10+ Flank Steak Recipes to Spice Up Your Dinner Tonight

Flank steak’s one of those cuts that’s both flavorful and doesn’t break the bank. It’s thin, lean, and cooks up fast—honestly, perfect when you’re short on time but still want a good meal.

If you’re after tasty, versatile dinners, learning how to work with flank steak can seriously up your kitchen game.

You can grill it, pan-fry it, or even toss it in a slow cooker if you’re feeling patient. Here are some ideas and tips to help you get the most out of this underrated cut.

Whether you’re just starting out or looking for fresh inspiration, there’s probably something here you’ll want to try.

1) Classic Soy Sauce and Lime Marinade

This marinade’s a no-brainer: soy sauce for salt, lime juice for tang. It’s quick, bright, and just works.

A bit of brown sugar balances the acidity, and garlic plus ginger keep things interesting. Give your steak at least an hour in the fridge—longer is better, though.

When you’re ready, cook it hot and fast for a good sear. Let it rest, then slice thinly against the grain so it’s nice and tender.

Ingredients

• ¼ cup soy sauce
• Juice of 2 limes
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 teaspoon grated ginger

Cooking Instructions

1. Mix everything in a bowl.
2. Put steak in a resealable bag, pour in the marinade.
3. Seal it up and chill for 1-6 hours.
4. Heat your grill or pan to medium-high (about 400°F / 200°C).
5. Cook steak 4-5 minutes per side for medium-rare.
6. Rest 5 minutes, then slice against the grain.

2) Garlic and Olive Oil Marinated Flank Steak

Garlic and olive oil—sometimes simple is all you need. The garlic’s punchy, olive oil keeps things juicy, and you can grill or pan-cook without fuss.

Give the steak at least an hour to soak up the flavors. If you’re not in a rush, four hours is even better.

Sear the steak on high heat for that caramelized edge, then finish it off in the oven or on a cooler grill spot if you need to. Always rest before slicing thin across the grain.

Ingredients

• 1 flank steak (about 1.5 pounds)
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Cooking Instructions

1. Mix garlic, olive oil, salt, and pepper in a bowl.
2. Coat steak and refrigerate 1-4 hours.
3. Heat skillet or grill to high.
4. Sear steak 3-4 minutes per side.
5. Finish in a 400°F (200°C) oven for 5-7 minutes if needed.
6. Rest 5 minutes, slice thin across the grain.

3) Balsamic Vinegar and Rosemary Grill

Balsamic vinegar, olive oil, and rosemary make a surprisingly bold combo. Add garlic, Dijon, and a splash of soy for extra punch.

Let the steak marinate for a couple of hours so the flavors really sink in. Fire up the grill to medium-high—around 400°F (205°C) does the trick.

Grill each side for 4-5 minutes if you like it medium rare. Rest a few minutes, then slice against the grain for max tenderness.

Ingredients

• ½ cup balsamic vinegar
• ¼ cup olive oil
• 2 tablespoons fresh rosemary, chopped
• 3 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• Salt and pepper, to taste
• 1 flank steak (about 1.5 pounds)

Cooking Instructions

1. Whisk everything together.
2. Put steak in a bag or dish, pour in marinade.
3. Seal or cover, marinate in fridge 2-4 hours.
4. Preheat grill to medium-high (400°F / 205°C).
5. Grill 4-5 minutes per side for medium rare.
6. Rest 5 minutes, slice thin against the grain.

4) Sweet and Spicy Teriyaki Flank Steak

For a teriyaki twist, mix sweet and spicy—soy sauce, brown sugar, garlic, and ginger build the base. A spoonful of sriracha or chili sauce brings the heat.

Marinate at least five minutes, but longer is always better. Grill over medium-high heat to your liking.

Let it rest, slice thin, and serve with grilled peaches or veggies for something a little different.

Ingredients

• 1 ½ pounds flank steak
• ½ cup olive oil
• ⅓ cup soy sauce
• ⅓ cup brown sugar
• 1 garlic clove, minced
• 1 teaspoon minced fresh ginger
• 1 tablespoon sriracha or chili sauce
• ½ teaspoon black pepper

Cooking Instructions

1. Mix olive oil, soy sauce, brown sugar, garlic, ginger, sriracha, and pepper.
2. Coat steak, marinate at least 5 minutes or up to overnight.
3. Preheat grill to medium-high (about 400°F / 200°C).
4. Grill 4-6 minutes per side for medium rare.
5. Rest 5 minutes, slice thin across the grain.
6. Serve with grilled peaches or your favorite sides.

More details in the Spicy Teriyaki-Marinated Flank Steak recipe.

5) Red Wine Vinegar and Worcestershire Sauce Marinade

Red wine vinegar and Worcestershire sauce make this marinade tangy and savory. The vinegar tenderizes, Worcestershire adds depth.

A splash of olive oil keeps it juicy, and garlic plus a pinch of salt round things out.

Marinate at least 4 hours, overnight if you can wait. Grill or broil to your liking.

Ingredients

• 1/4 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt

Cooking Instructions

1. Mix all marinade ingredients.
2. Add steak, coat well.
3. Cover and refrigerate 4 to 24 hours.
4. Preheat grill to medium-high (about 400°F / 204°C).
5. Grill 4-6 minutes per side for medium rare.
6. Rest 5 minutes, slice thin across the grain.

6) Lemon Juice and Brown Sugar Glaze

Lemon juice and brown sugar make a glaze that’s sweet, tangy, and super easy. Lemon brightens up the beef, brown sugar caramelizes on the grill.

You can use it as a marinade or just brush it on while grilling. It keeps the steak juicy and adds a fresh twist.

It also plays nice with soy sauce or garlic if you want to mix things up.

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons brown sugar
• 1/4 cup olive oil
• 1/3 cup soy sauce (optional)
• 2 cloves garlic, minced (optional)

Cooking Instructions

1. Stir lemon juice, brown sugar, olive oil, and soy sauce (if using).
2. Add garlic if you want more flavor.
3. Coat steak and marinate at least 30 minutes.
4. Grill at 400°F (204°C) for 4-6 minutes per side.
5. Rest 5 minutes, slice against the grain.

7) Rosemary Garlic Butter Pan Sauce

After you cook the steak, keep the pan on medium. Toss in butter and let it melt, then add minced garlic and rosemary.

Let everything sizzle for a minute or two. Stir gently, then spoon this buttery, herbal sauce over your sliced steak.

It’s a quick way to make things taste fancier with almost no effort.

Ingredients

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped

Cooking Instructions

1. After steak’s done, keep pan on medium.
2. Add butter, let it melt.
3. Stir in garlic and rosemary.
4. Cook 1-2 minutes until fragrant.
5. Spoon over sliced steak.

8) Chipotle Lime Flank Steak Fajitas

Chipotle peppers give these fajitas a smoky, bold flavor. Marinate the steak with lime, garlic, and adobo peppers—it’s juicy and full of zip.

Grill for a bit of char, then slice thin against the grain. Serve with sautéed peppers and onions, warm tortillas, and whatever toppings you’re in the mood for—salsa, avocado, sour cream, you name it.

Perfect for a busy night when you want something with a little attitude.

Ingredients

• 2 lbs flank steak
• 2-3 chipotle peppers in adobo sauce
• Juice of 2 limes
• 3 cloves garlic, minced
• 1 orange, juiced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 onion, sliced
• 2 bell peppers, sliced
• Olive oil for cooking

Cooking Instructions

1. Blend chipotle peppers, lime juice, orange juice, garlic, salt, and pepper. That’s your marinade.

2. Coat the steak with the marinade. Let it sit for at least 4 hours, or just leave it overnight if you’ve got time.

3. Crank up your grill to medium-high—shoot for about 400°F (200°C).

4. Grill the steak for 4-5 minutes on each side. Go for medium-rare, but you do you.

5. Let the steak rest for 5 minutes. Slice it thin, and make sure you’re cutting against the grain.

6. Toss onions and bell peppers into a pan with olive oil. Sauté until they’re soft and a little browned.

7. Pile steak and veggies onto warm tortillas. Top with whatever you love—cheese, salsa, cilantro, you name it.

For more details, check out this Chipotle Flank Steak Fajitas recipe.

9) Shallot and Beef Tallow Pan Sauce

Want a pan sauce that’s actually worth the effort? Sear your flank steak in beef tallow first. The flavor’s unreal.

Once the steak’s done, keep the pan on medium heat. Toss in thinly sliced shallots.

They’ll soak up all those steak bits and get nice and soft. If you’re feeling it, add some garlic or a splash of broth.

Let the sauce reduce a bit until it’s thicker. Pour it over your steak and dig in.

Ingredients

• 2 tbsp beef tallow
• 4 shallots, thinly sliced
• 1 kg flank steak
• Sea salt, to season
• Optional: 4 cloves garlic, minced

Cooking Instructions

1. Heat beef tallow in a pan over high.

2. Season the steak with sea salt.

3. Sear steak 2-3 minutes per side. Take it out.

4. Turn the heat to medium. Add shallots (and garlic if you want).

5. Stir until the shallots soften and the brown bits lift from the pan.

6. Splash in a bit of broth or water if the pan looks dry.

7. Let the sauce thicken a little. Spoon it over your steak.

You can find more details at Andy Cooks.

10) Oven-Broiled Marinated Flank Steak

Marinate your flank steak before broiling it. That’s the secret to big flavor and tenderness.

Use a mix like soy sauce, garlic, ginger, and oil. Let the steak soak for at least 6 hours—overnight’s even better.

Ready to cook? Fire up your oven’s broiler on high. Lay the steak on a broiler pan.

Broil for about 5-6 minutes per side if you want medium-rare (135°F / 57°C). For medium, go 6-7 minutes per side. Don’t wander off—the broiler works fast.

After broiling, let the steak rest for 5 minutes. Slice across the grain so every bite stays tender.

Ingredients

• 1 flank steak (about 1.5 pounds)
• ¼ cup soy sauce
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp olive oil

Cooking Instructions

1. Toss soy sauce, garlic, ginger, and olive oil together in a bowl.

2. Drop the steak into a zip-top bag, then pour the marinade right over it. Seal it up and stick it in the fridge for at least 6 hours—or just leave it overnight if you’ve got the time.

3. Crank your broiler to high, aiming for around 500°F (260°C).

4. Set the steak on a broiler pan. Broil it for about 5-6 minutes per side if you like medium-rare, or go for 6-7 minutes if you prefer medium.

5. Let the steak rest for 5 minutes once it’s out of the oven.

6. Slice it thinly, always cutting against the grain. Serve and enjoy.