Flank Steak

By Lidey Heuck

Published December 5, 2023

  • A large grilled flank steak has been cut into slices on a wooden cutting board.
    Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
2 hours 50 minutes
Prep Time
5 minutes
Cook Time
15 minutes, plus marinating and resting
Rating
5(617)
Comments
Read comments

This lean, readily available cut of beef takes particularly well to flavorful marinades, and is best grilled over high heat to develop a nice char. In this recipe, the marinade takes a cue from bottled salad dressing, with plenty of punchiness from garlic, red wine vinegar and Dijon mustard. The honey helps the flank steak caramelize beautifully on the grill, and Worcestershire adds a savory, salty note that balances the sweetness. The trick to serving lean cuts of beef like flank is to slice them against the grain, so look for the natural lines in the steak’s muscle fibers, and slice perpendicular to them. For directions on how to cook a flank steak on the stovetop, see Tip. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 1 flank steak (1 ½ to 2 pounds)

  • ¼ cup olive oil

  • 2 tablespoons honey 

  • 2 tablespoons minced garlic (about 4 large cloves)

  • 2 tablespoons red wine vinegar

  • 2 tablespoon Worcestershire sauce 

  • 1 tablespoon Dijon mustard

  • 1 teaspoon kosher salt, plus more for serving

  • ½ teaspoon black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

8 grams carbs; 90 milligrams cholesterol; 332 calories; 11 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 20 grams fat; 384 milligrams sodium; 28 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Pat the steak dry with paper towels and place it in a large baking dish or in a resealable plastic bag.

  2. Step 2

    In a small bowl, whisk together the olive oil, honey, garlic, vinegar, Worcestershire, mustard, salt and pepper. Pour the marinade over the steak and turn to coat. Cover the baking dish with plastic wrap or seal the bag and refrigerate for at least 2 hours, or up to 24 hours.

  3. Step 3

    Before grilling, let the steak sit at room temperature for 30 minutes. Meanwhile, set a grill to medium-high heat.

  4. Step 4

    Brush any excess marinade off the steak and grill, keeping the lid closed to retain heat, until it reaches medium-rare, 4 to 6 minutes per side. Transfer the steak to a plate, sprinkle with salt, rest for 10 minutes, then thinly slice against the grain.

Tip

  • To cook flank steak on the stove, heat a very large (at least 12-inch) skillet over medium-high heat. Add 2 tablespoons olive oil, then add the steak and cook for 4 to 5 minutes on each side for medium-rare. Transfer to a plate and rest for 10 minutes before slicing and serving. If you don’t have a skillet large enough to fit the steak, cut it in half crosswise and cook the pieces one at a time.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
617 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

MB Heaghney

I have marinated a lot of flank steaks over the years and i sometimes find that the marinade has totally permeated the steak and it is delicious while other times, it is like you say, ‘doesn’t do enough.’ Not sure why the difference as the marinating time is about the same, 7 or 8 hours.

Llama Feeder

Made this tonight. Stellar easy dish. Really nice marinade flavors carried over. Wouldn't change a thing. Leftovers going into tacos tomorrow!

Liz S.

Marinated for a little over 2 hours. Took out of fridge 30 minutes prior to cooking per instructions. Cooked on a cast iron skillet. 5 minutes covered on one side on medium/high heat, 3 minutes covered on the other, then finished under the broiler for 2 minutes. It turned out great. Marinade was delicious. I will make again!

Bob Mc

To help the marinade permiate the steak, score the meat crosswise on both sides using a very sharp knife cutting about 1/4 inch deep every inch or so. Been scoring flank steak like this for years using a different marinade.

P.S

Jeez. Am I the only one that hates flank? It’s like the tofu of cuts of meat. Sure it soaks up whatever flavor you marinate it in. But it’s not a good cut.

Angela

Wow! My family said this is the best steak ever. I have tired to make flank before and it was always a fail. I used a meat tenderizer with blades. Marinated overnight. Chefs kiss.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.