Flank steak earns its spot in the dinner rotation because it cooks fast, soaks up marinade like a sponge, and slices into those satisfying, grain-striped pieces that look like you worked harder than you did. It’s leaner than ribeye or strip, so the trick is all in the marinade and the knife work, not a long simmer or a fancy technique.
This cut shows up in kitchens around the world for good reason. It’s the backbone of Mexican carne asada, Korean bulgogi, Thai beef salad, and classic American London broil, all because it takes on bold flavors while staying budget-friendly compared to pricier steaks.
Whether you’re craving something smoky off the grill, a quick stir-fry on a Tuesday night, or a stuffed showstopper for company, there’s a flank steak recipe here that fits. Grab a cutting board and a sharp knife, because slicing against the grain is where the real magic happens.
Quick picks:
- Best for weeknights: Beef and Broccoli Stir-Fry comes together in one skillet
- Best for a crowd: Flank Steak Fajitas with warm tortillas and all the fixings
- Best for date night: Flank Steak with Chimichurri for a bright, herby finish
- Best make-ahead: Balsamic-Marinated Flank Steak, since it only improves overnight
1. Carne Asada
Carne asada turns flank steak into a smoky, citrus-kissed centerpiece for tacos, burritos, or a loaded platter. The marinade of orange juice, lime, garlic, and cumin tenderizes the meat while it chars over high heat.
Yield: 4 servings | Prep: 20 minutes (plus 2 hours marinating) | Cook: 8 minutes
Ingredients:
- 1.5 lbs flank steak
- 1/3 cup orange juice
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 1 tsp cumin
- 1/4 cup chopped cilantro
- 2 tbsp olive oil
- 1 tsp salt
Method: Whisk marinade ingredients, pour over steak, chill 2 hours. Grill over high heat 4 minutes per side. Rest 5 minutes, slice thin against the grain. Pairs beautifully with the dishes in our best authentic Mexican recipes.
2. Grilled Garlic-Herb Flank Steak
Grilled garlic-herb flank steak is the simplest way to showcase this cut’s beefy flavor without fuss. A quick rub of garlic, rosemary, and black pepper lets the char do the talking.
Yield: 4 servings | Prep: 10 minutes (plus 1 hour marinating) | Cook: 8 minutes
Ingredients:
- 1.5 lbs flank steak
- 4 cloves garlic, minced
- 2 tbsp chopped fresh rosemary
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp black pepper
- 1 tsp kosher salt
Method: Mix marinade, coat steak, rest 1 hour at room temperature. Grill 4-5 minutes per side for medium-rare. Slice against the grain and serve with our best sides to serve with steak.
3. Flank Steak Fajitas
Flank steak fajitas bring sizzling strips of beef together with sweet peppers and onions for a build-your-own dinner everyone loves. The lime-and-chili marinade does double duty as a glaze when the pan gets hot.
Yield: 4 servings | Prep: 15 minutes (plus 1 hour marinating) | Cook: 10 minutes
Ingredients:
- 1.5 lbs flank steak, sliced thin
- 2 bell peppers, sliced
- 1 onion, sliced
- 3 tbsp lime juice
- 2 tsp chili powder
- 1 tsp cumin
- 2 tbsp vegetable oil
- 8 small flour tortillas
Method: Marinate steak 1 hour. Sear in a hot skillet 3 minutes, remove. Sauté peppers and onions 5 minutes, return steak, toss, and serve warm in tortillas, inspired by our sizzling chuck steak fajitas recipe.
4. Beef and Broccoli Stir-Fry
Beef and broccoli stir-fry transforms flank steak into tender, glossy bites in a savory soy-ginger sauce. Slicing the steak thin against the grain keeps every piece fork-tender.
Yield: 4 servings | Prep: 15 minutes | Cook: 10 minutes
Ingredients:
- 1 lb flank steak, thinly sliced
- 3 cups broccoli florets
- 1/4 cup soy sauce
- 2 tbsp cornstarch
- 1 tbsp brown sugar
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
Method: Toss steak with 1 tbsp cornstarch. Sear in hot oil 2 minutes, set aside. Steam broccoli 3 minutes. Whisk remaining sauce ingredients, simmer with beef and broccoli 2 minutes until glossy. Full details in our quick beef and broccoli stir fry recipe.
5. Flank Steak with Chimichurri
Flank steak with chimichurri pairs smoky grilled beef with a punchy, garlicky parsley sauce that cuts through the richness. The sauce comes together in minutes and brightens every bite.
Yield: 4 servings | Prep: 15 minutes | Cook: 8 minutes
Ingredients:
- 1.5 lbs flank steak
- 1 cup chopped parsley
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Method: Season and grill steak 4 minutes per side. Combine parsley, garlic, vinegar, oil, and red pepper flakes for the sauce. Slice steak, spoon chimichurri over top, similar in spirit to our grilled chuck steak with zesty chimichurri sauce.
6. Beef Bulgogi
Beef bulgogi coats thin flank steak slices in a sweet, savory Korean marinade built on soy sauce, pear, and sesame. Quick-cooking in a hot pan gives it those caramelized edges.
Yield: 4 servings | Prep: 20 minutes (plus 1 hour marinating) | Cook: 6 minutes
Ingredients:
- 1.5 lbs flank steak, thinly sliced
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1/4 pear, grated
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 2 green onions, sliced
Method: Mix marinade, pour over steak, chill 1 hour. Sear in a hot skillet 2-3 minutes, stirring often, until edges caramelize. Garnish with green onions, echoing our savory Korean BBQ chuck steak recipe.
7. London Broil
London broil refers to a cooking method more than a cut, and flank steak is a classic choice for it. A simple soy-and-garlic marinade followed by high-heat broiling gives you deeply flavored, juicy slices.
Yield: 4 servings | Prep: 10 minutes (plus 2 hours marinating) | Cook: 12 minutes
Ingredients:
- 1.5 lbs flank steak
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp black pepper
Method: Marinate steak 2 hours. Broil 5-6 minutes per side until internal temperature hits 130°F. Rest 10 minutes, slice thin against the grain for the most tender results.
8. Pepper Steak
Pepper steak turns flank steak strips and colorful bell peppers into a glossy, soy-based stir-fry that’s ready faster than delivery. Black pepper gives it a gentle kick without overwhelming heat.
Yield: 4 servings | Prep: 15 minutes | Cook: 10 minutes
Ingredients:
- 1 lb flank steak, sliced thin
- 2 bell peppers, sliced
- 1/4 cup soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp coarse black pepper
- 2 tbsp vegetable oil
Method: Toss steak with cornstarch. Sear 2 minutes, remove. Stir-fry peppers 3 minutes, return beef, add sauce and pepper, cook 2 minutes until thickened and glossy.
9. Spinach and Cheese Stuffed Flank Steak Pinwheels
Spinach and cheese stuffed flank steak pinwheels turn this flat cut into an elegant, rolled centerpiece with a creamy, savory filling in every slice. Pounding the steak thin first makes rolling easy.
Yield: 4 servings | Prep: 25 minutes | Cook: 25 minutes
Ingredients:
- 1.5 lbs flank steak, butterflied and pounded thin
- 2 cups fresh spinach
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 2 tbsp olive oil
Method: Layer spinach, cheeses, and garlic over steak, roll tightly, and tie with twine. Sear all sides in olive oil, then roast at 375°F for 20 minutes. Rest before slicing into pinwheels.
10. Flank Steak Sandwiches with Caramelized Onions
Flank steak sandwiches with caramelized onions stack thin-sliced grilled beef and sweet, slow-cooked onions on a toasted roll for a hearty, satisfying lunch or dinner. The onions take patience, but the payoff is worth it.
Yield: 4 servings | Prep: 10 minutes | Cook: 35 minutes
Ingredients:
- 1.5 lbs flank steak
- 2 large onions, sliced
- 2 tbsp butter
- 4 crusty rolls
- 1/4 cup mayonnaise
- Salt and pepper to taste
Method: Cook onions in butter over low heat 30 minutes until deeply golden. Grill steak 4 minutes per side, slice thin. Pile onto rolls with mayo and caramelized onions.
11. Thai Beef Salad
Thai beef salad tosses grilled flank steak with crisp herbs, cucumber, and a tangy fish sauce-lime dressing for a dish that’s light but packed with flavor. The contrast of warm beef and cool greens makes it memorable.
Yield: 4 servings | Prep: 15 minutes | Cook: 8 minutes
Ingredients:
- 1 lb flank steak
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp brown sugar
- 1 cucumber, sliced
- 1/2 cup cilantro and mint leaves
- 1 red chili, sliced
Method: Grill steak 4 minutes per side, rest, slice thin. Whisk fish sauce, lime juice, and sugar. Toss steak with cucumber, herbs, chili, and dressing just before serving.
12. Balsamic-Marinated Flank Steak
Balsamic-marinated flank steak gets a tangy-sweet edge from a simple marinade that doubles as a glaze once reduced. Letting it sit overnight deepens the flavor considerably.
Yield: 4 servings | Prep: 10 minutes (plus overnight marinating) | Cook: 8 minutes
Ingredients:
- 1.5 lbs flank steak
- 1/3 cup balsamic vinegar
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp honey
- 1 tsp Dijon mustard
Method: Whisk marinade, pour over steak, refrigerate overnight. Grill 4-5 minutes per side. Rest 5 minutes before slicing against the grain for a tender, tangy result.
13. Flank Steak with Mushroom Pan Sauce
Flank steak with mushroom pan sauce brings steakhouse flavor home with a rich, savory sauce built right in the skillet drippings. Searing the steak first locks in flavor the sauce later builds on.
Yield: 4 servings | Prep: 10 minutes | Cook: 15 minutes
Ingredients:
- 1.5 lbs flank steak
- 8 oz mushrooms, sliced
- 2 tbsp butter
- 1/4 cup beef broth
- 2 tbsp heavy cream
- 2 cloves garlic, minced
Method: Sear steak 4 minutes per side, rest. Sauté mushrooms and garlic in butter 5 minutes. Add broth and cream, simmer 3 minutes. Spoon over sliced steak, similar to our savory chuck steak with red wine reduction.
14. Flank Steak Quesadillas
Flank steak quesadillas pack melted cheese and juicy sliced steak between crisp tortillas for a fast, crowd-pleasing dinner. Leftover grilled steak works perfectly here.
Yield: 4 servings | Prep: 10 minutes | Cook: 10 minutes
Ingredients:
- 1 lb cooked flank steak, sliced thin
- 2 cups shredded cheddar or Monterey Jack
- 4 large flour tortillas
- 2 tbsp butter
- 1/4 cup sliced green onions
Method: Layer steak, cheese, and onions on half of each tortilla, fold over. Cook in buttered skillet 3 minutes per side until golden and cheese melts. Slice into wedges.
15. Flank Steak Stroganoff
Flank steak stroganoff gives the classic creamy noodle dish a leaner, beefier backbone. Slicing the steak thin against the grain keeps it tender in the short simmer.
Yield: 4 servings | Prep: 15 minutes | Cook: 20 minutes
Ingredients:
- 1.5 lbs flank steak, sliced thin
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 1 cup beef broth
- 1/2 cup sour cream
- 2 tbsp flour
- 8 oz egg noodles, cooked
Method: Sear steak 2 minutes, set aside. Sauté onion and mushrooms 5 minutes. Stir in flour, then broth, simmer 5 minutes. Off heat, stir in sour cream and steak. Serve over noodles, inspired by our rich and creamy chuck steak stroganoff.
16. Flank Steak Fried Rice
Flank steak fried rice turns leftover rice and steak into a quick, satisfying one-pan meal with crisp edges and a savory soy finish. Day-old rice fries up far better than fresh.
Yield: 4 servings | Prep: 10 minutes | Cook: 12 minutes
Ingredients:
- 1 lb flank steak, sliced thin
- 3 cups cooked, cold rice
- 2 eggs, beaten
- 1/4 cup soy sauce
- 1 cup frozen peas and carrots
- 2 tbsp sesame oil
Method: Sear steak 2 minutes, set aside. Scramble eggs, remove. Fry rice and vegetables in sesame oil 4 minutes, add soy sauce, steak, and eggs, toss well, as in our flavor-packed vegetable fried rice recipe.
17. Flank Steak Pho
Flank steak pho simmers a fragrant beef broth with star anise and ginger, then finishes with paper-thin raw steak that cooks in the bowl’s heat. It’s a comforting, restaurant-quality soup at home.
Yield: 4 servings | Prep: 20 minutes | Cook: 45 minutes
Ingredients:
- 8 oz flank steak, sliced paper-thin
- 6 cups beef broth
- 2 star anise
- 1-inch piece ginger, sliced
- 8 oz rice noodles
- 1/4 cup fish sauce
- Bean sprouts, basil, lime for serving
Method: Simmer broth with star anise and ginger 30 minutes, strain. Cook noodles, divide into bowls, top with raw steak slices. Ladle hot broth over to cook the beef, pairing well with our rice noodle recipes.
18. Flank Steak Kebabs with Peppers
Flank steak kebabs with peppers thread marinated cubes of steak and colorful vegetables onto skewers for a fun, charred dinner off the grill. The high heat gives every bite a smoky edge.
Yield: 4 servings | Prep: 15 minutes (plus 1 hour marinating) | Cook: 10 minutes
Ingredients:
- 1.5 lbs flank steak, cubed
- 2 bell peppers, cubed
- 1 red onion, cubed
- 1/4 cup olive oil
- 2 tbsp soy sauce
- 2 cloves garlic, minced
Method: Marinate steak cubes 1 hour. Thread steak and vegetables onto skewers. Grill, turning often, 8-10 minutes until charred and cooked to preference.
19. Flank Steak with Blue Cheese Butter
Flank steak with blue cheese butter melts a tangy, creamy compound butter over the hot grilled steak for a steakhouse touch at home. The butter pools into every slice as it rests.
Yield: 4 servings | Prep: 10 minutes | Cook: 8 minutes
Ingredients:
- 1.5 lbs flank steak
- 4 tbsp softened butter
- 1/4 cup crumbled blue cheese
- 1 tbsp chopped chives
- Salt and pepper to taste
Method: Mash butter, blue cheese, and chives together. Grill steak 4 minutes per side, rest 5 minutes. Top warm slices with a spoonful of blue cheese butter.
How to Keep Flank Steak Tender
Slicing against the grain matters more than almost anything else for a tender bite. Flank steak has long, visible muscle fibers, and cutting across them shortens those fibers so each piece is easier to chew.
Marinating helps too, especially with acidic ingredients like citrus, vinegar, or yogurt. A good soak of 30 minutes to overnight breaks down surface proteins and adds flavor deep into the meat.
Avoid overcooking. Flank steak turns tough and chewy past medium, so aim for an internal temperature of 130-135°F for medium-rare and pull it off the heat promptly.
Resting the steak for 5 to 10 minutes after cooking lets the juices redistribute instead of spilling onto the cutting board. Skipping this step is the fastest way to end up with a dry, less tender result, no matter how carefully you cooked it. For more ideas built around this cut, check out our 15 flank steak recipes.
How to Cook and Slice Flank Steak
Searing or grilling flank steak over high heat for 4 to 6 minutes per side gives the best texture and flavor. A hot cast iron pan or a preheated grill grate both work well, since the quick cook keeps the inside juicy.
Use a meat thermometer rather than guessing. Pull the steak at 130°F for medium-rare, since it will climb a few more degrees while resting.
Let the steak rest on a cutting board for at least 5 minutes before slicing. This short pause keeps the juices inside the meat instead of running out onto the board.
Look closely at the meat to find the direction the muscle fibers run, then slice perpendicular to them in thin strips. This single step turns a naturally chewy cut into something tender enough to serve on its own or tuck into tacos, salads, and sandwiches. Browse our best flank steak recipes for more inspiration, or explore our best steak recipes if you’re cooking with other cuts too.
