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  5. Flank Steak Recipes

Flank Steak Recipes

By Food & Wine Updated January 22, 2018
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Mrs. Tran's Master Pho Broth with Flank Steak
Credit: Eric Wolfinger
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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Cuban Flank Steak

Cuban Flank Steak
Credit: © John Kernick
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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.

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Flank Steaks with Shallot-Red Wine Sauce

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A buttery red wine-and-shallot sauce with a touch of sweetness from balsamic vinegar turns a simple, juicy flank steak into a special meal.

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Grilled Balsamic-and-Garlic Flank Steak

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Balsamic Marinated Flank Steak

201206-HD-balsamic-marinated-flank-steak.jpg
Credit: © Lucas Allen
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A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor while its marinated overnight. The dressing comes together quickly in a blender with garlic, rosemary, oregano and a touch of mustard. Serve the sliced steak over toasted bread with grilled vegetables or in an epic steak sandwich.

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Grilled Flank Steak with Soy-Chile Glaze

Grilled Flank Steak with Soy-Chile Glaze
Credit: © JAMES BAIGRIE
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Grilled Flank Steak with Corn, Tomato and Asparagus Salad

Grilled Flank Steak with Corn, Tomato and Asparagus Salad
Credit: © Anna Williams
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Mark Fuller prepares this steak in the spring and summer to showcase the Pacific Northwest's iconic Walla Walla onions and morel mushrooms. The tomato-and-asparagus salad he serves alongside the beef would be wonderful all on its own as a first course.

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Cola-Marinated Flank Steak with Frito Chilaquiles

9 Ways to Eat as Much Avocado as Possible on Cinco de Mayo
Credit: PHOTO © CHRISTINA HOLMES
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To make his version of chilaquiles (fried tortilla chips lightly cooked in salsa), Jamie Bissonnette unabashedly opts for Fritos. “They have great corn flavor, and they are crunchier than I could ever get tortillas by frying them myself.”

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Vindaloo Flank Steak

Vindaloo Flank Steak
Credit: © Andrew Thomas Lee
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In India, this fiery curry is often served with chicken, lamb or vegetables. Atlanta chef Meherwan Irani turns it into a thick paste to marinate steak. The meat is terrific on its own or served with naan.

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Grilled Flank Steak with Sichuan Peppercorns

Grilled Flank Steak with Sichuan Peppercorns
Credit: © John Kernick
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Marcia Kiesel loves the numbing heat of Sichuan peppercorns. Inspired by dan dan, the Sichuan noodle dish, she seasons flank steaks with a simple but potent blend of the peppercorns and store-bought Chinese black bean–garlic paste.

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Flank Steak with Herbed Salsa

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Jamie Oliver likes to chop all the salsa ingredients together on a large cutting board so the tomatoes, garlic, jalapeno and herbs get well combined. He even seasons the salsa and adds a splash of olive oil on the board.

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Grilled Flank Steak Salad

Grilled Flank Steak Salad
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Flank Steak with Chimichurri

Flank Steak with Chimichurri
Credit: © Fredrika Stjärne
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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.

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Wasabi Flank Steak and Miso-Glazed Potatoes

Wasabi flank steak and miso–glazed potatoes
Credit: © Tina Rupp
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Chef Way Takashi Yagihashi crusts strip steak with a spicy wasabi-horseradish cream, then serves it with miso-glazed potatoes and deep-fried salsify (a root vegetable).

Healthier Way Coat lean but tasty flank steak with bottled horseradish and wasabi—no cream. Skip the salsify.

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Chile-Rubbed Flank Steak with White Polenta

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Jing Tio hand-delivers bottles of Spanish arbequina olive oil to chef Ron Siegel of the Dining Room at the Ritz-Carlton in San Francisco. Siegel uses the artichoke-inflected oil to marinate flank steak. The oil has such a wonderful flavor that Siegel also uses it in place of butter in the soft polenta that accompanies the beef.

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Lemon-Garlic-Marinated Flank Steak

Lemon-Garlic-Marinated Flank Steak
Credit: © Eva Kolenko
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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.

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Rolled Flank Steak with Prosciutto and Basil

Rolled Flank Steak with Prosciutto and Basil
Credit: © ANNA WILLIAMS
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Bruce Aidells, a cookbook author and the owner of Aidells Sausage Company, likes this recipe because it looks hard to make but isn't. And it's great for all seasons. In the summer Aidells grills the steak in a kettle barbecue and in the winter he roasts it in the oven

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Grilled Chili-Rubbed Flank Steak

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Flank Steak Spirals with Porcini & Red Wine Sauce

Flank Steak Spirals with Porcini & Red Wine Sauce
Credit: © Anson Smart
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Mario Monticelli, the winemaker for Trinchero Napa Valley, learned to make this stuffed steak from his mother.

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Flank Steak Burrito with Guacamole and Salsa

Flank Steak Burrito with Guacamole and Salsa
Credit: © Kristen Stevens
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An ancho chile powder rub gives lots of flavor and a little bit of spice to these simple but delicious burritos.

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Flank Steak Over Corn-Kernel Polenta

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The brown glaze left in the pan after sauteing the steak is the base for a highly concentrated sauce. A cup of white wine and a half cup of brandy deglaze the pan and then too strong, but drizzled over the steak, it's divine.

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Steak Pizzaiola

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In Italy, the briefly cooked fresh tomato sauce called pizzaiola is traditionally served atop steak. We use sirloin, but if you'd prefer to use flank steak or skirt steak, just reduce the cooking time. The sauce is also good on pasta.

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Mrs. Tran’s Master Pho Broth with Flank Steak

Mrs. Tran's Master Pho Broth with Flank Steak
Credit: Eric Wolfinger
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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.

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    Everything in This Slideshow

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    1 of 22 Cuban Flank Steak
    2 of 22 Flank Steaks with Shallot-Red Wine Sauce
    3 of 22 Grilled Balsamic-and-Garlic Flank Steak
    4 of 22 Balsamic Marinated Flank Steak
    5 of 22 Grilled Flank Steak with Soy-Chile Glaze
    6 of 22 Grilled Flank Steak with Corn, Tomato and Asparagus Salad
    7 of 22 Cola-Marinated Flank Steak with Frito Chilaquiles
    8 of 22 Vindaloo Flank Steak
    9 of 22 Grilled Flank Steak with Sichuan Peppercorns
    10 of 22 Flank Steak with Herbed Salsa
    11 of 22 Grilled Flank Steak Salad
    12 of 22 Flank Steak with Chimichurri
    13 of 22 Wasabi Flank Steak and Miso-Glazed Potatoes
    14 of 22 Chile-Rubbed Flank Steak with White Polenta
    15 of 22 Lemon-Garlic-Marinated Flank Steak
    16 of 22 Rolled Flank Steak with Prosciutto and Basil
    17 of 22 Grilled Chili-Rubbed Flank Steak
    18 of 22 Flank Steak Spirals with Porcini & Red Wine Sauce
    19 of 22 Flank Steak Burrito with Guacamole and Salsa
    20 of 22 Flank Steak Over Corn-Kernel Polenta
    21 of 22 Steak Pizzaiola
    22 of 22 Mrs. Tran’s Master Pho Broth with Flank Steak

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