Flank Steak Recipes
Cuban Flank Steak
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.
Flank Steaks with Shallot-Red Wine Sauce
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.
Grilled Balsamic-and-Garlic Flank Steak
Balsamic Marinated Flank Steak
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.
Grilled Flank Steak with Soy-Chile Glaze
Grilled Flank Steak with Corn, Tomato and Asparagus Salad
Cola-Marinated Flank Steak with Frito Chilaquiles
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.”
Vindaloo Flank Steak
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.
Grilled Flank Steak with Sichuan Peppercorns
Flank Steak with Herbed Salsa
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.
Grilled Flank Steak Salad
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.
Wasabi Flank Steak and Miso-Glazed Potatoes
Chile-Rubbed Flank Steak with White Polenta
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.
Lemon-Garlic-Marinated Flank Steak
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.
Rolled Flank Steak with Prosciutto and Basil
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
Grilled Chili-Rubbed Flank Steak
Flank Steak Spirals with Porcini & Red Wine Sauce
Flank Steak Burrito with Guacamole and Salsa
An ancho chile powder rub gives lots of flavor and a little bit of spice to these simple but delicious burritos.
Flank Steak Over Corn-Kernel Polenta
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.
Mrs. Tran’s Master Pho Broth with Flank Steak
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.