Flank Steak

This flank steak is marinated in lemon, garlic, and cumin, then seared until browned outside and juicy inside, ready in about 10 minutes of cooking and sliced thin against the grain.

Try my Steak Stir Fry Recipe or Beef Shish Kebab next for more easy beef dinners!

Looking for a steak that is big on flavor, easy on the budget, and fast to cook? Flank steak is the answer. This long, lean cut soaks up a marinade beautifully and cooks in just a few minutes, which makes it perfect for weeknight dinners, tacos, salads, and sandwiches.

This flank steak uses a simple lemon garlic cumin marinade and works on the grill, in a skillet, or under the broiler. It is completely alcohol free, with no wine or beer, and it is just as good made with beef from your butcher.

Ingredients List

For this flank steak you need about 1 1/2 pounds of flank steak, olive oil, fresh lemon juice, garlic, cumin, paprika, oregano, salt, and pepper. Fresh cilantro or parsley finishes the dish with a fresh, green flavor.

This cut is lean and has long muscle fibers, so it needs two things to be tender, a marinade with acid and a proper slice against the grain. Look for a steak that is even in thickness, about 3/4 to 1 inch, so it cooks at the same speed from end to end.

How to Make It

This is just the overview for this flank steak. Scroll down to the recipe card for exact measurements and timing.

Whisk the olive oil, lemon juice, garlic, and spices in a bowl. Place the flank steak in a zip top bag or dish, pour the marinade over it, and refrigerate for 2 to 4 hours. Take the steak out 20 minutes before cooking and pat it dry. Cook over high heat until it reaches your target temperature, rest for 10 minutes, and slice thinly against the grain.

How Long to Cook Flank Steak

This cut is thin, so it cooks quickly. Use this chart for a steak about 1 inch thick over high heat. The USDA recommends cooking beef to 145°F, and the medium rare column shows how steak is often served.

This cut goes from perfect to tough very quickly, so do not walk away. Pull the steak about 5 degrees below your target, because it keeps cooking as it rests.

How to Slice Flank Steak

Slicing is the most important step for a tender steak. Look at the steak and find the long lines of the muscle fibers, which are the grain. Cut across those lines, not along them, at a slight angle.

Cut thin slices about 1/4 inch wide. Short fibers are much easier to chew, and this simple step turns a lean cut into a tender one.

Make Ahead Method

• Marinate the steak up to 12 hours ahead and keep it in the refrigerator. For this cut, longer marinating helps the meat stay tender.
• Mix the marinade ahead and store it in a sealed jar in the refrigerator for up to 3 days.
• Cook and slice ahead for meal prep. Sliced steak is great cold in salads, wraps, and sandwiches.

Get my FREE e-book!

7 easy weeknight dinners, free to download

GET THE E-BOOK

No spam. Unsubscribe anytime. Built with Kit

Flank Steak

Recipe by TheMeatTable

0.0 from 0 votes

Course: SteakCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

340

kcal

Juicy flank steak marinated in lemon, garlic, and cumin, seared over high heat and sliced thin against the grain.

Ingredients

• 1 1/2 lbs flank steak, about 1 inch thick

• 1/4 cup olive oil

• 3 tbsp fresh lemon juice

• 4 garlic cloves, minced

• 2 tsp ground cumin

• 1 tsp paprika

• 1 tsp dried oregano

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 2 tbsp fresh cilantro or parsley, chopped

Directions

• Make the marinade. Whisk the olive oil, lemon juice, garlic, cumin, paprika, oregano, salt, and pepper in a bowl.
• Marinate. Place the flank steak in a zip top bag or dish, pour in the marinade, and turn to coat. Refrigerate 2 to 4 hours.
• Prep to cook. Take the steak out 20 minutes before cooking and pat it dry with paper towels.
• Cook. Heat a grill or cast iron skillet over high heat and cook the steak 4 to 5 minutes per side for medium rare.
• Check doneness. Insert a meat thermometer into the thickest part. Pull at 130 to 135F for medium rare or 140 to 145F for medium.
• Rest and slice. Rest the steak 10 minutes, then slice thinly against the grain, sprinkle with cilantro, and serve.

Notes

Marinate 2 to 4 hours, and up to 12 hours is fine for flank steak. Always slice thinly against the grain for tender bites. Do not reuse marinade that touched raw beef. The USDA recommends beef reach 145F.

For food safety, beef should reach a minimum internal temperature of 145°F (USDA guidelines), followed by a 3 minute rest, so check the thickest part of the steak with a meat thermometer.

Nutritional Information

This dish is a lean, high protein, low carb meal. Each serving, based on 4 servings, has about 340 calories and 38 grams of protein, plus iron, zinc, and vitamin B12 from the beef.

A serving also has about 2 grams of carbohydrates and 21 grams of fat, with 6 grams of saturated fat. Sodium is about 560 milligrams per serving.

Nutritional information is an estimate and will vary based on specific ingredients used.

Healthier Alternatives for the Recipe

It is already one of the leaner cuts. To lighten it further, trim any visible fat and cut the olive oil to 3 tablespoons in the marinade. The lemon and spices still carry plenty of flavor.

Use half the salt for a lower sodium meal, and serve the sliced steak over a big salad or with roasted vegetables to balance the plate.

Serving Suggestions

Serve the sliced steak in warm tortillas for tacos, over rice with grilled peppers, or on a green salad with avocado. A spoonful of garlic yogurt or fresh salsa on the side adds a bright finish.

For more steak nights, try my Air Fryer Steak or Garlic Butter Steak Bites, or use my Steak Marinade for even more flavor. Leftover slices are great in the ideas from my What to Do with Leftover Steak.

Common Mistakes to Avoid

A few simple slips can leave flank steak tough and chewy. Avoid these when you make flank steak.

• Slicing with the grain – This is the number one reason flank steak is tough. Always cut across the grain.
• Overcooking – This cut is lean and goes from juicy to dry fast, so pull it by medium.
• Skipping the marinade – The acid and salt help tenderize this lean cut.
• Skipping the rest – Rest the steak for 10 minutes so the juices stay inside.
• Cooking it cold – Take the steak out 20 minutes ahead so it cooks evenly.

Storing Tips for the Recipe

Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a skillet over low heat for 1 to 2 minutes, or eat them cold in salads and sandwiches.

Cooked steak freezes for up to 2 months, but the texture is best fresh. Thaw overnight in the refrigerator before reheating.

Conclusion

This recipe is proof that an affordable cut can still taste like a special dinner. A simple marinade, a quick sear, and a careful slice against the grain are all you need for juicy, flavorful steak any night of the week.

FAQ

How long do you cook flank steak?

A flank steak about 1 inch thick takes 4 to 5 minutes per side for medium rare and 5 to 6 minutes per side for medium over high heat.

How do you keep flank steak tender?

Marinate it for 2 to 4 hours, do not overcook it, rest it for 10 minutes, and slice thinly against the grain.

What temperature should flank steak reach?

The USDA recommends 145°F. Many people pull flank steak at 130 to 135F for medium rare and let it rest.

Can I cook flank steak in the oven?

Yes, broil it on the top rack for 5 to 6 minutes per side, or sear it in a skillet and finish in a 400F oven for 3 to 5 minutes.

How long should I marinate flank steak?

Marinate it for 2 to 4 hours for the best flavor. Up to 12 hours is fine, but not longer with a lemon marinade.

What is the difference between flank steak and skirt steak?

Flank steak is thicker and leaner, while skirt steak is thinner with more fat. Both are best cooked quickly and sliced against the grain.

Try These Next

• Steak Stir Fry Recipe
• Beef Shish Kebab
• Steak Marinade
• Air Fryer Steak
• Garlic Butter Steak Bites
• Beef and Broccoli
• Meat Temperature Chart