Flank Steak



When you don’t know what to throw on the grill one day this summer, consider flank steak. Not only does it have a rich, beefy flavor, but it’s actually a lot cheaper than most other steak options. This cut of beef takes exceptionally well to marinades—flavor easily seeps into the grooves of its prominent muscle fibers. Flank steak is lean and not very thick, so it only requires a quick trip over high heat to sear the outside and lightly cook the center. Cut the meat thinly across the grain to keep it tender. F&W’s guide to this popular steak gives you plenty of backyard barbecue ideas, creative marinade and rub recipes and even a few wine pairings to go with your meal.

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Classic London Broil with Rosemary and Thyme

Red wine vinegar and Worcestershire sauce effortlessly infuse quick-cooking flank steak with bold flavor. Pile the thinly sliced steak on crusty rolls for sandwiches, or serve with buttery baked potatoes and a salad of crisp lettuces.

Smoky Pasilla-and-Citrus Grilled Flank Steak

On a recent trip to Oaxaca, I was mesmerized with the fruity, smoky pasilla de Oaxaca chiles so much that I brought back a bag of the chiles, as well as a basalt molcajete, in my suitcase. The deep flavor the chiles impart to beef is exceptional; if you can’t find them, chipotle morita or chipotle meco chiles are good substitutes.

Mrs. Tran’s Master Pho Broth with Flank Steak

Rating: Unrated
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Chef Qui Tran of Nudo House in St. Louis shares his mother’s master recipe for pho broth, simmered slowly with beef knuckle bones, whole toasted spices, and aromatics. You’ll want to keep a batch of broth in the freezer for an instant, soothing noodle bowl any night of the week.    Slideshow: Chicken Pho 

Gochujang Flank Steak and Korean Pasta Salad

Rating: Unrated
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Underbelly chef Chris Shepherd says that after the Korean War, pasta salad became part of Korea’s culinary repertoire. Here, he serves his own version with a spicy-sweet flank steak that his cooks came up with after trying an earthy, fruity Blaufränkisch one night. Slideshow: More Flank Steak Recipes 

Cuban Flank Steak

Rating: Unrated
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Cookbook author Melissa Clark makes a Cuban-inspired marinade with citrus, oregano, garlic and cumin to infuse her juicy flank steaks with great flavor. She saves a bit of the marinade as a sauce to brighten up the sweet mango served alongside. Slideshow: More Flank Steak Recipes 

Flank Steak Recipes

Lean and full of flavor, beef flank steak is a delicious cut that’s perfect for marinating and grilling. These simple and easy recipes are perfect for fast dinner meals. Try a few of our favorite or favorite recipes including vindaloo flank steak, grilled chili-rubbed flank steak and flank steak spirals with porcini & red wine sauce.

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Lemon-Garlic-Marinated Flank Steak

Rating: Unrated
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Chef Jimmy Bannos, Jr., of Chicago's The Purple Pig, swears by his double-marinating technique. Here, he marinates his steak before it goes on the grill in a tangy lemon marinade and then gives it a quick dunk in a clean batch of marinade when it's hot off the grill. Bonus: The high amount of acid in the marinade also makes tougher cuts like flank and skirt steak extra tender. Slideshow:  More Steak Recipes 

Flank Steak with Chimichurri

Flank steak lends itself to an assertive sauce because it has such a strong and rich flavor,” says Colby Garrelts, chef at Bluestem in Kansas City, Missouri. For this chimichurri that he makes at home with his wife (and Bluestem pastry chef), Megan, Colby swaps out the usual red wine vinegar with sherry vinegar and makes the garlicky herb sauce extra-piquant with capers. Slideshow:  More Steak RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners

Flank Steak Lettuce Cups with Lightly Sweet Riesling

These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer. Read more »