Over A Dozen Tantalizing Recipes To Make Flank Steak

[Updated 2019 with new recipes] A few weeks ago I put together a whopper of a list for marinades and kept running across delicious recipes for flank steak. Instead of overwhelming the first collection with them, I decided to make a separate page just for these beefy goodies. Since then, I’ve found even more to bookmark!

This Hit List is a hand-picked selection of ideas I’ve found around the net, can’t wait to try them all!

Many promise big flavor and quick cooking with quite a lot of healthy options here too. (Many of the summaries below are quotes from the websites). Thanks to the internet, I’ve never eaten so well lol.

  1. Cilantro-Lime: I mean, it is GOOD. We are talking hearty and satisfying and delicious and flavorful and all the good things that you need in your life. How Sweet Eats.
  2. Easy Korean Style: This worked a billion times better than I anticipated – the meat was literally melt-in-your-mouth tender. You can pull it apart with your fingers! A traditionally tough meat! Not only was it tender, but ohhhh my goodness, was it flavorful. Along with pear in the marinade, there was also garlic, ginger, soy sauce, rice vinegar, sesame oil, brown sugar, pepper flakes, and black pepper. Flaavvaaa city. The Garlic Diaries.
  3. Indian Tacos: The masala is the highlight of the dish, flavoring the steak with bright curry leaves and tangy tamarind. While you should marinate for at least one hour, you can take it as long as six to ensure the flavors blend into the meat. Tasting Table.
  4. Baked & Stuffed: Filling with spinach, mozzarella, and sun dried tomatoes. It’s easy to tailor to your tastes, too. Just mix the ingredients, slather on a steak, wrap it up, bake it, and you’re done – time enjoy your super flavorful dinner! Homemade Hooplah.
  5. Lemon Garlic: Chef Jimmy Bannos, Jr., of Chicago’s The Purple Pig, swears by his double-marinating technique. Here, he marinates his steak before it goes on the grill in a tangy lemon marinade and then gives it a quick dunk in a clean batch of marinade when it’s hot off the grill. Food & Wine.
  6. Sheet Pan: With Salsa Verde – ready in 20 minutes! A super hot pan, preheated under the broiler, will help to brown the underside of the meat while the broiler chars the top and cooks it through. Broccoli is sturdy enough to hold up under direct heat; the stems will become crisp-tender while the florets get deliciously frizzled. Italian salsa verde, a bright mixture of parsley, capers, and crushed red pepper, is the zingy condiment this simple main needs. Serve with roasted potatoes or brown rice. Cooking Light.
  7. Instant Pot – Mongolian Beef: Forget about PF Chang’s when you can make the same recipe at home without frying the beef and is ready in 20 minutes or less. No weird chemicals or fillers, just ingredients that you already have in your pantry. Living Sweet Moments.
  8. Chimichurri-Stuffed: Meat is butterflied then spread with chimichurri, rolled and tied then grilled. Ingredients include parsley leaves, extra-virgin olive oil, red wine vinegar, finely minced onion, pepper flakes and salt. Serious Eats.
  9. Best Ever BBQ: This can be prepared days in advance, leftovers are great in sandwiches. Marinaded in a mixture of soy sauce, honey, red wine vinegar, ginger, salad oil and chopped green onions. Vanilla Garlic.
  10. Spicy: (Broiled or Grilled) Sour cream, ground horseradish, chili sauce, lime juice, crushed red pepper flakes and salt. Fresh From the Farm.
  11. Spinach & Parmesan: Meat is butterflied then stuffed with baby spinach, onions, garlic, Parmesan, mozzarella, asiago and assorted seasonings. Dinners For A Year And Beyond.
  12. Panfried with Mushroom Ragout: Yields 4 servings, ingredients include minced garlic, fresh rosemary, mixed fresh mushrooms, diced tomatoes in juice (canned) and a pinch of sugar. This one’s cooked on the stove. Epicurious.
  13. Lime: Lime juice, soy sauce, thinly sliced green onions, minced fresh ginger, crushed red pepper flakes, cayenne. Cooking In Cucamonga.
  14. Espresso-Rubbed with Green Chile Pesto: Chili powder, Kosher salt, instant espresso coffee powder, garlic powder, dried oregano, Green Chile Pesto (includes recipe) and cilantro leaves. From Coffee Scholar.
  15. Bourbon: The combination of bourbon, Dijon mustard, and Worcestershire makes for a boozy, savory sauce that enlivens the meat. Whip it up for a quick dinner. Chow.
  16. Korean: Grill seasoning blend, Tamari dark soy, honey, toasted sesame oil, scallions and vegetable oil. From Everything Rachael Ray.
  17. Balsamic: Nice and simple! Made with balsamic vinegar, Worcestershire, dark brown sugar, minced garlic. From Point-less Meals.

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What Readers Are Saying: One Comment
  1. Marilyn says:

    I made the Espresso-Rubbed Flank Steak with Green Chile Pesto for Father’s Day dinner. The family loved it and there were no leftovers.

    I would not change a thing.


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