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Flank Steak

By Lidey Heuck

Published Dec. 6, 2023

Flank Steak
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
2 hours 50 minutes
Prep Time
5 minutes
Cook Time
15 minutes, plus marinating and resting
Rating
5(399)
Comments
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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. 

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Ingredients

Yield:4 to 6 servings
  • 1flank steak (1½ to 2 pounds)
  • ¼cup olive oil
  • 2tablespoons honey 
  • 2tablespoons minced garlic (about 4 large cloves)
  • 2tablespoons red wine vinegar
  • 2tablespoon Worcestershire sauce 
  • 1tablespoon Dijon mustard
  • 1teaspoon kosher salt, plus more for serving
  • ½teaspoon black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

332 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 28 grams protein; 384 milligrams sodium

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.

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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.

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Ratings

5 out of 5
399 user ratings
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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.

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!

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 Gaffron

Can I use the same marinade on a bottom round steak?

Jesse

Really tasty! Felt bad getting rid of the marinade so made a tin foil bowl and poured marinade and sliced shallots and cooked for steak cooking and resting time. Pour over some of the steak, was big yum!

Janice Slonecker Berman

I used 1/2 the olive oil, and stuck to the rest of the recipe. Amazing dinner (we had a beautiful quality flank steak too). I don’t like a lot of oil in marinades in general. I hope this wasn’t taboo!

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