7 Recipes Making Flank Steak Your New Favorite Cut of Beef
Flank steak can be an underrated cut of beef. Also known as London Broil, or skirt steak, Chef Dez explained in the Crescent Bar Chronicle that people pass over this cut because they don’t know much about it, or assume it will retain its tough texture. In doing so, they miss out on the fantastic natural flavors of flank steak. To keep your meat from being tough, Dez stated that marinading the meat will help, as will a moist-heat cooking technique, like braising. Most important, though, is to not overcook your meat. A meat thermometer can assist you in this step, but before you start for the kitchen, you’ll need to know what you’ll be making. We’ve rounded up 7 recipes to tempt you into buying and preparing flank steak tonight.
1. Marinated Flank Steak
Saveur expands on the importance of marinating flank steak in this recipe for 4. Calling it the key to unlocking the potential of flank steak, it makes a marinade a must for this cut of beef. Serve with the sides of your choosing.
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 2 dried chiles de àrbol, broken
- 2 fresh bay leaves
- ½ cup red wine
- 2 tablespoons red wine vinegar
- 2 tablespoons worcestershire
- 4 garlic cloves, crushed
- 2 sprigs fresh rosemary
- ½ cup extra-virgin olive oil
- 1 (2-pound) flank steak
- Kosher salt, to taste
Directions: Toast peppercorns, coriander, fennel, chiles de àrbol, and bay leaves in a small skillet over high heat, stirring occasionally, until fragrant, 2 to 3 minutes. Transfer aromatics to a hard surface; lightly crush with the bottom of a heavy skillet; then transfer to a 9 x 13-inch baking dish.
Add wine, vinegar, worcestershire, garlic, rosemary, and olive oil; whisk to combine. Poke flank steak all over with a fork and place in marinade; spoon some marinade over top. Cover and refrigerate, turning occasionally, for 12 to 24 hours.
An hour before grilling, transfer steak to a plate; set aside at room temperature. Transfer marinade to a small pot and bring just to a boil; set aside.
Build a medium-hot charcoal fire in your grill. Grill steak, turning once and, using a brush, basting with reserved marinade occasionally, until browned and medium rare, 7 to 8 minutes per side. Transfer to a cutting board, tent with foil, and let rest for 10 minutes. Carve steak into thin slices on the bias and serve with any accumulated juices.
2. Open-Face Steak Sandwiches With Herbed Goat Cheese and Tomatoes
Melted cheeses cover leftover flank steak in Fine Cooking‘s sandwich, a recipe that will have you excited about the prospect of leftovers. You’ll definitely want to use a thick, substantial bread when preparing the sandwiches. It serves four, and you can make the goat cheese up to 3 days in advance, storing it in the fridge.
- 4 ounces fresh goat cheese (½ cup), at room temperature
- ¼ cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil
- 2 teaspoons finely grated lemon zest
- ½ teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 4 (1-inch-thick) slices sourdough or Tuscan bread
- 1 large clove garlic, cut in half
- Olive oil for brushing and drizzling
- Kosher salt and freshly ground black pepper
- ½ pound heirloom tomatoes, preferably different colors (about 2 small or 1 large), sliced ½ inch thick
- ½ pound leftover grilled flank steak, thinly sliced, preferably at room temperature
- 2 ounces Parmigiano-Reggiano, shaved
Directions: For the goat cheese, in a small bowl, combine the goat cheese, parsley, basil, lemon zest, and garlic. Season to taste with salt and pepper. Set aside.
To make the sandwiches, position a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the bread on a large baking sheet. Rub one side of each slice with the garlic halves, brush with olive oil, and sprinkle with salt and pepper. Toast under the broiler, 1 to 2 minutes per side.
Spread equal amounts of the goat cheese on the slices of toast, oiled side up. Distribute the tomato slices among the sandwiches and sprinkle with salt and pepper. Distribute the steak among the sandwiches and drizzle with olive oil. Top each with some of the shaved Parmigiano-Reggiano. Broil until the sandwiches are bubbling and starting to brown, 2 to 3 minutes, lowering the rack if necessary to prevent burning. Serve.
3. Edamame Salad With Crisp Steak Bits
Your salad will still be predominately green with this Cooking Light recipe, but you won’t be using lettuce, spinach, or even kale. Instead, that bright green hue comes from edamame, or unripened green soybeans. It serves 4.
- 3 cups frozen shelled edamame
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons rice wine vinegar
- 1 teaspoon dark sesame oil
- 1 pint cherry tomatoes, halved
- 1½ cups chopped seeded English cucumber (about 1)
- 4 green onions, chopped
- 1 tablespoon olive oil
- 8 ounces flank steak, cut into small pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Directions: Cook edamame according to package directions. Drain. Rinse with cold water; drain. Combine soy sauce and next 5 ingredients (through sesame oil) in a large bowl, stirring with a whisk. Add edamame, tomatoes, cucumber, and onions; toss to coat.
Heat a medium cast-iron skillet over high heat. Add olive oil to pan; swirl to coat. Combine steak, salt, and pepper, tossing to coat steak. Add steak mixture to pan; cook 5 minutes or until well-browned and crisp, stirring frequently. Spoon 1½ cups edamame mixture onto each of 4 plates; top evenly with steak.
4. Marinated Grilled Flank Steak With BLT Smashed Potatoes
The BLT (bacon, lettuce, and tomato) was reimagined by Rachel Ray in this Food Network recipe to be a bacon, leek, and tomato smashed potato side dish. Served with a well marinated grilled steak, this new take on meat and potatoes serves 4.
- 3 cloves garlic, finely chopped
- 1 tablespoon grill seasoning blend
- 1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin
- 2 teaspoon hot sauce, or to taste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons red wine vinegar, 2 splashes
- ⅓ cup extra-virgin olive oil
- 2 pounds flank steak
- 2½ pounds small red skin new potatoes
- 1 leek, trimmed of tough tops
- 4 slices thick cut smoky bacon, chopped, such as applewood smoked bacon
- 1 cup chicken broth or stock
- 1 vine ripe tomato, seeded and chopped
- Salt and pepper
- 1 cup sour cream, for serving
Directions: Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce, and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.
Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Heat a grill pan or outdoor grill to high heat.
Cut leek in half lengthwise. Chop into ½-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander. Grill flank steak 6 to 7 minutes on each side.
Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.
Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the bacon, leeks, and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.
Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream.
5. Grilled Asian Flank Steak With Sweet Slaw
Don’t have time to let meat marinade for hours on end? When you need a quick and flavorful marinade, try Bon Appétit‘s flank steak dish. It yields about 4 servings, taking about an hour total to make.
- ¼ cup soy sauce
- 5 tablespoons vegetable oil
- 5 teaspoons minced peeled fresh ginger, divided
- 1 garlic clove, pressed
- 1 (1½-pound) flank steak
- 3 tablespoons sugar
- 3 tablespoons seasoned rice vinegar
- 2 red jalapeños, thinly sliced into rounds
- 5 cups thinly sliced Napa cabbage (about 9 ounces)
- ¾ cup chopped green onions, divided
Directions: Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.
Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and ½ cup green onions in medium bowl. Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle ¼ cup green onions over slaw.
6. Beef & Portobello Mushroom Stroganoff
Eating Well has given beef stroganoff a healthy makeover in this recipe that serves 4. To keep the better-for-you vibe going, it is recommended that you pair the beef with whole wheat or whole grain egg noodles.
- 2 teaspoons plus 1 tablespoon canola oil, divided
- 1 pound flank steak, trimmed
- 4 large portobello mushrooms, stemmed, halved and thinly sliced
- 1 large onion, sliced
- ¾ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 3 tablespoons all-purpose flour
- 1 (14-ounce) can reduced-sodium beef broth
- 2 tablespoons cognac, or brandy
- 1 tablespoon red-wine vinegar
- ½ cup reduced-fat sour cream
- 4 tablespoons chopped fresh chives, or parsley
Directions: Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into ¼-inch-thick slices.
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt, and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
7. Grilled Molasses Flank Steak
When watermelons are in season, you’ll definitely want to top Southern Living‘s grilled molasses flank steak with the recommended watermelon salsa, but another fruit salsa would not be out of place as the garnish for this steak. It yields 6 to 8 servings.
- ¾ cup molasses
- ⅓ cup soy sauce
- ¼ cup canola oil
- ¼ cup fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons grated fresh ginger
- 3 garlic cloves, minced
- 1 teaspoon dried crushed red pepper
- 1 (2 pounds) flank steak
Directions: Place first 8 ingredients in a 2-gallon zip-top plastic freezer bag; squeeze bag to combine. Add steak; seal bag, and chill 4 to 12 hours. Remove steak from marinade, discarding marinade.
Preheat grill to 400 to 450 degrees Fahrenheit (high heat). Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 10 minutes. Cut diagonally across the grain into thin slices. Season with salt and pepper to taste.