Are you ready to sink your teeth into one of the juiciest steaks you’ve ever had? No it’s not filet mignon! This marinated tender flank steak is full of flavor and just melts in your mouth.
One of the most underrated cuts of meat is a favorite in my household.
Usually reserved for fajitas or stir fries, this delicious flank steak is marinated and best cooked and served at medium rare temperature.
This is a tasty steak dinner made with an inexpensive cut of meat that can feed an army.
It’s perfect for entertaining and delicious served leftover in salads or sandwiches.
How is flank steak different from skirt steak?
Both skirt steak and flank steak are flat steaks with delicious beefy flavor. They are affordable and easy to marinate.
Skirt steak is a much longer, narrower and thinner cut while flank steak is broader and more oval in shape and close to twice as thick as skirt.
Flank steak has less marbling and needs to cook longer than skirt steak. Both cuts of meat should be cooked over high heat for best results.
I grew up enjoying this easy recipe. It’s an old family favorite.
My mom would cook this flank steak on a regular basis for an easy weeknight dinner.
We loved it and we gobbled down every bite.
She would make a simple marinade and let it sit in the fridge all day then toss it on the grill or broil it in the oven.
Fourteen minutes is all it takes for seared perfection.
Thinly sliced and cut against the grain is the key to maximum tenderness.
If you slice the steak any other way it will be chewy and tough.
I introduced this family favorite to my college roommate.
We were invited over for dinner and I told her I would bring a flank steak. She had never had it before.
It had been marinating all day. Her kids devoured it and it has since become a family favorite.
You don’t need to be an expert, master griller to serve up a great cut of meat.
We enjoy flank steak year round. When the weather outside turns chilly, the broiler is the way to go.
High heat and quick cooking is the best way to cook flank steak.
How to make this flank steak marinade recipe
You need a few simple ingredients from the grocery store. Here are the basic elements of a good marinade.
Canola or light olive oil
Lemon or lime juice
Prepare the flank steak by removing from the packaging and removing the connective tissue with paper towels or a sharp knife if necessary.
Combine marinade mixture in a large zippered bag and place steak in the refrigerator to marinate all day or overnight.
The longer it marinates the more tender and delicious and flavorful the steak will be.
How to make this grilled or broiled flank steak
Preheat the grill to medium-high heat or the oven broiler to 450 degrees F.
Adjust the oven racks if broiling to the second level below the broiler heat source.
Grill for 7 minutes per side for a medium-rare steak or place the steak onto a broiler pan and broil with the oven door slightly open for 7 minutes per side.
Remove from the grill or oven.
Once done, be sure to let the meat rest so the juices have time to redistribute.
Slice the steak on a cutting board with a sharp knife into thin pieces across the grain.
Cover the sliced meat with a sheet of aluminum foil to keep warm.
Can I use another cut of meat instead of flank steak?
Yes. This simple marinade works well on more than just flank steak.
This tasty seasoned marinate can also be used on skirt steak, flat iron steak and London broil.
Just be sure to adjust the cooking times and test the internal temperature before removing it from the oven or grill.
Ideally the temperature should be between 130 -140 degrees F on a meat thermometer for medium-rare.
What to serve with this flank steak
- EASY COUSCOUS WITH GRILLED VEGETABLES, LEMON & GOAT CHEESE
- TOMATOES CAPRESE SALAD
- FRESH SWEETCORN SALAD
- MEDITERRANEAN CHICKPEA SALAD
- EASY POTATOES AU GRATIN WITH GRUYERE
Simple Grilled or Broiled Marinated Flank Steak Recipe
- 1.5 – 2 pound flank steak
- 1/2 cup canola or light olive oil
- 1/4 cup soy sauce
- 2 tablespoons lemon or lime juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon cloves garlic, minced
- Prepare the flank steak by removing from the packaging and removing the connective tissue with paper towels or a sharp knife if necessary.
- Mix together all the ingredients in a small bowl and pour the marinade into a zippered bag containing the flank steak.
- Marinate in the refrigerator for at least four hours or overnight being sure to turn over the steak.
- Preheat the grill to medium-high heat or the oven broiler to 450 degrees F. Be sure to adjust the oven racks to the second level below the broiler heat source.
- Grill for 7 minutes per side for a medium-rare steak or place the steak onto a broiler pan and broil with the oven door slightly ajar for 7 minutes per side.
- Remove from the grill or oven.
- Once done, be sure to let the steak rest for at least five minutes.
- Slice the steak on a cutting board with a sharp knife into thin pieces across the grain.
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!