25 Amazing Easy Recipes With Flank Steak for Weeknight Dinners

You’ve probably stared at that beautiful flank steak in the meat aisle, wondering how to turn it into something spectacular without spending hours in the kitchen. Well, wonder no more! We’ve gathered 25 incredible recipes that transform this versatile cut into quick, delicious weeknight dinners your whole family will love. Get ready to discover your new go-to meals that come together faster than you can say “dinner’s ready!”

Garlic Lime Flank Steak Tacos

Gather ’round, taco enthusiasts, because we’re about to transform that humble flank steak into a fiesta-worthy masterpiece that’ll have your taste buds doing the cha-cha! This garlic lime marinade is the secret weapon that tenderizes and flavors the steak in one glorious swoop.

Ingredients

– 1.5 lbs flank steak
– 1/4 cup olive oil (or any neutral oil)
– 1/4 cup fresh lime juice (about 2-3 limes)
– 4 cloves garlic, minced
– 1 tsp chili powder
– 1 tsp cumin
– 1/2 tsp smoked paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 8 small flour tortillas
– 1 cup shredded cabbage
– 1/2 cup chopped cilantro
– 1/2 cup diced red onion
– 1 avocado, sliced
– 1/4 cup crumbled cotija cheese (or feta as backup)
– Lime wedges for serving

Instructions

1. Whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a medium bowl.
2. Place flank steak in a shallow dish or resealable bag and pour marinade over it, ensuring complete coverage.
3. Refrigerate the marinating steak for at least 2 hours or up to 8 hours for maximum flavor penetration.
4. Remove steak from refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
5. Preheat grill or grill pan to high heat (450-500°F) and lightly oil the grates to prevent sticking.
6. Grill steak for 5-7 minutes per side for medium-rare, or until internal temperature reaches 130°F on an instant-read thermometer.
7. Transfer cooked steak to a cutting board and let rest for 10 minutes to allow juices to redistribute.
8. While steak rests, warm tortillas on the grill for 30 seconds per side until lightly charred and pliable.
9. Thinly slice the rested steak against the grain at a 45-degree angle for maximum tenderness.
10. Arrange warm tortillas on serving plates and divide sliced steak evenly among them.
11. Top each taco with shredded cabbage, chopped cilantro, diced red onion, avocado slices, and crumbled cotija cheese.
12. Serve immediately with lime wedges for squeezing over the top.

Vividly tender slices of steak practically melt against the crisp cabbage and creamy avocado, while the bright lime cuts through the rich garlicky marinade. Try serving these tacos family-style with all the toppings in separate bowls for a build-your-own taco bar that turns Tuesday dinner into a celebration!

Simple Grilled Flank Steak with Chimichurri Sauce

Picture this: you’re about to become the grill master you always claimed to be at parties, but this time you’ll actually deserve the title. This grilled flank steak with chimichurri is so ridiculously simple, even your smoke alarm will be disappointed it doesn’t get to participate.

Ingredients

• 1.5 lbs flank steak (look for good marbling)
• 3 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (fresh is best!)
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper, freshly ground
• 1 cup fresh parsley, packed (flat-leaf preferred)
• 1/4 cup fresh oregano leaves
• 1/3 cup red wine vinegar
• 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. Pat the flank steak completely dry with paper towels—this ensures a proper sear instead of a sad steam.
2. Rub 1 tablespoon olive oil evenly over both sides of the steak.
3. Season both sides generously with kosher salt and freshly ground black pepper, pressing gently to adhere.
4. Let the steak sit at room temperature for 30 minutes—this prevents shocking the meat and promotes even cooking.
5. Preheat your grill to high heat, aiming for 450-500°F surface temperature.
6. Place the steak on the hottest part of the grill and close the lid.
7. Cook for 5-6 minutes until well-seared with distinct grill marks.
8. Flip the steak using tongs (never a fork—those precious juices need to stay put!).
9. Cook for another 5-6 minutes for medium-rare, or until internal temperature reaches 130°F on an instant-read thermometer.
10. Transfer the steak to a cutting board and let it rest for 10 minutes—this is non-negotiable for juicy results.
11. While the steak rests, combine parsley, oregano, minced garlic, red wine vinegar, remaining 2 tablespoons olive oil, and red pepper flakes in a food processor.
12. Pulse 8-10 times until finely chopped but not pureed—you want texture, not green sludge.
13. Slice the rested steak thinly against the grain at a 45-degree angle—this transforms tough cuts into tender bites.

Carve into those beautiful pink slices and watch the chimichurri work its magic. The steak delivers serious beefy satisfaction with a garlicky, herbaceous punch from the sauce that’ll make you question why you ever bothered with complicated marinades. Try stacking slices on crusty bread for next-level steak sandwiches, or go full Argentinian and serve with a simple salad—either way, your taste buds will throw a fiesta.

Easy Flank Steak Fajitas

Ready to transform Tuesday into Taco Tuesday with minimal effort and maximum flavor payoff? These flank steak fajitas are your weeknight superhero, rescuing you from boring dinners with a sizzle and a smile. Seriously, the only thing easier than making these is devouring them.

Ingredients

– 1.5 lbs flank steak
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp lime juice (freshly squeezed for best flavor)
– 1 tsp chili powder
– 1 tsp cumin
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1 large yellow onion, sliced
– 2 bell peppers (any color), sliced
– 8 small flour tortillas
– Salt to taste

Instructions

1. Pat the flank steak completely dry with paper towels to ensure a perfect sear.
2. Whisk together olive oil, lime juice, chili powder, cumin, garlic powder, and smoked paprika in a small bowl.
3. Place the flank steak in a shallow dish and pour the marinade over it, coating all sides evenly.
4. Cover the dish and refrigerate the steak for at least 30 minutes, or up to 4 hours for deeper flavor.
5. Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot, about 2-3 minutes.
6. Remove the steak from the marinade, letting excess drip off, and season both sides generously with salt.
7. Place the steak in the hot skillet and cook undisturbed for 5-6 minutes to develop a dark brown crust.
8. Flip the steak using tongs and cook for another 4-5 minutes until internal temperature reaches 130°F for medium-rare.
9. Transfer the cooked steak to a cutting board and let it rest for exactly 5 minutes to redistribute juices.
10. While the steak rests, add the sliced onions and bell peppers to the same hot skillet.
11. Cook the vegetables, stirring occasionally, for 6-8 minutes until softened and slightly charred.
12. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
13. Slice the rested steak thinly against the grain at a 45-degree angle for maximum tenderness.
14. Serve the sliced steak and sautéed vegetables with warm tortillas for assembling.

Every bite delivers tender, juicy steak with a smoky char that plays perfectly against the sweet peppers and onions. Pile everything into those warm tortillas and watch your ordinary Tuesday become a fiesta worth celebrating—no sombrero required.

Delicious Balsamic Glazed Flank Steak

Dazzling your taste buds doesn’t require a culinary degree—just this outrageously good balsamic glazed flank steak that’ll have you feeling like a backyard grill master. Seriously, this dish is so flavorful it might just upstage your mother-in-law’s famous pot roast (don’t tell her I said that).

Ingredients

– 1.5 lbs flank steak (look for good marbling)
– 1/2 cup balsamic vinegar (the good stuff makes a difference)
– 1/4 cup olive oil (or any neutral oil)
– 3 tbsp honey (adjust sweetness to preference)
– 2 cloves garlic, minced (fresh is best)
– 1 tsp dried rosemary (or 1 tbsp fresh)
– 1/2 tsp black pepper (freshly cracked preferred)
– 1/2 tsp salt (kosher salt works great)

Instructions

1. Combine balsamic vinegar, olive oil, honey, minced garlic, rosemary, salt, and pepper in a medium bowl, whisking vigorously for 30 seconds until fully emulsified.
2. Place flank steak in a large resealable bag and pour marinade over it, ensuring all surfaces are coated.
3. Refrigerate marinating steak for at least 2 hours (up to 8 hours for maximum flavor penetration—don’t exceed 24 hours as the acid can break down the meat too much).
4. Remove steak from refrigerator 30 minutes before cooking to bring to room temperature for even cooking.
5. Preheat grill or grill pan to high heat (450-500°F) and lightly oil the grates to prevent sticking.
6. Remove steak from marinade, letting excess drip off, but reserve the remaining marinade in the bag.
7. Pour reserved marinade into a small saucepan and bring to a boil over medium-high heat, then reduce to a simmer for 5 minutes until slightly thickened.
8. Place steak on hot grill and cook for 4-6 minutes per side for medium-rare (130-135°F internal temperature—use a meat thermometer for accuracy).
9. Brush reduced glaze onto steak during the last 2 minutes of cooking on each side, creating a caramelized crust.
10. Transfer cooked steak to a cutting board and let rest for 8-10 minutes (this allows juices to redistribute—don’t skip this step!).
11. Slice steak thinly against the grain at a 45-degree angle for maximum tenderness.
You’ll be rewarded with steak that’s beautifully charred outside, rosy pink inside, and glazed with that sweet-tangy balsamic magic. Seriously, serve this sliced over a bed of arugula with shaved Parmesan, or stuff it into warm tortillas with pickled onions for next-level steak tacos that’ll disappear faster than your resolve to eat just one slice.

Honey-Garlic Marinated Flank Steak

Aren’t you tired of steak recipes that require a culinary degree and a small fortune? This honey-garlic marinated flank steak is here to rescue your weeknight dinners with minimal effort and maximum flavor fireworks.

Ingredients

– 1.5 lbs flank steak (look for good marbling)
– 1/3 cup honey (local if you can find it)
– 4 cloves garlic, minced (fresh is best)
– 3 tbsp soy sauce (or tamari for gluten-free)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp apple cider vinegar (adds nice tang)
– 1 tsp black pepper (freshly cracked preferred)
– 1/2 tsp salt (kosher works great)

Instructions

1. Combine honey, minced garlic, soy sauce, olive oil, apple cider vinegar, black pepper, and salt in a medium bowl, whisking vigorously until fully emulsified.
2. Place flank steak in a large resealable plastic bag or shallow dish, pouring the marinade over the steak to coat completely.
3. Refrigerate the marinating steak for at least 4 hours or up to 12 hours for maximum flavor penetration—overnight marinating yields the most tender results.
4. Remove steak from refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
5. Preheat grill or grill pan to high heat (450-500°F), ensuring the cooking surface is properly heated to create a good sear.
6. Remove steak from marinade, letting excess drip off while reserving the marinade for basting during cooking.
7. Place steak on hot grill and cook for 5-6 minutes without moving to develop a dark brown crust.
8. Flip steak using tongs and cook for another 4-5 minutes, brushing with reserved marinade during the first 2 minutes of this side.
9. Check internal temperature with an instant-read thermometer—remove at 130°F for medium-rare or 140°F for medium doneness.
10. Transfer cooked steak to a cutting board and let rest for 8-10 minutes to allow juices to redistribute throughout the meat.
11. Slice thinly against the grain at a 45-degree angle to maximize tenderness.
Oh my goodness, the caramelized garlic-honey crust gives way to incredibly juicy, tender slices that practically melt in your mouth. Serve it over a crisp salad for a light meal, stuff into warm tortillas with avocado, or slice over creamy mashed potatoes—this versatile steak plays well with everything!

One-Pan Flank Steak and Vegetables

Miraculously, this one-pan wonder manages to transform humble flank steak and ordinary vegetables into a weeknight superhero meal that’ll have you doing a happy dance around your kitchen. No more juggling multiple pans or facing a mountain of dishes—this recipe is basically culinary magic for busy humans who still want to eat like royalty. It’s the kind of meal that makes you look like a kitchen rockstar with minimal effort and maximum flavor payoff.

Ingredients

– 1.5 lbs flank steak (slice against the grain for maximum tenderness)
– 2 tbsp olive oil (or any neutral oil you have on hand)
– 3 cloves garlic, minced (fresh is best, but jarred works in a pinch)
– 1 tsp smoked paprika (regular paprika works too)
– 1 tsp dried oregano (fresh oregano: use 1 tbsp)
– 1/2 tsp black pepper (freshly ground preferred)
– 1 tsp salt (kosher salt distributes best)
– 1 large red bell pepper, sliced (any color bell pepper works)
– 1 medium red onion, sliced (yellow onion works too)
– 1 lb baby potatoes, halved (quartered if large)
– 2 tbsp balsamic vinegar (adds nice acidity)
– 1 tbsp fresh parsley, chopped (optional garnish)

Instructions

1. Preheat your oven to 425°F and position the rack in the center for even cooking.
2. Pat the flank steak completely dry with paper towels—this ensures a beautiful sear instead of steam.
3. Rub the steak with 1 tablespoon olive oil, then season both sides evenly with salt, black pepper, smoked paprika, and dried oregano.
4. Toss the halved baby potatoes, sliced red bell pepper, and sliced red onion with the remaining 1 tablespoon olive oil and minced garlic in a large oven-safe skillet.
5. Arrange the vegetables in a single layer in the skillet, placing the potatoes cut-side down for better browning.
6. Heat the skillet over medium-high heat on the stovetop for 3 minutes to start the vegetables cooking.
7. Place the seasoned flank steak directly on top of the vegetables in the center of the skillet.
8. Transfer the entire skillet to the preheated oven and roast for 12-15 minutes for medium-rare steak (135°F internal temperature).
9. Remove the skillet from the oven using oven mitts—the handle will be extremely hot.
10. Transfer the steak to a cutting board and let it rest for exactly 5 minutes to allow juices to redistribute.
11. Drizzle the balsamic vinegar over the vegetables in the hot skillet and toss to coat.
12. Slice the rested steak thinly against the grain at a 45-degree angle for tender pieces.
13. Arrange the sliced steak over the vegetables in the skillet or on a serving platter.
14. Sprinkle with fresh chopped parsley if using for a fresh finish.

Heavenly doesn’t even begin to describe the juicy, perfectly pink flank steak paired with those caramelized, vinegar-kissed vegetables. The potatoes soak up all the savory steak juices while maintaining their creamy interior, creating the ultimate texture party in your mouth. Serve this beauty family-style right in the skillet for maximum rustic charm, or slice everything up for killer steak salad leftovers tomorrow.

Quick Flank Steak Stir-Fry

Gather ’round, hungry humans! If your weeknight dinner routine has become more repetitive than your TikTok feed, this Quick Flank Steak Stir-Fry is here to save your taste buds from boredom and your schedule from chaos. Get ready to transform simple ingredients into a flavor explosion that’ll make you feel like a culinary rockstar in under 30 minutes.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 15 minutes first for easier slicing)
• 2 tbsp vegetable oil, or any neutral high-heat oil
• 1 red bell pepper, cut into thin strips (yellow works too for color variation)
• 1 cup broccoli florets, cut into bite-sized pieces
• 3 cloves garlic, minced (fresh is best but 1 tsp jarred works in a pinch)
• 1 tbsp fresh ginger, grated (peel first with a spoon for less waste)
• ¼ cup soy sauce, reduced sodium preferred
• 1 tbsp rice vinegar
• 1 tsp sesame oil, for finishing
• 2 green onions, sliced (save greens for garnish)
• 1 tsp cornstarch, mixed with 2 tbsp cold water

Instructions

1. Pat the sliced flank steak completely dry with paper towels—this ensures proper browning instead of steaming.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until it shimmers, about 1-2 minutes.
3. Add half the steak in a single layer and cook undisturbed for 90 seconds to develop a golden-brown crust.
4. Flip steak pieces and cook for 60 seconds more, then transfer to a clean plate.
5. Repeat with remaining steak, adding another tablespoon of oil if needed, then transfer all steak to the plate.
6. Add bell pepper and broccoli to the hot skillet and stir-fry for 3 minutes until brightened in color but still crisp.
7. Push vegetables to one side and add garlic and ginger to the empty space, cooking for 30 seconds until fragrant.
8. Return all steak and any accumulated juices to the skillet, tossing to combine.
9. Pour in soy sauce and rice vinegar, stirring constantly for 1 minute to coat everything evenly.
10. Give the cornstarch slurry a quick stir and drizzle it into the skillet, cooking for 60 seconds until sauce thickens and glazes the ingredients.
11. Remove from heat and stir in sesame oil and green onions.

Perfectly seared steak meets crisp-tender vegetables in a glossy, savory sauce that clings to every bite. The flank steak stays remarkably tender when sliced against the grain, while the quick-cooked veggies maintain satisfying crunch. Pile this vibrant stir-fry over fluffy rice, stuff it into warm tortillas for fusion tacos, or serve it alongside crispy lettuce cups for a low-carb delight that never sacrifices flavor.

Savory Flank Steak Sandwiches

Dare we say these sandwiches might just steal the spotlight at your next gathering? Picture this: tender, juicy flank steak piled high on a toasted bun, dripping with savory goodness that’ll have everyone asking for seconds—and maybe your secret. Get ready to become the hero of dinner time with minimal fuss and maximum flavor.

Ingredients

• 1.5 lbs flank steak (trim any excess fat for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best for punchy flavor)
• 1 tbsp Worcestershire sauce (adds umami depth)
• 1 tsp smoked paprika (for a subtle smoky kick)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp salt (adjust to taste)
• 4 brioche buns (or your favorite sturdy rolls)
• 1 cup arugula (adds a peppery crunch)
• 1/4 cup mayonnaise (or substitute with Greek yogurt)
• 1 tbsp Dijon mustard (for tangy zing)

Instructions

1. Pat the flank steak completely dry with paper towels to ensure a good sear.
2. Rub the steak evenly on both sides with olive oil, minced garlic, Worcestershire sauce, smoked paprika, black pepper, and salt, then let it marinate at room temperature for 20 minutes.
3. Preheat a grill or skillet to high heat (about 450°F) for 5 minutes until smoking hot.
4. Sear the steak for 4–5 minutes per side for medium-rare, or until internal temperature reaches 130°F on a meat thermometer.
5. Transfer the steak to a cutting board and let it rest for 8–10 minutes to redistribute juices—don’t skip this, or you’ll lose flavor!
6. While the steak rests, slice the brioche buns in half and toast them cut-side down in the same skillet for 1–2 minutes until golden brown.
7. In a small bowl, whisk together mayonnaise and Dijon mustard until smooth for a quick sauce.
8. Thinly slice the rested steak against the grain at a 45-degree angle to maximize tenderness.
9. Spread the mustard-mayo mixture on the bottom halves of the toasted buns.
10. Layer arugula evenly over the sauce, then pile the sliced steak on top, finishing with the bun lids.

That first bite delivers a satisfying crunch from the toasted bun, followed by the steak’s juicy, garlicky punch balanced by the peppery arugula. Try serving these open-faced with a side of crispy sweet potato fries for a meal that’s as fun to eat as it is delicious.

Herbed Flank Steak Roulade

Eureka! We’ve cracked the code on turning that humble flank steak into a showstopping centerpiece that’ll have your dinner guests wondering if you secretly attended culinary school. This herbed flank steak roulade is basically a flavor burrito wrapped in beefy goodness—perfect for when you want to impress without the stress.

Ingredients

– 1.5 lb flank steak (butterflied thin, or ask your butcher to do it)
– 3 tbsp olive oil (or any neutral oil)
– 4 garlic cloves (minced, because fresh is best)
– 1/4 cup fresh parsley (chopped, no sad dried stuff)
– 2 tbsp fresh rosemary (finely chopped, woody stems removed)
– 1 tsp kosher salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground if you’re fancy)
– 1/2 cup breadcrumbs (panko for extra crunch)
– Kitchen twine (for tying, don’t skip this!)

Instructions

1. Lay the butterflied flank steak flat on a cutting board and pat it completely dry with paper towels. (Pro tip: Dry meat equals better searing—no steam baths allowed!)
2. Drizzle 1 tablespoon of olive oil over the steak and rub it evenly across the entire surface.
3. Sprinkle the minced garlic, chopped parsley, rosemary, kosher salt, and black pepper evenly over the steak.
4. Spread the breadcrumbs in an even layer over the herbs, pressing gently to help them adhere.
5. Starting from one short end, tightly roll the steak into a cylinder, keeping the filling tucked inside.
6. Tie the rolled steak securely with kitchen twine at 1-inch intervals along its length. (This prevents unrolling drama in the oven!)
7. Preheat your oven to 375°F and heat the remaining 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat.
8. Once the oil shimmers, carefully place the roulade in the skillet and sear for 2-3 minutes per side until deeply browned all over.
9. Transfer the skillet directly to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 135°F for medium-rare. (Thermometer trust > guesswork!)
10. Remove the skillet from the oven and transfer the roulade to a cutting board to rest for 10 minutes.
11. Snip and remove all the kitchen twine before slicing the roulade into 1-inch thick rounds. Marvelous! Each slice reveals a stunning spiral of herbs and breadcrumbs nestled in juicy, tender beef. Serve these beauties over mashed potatoes to catch any escaping juices, or slice them thin for next-level steak sandwiches that’ll ruin deli counters forever.

Easy Teriyaki Flank Steak

Hangry? Me too, which is why this teriyaki flank steak is about to become your new best friend—it’s so ridiculously easy, you’ll wonder why you ever ordered takeout. Seriously, this dish delivers juicy, savory-sweet perfection without the fuss, and it’s ready faster than you can binge your favorite show. Let’s get sizzling!

Ingredients

– 1.5 lbs flank steak (slice against the grain for tenderness)
– 1/2 cup soy sauce (low-sodium works great)
– 1/4 cup brown sugar (packed, for that caramelized goodness)
– 2 tbsp rice vinegar (or apple cider vinegar in a pinch)
– 2 cloves garlic, minced (fresh is best, but jarred will do)
– 1 tsp grated ginger (or 1/2 tsp ground ginger)
– 1 tbsp cornstarch (to thicken the glaze)
– 2 tbsp vegetable oil (or any neutral oil)
– 2 tbsp water (for mixing with cornstarch)
– Sliced green onions (for garnish, optional but highly recommended)

Instructions

1. In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger until the sugar dissolves completely.
2. Place the flank steak in a shallow dish or resealable bag, then pour half of the teriyaki marinade over it, reserving the other half for later.
3. Seal or cover the steak and refrigerate for at least 30 minutes—or up to 4 hours for deeper flavor (tip: don’t marinate longer, as the acid can toughen the meat).
4. Remove the steak from the fridge and let it sit at room temperature for 15 minutes to ensure even cooking.
5. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Pat the steak dry with paper towels to avoid steaming, then place it in the hot skillet—it should sizzle loudly.
7. Cook the steak for 5–6 minutes per side for medium-rare, or until an instant-read thermometer reads 135°F (tip: flip only once to develop a nice crust).
8. Transfer the steak to a cutting board and let it rest for 5–10 minutes—this keeps the juices locked in.
9. While the steak rests, pour the reserved marinade into the same skillet and bring it to a simmer over medium heat.
10. In a small bowl, mix cornstarch and water into a smooth slurry, then whisk it into the simmering marinade.
11. Cook the sauce for 2–3 minutes, stirring constantly, until it thickens to a glaze-like consistency (tip: if it thickens too much, add a splash of water).
12. Thinly slice the steak against the grain, drizzle with the teriyaki glaze, and top with green onions.
Yes, that first bite will have you swooning—the steak is tender with a caramelized edge, while the glaze balances salty-sweet notes like a flavor ninja. Serve it over rice, stuff it into tacos, or just eat it straight from the cutting board (no judgment here!).

Flank Steak Skewers with Red Pepper Dip

Sizzling skewers that’ll make your taste buds do a happy dance—these flank steak beauties are about to become your new grill obsession. With a smoky char and tender interior, they’re basically summer on a stick, and that vibrant red pepper dip? Let’s just say it’s the zesty sidekick your steak never knew it needed.

Ingredients

– 1.5 lbs flank steak, cut into 1-inch strips (slice against the grain for maximum tenderness)
– 3 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced (fresh is best, but jarred works in a pinch)
– 1 tsp smoked paprika (adds that campfire vibe)
– 1/2 tsp cumin (for a subtle earthy kick)
– 1/2 tsp salt (adjust if using pre-salted ingredients)
– 1/4 tsp black pepper (freshly cracked if you’re feeling fancy)
– 1 red bell pepper, roasted and peeled (jarred works to save time)
– 1/4 cup Greek yogurt (full-fat for creaminess)
– 1 tbsp lemon juice (bottled is fine, but fresh zings brighter)
– 1 tbsp chopped fresh parsley (dried in a 1:3 ratio if substituting)
– Wooden or metal skewers (soak wooden ones for 30 mins to avoid flare-ups)

Instructions

1. If using wooden skewers, submerge them completely in water for 30 minutes to prevent burning.
2. Pat the flank steak strips dry with paper towels to ensure even browning.
3. In a medium bowl, whisk together olive oil, minced garlic, smoked paprika, cumin, salt, and black pepper.
4. Add the steak strips to the bowl and toss until fully coated in the marinade.
5. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
6. Thread the marinated steak strips onto the skewers, leaving small gaps between pieces for even cooking.
7. Preheat a grill or grill pan to medium-high heat (about 400°F).
8. Place the skewers on the hot grill and cook for 3-4 minutes per side for medium-rare, or until internal temperature reaches 135°F.
9. Flip the skewers only once to develop a crisp, caramelized crust.
10. While the skewers cook, combine the roasted red pepper, Greek yogurt, lemon juice, and parsley in a blender.
11. Blend the dip ingredients on high speed for 1-2 minutes until completely smooth.
12. Transfer the dip to a small serving bowl and refrigerate until ready to serve.
13. Remove the skewers from the grill and let them rest for 5 minutes before serving to redistribute juices.
The steak emerges juicy with a smoky edge, while the dip brings a cool, tangy contrast that’s downright addictive. Serve these skewers over a bed of quinoa for a hearty meal, or pack them for a picnic—they’re just as delicious at room temperature.

Citrus Marinated Flank Steak

Sizzle up your Tuesday with a steak that’s basically sunshine on a plate—this citrus-marinated flank steak is here to rescue your taste buds from the mundane dinner routine with a zesty punch and juicy tenderness that’ll make you forget you ever settled for boring beef.

Ingredients

– 1.5 lbs flank steak (trim excess fat for even cooking)
– 1/2 cup fresh orange juice (freshly squeezed for maximum zing)
– 1/4 cup fresh lime juice (bottled works in a pinch)
– 3 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced (more if you’re garlic-obsessed)
– 1 tsp smoked paprika (adds a subtle smoky kick)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground for best flavor)
– 2 tbsp chopped fresh cilantro (optional, skip if you’re anti-herb)

Instructions

1. In a medium bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, smoked paprika, salt, and black pepper until fully combined.
2. Place the flank steak in a large resealable plastic bag or shallow dish, then pour the marinade over the steak, ensuring it’s completely coated.
3. Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to 8 hours for deeper flavor infusion—don’t skimp on marinating time for maximum tenderness.
4. Remove the steak from the refrigerator 30 minutes before cooking to let it come to room temperature, which helps it cook evenly without drying out.
5. Preheat a grill or grill pan to high heat (about 450°F), brushing the grates lightly with oil to prevent sticking.
6. Place the flank steak on the hot grill and cook for 5–7 minutes per side, using a meat thermometer to check for an internal temperature of 130–135°F for medium-rare.
7. Transfer the steak to a cutting board and let it rest for 10 minutes—this allows the juices to redistribute, so you don’t lose all that flavor when slicing.
8. Slice the steak thinly against the grain at a 45-degree angle to maximize tenderness, then sprinkle with chopped cilantro if using.
Zesty and tender, this steak boasts a caramelized crust from the grill that gives way to a bright, citrus-kissed interior—perfect for piling onto tacos, tossing into salads, or devouring straight from the cutting board with zero shame.

Korean-Inspired Flank Steak Lettuce Wraps

Who says you need a plane ticket to Seoul for mind-blowing Korean flavors? We’re about to turn your humble kitchen into the hottest new spot in town with these ridiculously easy, flavor-packed lettuce wraps that will have your taste buds doing a happy dance. Get ready to ditch the boring dinner routine!

Ingredients

– 1.5 lbs flank steak, thinly sliced against the grain (freeze for 15 minutes first for easier slicing)
– 3 tbsp soy sauce (or tamari for gluten-free)
– 2 tbsp gochujang paste (start with 1 tbsp if you’re spice-shy)
– 1 tbsp sesame oil
– 2 tsp grated ginger (fresh is best, but jarred works in a pinch)
– 3 cloves garlic, minced
– 1 tbsp brown sugar
– 1 tbsp rice vinegar
– 2 tsp toasted sesame seeds
– 1 head butter lettuce, leaves separated and washed
– 2 green onions, thinly sliced
– 1 medium carrot, julienned
– Neutral oil for cooking (like vegetable or canola)

Instructions

1. In a medium bowl, whisk together the soy sauce, gochujang, sesame oil, grated ginger, minced garlic, brown sugar, and rice vinegar until the sugar dissolves completely.
2. Add the thinly sliced flank steak to the marinade, tossing until every piece is thoroughly coated.
3. Let the steak marinate at room temperature for 20 minutes—this brief marinating time is the secret to maximum flavor penetration without toughening the meat.
4. While the steak marinates, prepare your lettuce cups by gently separating and washing butter lettuce leaves, then patting them completely dry with paper towels.
5. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
6. Using tongs, add the marinated steak to the hot skillet in a single layer, reserving the remaining marinade in the bowl.
7. Cook the steak undisturbed for 2 minutes to develop a beautiful sear on one side.
8. Flip the steak pieces and cook for another 1-2 minutes until cooked through but still tender—don’t overcook, as flank steak can become tough.
9. Transfer the cooked steak to a clean plate, then pour the reserved marinade into the hot skillet.
10. Bring the marinade to a boil and cook for 1 full minute to eliminate any bacteria from the raw meat.
11. Return the cooked steak to the skillet, tossing to coat with the reduced sauce.
12. Sprinkle toasted sesame seeds over the steak and give it one final toss.
13. Arrange your prepared lettuce cups on a serving platter.
14. Spoon the saucy steak into the lettuce cups, then top with julienned carrots and sliced green onions.

Forget everything you thought you knew about quick weeknight dinners—these wraps deliver an explosive crunch from the cool lettuce against the savory, slightly spicy steak that’s so good, you’ll be fighting over the last one. Serve them family-style and watch them disappear faster than you can say “more please!”

Peppered Flank Steak with Mustard Sauce

Y’all ready to transform that humble flank steak into a showstopper that’ll have your taste buds doing the cha-cha? This peppered flank steak with mustard sauce is about to become your new weeknight hero—quick, flavorful, and guaranteed to make you feel like a culinary rockstar without the fuss.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp black peppercorns, coarsely crushed (adjust for heat preference)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup Dijon mustard
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/4 cup beef broth
• 1 tsp Worcestershire sauce
• 1/4 tsp kosher salt

Instructions

1. Pat the flank steak completely dry with paper towels to ensure a perfect sear.
2. Press the coarsely crushed black peppercorns firmly onto both sides of the steak, creating an even crust.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare (135°F internal temperature).
5. Transfer the steak to a cutting board and let it rest for 8-10 minutes—this keeps the juices locked in.
6. While the steak rests, reduce the skillet heat to medium and add Dijon mustard, scraping up any browned bits from the bottom.
7. Pour in beef broth and Worcestershire sauce, whisking continuously for 1 minute until smooth.
8. Stir in heavy cream and simmer for 2-3 minutes until the sauce thickens slightly.
9. Remove the skillet from heat and swirl in butter until melted and glossy.
10. Season the sauce with kosher salt, tasting and adjusting if needed.
11. Slice the rested steak thinly against the grain to maximize tenderness.
12. Drizzle the warm mustard sauce over the sliced steak just before serving.

Unbelievably tender with a bold peppery kick, this steak pairs its zesty mustard sauce in a tangy dance that cuts through the richness. Serve it piled high on crusty bread for next-level steak sandwiches, or slice it over a bed of arugula for a salad that means business.

Easy Flank Steak Salad with Avocado

Tired of salads that leave you hungry an hour later? This flank steak salad is here to rescue your dinner routine with the protein punch of a superhero and the creamy dreaminess of avocado. It’s the kind of meal that makes you feel fancy without requiring a culinary degree—or even breaking a sweat.

Ingredients

– 1 lb flank steak (pat dry for better searing)
– 2 tbsp olive oil (or avocado oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper (freshly cracked for max flavor)
– 6 cups mixed greens (like romaine and arugula)
– 1 large avocado, sliced (wait to cut until ready to serve)
– 1/2 red onion, thinly sliced (soak in cold water to mellow bite)
– 1/4 cup crumbled feta cheese (or cotija for a salty twist)
– 3 tbsp red wine vinegar
– 1 tbsp honey (or maple syrup to veganize)
– 1 garlic clove, minced

Instructions

1. Preheat a grill or cast-iron skillet over high heat until it sizzles when you flick water on it.
2. Rub the flank steak evenly with 1 tablespoon of olive oil, then season both sides with kosher salt and black pepper.
3. Place the steak on the hot grill or skillet and cook undisturbed for 5–6 minutes, until a dark brown crust forms.
4. Flip the steak and cook for another 4–5 minutes for medium-rare (internal temperature of 130°F on a meat thermometer).
5. Transfer the steak to a cutting board and let it rest for 8–10 minutes—this keeps the juices inside.
6. While the steak rests, whisk together the remaining 1 tablespoon of olive oil, red wine vinegar, honey, and minced garlic in a small bowl to make the dressing.
7. In a large salad bowl, combine the mixed greens, sliced red onion, and crumbled feta cheese.
8. Thinly slice the rested steak against the grain to ensure tenderness.
9. Add the steak slices and avocado to the salad bowl, then drizzle with the dressing and toss gently to coat. Seriously, that first bite—the juicy, savory steak against the cool, crisp greens and buttery avocado—is a texture party in your mouth. Serve it piled high on a platter for a crowd, or pack it for a next-level lunch that’ll make your coworkers jealous.

Flank Steak and Mushroom Stroganoff

Hear ye, hear ye, all you brave kitchen adventurers! If you’re tired of the same old weeknight dinners and crave something that’ll make your taste buds do a happy dance, we’ve got a saucy, savory solution that’s about to become your new best friend. This flank steak and mushroom stroganoff is the cozy comfort food upgrade you didn’t know you needed—perfect for impressing guests or just treating yourself after a long day.

Ingredients

– 1.5 lbs flank steak, sliced against the grain into thin strips (for maximum tenderness)
– 8 oz cremini mushrooms, sliced (or any mushroom variety you love)
– 1 medium yellow onion, finely chopped (white onion works too)
– 3 cloves garlic, minced (fresh is best for that punchy flavor)
– 2 tbsp olive oil (or any neutral oil)
– 1 cup beef broth (low-sodium if preferred)
– 1 cup sour cream (full-fat for creaminess, light works too)
– 2 tbsp all-purpose flour (for thickening the sauce)
– 1 tbsp Worcestershire sauce (adds depth, adjust to taste)
– 1 tsp smoked paprika (for a subtle smoky kick)
– 12 oz egg noodles (or pasta of choice)
– Salt and black pepper to taste (start with 1 tsp salt, ½ tsp pepper)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat for the egg noodles.
2. Add the egg noodles to the boiling water and cook for 7-8 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles thoroughly in a colander and set aside while you prepare the stroganoff sauce.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Season the flank steak strips generously with salt and black pepper on all sides.
6. Add the steak to the hot skillet in a single layer, working in batches if needed to avoid overcrowding.
7. Sear the steak for 2-3 minutes per side until browned but still pink inside, then transfer to a plate.
8. Pro tip: Don’t wash the skillet—those browned bits equal flavor gold!
9. Reduce heat to medium and add the remaining tablespoon of olive oil to the same skillet.
10. Sauté the chopped onion for 4-5 minutes until translucent and slightly softened.
11. Add the sliced mushrooms and cook for 6-7 minutes until they’ve released their liquid and turned golden brown.
12. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
13. Sprinkle the flour over the mushroom mixture and cook for 1 minute while stirring constantly.
14. Pro tip: This flour “toast” eliminates that raw taste and helps thicken your sauce beautifully.
15. Gradually pour in the beef broth while scraping up any browned bits from the skillet bottom.
16. Add the Worcestershire sauce and smoked paprika, then bring the mixture to a gentle simmer.
17. Cook for 3-4 minutes until the sauce has thickened slightly and coats the back of a spoon.
18. Reduce heat to low and stir in the sour cream until fully incorporated and creamy.
19. Pro tip: Adding sour cream off the heat prevents curdling—patience pays off!
20. Return the seared steak and any accumulated juices to the skillet, stirring to combine.
21. Heat through for 2-3 minutes until the steak is warmed but still tender.
22. Serve the stroganoff immediately over the cooked egg noodles.

Seriously, this stroganoff is the texture dream team—tender steak, meaty mushrooms, and that luxuriously creamy sauce clinging to every noodle. The smoky paprika and Worcestershire create this incredible umami depth that’ll have you scraping the bowl clean. Try serving it with a crisp green salad or garlic bread for the ultimate comfort food experience that feels fancy without the fuss!

Simple Soy-Mustard Flank Steak

Gather ’round, steak enthusiasts, because we’re about to transform that humble flank steak into a flavor bomb that’ll make your taste buds do a happy dance—no fancy chef skills required, just a willingness to embrace the glorious union of soy and mustard. Get ready to impress yourself (and maybe your dinner guests) with minimal effort and maximum deliciousness.

Ingredients

– 1.5 lbs flank steak
– 1/4 cup soy sauce (or tamari for gluten-free)
– 2 tbsp Dijon mustard
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 tbsp honey
– 1 tsp black pepper
– 1/2 tsp red pepper flakes (optional, for a kick)

Instructions

1. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp Dijon mustard, 2 tbsp olive oil, 3 minced garlic cloves, 1 tbsp honey, 1 tsp black pepper, and 1/2 tsp red pepper flakes until fully combined.
2. Place 1.5 lbs flank steak in a shallow dish or resealable bag, then pour the marinade over it, coating both sides evenly.
3. Cover the dish or seal the bag and refrigerate for at least 2 hours or up to 8 hours for deeper flavor penetration—marinating overnight works wonders but isn’t essential.
4. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature, which promotes even cooking.
5. Preheat your grill or grill pan to high heat (450-500°F) for 10-15 minutes until screaming hot.
6. Place the marinated flank steak on the grill and cook for 5-6 minutes without moving it to develop a caramelized crust.
7. Flip the steak using tongs and cook for another 4-5 minutes until the internal temperature reaches 130°F for medium-rare or 140°F for medium, checking with an instant-read thermometer.
8. Transfer the cooked steak to a cutting board and let it rest for 8-10 minutes—this allows the juices to redistribute, keeping it tender.
9. Slice the steak thinly against the grain at a 45-degree angle to maximize tenderness.

Every slice of this soy-mustard flank steak delivers a juicy, tender bite with a savory-sweet punch that’s bold enough to stand alone but versatile enough to top salads, stuff tacos, or pile high on crusty bread for an epic sandwich.

Conclusion

These twenty-five flank steak recipes truly transform weeknight dinners into something special. From quick stir-fries to flavorful marinades, there’s something for every taste and schedule. We hope you’ll try a few of these delicious dishes, share your favorites in the comments below, and pin this article to your Pinterest boards for easy reference. Happy cooking!