Love beef but not enough money in your pocket to nab those ribeyes? Been there. Don’t skip the more economical flank steak. In this post, learn how to spice it up just right. A quick trip on the grill and you’ve got a better-than-restaurant steak dinner. This marinated flank steak turns out tender, juicy, and full of flavor.
OMG, This Marinated Flank Steak Recipe is Gooooood!
When I pass the beef counter at my local butcher or grocery store, I nearly want to pass out at the price. Granted, I don’t buy beef often thanks to my parents cattle farm(#blessed).
But, I will grab a good looking flank steak. You get more beef for your buk compared to pricier steak options. Once you learn a few secrets on how to prepare it, you’ll fall in love.
What is a Flank Steak?
In the simplest of terms, the flank steak is from the cow’s abdominal muscle or lower chest. Unlike other steaks that are often cut into smaller pieces, the flank steak is best prepared whole and sliced before serving.
You an read more about the history of the flank steak it here on Wikipedia: https://en.wikipedia.org/wiki/Flank_steak
A flank steak is usually about a foot long, and up to an inch thick on the thickest end.
Why I like Flank Steak:
- It is less expensive than other cuts of steak.
- Flank steak LOVES marinade which makes it very versatile for many flavors.
- Due to the size, it feeds a family.
- Since there is a thick end and a thin end, it makes it easy to cook it “medium rare” on one end and “well done” on the other. Everyone is happy!
- This marinated flank steak recipe is excellent for fajitas, steak tacos and more.
Ingredients Needed:
- Flank steak – For this recipe we used a 2.5 pound steak.
- Chili powder
- Cumin
- Salt
- Onion Powder
- Black Pepper
- Cayenne
- Crushed red pepper flakes
- Oil
- Lime Juice
By my list of spices, you can tell I’m going for a Mexican flavor. The balance of these pantry spices creates a perfect level of spice in the end result. Adjust to your own preference. Get the complete ingredient list and amounts in the recipe at the bottom of this post.
TIP: If you don’t have lime juice, you can use lemon juice. Out of both? Use the vinegar from a jar of pickled peppers. You definitely need the acid to help tenderize the beef.
Most flank steaks come trimmed, with the excess fat removed. If yours has a lot of fat, carefully cut it away with a sharp knife. This allows all the marinade to soak into the grain of the beef.
It doesn’t take a whole lot of marinade to flavor a flank steak. This recipe is almost like a wet spice rub. First stir together the chili powder, cumin, and other spices. Then stir in the liquids until combined.
You can use just about any type of cooking oil…olive oil, vegetable oil, etc. We used vegetable oil.
How to Prepare + Cook a Marinated Flank Steak:
- First, in a bowl, stir together the chili powder, cumin, and all other dry ingredients.
- Then, add the oil and lime juice, stirring to combine well.
- Next, place the flank steak in a large plastic container. Pour the prepared marinade over the steak, turn the steak to coat all sides.
- Cover tightly with a lid or plastic wrap and refrigerate overnight.
- When you are ready to grill, heat your grill to high heat (around 400-425 degrees Fahrenheit).
- Sear the steak (with the lid closed) for about 3 minutes, rotate clockwise and cook another 3 – 4 minutes.
- Flip the steak, and repeat. Cooking 3 minutes, rotate, and cook 3 – 4 minutes until the steak has reached desired doneness.
- Transfer the flank steak to a cutting board or large platter and cover with foil. Let the steak rest for 10 minutes.
- Slice the steak AGAINST the grain and serve.
Super easy right? Just marinate, sear, rest, slice, and serve.
TIP: Be sure to slice against the grain so every bite is tender. Look for the lines that run along the beef, then slice across those lines (not with the lines).
Like This Recipe? Here Are More You Might Like:
Zesty Garden Tomato Salsa
Flank Steak Asado + Chimichurri
The Best Pork Chop Marinade
Grilling Tips for Best Results
- Start with a clean grill.
- Heat grill to high temperature, around 400 to 425 degrees Fahrenheit.
- Shake the excess marinade from the flank steak and place on the grill, close the lid.
- Keep an eye on your grill temperature.
- Cover with foil and let rest 10 minutes before slicing and serving.
Cooking times will vary based on the cut of beef, thickness, type of grill, and method of heating (gas, charcoal, etc.).
Always refer to the FDA’s guide on internal cooking temperature for doneness.
Serving Suggestions + Ideas:
- Serve family style. Place the sliced steak on a platter and let the family dig in.
- This marinated flank steak recipe is excellent with warm tortillas, grilled peppers, and your favorite toppings.
- Use this recipe for meal prep! Steak Burrito Bowls with Rice would be a great option.
- When you find flank seak on sale, grab a couple extras for the freezer.
- Change up the flavors. How about garlic, ginger, and soy? Or bourbon and brown sugar? Use flank staeak with your favorite marinade.
Look at this tender, juicy flank steak! We can’t wait for you to try this at home. Whether you are new to cooking or a pro, it is hard to go wrong with this simple grilling recipe.
Our family enjoyed our marinated flank steak on warm flour tortillas with Mexican rice, grilled bell peppers, and onions. Dinner was a hit!
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Marinated Flank Steak
Ingredients
- 2 1/2 pounds Flank steak
- 2 tablespoons Chili powder
- 1 1/2 tablespoons Cumin
- 1 1/2 teaspoons Salt
- 1 teaspoon Onion Powder
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Cayenne
- 1/2 teaspoon Crushed red pepper flakes
- 1/3 cup Oil
- 1/3 cup Lime Juice
Instructions
- First, in a bowl, stir together the chili powder, cumin, and all other dry ingredients.
- Then, add the oil and lime juice, stirring to combine well.
- Next, place the flank steak in a large plastic container. Pour the prepared marinade over the steak, turn the steak to coat all sides.
- Cover tightly with a lid or plastic wrap and refrigerate overnight.
- When you are ready to grill, heat your grill to high heat (around 400-425 degrees Fahrenheit).
- Sear the steak (with the lid closed) for about 3 minutes, rotate clockwise and cook another 3 – 4 minutes.
- Flip the steak, and repeat. Cooking 3 minutes, rotate, and cook 3 – 4 minutes until the steak has reached desired doneness.
- Transfer the flank steak to a cutting board or large platter and cover with foil. Let the steak rest for 10 minutes.
- Slice the steak AGAINST the grain and serve.
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