11 Inspiring Grilled Flank Steak Recipes That Cook Perfectly Every Time

There’s something special about the aroma of grilled flank steak wafting through the air. This versatile cut of meat is perfect for experimenting with flavors. From a Sweet-Spicy Asian marinade to the herbaceous tang of Classic Chimichurri, each recipe is a delicious adventure waiting to be explored. Whether you’re hosting a summer barbecue or simply enjoying a family dinner, these recipes promise juicy, mouthwatering results every time. Get ready to elevate your grilling game with these irresistible options!

Classic Chimichurri Flank Steak

Grilled flank steak paired with chimichurri sauce is a classic and mouthwatering combination that brings a burst of flavor to your dining table. The robust flavors of the chimichurri sauce, consisting of fresh herbs, garlic, vinegar, and olive oil, complement the rich and juicy grilled steak perfectly.

Whether you’re preparing for a summer barbecue or a cozy family dinner, this dish is sure to impress your guests and satisfy their taste buds.

The preparation of Classic Chimichurri Flank Steak involves marinating the steak to infuse it with flavor before grilling it to perfection. The chimichurri sauce is made from scratch, allowing the fresh ingredients to shine and deliver a vibrant and zesty profile.

With a serving size of 4-6 people, this recipe guarantees that everyone gets to enjoy a generous portion of this delicious steak dish.

Ingredients for 4-6 people:

• 2 pounds flank steak
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, cilantro, and minced garlic. Add in the olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Mix thoroughly until all the ingredients are well integrated.

Stir in the fresh lemon juice. Cover the bowl and let the sauce sit at room temperature for at least 30 minutes to allow the flavors to meld.

2. Marinate the Flank Steak: Season the flank steak generously with salt and pepper on both sides. Reserve half of the chimichurri sauce for serving and use the remaining half to marinate the steak.

Place the steak in a shallow dish or a resealable plastic bag, and pour the chimichurri sauce over it, making sure it’s well coated. Marinate in the refrigerator for at least 2 hours, or overnight for more intense flavor.

3. Preheat the Grill: Preheat your grill to high heat, approximately 450-500°F (232-260°C). Confirm the grates are clean and lightly oiled to prevent sticking.

4. Grill the Flank Steak: Remove the steak from the marinade and shake off any excess sauce. Place the steak on the hot grill and cook for about 4-6 minutes on each side for medium-rare, depending on the thickness of the steak.

Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare. Adjust the cooking time if needed for your preferred level of doneness.

5. Rest and Slice the Steak**: Once cooked to your liking, remove the steak from the grill and let it rest** on a cutting board for about 5-10 minutes. This allows the juices to redistribute throughout the meat.

Slice the steak thinly against the grain to ensure tenderness.

6. Serve: Drizzle the reserved chimichurri sauce over the sliced steak and serve immediately. Pair with your favorite side dishes for a complete meal.

Extra Tips:

For the best results, always slice the flank steak against the grain. This method helps reduce the toughness of the meat, making it more tender and easier to chew.

If you’re short on time, you can prepare the chimichurri sauce a day ahead to allow the flavors to develop further. Also, feel free to adjust the amount of red pepper flakes in the sauce to suit your heat preference.

Finally, if you don’t have access to a grill, you can use a grill pan or a broiler as an alternative cooking method.

Sweet-Spicy Asian Flank Steak

Sweet-Spicy Asian Flank Steak is a delightful dish that combines the rich, savory flavors of Asian cuisine with a hint of sweetness and a subtle kick of spice. Perfect for a weekend barbecue or a special family dinner, this recipe brings together the umami of soy sauce, the sweetness of honey, and the fiery touch of Sriracha.

The flank steak, known for its rich flavor and lean texture, absorbs the marinade beautifully, resulting in a juicy, tender steak with layers of complex flavors.

The process of preparing Sweet-Spicy Asian Flank Steak involves marinating the steak in a flavorful concoction, grilling it to perfection, and allowing it to rest before serving. The marinade not only enhances the taste but also tenderizes the meat, making it melt in your mouth.

Served hot, this dish pairs perfectly with a side of steamed rice or grilled vegetables, making it a versatile option that can complement a variety of accompaniments.

Ingredients (Serves 4-6):

• 2 pounds flank steak
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Sriracha sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds
• 1/4 cup green onions, chopped

Cooking Instructions:

1. Prepare the Marinade: In a medium-sized bowl, combine soy sauce, honey, sesame oil, minced garlic, grated ginger, Sriracha sauce, and rice vinegar. Whisk the ingredients together until well-blended to create a smooth marinade.
2. Marinate the Flank Steak: Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s fully covered. Seal the bag or cover the dish, then refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill: About 30 minutes before grilling, remove the steak from the refrigerator to bring it to room temperature. Preheat your grill to medium-high heat, around 400°F (200°C).
4. Grill the Steak: Remove the steak from the marinade, allowing excess marinade to drip off. Place the steak on the preheated grill. Cook for about 5-7 minutes per side, depending on the thickness of the steak and your desired level of doneness.
5. Rest and Slice: Once cooked, remove the steak from the grill and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute, guaranteeing a juicy steak. Slice the steak thinly against the grain to maximize tenderness.
6. Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the sliced steak for an added burst of flavor and color. Serve immediately with your choice of sides.

Extra Tips:

For best results, make sure the steak is marinated for a sufficient amount of time, as this enhances both the flavor and tenderness.

When grilling, avoid pressing down on the steak with a spatula, as this can cause the juices to escape, resulting in a drier steak.

If you prefer a milder spice level, adjust the amount of Sriracha to your taste.

Finally, always use a sharp knife to slice against the grain, which helps achieve the perfect texture.

Lime-Cilantro Grilled Flank Steak

Lime-Cilantro Grilled Flank Steak is a zesty and savory dish that’s perfect for any outdoor barbecue or family dinner. The marinade, rich with fresh lime juice and cilantro, infuses the flank steak with tangy and aromatic flavors. When grilled to perfection, the steak becomes tender and juicy, making it a delightful main course for any occasion.

This dish pairs beautifully with a variety of sides, from grilled vegetables to a fresh green salad, making it versatile and crowd-pleasing. The key to this recipe is allowing the steak to marinate for a sufficient amount of time, which helps to tenderize the meat and enhance its natural flavors.

Once marinated, the steak is grilled to your preferred doneness, capturing a delightful char that adds depth and complexity to each bite. With the combination of lime and cilantro, this grilled flank steak isn’t only delicious but also vibrant and invigorating, making it a standout dish for both casual and formal gatherings.

Ingredients for 4-6 servings:

• 2 pounds of flank steak
• 1/2 cup of fresh lime juice
• 1/4 cup of soy sauce
• 3 tablespoons of olive oil
• 4 cloves of garlic, minced
• 1/2 cup of fresh cilantro, chopped
• 1 teaspoon of ground cumin
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine the lime juice, soy sauce, olive oil, minced garlic, chopped cilantro, ground cumin, salt, and black pepper. Whisk together until all ingredients are well mixed.
2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for more intense flavor.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. Allow it to heat up for about 10-15 minutes to ensure it’s hot enough for grilling.
4. Grill the Steak: Remove the steak from the marinade and let any excess drip off. Place the steak on the hot grill. Grill for about 4-5 minutes on each side, depending on the thickness of the steak and your desired level of doneness.
5. Rest the Steak: Once cooked, remove the steak from the grill and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute, resulting in a juicier steak.
6. Slice and Serve: Slice the steak against the grain into thin strips. Serve immediately, garnished with additional fresh cilantro if desired.

Extra Tips:

For the best results, use a meat thermometer to check the internal temperature of the steak; 130°F for medium-rare, 140°F for medium, and 150°F for well-done. Always slice against the grain to ensure tenderness. If you want extra flavor, reserve some marinade before soaking the meat and use it as a sauce after grilling, making sure to boil it first to ensure it’s safe for consumption.

Garlic-Rosemary Herb Flank Steak

For an irresistibly flavorful dinner, try this Garlic-Rosemary Herb Flank Steak. This dish combines the rich, beefy taste of flank steak with the aromatic blend of garlic and rosemary, creating a savory masterpiece that’s perfect for any occasion.

Whether you’re hosting a weekend barbecue or looking for an elegant but easy weeknight dinner, this recipe will surely impress your guests and satisfy your taste buds.

The secret to this succulent flank steak lies in the marinade. By allowing the steak to soak in a mixture of fresh garlic, rosemary, olive oil, and a splash of lemon juice, the meat absorbs all the delicious flavors, resulting in a tender and juicy steak.

Grilling the steak to perfection adds a smoky char that complements the herbaceous marinade, making this dish a delightful addition to your culinary repertoire.

Ingredients for 4-6 people:

• 2 pounds flank steak
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Cooking Instructions:

1. Prepare the Marinade: In a medium-sized bowl, combine the minced garlic, chopped rosemary, olive oil, lemon juice, salt, and black pepper. Mix well to create a uniform marinade.

2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well-coated.

Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, or overnight for more intense flavor.

3. Preheat the Grill: About 30 minutes before you’re ready to cook, take the steak out of the refrigerator to allow it to come to room temperature. Preheat your grill to medium-high heat.

4. Grill the Steak: Remove the steak from the marinade, allowing any excess marinade to drip off. Place the steak on the preheated grill.

Grill for about 4-5 minutes on each side for medium-rare, or until the desired doneness is reached.

5. Rest the Steak: Once cooked, remove the steak from the grill and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute, ensuring a juicy steak.

6. Slice and Serve: After resting, slice the steak thinly against the grain. Serve the slices on a platter, garnished with additional rosemary if desired.

Extra Tips:

For the best results, always slice your flank steak against the grain. This helps in breaking down the muscle fibers, making each bite tender.

If you don’t have fresh rosemary, you can substitute with dried rosemary, but remember to reduce the quantity to prevent overpowering the dish.

Additionally, using a meat thermometer can help achieve the perfect doneness; aim for an internal temperature of 130°F for medium-rare.

Finally, feel free to adjust the seasoning to your liking, adding extra garlic or even a dash of red pepper flakes for a bit of heat.

Smoky Chipotle-Lime Flank Steak

Smoky Chipotle-Lime Flank Steak is a tantalizing dish that combines the bold flavors of chipotle peppers and zesty lime to create a mouthwatering experience. This dish is perfect for a summer barbecue or a cozy dinner with friends and family. The marinade is key to infusing the steak with its signature smoky and tangy aroma, guaranteeing every bite is full of flavor.

The flank steak is grilled to perfection, offering a juicy and tender texture that pairs beautifully with a variety of sides. To prepare this delicious dish, you’ll need to marinate the steak for at least a few hours, allowing the flavors to penetrate deeply into the meat. The chipotle peppers in adobo sauce add a smoky and slightly spicy kick, while the lime juice brightens and balances the heat.

Grilling the steak over high heat creates a delightful charred exterior while keeping the inside juicy and flavorful. For a serving size of 4-6 people, let’s explore the ingredients and step-by-step instructions to get you started on this flavorful journey.

Ingredients (Serving Size: 4-6 people):

• 2 pounds flank steak
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 2 chipotle peppers in adobo sauce, minced
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• Lime wedges for serving
• Fresh cilantro for garnish

Instructions:

1. Prepare the Marinade: In a medium bowl, combine olive oil, lime juice, minced chipotle peppers, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Mix well until all ingredients are fully incorporated.
2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s evenly coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, or overnight for maximum flavor infusion.
3. Preheat the Grill: When ready to cook, preheat your grill to high heat (around 450°F to 500°F). Confirm the grates are clean and lightly oiled to prevent sticking.
4. Grill the Steak: Remove the steak from the marinade, allowing any excess to drip off. Place the steak on the hot grill. Grill for about 5-7 minutes on each side for medium-rare, or adjust the cooking time to your preferred level of doneness.
5. Rest the Steak: Once cooked to your liking, remove the steak from the grill and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute, providing a juicy result.
6. Slice and Serve: Slice the steak against the grain into thin strips. This helps break down the muscle fibers and guarantees each bite is tender. Serve with lime wedges and garnish with fresh cilantro.

Extra Tips:

For an even smokier flavor, consider adding wood chips to your grill while cooking the steak. If you prefer less heat, you can reduce the amount of chipotle peppers in the marinade. Additionally, always rest the steak after grilling to maintain its juiciness.

Finally, verify you slice the steak against the grain; this is essential for tenderness. Enjoy your Smoky Chipotle-Lime Flank Steak with a side of grilled vegetables or a fresh salad for a complete meal.

Mediterranean Herb Flank Steak

This dish serves 4-6 people and is designed to be both flavorful and satisfying. The key to its success lies in the marinade, which imbues the steak with a zesty and herbal aroma that complements the smoky notes from the grill.

Pair it with a fresh salad or some roasted vegetables for a complete Mediterranean-inspired meal that will transport your taste buds to the sunny shores of the Mediterranean.

Ingredients:

• 2 pounds flank steak
• 1/4 cup extra-virgin olive oil
• 3 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• Zest of 1 lemon

Cooking Instructions:

1. Prepare the Marinade: In a medium-sized bowl, combine the olive oil, lemon juice, minced garlic, oregano, rosemary, thyme, salt, black pepper, and lemon zest. Mix well to guarantee all the herbs and spices are evenly distributed.
2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill: About 30 minutes before cooking, remove the steak from the refrigerator to bring it to room temperature. Preheat your grill to high heat, approximately 450°F (230°C).
4. Grill the Steak: Once the grill is hot, remove the steak from the marinade and let any excess drip off. Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or longer if you prefer it more well-done. Use a meat thermometer to check the internal temperature; it should read 130°F (54°C) for medium-rare.
5. Rest and Serve: Once cooked to your desired doneness, remove the steak from the grill and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute throughout the meat. Slice the steak thinly against the grain and serve with your choice of sides.

Extra Tips:

When preparing the Mediterranean Herb Flank Steak, make sure to slice the steak against the grain. This technique shortens the muscle fibers, resulting in tender, easy-to-chew slices.

Additionally, if you don’t have access to a grill, you can use a grill pan on the stovetop or a broiler in your oven to achieve similar results.

Finally, consider making extra marinade to use as a sauce by simmering it on low heat until slightly thickened; just be sure it reaches a boil to confirm any raw meat juices are cooked out.

Bourbon-Brown Sugar Flank Steak

Bourbon-Brown Sugar Flank Steak is a delightful dish that combines the rich, deep flavors of bourbon with the sweetness of brown sugar, creating a perfect harmony in every bite. This dish is ideal for a weekend barbecue or a special dinner with family and friends.

The marinade, infused with bourbon, not only tenderizes the meat but also imparts a unique smoky sweetness that complements the savory notes of the steak. Grilled to perfection, this dish is sure to become a favorite in your culinary repertoire.

Flank steak, known for its robust flavor, benefits immensely from marinating. The bourbon-brown sugar marinade enhances its natural taste while ensuring the meat remains juicy and tender. This recipe is designed to serve 4-6 people, making it perfect for gatherings.

Pair it with your favorite sides like grilled vegetables or a fresh salad for a complete meal. By following these simple steps, you’ll create a dish that’s both impressive and delicious.

Ingredients for 4-6 people:

• 2 pounds flank steak
• 1/2 cup bourbon
• 1/3 cup brown sugar
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 2 tablespoons Worcestershire sauce
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the bourbon, brown sugar, soy sauce, olive oil, Worcestershire sauce, minced garlic, salt, black pepper, and red pepper flakes. Stir until the brown sugar is fully dissolved and the ingredients are well mixed.
2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
3. Preheat the Grill: About 30 minutes before cooking, remove the steak from the refrigerator to bring it to room temperature. Preheat your grill to medium-high heat.
4. Grill the Steak: Remove the steak from the marinade, letting any excess drip off. Place the steak on the grill and cook for 4-6 minutes per side, depending on your desired level of doneness. Aim for an internal temperature of 130°F for medium-rare.
5. Rest the Steak: Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and juicy steak.
6. Slice and Serve: Slice the steak thinly against the grain to maximize tenderness. Arrange the slices on a serving platter and garnish with chopped fresh parsley. Serve immediately with your choice of sides.

Extra Tips:

When cooking Bourbon-Brown Sugar Flank Steak, it’s vital to slice the meat against the grain to achieve the best texture. This helps break down the muscle fibers, making each bite tender.

If you want to add an extra layer of flavor, consider reserving a portion of the marinade before adding the steak and simmering it on the stove to create a sauce for drizzling over the cooked steak.

Also, keep an eye on the grill to prevent the sugars in the marinade from burning, which can happen quickly. Enjoy your meal!

Korean BBQ Flank Steak

Korean BBQ Flank Steak is a flavorful and succulent dish that combines the tender texture of flank steak with the savory and sweet notes characteristic of Korean barbecue. This dish is perfect for gatherings, family dinners, or even a casual weekend meal. The key to achieving the perfect Korean BBQ Flank Steak lies in the marinade, which infuses the meat with a complex blend of soy sauce, garlic, ginger, and sesame oil, giving it that distinctive Korean flair.

When preparing Korean BBQ Flank Steak, it’s important to allow enough time for the marinade to work its magic. Ideally, the steak should sit in the marinade for at least 4 hours, or even overnight, to guarantee the flavors fully penetrate the meat. Once marinated, the steak is grilled to perfection, resulting in a charred exterior and juicy, flavorful interior. This dish pairs beautifully with steamed rice, kimchi, and a mix of grilled vegetables, offering a complete and satisfying meal.

Ingredients (Serves 4-6):

• 2 pounds flank steak
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons rice vinegar
• 1 teaspoon black pepper
• 1/4 cup green onions, chopped
• 1 tablespoon sesame seeds

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper. Whisk the ingredients together until the sugar is dissolved and the mixture is well-blended.
2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s well-coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours or overnight for ideal flavor infusion.
3. Preheat the Grill: About 30 minutes before you’re ready to cook, remove the steak from the refrigerator to allow it to come to room temperature. Preheat your grill to medium-high heat.
4. Grill the Steak: Remove the steak from the marinade, allowing any excess to drip off. Place the flank steak on the hot grill. Grill for about 4-5 minutes per side for medium-rare, or adjust the time based on your desired level of doneness.
5. Rest and Slice: Once cooked, remove the steak from the grill and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat. Slice the steak thinly against the grain to guarantee tenderness.
6. Garnish and Serve: Arrange the sliced steak on a serving platter, sprinkle with chopped green onions and sesame seeds. Serve with steamed rice and your choice of sides.

Extra Tips:

For an enhanced flavor, consider adding a dash of gochujang, a Korean chili paste, to the marinade if you enjoy a bit of heat.

When grilling, make sure the grill grates are clean and well-oiled to prevent the steak from sticking. If you don’t have access to a grill, a grill pan or broiler can be used as alternatives.

Finally, remember that slicing the steak against the grain is essential for achieving the most tender bite.

Citrus-Honey Glazed Flank Steak

The Citrus-Honey Glazed Flank Steak is a delightful dish that brings together the bright, zesty flavors of citrus with the sweet, rich notes of honey. This recipe is perfect for those looking to elevate their grilling game with a unique and flavorful marinade that tenderizes the meat and infuses it with a taste that’s both invigorating and satisfying.

The flank steak, known for its lean texture and bold beefy flavor, absorbs the marinade beautifully, making every bite juicy and delicious. Ideal for serving 4-6 people, this dish can be the centerpiece of a summer barbecue or an intimate dinner party.

The marinade is simple to prepare and requires minimal ingredients, yet it delivers a complex flavor profile that will impress even the most discerning palate. Pair this steak with your favorite sides, such as grilled vegetables or a fresh salad, to create a balanced and memorable meal.

Ingredients:

• 2-pound flank steak
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Zest of 1 orange
• Zest of 1 lime

Cooking Instructions:

1. Prepare the Marinade: In a medium-sized bowl, combine the orange juice, lime juice, soy sauce, honey, olive oil, minced garlic, ground cumin, smoked paprika, orange zest, and lime zest. Mix thoroughly to make sure the honey is well incorporated and the marinade is smooth.
2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making certain it’s completely covered. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This allows the flavors to penetrate deeply into the meat.
3. Preheat the Grill: About 30 minutes before cooking, remove the steak from the refrigerator to bring it to room temperature. Preheat your grill to medium-high heat, approximately 400°F (200°C).
4. Grill the Steak: Remove the flank steak from the marinade, letting excess drip off. Season both sides with salt and pepper. Place the steak on the grill and cook for 6-7 minutes per side for medium-rare, or adjust the time according to your preferred doneness.
5. Rest and Serve: Once cooked to your liking, remove the steak from the grill and let it rest on a cutting board for about 5 minutes. This helps the juices redistribute throughout the meat. Slice the steak thinly against the grain and serve immediately.

Extra Tips:

For an extra layer of flavor, consider adding a splash of balsamic vinegar to the marinade for an added tangy kick. When grilling, make sure not to overcrowd the grill, as this can lead to steaming rather than proper searing of the steak.

If you don’t have a grill, this recipe can also be prepared using a grill pan on the stovetop. Just make certain you achieve a nice sear on the outside for that perfect charred flavor.

Balsamic-Rosemary Flank Steak

Balsamic-Rosemary Flank Steak is a delightful and flavorful dish that combines the robust taste of balsamic vinegar with the aromatic essence of rosemary. Perfect for a family dinner or a small gathering, this dish highlights the tender and juicy nature of flank steak. The marinade penetrates the meat, enhancing its natural flavors while adding a savory, slightly sweet, and tangy touch. This recipe provides a simple yet sophisticated way to prepare steak, making it a beloved choice for both casual and special occasions.

The preparation of Balsamic-Rosemary Flank Steak is straightforward, requiring only a few ingredients and a bit of time to marinate. The key to success with this dish is allowing the steak to absorb the flavors of the marinade, ensuring each bite is as tasty as possible. Grilling the steak to perfection adds a smoky layer to the dish, providing a wonderful contrast to the rich balsamic and herbal notes. With a serving size suitable for 4-6 people, this recipe is ideal for those looking to impress their guests with minimal effort.

Ingredients (Serving Size: 4-6 people):

• 2 pounds flank steak
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 3 tablespoons fresh rosemary, chopped
• 4 garlic cloves, minced
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, whisk together the balsamic vinegar, olive oil, chopped rosemary, minced garlic, and Dijon mustard. Season with salt and pepper to taste. Make sure all ingredients are well combined to form a uniform marinade.
2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or up to overnight for maximum flavor absorption.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. This temperature is ideal for achieving a beautifully charred exterior while keeping the inside tender and juicy.
4. Grill the Steak: Remove the steak from the marinade, allowing any excess to drip off. Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or longer if desired. Use a meat thermometer to check for doneness; 130°F for medium-rare, 140°F for medium.
5. Rest and Slice: Once cooked to your liking, remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring a moist interior. Slice the steak thinly against the grain for the most tender results.

Extra Tips:

For the best flavor, try to use fresh rosemary and high-quality balsamic vinegar. If fresh rosemary is unavailable, dried rosemary can be used, but reduce the amount by half as it’s more potent.

Consider marinating your steak overnight for the richest flavor infusion. Adjust the grilling time based on the thickness of your steak and personal preference for doneness. Always let the steak rest before slicing to maintain its juiciness. Serve with a side of grilled vegetables or a fresh salad to complete the meal.

Bold Coffee-Rubbed Flank Steak

Bold Coffee-Rubbed Flank Steak is an exquisite dish that combines the robust, earthy flavors of freshly ground coffee with the succulent tenderness of grilled flank steak. This recipe is perfect for those who enjoy a unique twist on traditional steak dishes, as the coffee rub adds a deep, aromatic flavor profile that perfectly complements the natural richness of the beef.

Ideal for a summer barbecue or a cozy dinner at home, this dish is sure to impress guests and family alike with its bold taste and elegant presentation.

The secret to achieving the perfect Bold Coffee-Rubbed Flank Steak lies in the preparation of the coffee rub itself. The blend of coffee, spices, and aromatics creates a crust on the steak that seals in the juices and enhances the overall flavor.

Additionally, grilling the steak to the right temperature guarantees a juicy, tender result that melts in your mouth. This recipe serves 4-6 people, making it suitable for both small gatherings and larger family meals.

Ingredients:

• 2 pounds flank steak
• 1/4 cup finely ground coffee
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar

Instructions:

1. Prepare the Coffee Rub: In a medium bowl, combine finely ground coffee, brown sugar, smoked paprika, chili powder, ground cumin, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Mix well to guarantee an even distribution of flavors.
2. Season the Steak: Place the flank steak on a clean surface. Drizzle both sides with olive oil and balsamic vinegar. Generously rub the coffee mixture onto both sides of the steak, pressing it into the meat to adhere. Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to penetrate the steak.
3. Preheat the Grill: Preheat your grill to medium-high heat. Brush the grill grates with oil to prevent sticking.
4. Grill the Steak: Remove the steak from the refrigerator and let it come to room temperature, about 15-20 minutes. Place the steak on the grill and cook for approximately 5-7 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature; medium-rare is 135°F, and medium is 145°F.
5. Rest and Serve: Once cooked, remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat. Slice the steak against the grain into thin strips and serve immediately.

Extra Tips: For the best results, choose a fresh, high-quality flank steak from a trusted butcher. Be sure to let the steak marinate in the coffee rub for at least an hour to fully develop the flavors.

If you prefer a spicier kick, consider adding a pinch of cayenne pepper to the rub. Additionally, if you don’t have a grill, you can use a grill pan on the stove, ensuring it’s very hot before placing the steak on it.

Finally, remember to slice the steak against the grain to guarantee maximum tenderness.