From quick weeknight dinners to impressive weekend grills all the best ways to cook flank steak
Flank steak used to intimidate me. It’s a lean, tough cut and I’d heard enough horror stories about chewy, overcooked steak to keep me reaching for something safer at the butcher.
Then a friend showed me the two things that make all the difference: a good marinade and slicing against the grain. That was it. Once I understood those two things, flank steak became one of my favourite cuts to cook and one of the best value pieces of meat you can buy.
It takes on flavour brilliantly, cooks fast, and works in so many different dishes. You can grill it, sear it in a pan, broil it, slice it into tacos, toss it over a salad, or smother it in a creamy mushroom sauce. The versatility is genuinely impressive.
Here are 20 flank steak recipes that cover all the bases whether you want something bold and saucy, light and fresh, or simple and satisfying.
1. Garlic Butter Skillet Flank Steak
A hot cast iron skillet and a good knob of garlic butter that’s really all you need for a flank steak that tastes like it came from a steakhouse. The sear on the outside and the juicy middle is absolutely worth it.
This is my go-to when I want a proper steak dinner without firing up the grill. It’s quick, deeply satisfying, and the garlic butter sauce takes it over the top.
2. Grilled Flank Steak with Herb Butter
Grilled flank steak finished with a pat of herb butter that melts right over the top this is summer cooking at its best. The sun-dried tomato and basil butter is something really special.
I make this every time I have people over for a barbecue. The herb butter can be made ahead and kept in the fridge, which makes the whole thing feel effortless on the day.
3. Pan Seared Flank Steak with Garlic Butter
Another pan-seared version, and it earns its place on this list because the technique here is slightly different and the result is a perfectly crusted steak with a garlicky, buttery pan sauce worth spooning over everything.
If you’ve ever struggled to get a good sear on flank steak at home, this recipe walks you through it clearly. It’s become one of my most reliable weeknight dinners.
4. Rosemary Steak
Fresh rosemary and steak is a classic pairing that never gets old. The herby, aromatic flavour works beautifully with the natural richness of the meat and keeps things simple without being boring.
This one is great for when you want a clean, no-fuss steak recipe that doesn’t need a complicated sauce. Just good meat, good herbs, and a hot pan.
5. Lemon-Herb Marinated Flank Steak
A bright lemon and herb marinade tenderises the flank steak beautifully while adding a fresh, zesty flavour that feels lighter than your typical steak seasoning. It’s a great choice for spring and summer grilling.
The acid from the lemon does a lot of the work in breaking down the meat. Give it a few hours in the marinade and you’ll be rewarded with one of the most tender flank steaks you’ve ever had.
6. Steakhouse-Style Grilled Marinated Flank Steak
This is the recipe for when you want your backyard grill to feel like a proper steakhouse. The marinade is bold and savoury, and the grilling technique gives you beautiful char marks and a perfectly cooked interior.
Serious Eats knows their steak, and this recipe shows it. Follow it once and you’ll have a go-to grilled flank steak recipe for the rest of your life.
7. Flank Steak Fajitas
Flank steak is one of the best cuts you can use for fajitas. It slices thin, takes on the seasoning brilliantly, and cooks quickly on a hot pan or grill everything you want in a fajita filling.
Load up warm tortillas with the steak, peppers, onions, sour cream, and a squeeze of lime. These are the kind of fajitas that make you want to skip the restaurant entirely.
8. Flank Steak with Chimichurri Sauce
Chimichurri that vibrant Argentinian herb sauce is one of the best things you can put on a grilled steak. The freshness of the parsley, garlic, and vinegar cuts right through the richness of the meat.
I started making chimichurri a few years ago and now I put it on everything. But it belongs most on a beautifully grilled flank steak, and this recipe proves why.
9. Korean Flank Steak
Inspired by Korean barbecue, this flank steak is marinated in a mixture of soy sauce, sesame oil, garlic, and a touch of sweetness. The result is deeply savoury, slightly caramelised, and completely addictive.
Serve it over rice with a side of pickled vegetables and you’ve got a proper meal. This is the kind of recipe that makes you wish you’d discovered Korean flavours sooner.
10. Cajun Flank Steak
A Cajun spice rub on flank steak gives you a bold, smoky crust with just the right amount of heat. It’s the kind of steak that wakes up your taste buds from the very first bite.
This one is brilliant on the grill but also works really well under the broiler. If you love big, punchy flavours, this Cajun version will quickly become a favourite.
11. Honey Garlic Broiled Flank Steak
Sweet honey and savoury garlic glazed over flank steak and broiled until sticky and caramelised this is one of those recipes that sounds simple but delivers far more than you expect.
Broiling is an underrated way to cook flank steak and this recipe shows exactly why. The edges caramelise beautifully and the centre stays tender and juicy.
12. Garlic Butter Flank Steak
A classic for a reason garlic butter and flank steak is a combination that never fails. This version keeps things straightforward and focuses on getting the basics exactly right.
It’s the kind of recipe you can make on a Tuesday night without much thought and still feel like you’ve cooked something genuinely special. Reliable, delicious, and ready in under 30 minutes.
13. Steak with Roasted Veggies
Flank steak served alongside a tray of roasted vegetables is a complete meal that looks and tastes like a proper dinner without much complexity. The vegetables caramelise beautifully in the oven while the steak gets its sear on the stovetop.
This is a great midweek option when you want something balanced and satisfying. Everything comes together at roughly the same time, which makes it easy to manage.
14. Flank Steak with Creamy Mushroom Sauce
A silky, creamy mushroom sauce over sliced flank steak turns an everyday cut into something that feels really indulgent. The earthiness of the mushrooms complements the beef in the most satisfying way.
This is what I make when I want a dinner that feels like a restaurant meal at home. Serve it with mashed potatoes or egg noodles to catch every bit of that sauce.
15. Steak with Creamy Peppercorn Sauce
Creamy peppercorn sauce is a steakhouse classic and it works beautifully with flank steak. The bold pepper heat softened by cream and a splash of brandy is a combination that’s hard to beat.
This sauce comes together in the same pan you cook the steak, which means every bit of flavour from the meat goes into the sauce. Don’t skip the resting time it makes a real difference to the final result.
16. Steak and Potato Sheet Pan Dinner
Everything you want from a steak dinner the meat, the potatoes, the vegetables all on one sheet pan. It’s the kind of recipe that makes weeknight cooking feel manageable without compromising on flavour.
The clean-up is minimal and the result is genuinely satisfying. I make this when I want a full dinner without spending too much time in the kitchen or too long doing the washing up.
17. Balsamic Flank Steak
Balsamic vinegar in a marinade adds a deep, slightly sweet tang that works wonderfully with beef. This balsamic flank steak has a flavour that’s complex and rich without needing a long list of ingredients.
The marinade does all the heavy lifting here. Give it a few hours or overnight if you can and the steak comes out with the most beautiful depth of flavour.
18. Flank Steak & Avocado Chimichurri Salad
Sliced flank steak over a salad with creamy avocado and a chimichurri dressing this is a bowl that manages to be both light and deeply satisfying. It’s a great option when you want something that feels fresh but still substantial.
The chimichurri works as both a marinade for the steak and a dressing for the salad, which keeps things simple and the flavour really cohesive throughout.
19. Grilled Flank Steak and Vegetables
Grilling the steak and vegetables together makes this a complete meal with minimal effort. The vegetables pick up a lovely char alongside the steak and everything comes together on one platter.
It’s a great recipe for outdoor cooking the kind of spread that looks impressive but is really just a matter of good seasoning and a hot grill. Simple and absolutely delicious.
20. Flank Steak Tacos
Thinly sliced, marinated flank steak tucked into warm corn tortillas with fresh toppings these tacos are the kind of meal everyone gets excited about. The steak is tender, flavourful, and perfect for taco night.
Top with diced onion, fresh coriander, a squeeze of lime, and a spoonful of salsa. It’s a proper taco experience that comes together faster than you’d think.
Final Thoughts
Flank steak is one of those cuts that rewards you the more you cook it. Once you get comfortable with the marinade and the slicing technique, you’ll find yourself reaching for it again and again it’s affordable, quick-cooking, and incredibly versatile.
The single most important tip I can give you: always slice against the grain. Cut with the grain and you’ll get a chewy, tough result no matter how well you cooked it. Cut against it and you’ll get thin, tender slices every time.
Which recipe are you trying first? Leave a comment below I’d love to know!
Frequently Asked Questions
How do I make flank steak tender?
The two most important things are marinating and slicing correctly. An acid-based marinade (lemon juice, vinegar, or soy sauce) helps break down the muscle fibres. Then, after cooking, always slice against the grain this shortens the fibres and makes every bite significantly more tender.
How long should I marinate flank steak?
At least two hours, but overnight gives the best results. Avoid marinating for more than 24 hours the acid can start to break down the texture of the meat too much and make the surface mushy rather than tender.
What temperature should flank steak be cooked to?
Flank steak is best cooked to medium-rare around 130–135°F (54–57°C) internal temperature. It’s a lean cut and goes from tender to tough quickly if overcooked, so always use a meat thermometer if you can and pull it off the heat a few degrees early to account for carry-over cooking.
How long should flank steak rest before slicing?
At least five minutes, ideally ten. Resting allows the juices to redistribute throughout the meat. Cut into it too soon and all those juices run out onto the cutting board instead of staying in the steak.
What’s the difference between flank steak and skirt steak?
Both are lean, flavourful cuts that benefit from marinades and quick cooking, but they come from different parts of the animal. Flank steak is slightly thicker and broader. Skirt steak is thinner, fattier, and has a more intense beefy flavour. They can often be swapped in recipes, though skirt steak cooks a bit faster.
Can I cook flank steak in the oven?
Yes broiling is one of the best oven methods for flank steak. Place it close to the broiler element on high heat for about four to five minutes per side. You get a similar result to grilling with a nice caramelised exterior. A sheet pan dinner in the oven also works beautifully, as recipe 16 on this list shows.
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