24 Delicious Flank Steak Meal Recipes for Meat Lovers

Flank steak is the unsung hero of weeknight dinners—lean, flavorful, and endlessly versatile. Whether you’re craving quick tacos, hearty stir-fries, or a cozy grilled dinner, this cut delivers big flavor without the fuss. Ready to fire up your skillet? Dive into these 24 mouthwatering recipes that’ll make flank steak your new go-to for satisfying, meat-loving meals.

Honey Soy Glazed Flank Steak with Roasted Vegetables

Vividly marinated and perfectly seared, this honey soy glazed flank steak delivers restaurant-quality results with minimal effort. The sweet-savory glaze caramelizes beautifully against the high heat, while roasted vegetables develop deep, concentrated flavors. This balanced meal comes together in under an hour for impressive weeknight dining.

Ingredients

– 1.5 lbs flank steak, patted dry
– 1/4 cup raw honey
– 1/4 cup tamari
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp rice vinegar
– 1 tsp toasted sesame oil
– 1 lb broccolini, trimmed
– 2 medium carrots, cut into 2-inch batons
– 1 red bell pepper, sliced into 1/2-inch strips
– 2 tbsp extra virgin olive oil
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper

Instructions

1. Preheat oven to 425°F and position one rack in upper third, another in lower third.
2. Whisk together raw honey, tamari, minced garlic, grated ginger, rice vinegar, and toasted sesame oil in a medium bowl.
3. Place flank steak in a shallow dish and pour half the marinade over it, reserving remaining marinade separately.
4. Marinate steak at room temperature for 20 minutes while preparing vegetables.
5. Toss broccolini, carrot batons, and bell pepper strips with extra virgin olive oil, kosher salt, and black pepper on a rimmed baking sheet.
6. Arrange vegetables in a single layer and roast on upper rack for 18-22 minutes until edges are caramelized and tender-crisp.
7. Heat a cast-iron skillet over high heat until smoking hot, about 3-4 minutes.
8. Remove steak from marinade, allowing excess to drip off, and place in dry skillet.
9. Sear steak for 4-5 minutes per side for medium-rare, developing a dark crust without moving.
10. Transfer steak to a cutting board and rest for 8 minutes to redistribute juices.
11. Brush reserved marinade over resting steak during final 2 minutes.
12. Slice steak thinly against the grain at a 45-degree angle.

Caramelized edges on the vegetables provide textural contrast to the tender, medium-rare steak. The sweet-savory glaze creates a sticky lacquer that clings to each slice beautifully. Serve over jasmine rice or slice thinly for tacos with quick-pickled onions.

Grilled Flank Steak with Chimichurri Sauce

Only the bold flavors of grilled flank steak and vibrant chimichurri can satisfy that craving for something substantial yet fresh. Our recipe delivers perfectly charred, juicy steak every time, balanced by the herbaceous punch of homemade sauce. You’ll master this restaurant-quality dish with minimal effort.

Ingredients

– 1 ½ lbs flank steak, patted dry
– 3 tbsp extra-virgin olive oil, divided
– 2 tsp coarse kosher salt
– 1 tsp freshly cracked black pepper
– 4 garlic cloves, finely minced
– 1 cup fresh flat-leaf parsley leaves, finely chopped
– ½ cup fresh cilantro leaves, finely chopped
– 2 tbsp fresh oregano leaves, finely chopped
– ¼ cup red wine vinegar
– ¼ tsp crushed red pepper flakes

Instructions

1. Pat the flank steak completely dry with paper towels.
2. Rub 1 tablespoon of extra-virgin olive oil evenly over both sides of the steak.
3. Season both sides generously with coarse kosher salt and freshly cracked black pepper.
4. Preheat your grill to high heat, approximately 450°F.
5. Place the seasoned steak on the hot grill grates.
6. Grill for 5-6 minutes without moving to develop a deep sear.
7. Flip the steak using tongs, avoiding piercing the meat.
8. Grill for another 5-6 minutes for medium-rare (130°F internal temperature).
9. Transfer the steak to a cutting board and let rest for 10 minutes.
10. Combine finely minced garlic, chopped parsley, cilantro, and oregano in a medium bowl.
11. Whisk in red wine vinegar, remaining 2 tablespoons of extra-virgin olive oil, and crushed red pepper flakes.
12. Let the chimichurri sauce stand for 10 minutes to allow flavors to meld.
13. Slice the rested steak thinly against the grain at a 45-degree angle.
14. Arrange the sliced steak on a platter and spoon chimichurri sauce over the top.

Vibrant chimichurri cuts through the rich, beefy flavor of the perfectly grilled steak. The contrast between the tender, medium-rare interior and the herbaceous sauce creates a dynamic eating experience. Serve sliced over crispy roasted potatoes or stuff into warm tortillas for an elevated taco night.

Flank Steak Tacos with Spicy Mango Salsa

Only when you’ve got a perfectly seared flank steak and a bright, spicy mango salsa do tacos truly shine. Our version balances smoky char, tender meat, and fruity heat for a weeknight dinner that feels anything but ordinary.

Ingredients

– 1.5 lbs flank steak
– 2 tbsp avocado oil
– 1 tsp fine sea salt
– 1 tsp freshly cracked black pepper
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 2 ripe mangoes, peeled and small-diced
– 1/2 cup finely diced red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño, seeds removed and minced
– 2 tbsp fresh lime juice
– 1/4 tsp flaky sea salt
– 12 small corn tortillas
– 1/4 cup crumbled cotija cheese

Instructions

1. Pat the flank steak completely dry with paper towels.
2. Rub the steak evenly with avocado oil on both sides.
3. Combine fine sea salt, black pepper, cumin, and smoked paprika in a small bowl.
4. Season the steak generously on all sides with the spice mixture.
5. Preheat a cast-iron skillet over high heat until smoking hot, about 5 minutes.
6. Place the steak in the skillet and sear undisturbed for 5 minutes.
7. Flip the steak using tongs and sear the other side for 4 minutes.
8. Insert an instant-read thermometer into the thickest part; remove at 130°F for medium-rare.
9. Transfer the steak to a cutting board and let rest for 10 minutes.
10. While the steak rests, combine diced mango, red onion, cilantro, minced jalapeño, lime juice, and flaky sea salt in a medium bowl.
11. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.
12. Slice the rested steak thinly against the grain at a 45-degree angle.
13. Assemble tacos by placing sliced steak on warmed tortillas.
14. Top each taco with spicy mango salsa and a sprinkle of crumbled cotija cheese.
Keep the tortillas warm in a cloth-lined basket to maintain pliability. Juicy, medium-rare steak contrasts with the crisp, sweet heat of the salsa, while cotija adds a salty finish. For a vibrant twist, serve with quick-pickled red onions or a drizzle of crema.

Korean BBQ Marinated Flank Steak

Sizzling with savory-sweet complexity, this Korean BBQ marinated flank steak delivers restaurant-quality results in your own kitchen. The marinade’s balance of umami, sweetness, and subtle heat transforms this affordable cut into something extraordinary. Follow these precise steps for perfectly tender, char-kissed steak every time.

Ingredients

– 1.5 lbs flank steak, trimmed of excess silver skin
– ½ cup reduced-sodium soy sauce
– ¼ cup mirin
– 3 tbsp dark brown sugar
– 2 tbsp toasted sesame oil
– 4 garlic cloves, microplaned
– 1 tbsp freshly grated ginger
– 1 tsp gochugaru (Korean red pepper flakes)
– 2 tbsp grapeseed oil
– 2 scallions, thinly sliced on bias
– 1 tbsp toasted sesame seeds

Instructions

1. Combine soy sauce, mirin, dark brown sugar, sesame oil, microplaned garlic, grated ginger, and gochugaru in a medium bowl, whisking until sugar fully dissolves.
2. Place trimmed flank steak in a gallon-sized resealable bag and pour marinade over meat, ensuring complete coverage.
3. Press out excess air, seal bag tightly, and refrigerate for exactly 4 hours—no longer, as the acid will begin to break down the meat’s texture.
4. Remove steak from refrigerator 30 minutes before cooking to reach room temperature for even cooking.
5. Preheat grill or cast-iron skillet to high heat (450°F), brushing cooking surface with grapeseed oil to prevent sticking.
6. Remove steak from marinade, allowing excess to drip off, and pat completely dry with paper towels for optimal searing.
7. Place steak on hot surface and cook undisturbed for 4 minutes to develop a deep caramelized crust.
8. Flip steak using tongs and cook for another 3-4 minutes until internal temperature reaches 130°F for medium-rare.
9. Transfer steak to cutting board and let rest for 8 minutes—crucial for juice redistribution.
10. Slice thinly against the grain at a 45-degree angle to maximize tenderness.
11. Garnish with bias-cut scallions and toasted sesame seeds before serving.

The resulting steak boasts a beautifully charred exterior giving way to juicy, pink-centered slices with remarkable tenderness. That signature Korean BBQ balance of savory soy, subtle sweetness, and gentle heat makes this versatile enough for rice bowls, lettuce wraps, or simply enjoyed with kimchi.

Flank Steak Fajitas with Bell Peppers and Onions

Only when you need a meal that comes together quickly but delivers serious flavor should you consider these fajitas. Our version uses a perfectly marinated flank steak alongside charred peppers and onions for a complete package. Get ready for a dinner that feels restaurant-quality without the fuss.

Ingredients

– 1.5 lbs flank steak
– 3 tbsp extra-virgin olive oil, divided
– 2 tbsp freshly squeezed lime juice
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 large yellow onion, thinly sliced
– 2 large bell peppers (1 red, 1 green), julienned
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper
– 8 (6-inch) flour tortillas
– 1/4 cup fresh cilantro leaves

Instructions

1. Pat the flank steak completely dry with paper towels.
2. Whisk together 2 tablespoons olive oil, lime juice, minced garlic, cumin, and smoked paprika in a shallow dish.
3. Place the flank steak in the marinade, turning to coat all surfaces.
4. Cover the dish and refrigerate for exactly 30 minutes.
5. Preheat a cast-iron skillet over high heat until smoking hot, about 5 minutes.
6. Remove the steak from the marinade, allowing excess to drip off.
7. Season both sides of the steak evenly with kosher salt and black pepper.
8. Place the steak in the hot skillet; you should hear an immediate sizzle.
9. Sear undisturbed for 4 minutes until a dark brown crust forms.
10. Flip the steak using tongs and cook for another 4 minutes for medium-rare (internal temperature 130°F).
11. Transfer the steak to a cutting board and let it rest for 10 minutes.
12. While the steak rests, heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat.
13. Add the sliced onions and julienned bell peppers to the hot oil.
14. Cook vegetables for 6-8 minutes, stirring occasionally, until softened and lightly charred.
15. Warm the flour tortillas in a dry skillet for 30 seconds per side until pliable.
16. Slice the rested steak thinly against the grain at a 45-degree angle.
17. Arrange the sliced steak and sautéed vegetables on a serving platter.
18. Garnish with fresh cilantro leaves just before serving.

Caramelized edges on the peppers and onions provide subtle sweetness against the savory, perfectly seared steak. The tender, juicy slices hold their texture when wrapped in warm tortillas. For a creative twist, serve the components separately and let guests build their own fajita bowls over cilantro-lime rice.

Balsamic Rosemary Flank Steak Salad

Rustic yet refined, this balsamic-marinated flank steak salad balances robust flavors with fresh greens. Perfect for weeknight dinners or entertaining, it comes together with minimal fuss for maximum impact. The rosemary-infused marinade tenderizes the steak while creating a vibrant dressing base.

Ingredients

– 1.5 lb flank steak, trimmed of excess fat
– ¼ cup extra virgin olive oil
– 3 tbsp aged balsamic vinegar
– 2 tbsp fresh rosemary leaves, finely chopped
– 2 garlic cloves, minced
– 1 tsp Dijon mustard
– 8 oz mixed baby greens
– 1 cup cherry tomatoes, halved
– ½ English cucumber, thinly sliced
– ¼ red onion, thinly shaved
– 2 oz crumbled goat cheese
– ¼ cup toasted pine nuts

Instructions

1. Combine ¼ cup extra virgin olive oil, 3 tbsp aged balsamic vinegar, 2 tbsp finely chopped fresh rosemary, 2 minced garlic cloves, and 1 tsp Dijon mustard in a shallow dish.
2. Place 1.5 lb trimmed flank steak in the marinade, turning to coat completely.
3. Cover and refrigerate for 4-6 hours, flipping once halfway through.
4. Remove steak from refrigerator 30 minutes before cooking to reach room temperature.
5. Preheat grill or grill pan to high heat (450°F).
6. Pat steak dry with paper towels to ensure proper searing.
7. Grill steak for 5-6 minutes per side for medium-rare (130°F internal temperature).
8. Transfer steak to cutting board and let rest for 10 minutes to redistribute juices.
9. While steak rests, arrange 8 oz mixed baby greens, 1 cup halved cherry tomatoes, ½ thinly sliced English cucumber, and ¼ thinly shaved red onion on serving platter.
10. Thinly slice rested steak against the grain at a 45-degree angle.
11. Arrange sliced steak over salad greens.
12. Drizzle remaining marinade over salad as dressing.
13. Top with 2 oz crumbled goat cheese and ¼ cup toasted pine nuts.

Flaky, tender steak contrasts beautifully with crisp greens and creamy goat cheese. The balsamic-rosemary dressing soaks into the warm components while maintaining the salad’s structural integrity. For an elegant presentation, layer ingredients vertically rather than tossing, allowing each element to shine independently.

Garlic Herb Butter Flank Steak and Potatoes

Firing up the grill for this garlic herb butter flank steak transforms tough cuts into tender perfection. Marinating ensures deep flavor penetration while potatoes roast to crispy-edged glory. This one-pan meal delivers restaurant-quality results with minimal cleanup.

Ingredients

– 1.5 lb flank steak
– 2 lb Yukon Gold potatoes, quartered
– 6 garlic cloves, minced
– 1/2 cup unsalted European-style butter, softened
– 2 tbsp fresh rosemary, finely chopped
– 2 tbsp fresh thyme leaves
– 1/4 cup extra virgin olive oil
– 1 tsp Diamond Crystal kosher salt
– 1/2 tsp freshly cracked black pepper

Instructions

1. Combine minced garlic, softened butter, chopped rosemary, and thyme leaves in a small bowl.
2. Season flank steak evenly with kosher salt and black pepper on both sides.
3. Spread half of the garlic herb butter mixture over the steak’s surface.
4. Place steak in a resealable bag and refrigerate for 4 hours minimum.
5. Preheat grill to 450°F, creating two heat zones.
6. Toss quartered potatoes with olive oil and remaining salt in a roasting pan.
7. Roast potatoes in a 400°F oven for 35 minutes until golden brown and fork-tender.
8. Remove steak from refrigerator and let rest at room temperature for 30 minutes.
9. Place steak on the hot side of the grill and sear for 4 minutes undisturbed.
10. Flip steak and sear the second side for another 4 minutes.
11. Move steak to the cooler side of the grill and cook for 6-8 minutes until internal temperature reaches 130°F for medium-rare.
12. Transfer steak to a cutting board and let rest for 10 minutes before slicing against the grain.
13. Serve sliced steak alongside roasted potatoes, drizzling with accumulated juices.

Unleash the steak’s full potential by slicing thinly against the grain, ensuring maximum tenderness. The potatoes develop a crisp exterior that gives way to creamy centers, creating perfect texture contrast. For an elevated presentation, garnish with additional fresh herbs and serve with a bold red wine reduction.

Teriyaki Flank Steak Stir-Fry

Ready for a restaurant-quality meal that comes together in minutes? This teriyaki flank steak stir-fry delivers bold Asian flavors with minimal effort. Rely on high heat and quick cooking for perfectly tender beef and crisp-tender vegetables.

Ingredients

– 1.5 lbs flank steak, sliced against the grain into ¼-inch strips
– 3 tbsp cold-pressed sesame oil, divided
– 1 tbsp freshly grated ginger root
– 4 garlic cloves, microplaned
– ½ cup low-sodium tamari
– ¼ cup mirin
– 2 tbsp raw honey
– 1 tbsp rice vinegar
– 1 tsp arrowroot powder
– 1 large red bell pepper, julienned
– 1 cup sugar snap peas, trimmed
– 4 scallions, bias-cut into 1-inch pieces
– 2 tsp toasted sesame seeds

Instructions

1. Whisk together tamari, mirin, honey, rice vinegar, and arrowroot powder in a small bowl until fully incorporated.
2. Pat steak strips completely dry with paper towels to ensure proper searing.
3. Heat 2 tablespoons sesame oil in a large cast-iron skillet over high heat until shimmering, about 2 minutes.
4. Add steak strips in a single layer, working in batches if necessary to avoid overcrowding.
5. Sear steak for 90 seconds per side until a deep brown crust forms, then transfer to a clean plate.
6. Reduce heat to medium-high and add remaining 1 tablespoon sesame oil to the same skillet.
7. Sauté ginger and garlic for 30 seconds until fragrant but not browned.
8. Add bell pepper and sugar snap peas, stirring constantly for 3 minutes until vegetables are bright and crisp-tender.
9. Return steak and any accumulated juices to the skillet.
10. Pour teriyaki sauce over the mixture, stirring continuously for 1 minute until the sauce thickens and coats all ingredients.
11. Remove from heat and fold in scallions.
12. Garnish with toasted sesame seeds immediately before serving.

Unbelievably tender steak contrasts with the satisfying crunch of fresh vegetables in every bite. The glossy teriyaki glaze clings perfectly to each component, creating a harmonious balance of sweet and savory notes. For an elevated presentation, serve over jasmine rice and top with additional scallion ribbons.

Mexican Flank Steak with Avocado and Corn Salsa

Kick off your weeknight dinner with this vibrant, protein-packed dish that comes together in under 30 minutes. Flank steak gets a quick sear while the fresh salsa adds brightness and crunch. This balanced meal delivers restaurant-quality flavors with minimal effort.

Ingredients

– 1.5 lbs flank steak
– 2 tbsp avocado oil, divided
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp chipotle powder
– 2 ripe avocados, diced
– 1 cup fresh corn kernels
– 1/4 cup finely diced red onion
– 2 tbsp fresh lime juice
– 2 tbsp chopped cilantro
– 1 jalapeño, seeded and minced
– Kosher salt
– Freshly ground black pepper

Instructions

1. Pat the flank steak completely dry with paper towels and season generously on both sides with kosher salt and freshly ground black pepper.
2. Combine smoked paprika, ground cumin, and chipotle powder in a small bowl, then rub the spice mixture evenly over both sides of the steak.
3. Heat 1 tablespoon avocado oil in a cast-iron skillet over high heat until shimmering but not smoking, about 2 minutes.
4. Place the seasoned flank steak in the hot skillet and sear undisturbed for 4-5 minutes until a deep brown crust forms.
5. Flip the steak using tongs and cook for another 4-5 minutes for medium-rare (internal temperature 130°F on an instant-read thermometer).
6. Transfer the cooked steak to a cutting board and let rest for exactly 8 minutes to allow juices to redistribute.
7. While the steak rests, combine diced avocados, fresh corn kernels, diced red onion, minced jalapeño, and chopped cilantro in a medium bowl.
8. Drizzle the remaining 1 tablespoon avocado oil and fresh lime juice over the salsa mixture, then gently toss to combine.
9. Season the avocado and corn salsa with kosher salt to taste, being careful not to overmix to maintain avocado texture.
10. Slice the rested flank steak thinly against the grain at a 45-degree angle to maximize tenderness.

You’ll love the contrast between the juicy, spice-rubbed steak and the cool, creamy salsa. The charred corn adds smoky sweetness that complements the steak’s savory crust perfectly. Try serving it over cilantro-lime rice or stuffing it into warm tortillas for a complete meal.

Flank Steak Pinwheels Stuffed with Spinach and Cheese

Zesty and elegant, these flank steak pinwheels transform simple ingredients into an impressive centerpiece. The savory spinach and rich cheese filling creates beautiful spirals when sliced. Perfect for entertaining or elevating weeknight dinners with minimal fuss.

Ingredients

– 1.5 lb flank steak, butterflied and pounded to ¼-inch thickness
– 2 cups fresh spinach leaves, stems removed
– 4 oz cream cheese, softened to room temperature
– ½ cup grated Parmesan Reggiano
– 2 garlic cloves, minced
– 1 tbsp extra virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 6-8 kitchen twine pieces, each 8 inches long

Instructions

1. Lay the butterflied flank steak flat on a cutting board with the grain running horizontally.
2. Season both sides of the steak evenly with kosher salt and freshly cracked black pepper.
3. Heat extra virgin olive oil in a skillet over medium heat until shimmering.
4. Sauté minced garlic for 45 seconds until fragrant but not browned.
5. Add fresh spinach leaves and cook for 2 minutes until just wilted, stirring constantly.
6. Transfer the spinach mixture to a bowl and let cool to room temperature.
7. Combine the cooled spinach mixture with softened cream cheese and grated Parmesan Reggiano.
8. Spread the spinach-cheese mixture evenly over the entire surface of the flank steak, leaving a ½-inch border.
9. Tightly roll the steak away from you, keeping the grain running horizontally for tender slices.
10. Secure the roll at 1.5-inch intervals with kitchen twine to maintain the pinwheel shape.
11. Preheat oven to 400°F and place a rack in the center position.
12. Heat an oven-safe skillet over high heat until smoking hot.
13. Sear the steak roll for 2 minutes per side until deeply browned on all surfaces.
14. Transfer the skillet to the preheated oven and roast for 18-20 minutes until the internal temperature reaches 135°F for medium-rare.
15. Remove from oven and let rest on a cutting board for 8 minutes to redistribute juices.
16. Remove kitchen twine and slice into 1-inch thick pinwheels against the grain.
Creamy cheese melts into the savory spinach, creating pockets of rich flavor within each tender slice. The pinwheels reveal beautiful spirals when plated, making them ideal for serving over creamy polenta or alongside roasted root vegetables. Leftovers make exceptional steak sandwiches when sliced thinly and layered on crusty bread.

Lime and Cilantro Marinated Flank Steak

Ready for a steak that breaks from tradition? This zesty marinated flank steak delivers bright, herbaceous flavors with minimal effort. Perfect for weeknights or casual entertaining.

Ingredients

– 1.5 lbs flank steak, trimmed of excess silver skin
– 1/4 cup freshly squeezed lime juice
– 1/4 cup extra virgin olive oil
– 1/2 cup fresh cilantro leaves, finely chopped
– 3 garlic cloves, microplaned
– 1 tsp Diamond Crystal kosher salt
– 1/2 tsp freshly cracked black pepper
– 1/4 tsp crushed red pepper flakes

Instructions

1. Combine lime juice, olive oil, chopped cilantro, microplaned garlic, kosher salt, black pepper, and red pepper flakes in a glass baking dish.
2. Place flank steak in the marinade, turning to coat all surfaces completely.
3. Cover the dish with plastic wrap and refrigerate for exactly 4 hours—no longer, as the acid will begin to break down the meat’s texture.
4. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
5. Preheat a cast-iron skillet over high heat until smoking hot, about 5 minutes.
6. Pat the steak dry with paper towels to ensure proper searing and prevent steaming.
7. Place the steak in the hot skillet and cook undisturbed for 5 minutes to develop a deep brown crust.
8. Flip the steak using tongs and cook for another 4 minutes for medium-rare (internal temperature 130°F).
9. Transfer the steak to a cutting board and let it rest for 8 minutes—this allows the juices to redistribute throughout the meat.
10. Slice the steak against the grain into 1/4-inch thick slices using a sharp chef’s knife.

Glistening with citrus notes and herbal freshness, this steak offers a tender bite when sliced properly against the grain. The bright acidity cuts through the rich beef flavor beautifully. Try serving the sliced steak over a crisp cabbage slaw or stuffed into warm corn tortillas with pickled onions.

Flank Steak Ramen Bowl with Fresh Vegetables

You’ve probably stared down that same package of flank steak wondering how to transform it beyond basic grilling. This ramen bowl elevates that humble cut into a complete meal that comes together faster than takeout. Your kitchen will smell incredible in under 30 minutes.

Ingredients

– 1 lb flank steak, thinly sliced against the grain
– 8 oz fresh ramen noodles
– 4 cups rich beef bone broth
– 2 tbsp toasted sesame oil
– 1 tbsp freshly grated ginger root
– 3 cloves garlic, microplaned
– 2 tbsp tamari
– 1 tsp fish sauce
– 2 pasture-raised eggs
– 1 cup shredded Napa cabbage
– ½ cup matchstick-cut carrots
– ¼ cup thinly sliced scallions
– 1 tbsp black sesame seeds

Instructions

1. Pat the flank steak slices completely dry with paper towels and season generously with kosher salt.
2. Heat 1 tablespoon toasted sesame oil in a heavy-bottomed Dutch oven over high heat until shimmering.
3. Sear the steak slices in a single layer for 45 seconds per side until a dark crust forms, working in batches to avoid overcrowding.
4. Remove all steak from the pot and reduce heat to medium.
5. Add the remaining sesame oil, then sauté the microplaned garlic and grated ginger for exactly 60 seconds until fragrant but not browned.
6. Pour in the beef bone broth and bring to a vigorous boil.
7. Add the tamari and fish sauce, then reduce heat to maintain a gentle simmer.
8. Carefully lower the pasture-raised eggs into the simmering broth and cook for 6 minutes for jammy yolks.
9. Transfer the eggs to an ice bath immediately to stop the cooking process.
10. Add the fresh ramen noodles to the simmering broth and cook for 3 minutes until al dente.
11. Peel the soft-boiled eggs and slice them in half lengthwise.
12. Divide the noodles and broth between two deep bowls.
13. Arrange the seared flank steak, shredded Napa cabbage, matchstick carrots, and scallions over the noodles.
14. Top each bowl with two egg halves and sprinkle with black sesame seeds.
Glistening slices of perfectly seared flank steak contrast with the chewy ramen noodles and crisp vegetables. The rich bone broth base carries the umami depth from tamari and fish sauce through every component. For an extra kick, drizzle with chili crisp right before serving to add both heat and textural crunch.

Cajun Spiced Flank Steak with Creamy Polenta

Forget complicated steak dinners that stress you out. Flank steak delivers incredible beefy flavor when treated right, especially with bold Cajun spices. Follow these precise steps for perfectly cooked steak and creamy polenta that will become your new weeknight favorite.

Ingredients

– 1.5 lbs flank steak
– 2 tbsp Cajun seasoning blend
– 1 tbsp avocado oil
– 1 cup stone-ground polenta
– 4 cups whole milk
– 1 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano
– 2 tbsp unsalted European-style butter
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper

Instructions

1. Pat the flank steak completely dry with paper towels.
2. Rub both sides of the steak evenly with Cajun seasoning blend.
3. Let the seasoned steak rest at room temperature for 30 minutes.
4. Combine whole milk, heavy cream, and kosher salt in a heavy-bottomed saucepan.
5. Bring the milk mixture to a simmer over medium heat, watching carefully to prevent boiling over.
6. Whisk in stone-ground polenta in a steady stream to prevent clumping.
7. Reduce heat to low and cook polenta, stirring frequently with a wooden spoon, for 25 minutes.
8. Heat a cast-iron skillet over high heat until smoking hot, about 3 minutes.
9. Add avocado oil to the hot skillet and swirl to coat.
10. Place flank steak in the skillet and sear undisturbed for 4 minutes.
11. Flip the steak using tongs and sear the other side for 4 minutes.
12. Insert an instant-read thermometer into the thickest part of the steak; remove at 130°F for medium-rare.
13. Transfer steak to a cutting board and let rest for 10 minutes.
14. Stir unsalted European-style butter and freshly grated Parmigiano-Reggiano into the cooked polenta.
15. Season polenta with freshly cracked black pepper.
16. Slice the rested steak thinly against the grain at a 45-degree angle.
You’ll love how the spicy, crusty steak contrasts with the luxurious, creamy polenta. The flank steak stays remarkably tender when sliced properly against the grain. Consider topping with quick-pickled red onions for added brightness.

Conclusion

Zesty and satisfying, this collection proves flank steak’s versatility for any occasion. We hope these 24 recipes inspire your next delicious meal! Try one out, then drop a comment with your favorite—and don’t forget to share this roundup on Pinterest so fellow meat lovers can enjoy it too.