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Flank Steak

This Flank Steak recipe is a crowd-pleaser that brings bold flavors and a tender texture to your dinner table. With a quick marinade and simple cooking technique, it's perfect for busy weeknights or weekend gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 pounds flank steak
  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic minced
  • 1 teaspoon black pepper
  • 1 teaspoon paprika

Equipment

  • Grill or broiler
  • Meat thermometer
  • Mixing bowl
  • Whisk
  • Sharp knife
  • Cutting board

Method
 

  1. In a mixing bowl, whisk together 1/4 cup soy sauce, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 3 cloves garlic (minced), 1 teaspoon black pepper, and 1 teaspoon paprika to create the marinade.
  2. Place the flank steak in a resealable plastic bag or shallow dish, pour the marinade over it, seal or cover, and refrigerate for at least 30 minutes or up to 4 hours.
  3. Preheat the grill to medium-high heat or preheat the broiler in your oven.
  4. Remove the steak from the marinade and let excess drip off to prevent flare-ups and ensure a good crust.
  5. Grill or broil the steak for 4–5 minutes per side for medium-rare doneness.
  6. Check the internal temperature with a meat thermometer, aiming for 130°F for medium-rare.
  7. Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 10 minutes to allow juices to redistribute.
  8. Using a sharp knife, slice the steak thinly against the grain into strips before serving.

Notes

Marinate longer for deeper flavor; let the steak rest for 10 minutes before slicing. Always slice against the grain for a more tender bite.