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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.
Flank Steak is a delicious and versatile cut of meat. But it needs to be prepared and cooked correctly to insure it isn’t tough. I am going to share all of my tips for how to cook a flank steak so yours will come out perfectly. From the marinade, the fast fire grilling to cutting and serving. You will fall in love with this Wilke’s Family favorite!
Ingredients Needed
- Flank Steak
- Brown Sugar
- Soy Sauce
- Cooking Sherry
- Sesame Oil
- Sesame Seeds
- Garlic. Fresh and minced
- Ginger. Fresh and minced
- Green Onions
- Oil for brushing
Flank Steak Marinade
- Use a sharp knife and make 4-5 diagonal cuts across the grain of the flank steak, about 1/4 inch deep.
- Mix all ingredients except oil for brushing together.
- Place the steak in a large Ziploc bag and pour marinade over steak.
- Refrigerate marinated steak overnight. Make sure the bag is flat so more meat comes in contact with the marinade.
How To Grill A Flank Steak
- Grill flank steak over high heat until desired temperature is reached. Flank Steak is thin and will cook quickly. About 4-6 minutes per side for medium. Do not overcook.
- Use a meat thermometer to check the temperature of your flank steak.
- 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 the meat against the grain after resting. Make slices about 1/3 inch thick.
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.
Tips
- To help make the flank steak more tender, always slice the meat across the grain, at an angle, with a sharp knife. 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.
- To make this a quick and easy dinner, 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.
- Marinading for 12-24 hours if possible. If you are short on time try to do it for at least 3 hours.
Frequently Asked Questions
What is a Flank Steak?
Flank steak comes from the bottom abdominal area of the cow and it contains some hard-working muscles. It is very lean and flavorful, but can be tough. Marinating helps to tenderize the meat.
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.
When is my flank steak done?
Flank steak should not be overcooked or it will be tough. Always use a thermometer to check the temperature of your meat. Remove the meat 5 degrees earlier than your desired doneness and let it rest. It will continue to cook.
Rare – 125 degrees F
Rare Medium – 135 degrees F
Medium – 145 degrees F
Medium Well – 155 degrees F
Check out more of my favorite beef recipes:
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How To Cook Flank Steak
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:
Nutrition Facts:
Julie says
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.
Leigh Anne Wilkes says
Good to know where it came from! A friend gave me the recipe years and years ago!!
Glad you found it again.
Julie Fitzgerald says
I’ve had this recipe forever, copy from Food & Wine. Lost recently over time. Thanks so much for posting.
Joan A Velush says
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.
Leigh Anne says
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.
Marian says
Please don’t put my last name on my comments.
Leigh Anne says
Your last name only show sup if you put it in the box.