe.

Recipe Variations

Asian-Style: Use ginger, sesame oil, soy sauce, and rice vinegar as the marinade.

Southwestern: Add lime juice, cumin, and chili powder to the marinade.

Steakhouse-Style: Rub the steak with Dijon mustard and a good sprinkle of cracked black pepper before searing.

Chimichurri Flank Steak: Serve this with our chimichurri sauce for a restaurant-quality meal.

Garlic Herb Flank Steak: Finished with garlic-herb butter for a restaurant-style upgrade that still feels approachable.

Stuffed Flank Steak: Butterfly the flank steak and stuff it with spinach, mushrooms, roasted red peppers, and cheese.

How to Make Marinated Beef Flank Steak

Follow my simple step-by-step instructions to learn how to make marinated beef flank steak in your home kitchen.

Add the balsamic vinegar, 1 tablespoon of olive oil, salt, black pepper, thyme, garlic, and shallot to a small mixing bowl. 

Whisk the ingredients together for 10-15 seconds to combine. 

Pat the steak dry on both sides with a paper towel.

Place the steak in a sealable bag or a shallow dish. 

Pour the marinade into the bag with the steak, then seal it. Move the marinade around so it covers the steak on all sides. 

Place the steak in the refrigerator and allow it to marinate for at least 2 hours. The longer it marinades, the more flavor it will absorb. For best results, prepare it the night before so it is ready for the next day. 

Once ready to cook, remove it from the refrigerator 30 minutes before cooking to bring it to room temperature. 

Remove the steak from the marinade and discard the remaining marinade, and pat the steak dry with a paper towel. 

Heat a cast-iron pan or skillet over medium-high heat. Add the olive oil, then place the flank steak in the pan and cook for 5-6 minutes. (If the steak is sticking to the pan, give it another minute until it releases. 

Using tongs, flip the steak to the other side and cook for an additional 5-7 minutes, or until the thickest part of the steak reaches an internal temperature of 125 degrees for medium rare. 

Once done, remove the marinated beef flank steak from the pan and let it rest for 5-7 minutes before slicing, allowing the juices time to redistribute.

Chef Tips

Marinate for at least 2 hours, preferably overnight. But don’t marinate any longer than 24 hours, the acid will wreck the texture.

Let the steak come to room temp before cooking.

Dry the steak before cooking, or you’ll steam it.

High heat is mandatory. This is not the type of beef you cook low and slow.

Overcooking will ruin the steak; medium-rare is the sweet spot for this cut of beef.

Always slice flank steak against the grain; otherwise, it will be tough and chewy.

Let the steak rest for 5-10 minutes after cooking so the juices redistribute before slicing.

Flank steak is unforgiving if you don’t treat it right. You need a good marinade, high heat, and a sharp knife. Cook it hot, rest it properly, and slice against the grain. If you do those three things, you’ll get steakhouse results at home. Skip one, and you’ll be chewing for a while.

Our marinated beef Flank Steak recipe proves you don’t need fancy cuts of beef for a steak dinner. You get big beefy flavor with minimal effort by using a simple marinade that tenderizes and seasons the meat perfectly.

But don’t take my word for it, give our recipe a try and let your family decide.

Serving Suggestions

Serve with roasted potatoes and your favorite green vegetable.

A simple green salad or wedge salad goes perfectly with the steak.

Serve with chimichurri, compound butters, or salsa verde.

Use the flank steak for fajitas, tacos, quesadillas, wraps, or a steak sandwich with caramelized onions.

Serve the steak over arugula with a drizzle of balsamic glaze, cracked black pepper, and crumbled bleu cheese.

Beverage Pairing

Non-Alcoholic beverage: Sparkling water with lime is refreshing and cuts through the richness.

Wine Pairing: A nice red wine, like a Malbec or Cabernet Sauvignon, is bold enough to match the beefy flavor.

Beer Pairing: Amber ale, or brown ale, has a malty balance that complements grilled steak.

How to Store and Reheat

Store leftover flank steak in an airtight container for up to 3 days. Reheat gently with olive oil or slice cold for steak salads or sandwiches to avoid overcooking.

Freeze for up to 3 months. Thaw overnight before using.

Recipe FAQs

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