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Best Flank Recipes

Best Flank Recipes

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Top Rated Flank Recipes

A properly cooked grass-fed flank steak, seasoned well, needs little garnish other than some thinly sliced vegetables, a couple of slices of avocado, and a dollop of crema.When making a salad — or eating it on the run — isn’t an option, there are tacos. No, I’m not talking about the crispy, Tex-Mex interpretation. I’m talking about the perfectly warm and soft (and more authentically Mexican) flour or corn tortillas. Stuff it moderately, slather on some crema, wrap, and go. One is perfect for lunch, or two for dinner.Click here to see 8 Quick & Easy Taco Recipes.

Flank or hanger steaks are two cuts of meat favored by the French. While they’re not as tender as regular steaks, Luc Dimnet, executive chef at Brasserie in New York City, finds that they are full of flavor — and perfect for serving along with frites for a Bastille Day celebration.

The classic sizzling fajita platter found in Mexican restaurants across the globe is a cinch to replicate in your own kitchen. Fajitas can be made with almost any protein, but my favorite is steak. For this dish, I used boneless New York strip steak, but other cuts like flank steak and skirt steak would work great as well. Click here to see Beef Recipes for Any Night of the Week

This healthy Seared Skirt Steak recipe is a juicy, savory and impressive meal. A quick and easy dinner, the balsamic tomato topping serves as a sauce and a dressing as it glistens over a bed of arugula.

With less fat and cholesterol than beef, bison’s flank steak is the perfect choice to add to a healthy salad. Flavorful and moist, it complements a salad’s raw ingredients, making it an optimal choice for protein.

This simple, refreshing dish that's a staple in many Vietnamese restaurants around the world was one of my favorite things to order when eating out in Little Saigon in Orange County, Calif. It can be thought of as a "noodle salad" — vermicelli noodles are served on top of a bed of lettuce and herbs, pickled daikon and carrot, and topped with some type of grilled meat — traditionally pork in the Hanoi style, lemongrass grilled beef, grilled chicken, or grilled shrimp. Then, it all gets topped with a fish-sauce based "dressing" that gets mixed in just before eating. Delicious.If you plan on whipping this up again quickly in the future, make a double batch of dressing to cut down on prep time.Click here to see 7 Easy Sriracha Recipes.

This steak with strawberry-balsamic salsa is the perfect sweet-savory combination for your next outdoor barbecue. Serve with a summer slaw or chunky potato salad and a glass of light, juicy red wine. See all salsa recipes.Click here for 6 Sweet and Savory Strawberry Recipes.

If you’re okay with being tortured by these tantalizing smells all day, this recipe is always a winner. Zesty yet comforting, this slow cooker recipe will be an instant hit with your entire family.— Shelby KinnairdClick here for more recipes from the Diabetic Foodie. Click here for more of the 101 Best Slow Cooker Recipes

For me, the beginning of the warm weather season signals the start of my favorite eating season: grilling, Tex-Mex, and lots of frozen tasty cocktails. This recipe for steak quesadillas couldn't be easier, and makes for a wonderful (affordable) weeknight meal.Check out Everything You Want to Know About Avocados.

Using ingredients such as olive oil, red wine vinegar, lemon juice and mint, this steak recipe has a Greek flair, served alongside homemade tzatziki sauce.This recipe is courtesy of Wholesomelicious.

Enjoy steak fajitas without the guilt by choosing bison flank. One of the leaner cuts from bison, the flank steak is great when marinated in Southwestern flavors like chili powder, paprika, cumin, and garlic powder, and seared over the open flame of a grill.

Here's one carne asada recipe that I hold near and dear to my heart. Serve with warm corn tortillas, salsa, lime juice, shredded cheese, avocado slices or guacamole, chopped red onion, and lime juice.

This flank steak recipe will have everyone singing your praises, begging for the recipe and coming back for seconds and thirds. The flank steak marinade creates melt-in-your-mouth tender, juicy steak with complex savory, tangy, sweet and spicy notes. The marinade is made with soy sauce, balsamic, lemon juice, brown sugar and seasonings that infuse the steak with tons of flavor. And the best part of grilled flank steak? It’s SO easy with zero clean up! Marinate then grill – that’s it! (I’ve also included oven and stove top instructions.) Flank steak is also extremely versatile and can be served up with your favorite sides like mashed potatoes and fruit salad or in salads, wraps, pasta, sandwiches and more.


Recipe Summary

  • ½ cup vegetable oil
  • ⅓ cup soy sauce
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • ½ teaspoon ground black pepper
  • 1 ½ pounds flank steak

In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.

Preheat grill for medium-high heat.

Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

How do you marinate a flank steak? (Step-by-step)

First , add all ingredients except flank steak to blender and run until smooth, reserve some for basting and dipping.

Next , pour remaining marinade over steak and refrigerate at least overnight.

Then , cook on a medium heat grill or under a broiler in the oven, basting periodically.

Finally , after allowing the meat to rest, slice thinly against the grain.

Add everything to the blender. (You could also use a stick blender).

Why use flank steak for reverse searing?

While any type of steak can be used for reverse searing, I think flank steak is a great way to go.

Flank is a tough and lean cut of beef, which makes it better suited to medium or well done. Reverse searing is a method that cooks the steak all the way through, so it stands to reason that flank is a better type of beef to use. For this reason, it’s why Bavette steak is also good using this method.

Flank Steak Marinade Recipe Ideas

Today’s supermarket meat department offers many previously underappreciated cuts of beef. One of these is a cut from the lower abdominal muscle of the steer called the flank steak. This cut is also sometimes called a London broil. Flank steak is long and flat and has very little fat. Let’s explore how to get the most flavor out of this meat.

What Is The Best Way To Flavor A Flank Steak?

Dry rubs, injections, marinades and even saucing and spicing after cooking are all ways to add flavor to meat. A dry rub can include any number of spices and almost always salt and pepper, which is rubbed into the meat before cooking.

A marinade is a flavorful liquid that can be injected into the meat, or the meat can be submerged in the liquid for hours or even days before cooking.

A marinade is the best way to add flavor to a flank steak because a marinade tenderizes as well as adding great taste. Because the flank steak has little fat and is from a well-exercised part of the steer, it can be tough if not prepared correctly. The steak is thin enough that injection is not necessary. Submerging in the right marinade is the way to go.

How To Marinate

To marinate flank steak, you will need the following: a flank steak, a container, the marinade, and refrigeration. Purchase a flank steak with a deep red color and all fat and silver skin trimmed away. Your marinating container can be any dish large enough to allow the liquid to surround and cover the meat.

Use a plastic, glass, or ceramic non-reactive dish. Aluminum or copper will react to the acid in the marinade and leave a metallic taste in the meat.

Pro Tip: Consider using a large resealable plastic bag as your container. Put the steak and the marinade in the bag and squeeze out all of the air before sealing.

Making Your Flank Steak Marinade

A basic marinade includes fat, acid, and flavor. The fats moisturize the meat, and the acids penetrate and tenderize. Some cooks like marinades that include yogurt or buttermilk as these combine the fat and acid, and dairy products aid in tenderizing the meat.

Many marinades also call for a little sugar or honey, which helps the other ingredients adhere to the meat. Be sure to wipe off any excess sugar before cooking as it can burn. A little sugar will aid in browning.

Here is a delicious Mexican flank steak marinade. For a two-pound flank steak combine 1/3 cup olive oil, the juice of two limes, two tablespoons cider vinegar and two tablespoons sugar. For flavorings add four minced garlic cloves, ¼ cup of soy sauce, one seeded and minced jalapeno, and ½ cup chopped cilantro.

Any flank steak marinade that includes lime juice, some heat and cilantro will have a Mexican flavor. This combination also makes a great skirt steak marinade.

Combine all of the ingredients and pour over the steak in your marinating container. If you are not using a plastic bag, cover the container with plastic wrap. Press the plastic wrap down against the meat to seal the meat to the marinade.

Pro Tip: Before combining the meat and the marinade, reserve a quarter cup of the liquid to pour over the steak after cooking.

Marinating The Flank Steak

Marinate the flank steak in the refrigerator for at least two hours or overnight. The more acid in your marinade, the less time you need for the flavors to permeate the meat. Be sure to turn the meat over a few times while marinating to ensure that the flavors penetrate both sides.

Cooking The Flank Steak

When you are ready to cook the meat, remove it from the marinade and brush off all bits of garlic and any excess sugar. Garlic will burn during cooking and become bitter. Pat the steak dry, and let it come to room temperature before cooking.

Flank steak should be cooked quickly over high heat, and outdoor grilling is a common approach. The best way to cook flank steak indoors is on the stove in a grill pan or cast-iron frying pan. Make sure that the pan is heated until just before smoking so that the meat sizzles when it hits the surface.

If you are grilling your flank steak, preheat the grill to 450 degrees. High heat will sear the beef and seal in the flavors.

Grilling or pan searing for 4-5 minutes per side should produce an internal temperature of around 135 degrees or medium-rare. Flank steak tastes best rare to medium-rare. Remove the steak from the heat, tent with foil, and let it rest for 10 minutes. The marinade preserved from before combing with the meat can be drizzled over the steak while it rests.

11 of 29

Cowboy Flank Steak with Sweet and Smoky Beans

Time: 40 minutes

Flavor Hit: Molasses adds a caramel sweetness to the beans.

Serve with Garlic-Roasted Broccoli: Preheat oven to 400°. Place 6 cups broccoli florets and 3 minced garlic cloves in a large bowl. Coat generously with cooking spray toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Roast at 400° for 12 minutes or until crisp-tender, stirring once. SERVES 4 (serving size: 1¼ cups) CALORIES 36 FAT 0.7g (sat 0.1g) SODIUM 29mg

Marinated Flank Steak Recipes

Flank steak recipes always involve some kind of marinade because flank steak can be a bit of a tougher meat. Don’t let that stop you though. Marinated flank steak is absolutely delicious!

We have two steak marinades here for you, one with a bit of a Mediterranean flavor, the other more like a Teriyaki steak. Each is wonderful. It just depends on where in the world you want to go tonight.

Flank steak is always served sliced. Slicing it across the grain rather than along the grain cuts across the muscle tissue and ensures a more tender piece of meat.

Flank steak is delicious cooked on the grill or barbecue of course, as most beef recipes are.

It can also be broiled successfully, so if the grill is out of season or out of the question, just stick it under the broiler.

As with all meats, when the cooking is done, let it rest on a plate or board for about 10 minutes before serving, covered with some aluminum foil.

That will allow the juices to incorporate back into the meat and your meat will be lovely and tender.

Grilled Flank Steak and Vegetables

I mean, THE BEST, most amazing, grilled summer platter ever.

With the most tender, melt-in-your-mouth flank steak made with the simplest seasonings – all you need is smoked paprika, garlic, salt and pepper. No marinade needed here, guys.

Pair that with perfectly crisp-tender grilled veggies – charred corn, zucchini and tomatoes, although mushrooms, asparagus and onions would also be equally amazing.

When all is said and done, you can brush on that easy peasy olive oil, garlicky-herb mixture on top of everything for extra flavor.

Like I said. This platter is just perfect.

Related Video

Very tasty, I marinated over night. Next time, I will use less soy sauce and simmer marinate as sauce over streak. WILL DO IT AGAIN.

Sorry. But the soy sauce was too strong. I marinade for about 3 hours. Recipe said 30 minutes to overnight, so I thought it would be ok. I'm looking for a new recipe.

We loved this recipe. Used low sodium soy sauce since we always do and thought this was delicious!

I've made this recipe at least a dozen times and have enjoyed it each time. I am not shy around salt and love a salty finish to my meat so found this recipe fantastic. It gets great reviews at every party at which I've served it. Yum!

You are not alone reviewer. We did not care for this recipe either - even with the reduced amount of soy sauce. My oldest son described it as bitter and although I'm not sure that is not the best way to describe it, it does give a sense of the overall flavor. There are much better flank steak recipes out there - Ina has a great one.

Lessened the soy, as other reviewers suggested and I think it was the right thing to do, as could still taste soy and was seasoned sufficiently. HOWEVER, I didn't care for the recipe overall because the meat ends up with sort of a raw red wine flavor that I didnt care for even though I used a good wine that I like to drink. I realize I'm alone in my opinion but thought I would mention it.

Will definitely make again, but with half the soy sauce (I should have read the reviews first because this was too salty even with low sodium soy sauce.) The flavor is great otherwise.

This worked out great. I brought to a large gathering with a lot of varying tastes. I followed previous reviewers suggestings and used less soy sauce.

This was a very simple recipe with great flavor. As suggested thanks to other reviewers, I used 2/3 cup red wine and 1/3 cup soy sauce. I highly recommend this ratio even if using low sodium soy sauce. I acknowledge being a bit of a salt-a- holic and this was plenty salty for me. Even if tempted, definitely hold off salting the steak until you've tried it with the sauce. I also substituted cilantro for the parsley, as that's what I had in the fridge. Enjoy!

Incorporated some of the previous reviewer's suggestions (halved the soy sauce and simmered the marinade to use as sauce for the steak), and this was fantastic! Definitely a keeper.

I love this marinade! so simple and yet it tastes amazing!

Made Flank Steak for the first time ever using this recipe and it came out great! However, there were some changes to the recipe that were absolutely NECESSARY. I used 1/3 cup of light soy sauce instead of 2/3 of regular, and also ended up adding a bit more wine. I used a full cup of red wine, and after making the steaks, threw the leftover marinade on the pan and simmered it for a bit to make a sauce for the steaks. If you use a small amount of light/sodium-free soy sauce, it comes out great!

I'm not going to rate this since I made so many changes, but Iɽ give my version about 2.5 forks. I used the alternative marinade as a jumping-off point, added extra garlic (always),

1 tsp. spicey mustard, 2 dashes Worcestershire, 1/4 c. allegro marinade, fresh oregano, some lime. You get the idea. My main comment: this is a lot of meat! Granted, my house eats a good proportion of vegetarian entrees, but we've had it for 3 days now and still have about half a flank steak left. PS - The left-overs make excellent tacos or chili. :)

Tasty and simple, but the soy sauce is a bit strong. I think 2/3 wine to 1/3 soy sauce would be better.

Great tasting simple recipe. I marinated for a day before broiling. Will makee again for sure.

Substituted balsamic vinegar for red wine with excellent results. Marinated overnight. Even cooked to medium (I prefer medium rare to rare) this was great.

loved it made tonight- make again for sure. used dry parsely- all i had on hand

A tasty recipe, but tone down the soy sauce or use lite. I added 2 oz. of lime juice for more tenderizing. Marinated for 45 minutes and it turned out just right. Will use this recipe again.

Very tasty. Only a little bit salty. Maybe that could be fixed with less soy sauce or low sodium shoyu

This is the first time I've prepared flank steak and I didn't know what to expect. I had red wine and soy sauce but no fresh garlic or parsley. I used light soy and garlic powder. In addition I added the juice and slices from 1/2 of a lime and marinated it for about 3 hrs. Broiled as directed in the recipe. It was very good. I served it with mashed potatoes, sauted mushrooms and a green salad. It was a good meal.

I have to say it was a bit disapointing to me. I did add about 3 tbs of olive oil, but the soy sauce flavor was so strong, i couldn't even taste the garlic. It was too salty for me and for my guests. Also, from past experience, 30 minutes to marinate a flank steak is definetely not long enough.

This was amazing. I used this recipe plus 3 Tb Olive Oil and marinated steak tips (3 1/2 lbs) overnight. A definite crowd pleaser.

Quick and easy. The tast is wonderful. I kept some of the marinade and put it on the meat when we were grilling it outside. I will make this again.

Simple, delicious, and easy to prepare! I skipped the parsley because I didn't have any on hand - still turned out well. I had never prepared flank steak before and this recipe helped build my confidence.

  1. Preheat your wood-pellet grill to 225°.
  2. Combine the Steak Rub ingredients in a small dish, and then liberally rub both steaks with the seasonings.
  3. Place the steaks on the preheated grill, close the lid, and let cook until the steak is 10 degrees under your desired finished temp. See notes below for chart on when to pull.
  4. Crank the grill up to high and let it heat with the steak off the grill and tented with foil to keep warm.
  5. Once the grill is heated as hot as it will go (450-500° ideally), place the steaks back on and grill for 2-3 minutes per side.
  6. Remove and serve immediately with a pat of butter on top.

Pull off the grill at the following temps during the low-and-slow portion of the cook:

  • Rare - 115° (Finished temp 125°)
  • Medium Rare - 125° (Finished temp 135°)
  • Medium - 135° (Finished temp 145°)


  1. Negul

    I apologize for interfering, but in my opinion this topic is already out of date.

  2. Stein

    The futesas!

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