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Home / Latest Posts / Recipes / Course / Main Dishes / How to Cook A Flank Steak

How to Cook A Flank Steak

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By: Leigh Anne WilkesPosted: 6/06/22Updated: 1/19/23

This post may contain affiliate links. Please see disclosure policy here.

Learn how to cook a Flank Steak that is tender, juicy and has amazing flavor.  I’m sharing all the tips, tricks you need along with my favorite flank steak marinade.

Sliced flank steak

Why You’ll Love This Recipe!

This was one of the first recipes I shared here on the blog back in 2008, it’s been a family favorite for a long time.  It is one of the most requested meals when my kids come home to visit.

If you ask any of the men at my house what their favorite dinner is, Flank Steak would be in the top two choices for all of them, if not the top choice.    Throw in some kind of potato and they are in heaven!   I shared a hand written copy of this recipe with a friend years ago.  I guess my writing was a little messy because her family calls this flank steak Fist Fire Flank Steak.  She could never figure out why it was called fist fire!!

If you have every wondered how to cook a flank steak – this post is for you!

Flank steak on parchment paper

What is Flank Steak ?

Flank steak comes from the bottom abdominal area of the cow and it contains some hard-working muscles and can be a little tough so it is a great choice for marinating. It is a lean cut of beef.

I always marinate my flank steak as the marinade will help to tenderize the meat.  Grilling is our preferred way to cook a flank steak.

How to Score A Flank Steak

  1. Prior to marinating the beef I score the meat to allow the marinade to get deeper into the meat.
  2. Use a sharp knife and make 4-5 diagonal cuts across the grain of the flank steak, about 1/4 inch deep.

Scored flank steak

Marinade Ingredients

  • Flank steak. See below for other cuts of meat you can use.
  • Brown sugar
  • Soy sauce
  • Cooking sherry
  • Sesame oil
  • Sesame seeds
  • Garlic. Fresh and minced
  • Ginger. Fresh and minced
  • Green Onions
  • Oil for brushing

How To Marinade Flank Steak?

I recommend marinading for 12-24 hours if possible.  If you are short on time try to do it for at least 3 hours.

Place the steak, along with the marinade into a large plastic zipper baggie.

Put bag it in the refrigerator so the meat lays flat. This way more meat comes in contact with the marinade. You can also use a bowl with a lid or some type of airtight container.

See below for my favorite flank steak marinade.

marinading flank steak

How to Cook A Flank Steak

We always cook our flank steak on the grill over a high heat. Flank steak is fairly thin so it cooks quickly.  We prefer it medium to medium rare which is usually 4-6 minutes per side. Flank steak can get tough and chewy if it is overcooked.

I use a meat thermometer to check the temperature of my flank steak. I love using the Thermoworks Thermapen.  Do not slice into it as that will release the juices and dry out the meat.

  • Rare – 125 degrees F
  • Rare Medium – 135 degrees F
  • Medium – 145 degrees F
  • Medium Well – 155 degrees F

Pull the meat off the grill about 5 degrees before the desired level of doneness and allow the meat to sit for a few minutes.  It will continue to cook as it rests. Slice after resting.

You can use a gas grill or a charcoal grill.

Tip from Leigh Anne

  1. To make this a quick and easy dinner, I will freeze my flank steak in the marinade in a freezer bag. Thaw the meat overnight and it is ready to throw on the grill at dinner time. You can freeze it for 2-3 months.

How Cook A Flank Steak Without a Grill

Stove top: If you don’t have a grill you can cook the steak in a cast iron skillet, or a heaving frying pan on the stove top.

Cook over medium high heat, 5-6 minutes per side, depending on desired doneness. Use a meat thermometer to gauge temperature.

Broiler: Place the flank steak on a roasting pan and place under broiler. Broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. 

Fla k Steak with green onions

How to Cut a Flank Steak

  1. To help make the flank steak more tender, always slice the meat across the grain, at an angle, with a sharp knife.
  2. The grain of the steak refers to the direction the muscle fibers run within the piece of meat. Cutting against the grain means to cut through the fibers and make them shorter.
  3. Cutting against the grain makes the meat more tender and easier to chew.
  4. We like to slice the meat about 1/3 inch thin strips.

Serve this with:

  • Greek Quinoa Salad
  • Smashed Potatoes
  • Roasted Asparagus
  • Roasted Parmesan Carrots
  • Lemon Roasted Potatoes
  • Cheesy Ranch Potatoes
Sliced flank steak

Frequently Asked Questions

What other cuts of beef can I use instead of flank steak?

A good substitute for flank steak is London broil, flat iron steak, skirt steak, or tri tip steak.

How do I reheat leftover flank steak?

Refrigerate any leftovers in an airtight container. They will last for 3-4 days. Steak is best reheated slowly over low heat in a 350 degree F oven. Cover with aluminum foil.

Do I need to bring my flank steak to room temperature before cooking?

If I remember, I do but I have also thrown it onto the grill straight from the fridge. It takes a few more minute to cook but it’s still delicious!

How much flank steak do I need per person?

I have found that a 1 1/2 pound flank steak will feed 4-6 people, depending on how hungry they are and what else you are serving it with.

Check out more of my favorite beef recipes:

  • Pesto Steak
  • Rosemary Lemon Flank Steak
  • Grilled Flank Steak with Tomato Olive Relish
  • Steak Fajitas
  • Steak Soup
  • Steak Tacos

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 5 votes
Sliced flank steak

Fast Fire Flank Steak

Recipe From: Leigh Anne Wilkes
Fast Fire Flank Steak is tender and juicy with amazing flavor.  It is one of the top favorite meals for the men at my house!

serves: 6 people
Prep:5 minutes
Cook:10 minutes
Marinade:6 hours
Rate Recipe

Ingredients

  • 1 flank steak about 1 1/4 lbs.
  • 1 1/2 Tbsp. brown sugar
  • 1 1/2 Tbsp. soy sauce
  • 1  Tbsp. cooking sherry
  • 1 Tbsp. sesame oil
  • 2 Tbsp. sesame seeds
  • 2 Tbsp. minced garlic
  • 1 tsp. minced fresh ginger
  • 2 scallions sliced 1/8 inch thick
  • 1/4 tsp. green pepper I usually don’t put this in
  • oil for brushing

Instructions

  • Score flank steak 1/8 inch deep on both sides at 1 inch intervals
  • Mix all ingredients except oil for brushing together, pour over steak and rub into both sides
  • Marinade at least 3 hours or overnight
  • Remove from refrigerator 30 minutes before cooking
  • Brush grill with oil
  • Cook for 3 minutes each side for rare, 5 for medium, 7 for well done
  • Thinly slice against the grain

Tips & Notes:

A good substitute for flank steak is London broil, flat iron steak, skirt steak, or tri tip steak.
If you don’t have a grill you can cook it in a cast iron pan or other heavy large frying pan.
Cook over medium high heat, 5-6 minutes per side, depending on desired doneness. Use a meat thermometer to gauge temperature.

Nutrition Facts:

Calories: 129kcal (6%) Carbohydrates: 7g (2%) Protein: 10g (20%) Fat: 7g (11%) Saturated Fat: 1g (6%) Cholesterol: 23mg (8%) Sodium: 146mg (6%) Potassium: 189mg (5%) Fiber: 1g (4%) Sugar: 4g (4%) Vitamin A: 40IU (1%) Vitamin C: 2.5mg (3%) Calcium: 71mg (7%) Iron: 1.5mg (8%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Main Dish
Cuisine:American
Sliced flank steak
Did you make this?I love seeing what you made. Be sure to share a picture and tag @yourhomebasedmom on social media!
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Originally posted in 2008

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  1. Julie says

    Posted on 9/26 at 1:32 pm

    This is identical to a recipe from Food & Wine, from years and years ago. Haven’t been able to find it anywhere and Ive lost my hard copy. So appreciative of being able to quickly access again. A def family favorite for the meat eaters.

    Reply
    • Leigh Anne Wilkes says

      Posted on 9/26 at 2:15 pm

      Good to know where it came from! A friend gave me the recipe years and years ago!!
      Glad you found it again.

      Reply
  2. Julie Fitzgerald says

    Posted on 4/13 at 6:15 pm

    I’ve had this recipe forever, copy from Food & Wine. Lost recently over time. Thanks so much for posting.

    Reply
  3. Joan A Velush says

    Posted on 6/27 at 2:43 pm

    This is a wonderful recipe for flank steak. I’ve been making it for years. The recipe was originally published in the June 1989 issue of Food and Wine Magazine. I still have the original copy of Fast Fire Flank Steak from that issue. The only differences are the amount of garlic (only 2 tsp in the original recipe) and there is no green pepper. The original called for 1/4 tsp freshly ground pepper. Perhaps your source confused ground pepper for green pepper. Let me know if you’d be interested in a photo of the original recipe.

    Reply
    • Leigh Anne says

      Posted on 6/27 at 3:46 pm

      How fun that you have a copy of the original recipe – I’d love to see it. A friend gave it to me back in the early 90’s.

      Reply
  4. Marian says

    Posted on 6/20 at 1:43 pm

    Please don’t put my last name on my comments.

    Reply
    • Leigh Anne says

      Posted on 6/20 at 2:32 pm

      Your last name only show sup if you put it in the box.

      Reply
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