Juicy Flank Steak

Flavorful, juicy Flank Steak is perfectly seasoned, then thrown on the grill to become one of the best summer meals out there. Add some of your favorite BBQ sauce, make a simple side salad, and this tender steak dinner is ready to be served!

Juicy Flank Steak Recipe

Y’all. Make room on this week’s meal plan, because you absolutely do not want to miss out on this Juicy Flank Steak recipe. I mean, just look at that picture! Don’t tell me I’m the only one whose mouth is watering…

Anyway, it’s now summertime, which means it’s grilling time. And, when the grill comes out, so do the steak recipes. Don’t get me wrong, we do steak year-round in this household, but grilled steak is different from pan-seared steak, you know?

This tender flank steak will have you wishing grilling season lasted all year long. The meat turns out so juicy, a touch crispy on the outside, and it’s filled with citrusy, smoky flavor. Serve it with your favorite side salad, some mac n’ cheese, alongside coleslaw, etc. Whatever you like!

Also, one more thing: This whole meal only takes about 20 minutes to prepare (minus marinating time). So, even if it’s a fairly busy weeknight, steak dinner can still be on the table!

What is Flank Steak?

Flank steak is a lean cut of meat that comes from the abdominal muscles of a cow. It’s pretty flat, and it has a trademark beefy flavor, which pairs perfectly with the citrus marinade. When cooked correctly, it’s incredibly juicy and tender, and it doesn’t take that long to make either. It’s a great option for those of you who are looking to avoid high fat content in your meat!

Recipe Ingredients

As I’m sure you’ve guessed by this point, you’re going to need flank steak to create this dinner. But what else do you need? Here are all of the essentials that you’ll want to round up for this dinner:

FOr the Steak

• Flank Steak – If you can get this cut at a meat market, get 2 pounds to cut into thin slices. If you can only get a thick cut of the steak, you can cut some nice thin steaks yourself, or cook it thick, then cut it.

For the Marinade:

• Olive Oil – Other cooking oils (like canola) work fine too, but I prefer to use extra virgin olive oil.
• Lime Juice – Squeeze it from a fresh lime if you can!
• Orange Juice – You can use pre-squeezed juice, or squeeze your own with fresh oranges.
• Garlic – You can mince your own from garlic cloves, or use pre-minced garlic.
• Worcestershire Sauce – This gives great flavor, but you can use soy sauce if you prefer.
• Red Wine Vinegar – Apple cider vinegar or balsamic vinegar is also fine.
• Brown Sugar – You can omit this if you don’t like any sweetness to your meat.
• Salt – To enhance the sweetness a little/add flavor.

I also like to slather on some BBQ sauce at the end, so feel free to use your favorite kind/brand before serving!

What’s the Difference Between Flank Steak and Skirt Steak?

Flank steak and skirt steak are both long cuts of meat, and they are used somewhat interchangeably in a lot of recipes. So, what’s the difference between the two?

Both cuts are tough because they come from muscular regions of the cow, but skirt steak is the tougher of the two. Skirt steak also has a stronger beefy flavor than flank steak does. They’re also from slightly different parts of a cow: skirt steak comes from what’s known as the plate, and flanks steak comes from the (you guessed it) flank.

Those are the essentially the three main differences, and I highly suggest you try both cuts of meat to see which one you like best! For today, though, let’s stick to flank steak.

How to Cook Flank Steak

Marinating and grilling these flank steaks is a breeze. You can be on and off the patio (or wherever you keep your grill) in about 20 minutes with a perfectly-grilled plate of steak in your hands. Let’s get into the details so you can get cooking:

Marinate the Steak: Place the flank steak fillets in a large ziplock bag. In a bowl, stir/combine the olive oil, lime juice, orange juice, red wine vinegar, brown sugar, minced garlic, salt and Worcestershire sauce. Pour the marinade over the flank steak and close the ziplock bag tightly.

Let the Marinade Set In: Shake to make sure that the marinade covers the steak, and place the bag in the refrigerator for 2-24 hours.

Preheat Your Grill to Very Hot: Using tongs, remove the meat from the marinade and place on the grill. Brush with BBQ sauce.

Grill the Steaks: Leave the meat on the grill for 5 to 10 minutes, then flip it over. Brush the other side with BBQ sauce. Let it grill for an additional 5 to 10 minutes. Check for doneness and grill for a few more minutes if necessary. Remove and brush with BBQ sauce again if you want.

AT What Temperature is Flank Steak Done?

The temperature of ‘done’ steak varies depending on how you like your meat cooked. For medium, aim for an internal temperature of about 145 degrees F. Well done steak has an internal temperature of about 165 degrees, so I don’t recommend letting the meat go past that mark. Using a meat thermometer is extremely helpful with this recipe.

Tips for Success

So there you have it! Quick and easy flank steak, done on the grill, and ready in minutes once marinated.

If you still have some questions about how to make the best flank steak on the grill, I’ve got a couple more tips to share with you:

• For Rare Steak: If you like your meat on the rare side, 5-7 minutes on each side is good for this steak.
• Let the Meat Marinate for 2-24 Hours: The longer you let that marinade sit with the steak, the more flavorful your dinner will be! So, if you’re not pressed for time, start the marinating process the night before.
• For Marinating Thick Cuts of Meat: If the meat is thick, you can cut X’s in the top to help the marinade really penetrate the meat.
• Preheat the Grill Before Cooking: Make sure the grill is preheated before placing the meat on the grill. You want the meat to get a nice sear on it.
• Be Ready to Adjust the Grilling Time: If the meat is thin it will only take about 5 to 6 minutes on each side. If the meat is thicker it will take 8 to 10 minutes per side. Check for doneness. If you like your meat with a little bit of pink, cook it less.
• For the Juiciest Meat: The meat needs to rest for 5 minutes before cutting to help it stay moist and not get dry. Also, make sure the meat has some marbling of fat – this makes for a delicious grilled piece of steak with juicy results!

How to Slice Flank Steak

Be sure to cut your flank steak against the grain. There are little lines in the meat that are actually muscle fibers, and you’ll want to cut across these in a perpendicular fashion (i.e. if the fibers run horizontally, make your cuts vertically). By shortening the fibers, you’ll ensure that the meat is fabulously tender, and not chewy or tough.

Serving Suggestions

Trying to decide what to serve with your tender flank steaks? I’ve got some suggestions if you need ’em. Here are a couple of my favorite sides/serving options:

• “Oh My” Steak Sauce: This steak sauce has over 800, 5-star reviews! It is perfect with any steak, but would make this flank steak shine!
• Chimichurri: We LOVE our flank steak served with some Spanish flair with some garlic-y chimichurri, our favorite arroz con gandules and sweet fried plantains!
• Tacos: Cut up your flank steak and make tacos! I like to dice up some tomatoes, avocado, lettuce, etc., and let everybody make their own taco in a tortilla.
• Mac and Cheese: Who doesn’t love a little Mac n’ Cheese with their BBQ? Note that it only takes 15 minutes to make.
• Mashed Potatoes: Steak always goes with amazing garlic mashed potatoes, but it also pairs perfectly with easy air fryer baked potatoes!
• Corn: Steak and corn on the cob go great together! Air Fryer Corn on the Cob is a quick, tasty option, but if you’ve already gotten the grill out, you might as well make some Grilled Corn, right?
• Salad: If you want to keep it simple, try serving something like this Greek Salad, or make a quick bowl of coleslaw.

How to Store and Reheat Leftovers

Store any leftover flank steak in an airtight container for 4-5 days.

To reheat, you can microwave it, but I would use a pan for more crispy, tender meat. Cook your sliced flank steak in a pan/skillet, with a little olive oil, until the meat is warmed through.

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