Beef Flank Steak

Ingredients

• 680–907 g (1½–2 lb)flank steak
• 120 ml (½ cup)olive oil
• 80 ml (⅓ cup)reduced-salt soy sauce
• 60 ml (¼ cup)balsamic vinegar
• 30 ml (2 tablespoons)lemon juice
• 30 ml (2 tablespoons)brown sugar
• 22.5 ml (1½ tablespoons)Worcestershire sauce
• 15 ml (1 tablespoon)Dijon mustard
• 15 ml (1 tablespoon) eachonion powder and garlic powder
• 5 ml (1 teaspoon) eachpaprika, pepper, red pepper flakes and dried dill
• 2.5 ml (½ teaspoon) eachdried oregano, dried rosemary and ground coriander

Instructions

1. 1

   Mix the marinade

   Whisk the marinade ingredients together in a large freezer bag. Set aside 2 tablespoons of the mixture. Add the steak, press out excess air and seal the bag, then massage the marinade over the meat through the bag.

2. 2

   Marinate the steak

   Refrigerate the steak for at least 2 hours and up to 12 hours.

3. 3

   Heat the grill

   Preheat an outdoor grill or indoor grill pan to medium-high heat. For a lidded outdoor grill, the stated temperature is 450°F (232°C).

4. 4

   Grill the steak

   Grill for 5–6 minutes per side. Check the centre with an internal thermometer: aim for 130–135°F (54–57°C) for medium-rare or about 140°F (60°C) for medium. Timing varies with the steak's thickness and the preferred doneness.

5. 5

   Rest and slice

   Transfer the steak to a cutting board and leave it to rest for 10 minutes. Slice into thin strips across the grain, at right angles to the long fibres, or cut into ½-inch (about 1.3 cm) cubes. Drizzle with the reserved 2 tablespoons of marinade.

What is flank steak?

Flank steak is a long, lean cut from the abdominal area of the animal, valued for its robust beef flavour. This recipe uses an American-style marinade with savoury, acidic, sweet and spicy notes before quickly grilling the meat.

The marinade seasons the surface, while resting and slicing across the grain help make each piece easier to chew. The result is well suited to a simple dinner or to adding to other dishes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 56g protein, 10g carbs, 41g fat.

Beef provides most of the protein and also contributes fat; the olive oil adds further fat, while brown sugar and the sauces contribute a smaller amount of carbohydrate. Serve a moderate portion with vegetables or salad alongside to balance the plate.

What the marinade brings

Oil and acidity: olive oil carries the seasonings, while balsamic vinegar and lemon juice bring sharpness. Soy sauce and Worcestershire add savoury depth, with mustard tying the flavours together.

Sweetness and spice: brown sugar balances the tang, and paprika, pepper and red pepper flakes give the marinade warmth. Dried herbs and powdered onion and garlic round it out.

Marinating safely

Use a sealed bag: press out excess air so the marinade can coat the steak evenly. Massage it through the outside of the bag, then keep the steak refrigerated for 2–12 hours.

Reserve first: set aside the 2 tablespoons for serving before adding the raw steak. Keep this portion separate from the meat and its used marinade.

Getting the grill ready

Heat matters: preheat the grill or grill pan to medium-high before the steak goes on. A properly heated surface helps the meat brown rather than slowly cook.

Check the centre: flank steak thickness affects timing, so use an internal thermometer rather than relying only on minutes per side. The recipe gives 130–135°F (54–57°C) for medium-rare and about 140°F (60°C) for medium.

Resting and slicing

Rest: leave the steak on a cutting board for 10 minutes after grilling. This gives the meat time to settle before it is cut.

Across the grain: look for the long fibres and slice perpendicular to them into thin strips. Cutting against those fibres is especially important for flank steak.

Serving ideas

Serve the sliced steak with mashed potatoes or a fresh fruit salad for a simple plate. A green salad or cooked vegetables also make useful accompaniments.

For another meal, add the steak to a salad, wrap, pasta dish or sandwich. Slice it shortly before serving so the pieces remain easy to portion.

Recipe notes & tips

• Use a freezer-size bag that can seal securely and hold the steak without forcing out the marinade.
• Keep the reserved marinade separate from the raw steak and its used marinade.
• Use an instant-read thermometer to check the thickest part of the steak.
• Let the steak rest for the full 10 minutes before cutting.
• Identify the direction of the fibres before slicing so you can cut across them.
• Cut into thin strips for serving, or use the recipe's option of ½-inch cubes.

Variations

• Add more heat: increase the red pepper flakes in the marinade to suit your preference.
• Use a grill pan: cook indoors on a preheated grill pan over medium-high heat.
• Serve as a salad: arrange thin steak slices over salad leaves and vegetables.
• Make wraps: tuck the sliced steak into wraps with your chosen fillings.
• Try a sandwich: layer leftover slices into bread for an easy next-day meal.

Common mistakes to avoid

• Skipping the marinade rest: the flavours have less time to coat the meat; refrigerate it for at least 2 hours.
• Leaving the steak too long: the recipe's maximum marinating time is 12 hours; remove it from the marinade by then.
• Grilling on a cool surface: the steak may not brown as intended; preheat the grill or pan first.
• Guessing doneness by time alone: thickness changes cooking time; check the centre with a thermometer.
• Cutting with the grain: long fibres can make pieces chewier; slice perpendicular to them.
• Using the used marinade to finish: it has been in contact with raw beef; use only the portion reserved beforehand.

How to store

Refrigerate leftover cooked steak in a sealed container and use within 3–4 days. Reheat gently in a pan or microwave until hot, or serve chilled in a salad or wrap.

Frequently asked questions