These delicious florentine-inspired steak dinners are stuffed with spinach, garlic, shallots, and provolone.

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WHAT IS FLANK STEAK

Flank steak is a type of beef cut from the cow’s abdomen. Because it is lean and a little tougher, this cut of meat is usually a cheaper cut.

Flank steak is frequently marinated or thinly sliced to make it tender to eat. Because it is a tougher cut of meat, it is frequently a less expensive cut. It is widely available in most supermarkets.

You’ll need to butterfly a flank steak for this recipe. This means you’ll need to cut the flank steak in half almost through the middle.

A butterflied flank steak will unfold like a book when cut all the way through; it should not be cut all the way through.

WHAT DOES FLORENTINE MEAN?

Florentine refers to the Florence region of Italy and its cooking styles. In America, Florentine cuisine frequently includes spinach and cheese.

Florentine dishes commonly include eggs, pasta, and chicken, to name a few. Steak florentine typically refers to a steak dish that includes sautéed spinach and melted cheese.

The meat in this Flank Steak Pinwheels recipe is stuffed with spinach and provolone cheese.

HOW TO PREPARE FLANK STEAK PINWHEELS

Butterfly the steak by slicing it horizontally to make flank steak pinwheels. Season both sides with salt and pepper.

Distribute the ingredients evenly on top of the steak. Roll the steak up from the bottom and secure with kitchen twine to prevent it from unraveling.

Teethpicks 2 inches apart are used to secure the roll. Prepare the pinwheels by slicing them.

HOW TO COOK PINWHEELS IN THE OVEN

Pinwheels are best cooked in a skillet or on a grill to allow the crust to form. This seals in the flavor and adds a delicious texture to the dish.

If you want to cook pinwheels solely in the oven, use a cast iron skillet or carbon steel skillet. Bake at 350°F for 10-15 minutes, or until done to preference.

HOW TO MAKE STUFFED FLANK STEAK ROLLS RECIPE

1. These steak rolls may appear to be fancy, but trust me when I say they are ridiculously simple to make! It only takes 10-15 minutes to prepare, or 10 if you’re quick!

2. Preheat the oven to 375 degrees Fahrenheit. Cover the steak with plastic wrap or wax paper and pound it thinly, but not too thinly, as this will result in holes. Butterfly the steak and season with parsley, salt, and pepper on both sides. In case you missed it, Martha Stewart has a great post on how to butterfly meat. Believe me, it’s a piece of cake!

3. I like to combine salt and pepper with the dried parsley in a bowl. Mix it well, and then season the front and back of the flank steak with it. If you prefer, you can use fresh parsley instead of dried, but skip the salt and pepper step. This step is only necessary if you’re using dried herbs.

4. Spread the cheese evenly over the beef, leaving a 1-inch border around the edge. Grate the lemon zest over the cheese and serve. Tear the spinach into bite-sized pieces. Put it in a bowl. Mix in a pinch of salt to finish. Place the spinach on top of the lemon zest and cheese, being careful not to go all the way to the edge. Keep in mind to leave a 1 inch border around the edges.

5. Begin rolling up tightly from the end closest to you. To keep pinwheels from falling apart, tie them together with kitchen twine, toothpicks, or skewers.

6. Slice the beef between the twine with a sharp knife. You should have approximately 6-7 pinwheels.

7. In a cast iron skillet over medium high heat, heat the vegetable oil. When the pan is hot, add the stuffed flank steaks and brown each side for about 2-3 minutes before placing them in the oven for 5-10 minutes.

8. Remove from the oven and set aside for 5 minutes to rest. Remove the twine and serve alongside the salad.

STORAGE TIPS

• Leftovers should be stored in an airtight container or wrapped in aluminum foil. Leftovers can be refrigerated for up to 4 days. To reheat, either microwave the pinwheel or warm it on a skillet until warmed through. Unfortunately, I would not recommend freezing this recipe.

• Preparation: Pinwheels can be made ahead of time and stored in the refrigerator. Place the prepared pinwheels on a plate and wrap in aluminum foil or plastic wrap. Cook the pinwheels within 48 hours of preparing them.

Frequently Asked Questions

Best Flank Steak Pinwheels Recipe [Super Quick]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings

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Description

This recipe for Flank Steak Pinwheels will make a delicious dinner. It’s delicious when stuffed with spinach, shallots, and provolone!

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Ingredients

• 2 ½ Pounds Flank Steak butterflied, sliced horizontally
• Salt
• Pepper
• 3–4 Cloves Garlic Minced
• 1 Shallot Sliced thinly
• 1 Cup Spinach
• 4 Oz Provolone Cheese
• 2 Tbsp Olive Oil

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Instructions

1. Season both sides of a butterflied flank steak with salt and pepper to taste. Garlic should be spread all over the flank steak. Then, across the steak, add a layer of spinach, followed by a layer of cheese.
2. From the bottom, roll up the flank steak. Secure with kitchen twine to prevent it from unraveling. Using toothpicks spaced 2 inches apart, skewer the flank steak. Make pinwheels out of the flank steak.
3. Preheat the oven to 350°F.
4. Preheat a cast iron skillet over medium-high heat. Sear the pinwheels for 3 minutes per side in a pan with 2 tbsp olive oil.

• Category: Beef
• Method: Beef
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 559kcal
• Sugar: 1g
• Sodium: 406mg
• Fat: 29g
• Saturated Fat: 12g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 69g
• Cholesterol: 190mg

Keywords: Flank steak pinwheels recipe, flank steak pinwheels, steak recipe, flank steak pinwheels

source: https://www.coldweathercomfort.com/flank-steak-pinwheels/

So we’re going to take those leftovers (please stop laughing) and make some Flank Steak Fajitas!

Seriously, why waste the time and effort of marinating and cooking a steak when you can get two meals out of it?

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How to make Flank Steak Fajitas Recipe?

SO WHAT ARE FAJITAS?

Have you ever been in a restaurant and heard a loud hot sizzle followed by a flash of hot steam and an incredible aroma of onions, peppers, and deep seasonings? My friends, those were fajitas.

Fajitas are grilled strips of chicken, steak, or shrimp seasoned with chili powder, cumin, and other spices and cooked over high heat.

They are served with onions and peppers, fresh tortillas, sour cream, guacamole, and salsa.

WHAT’S THE BEST BEEF FOR FAJITAS?

Let’s be honest: 99.9% of restaurants do not use beef tenderloin for their fajitas, especially if you’re paying $12.99.

They’re either using a skirt steak or a flank steak. Both are much tougher cuts of meat, but they are also quite inexpensive.

You can make a great fajita if you marinate the steak for about 8 hours, cook it until it’s medium, and slice it against the grain.

I don’t usually go out of my way to make fajitas. What I do is buy a larger piece of flank steak than I know we will eat in one dinner and set some aside immediately after I cook it.

That way, I’ll have something to eat for dinner the next night.

WHERE DO STEAK FAJITAS COME FROM?

Fajitas with steak, chicken, or shrimp have to be one of my favorite Mexican foods and one of the most popular Mexican foods, so I was surprised to learn that fajitas aren’t even from Mexico!

Fajitas were invented in Texas in the 1930s by vaqueros (Mexican cowboys) who cooked skirt steak – then throwaway butcher meat – over an open fire.

Fajitas have their origins in Tex Mex – the word faja is Spanish for “strip” or “belt,” and “ita” means “little,” referring to the thin strips of meat.

WHAT TYPE OF MEAT SHOULD I FOR STEAK FAJITAS RECIPE?

Traditionally, steak fajitas are made with skirt or flank steak. With its wide, flat shape, rich buttery flavor, and melt-in-your-mouth texture, I prefer flank steak.

Flank steak is leaner than skirt steak, but because we use a marinade to enhance the flavor, it comes out wonderfully juicy and flavorful.

Is it okay to use skirt steak? If you must use skirt steak, cook it rare or medium rare for the most tender texture.

Skirt steak contains more tough muscles that become exponentially tougher the longer it is cooked.

STEAK FAJITA MARINADE

The marinade for the steak fajitas is made up of orange juice, lime juice, soy sauce, and a splash of liquid smoke.

We add a tablespoon of spiced marinade to our rainbow of bell peppers and onion, along with a splash of olive oil (no boring veggies! ), and then we add the steak to the remaining marinade to soak up all of that tenderizing goodness.

The incredible steak fajita marinade turns this flank steak into a juicy, flavor bomb by doing three things: 1) tenderizing the flank steak, 2) infusing the steak with flavor, and 3) chemically changing the structure so it retains juices and actually becomes juicier.

I’ve outlined how the ingredients listed below do this expertly:

• Citrus juices, such as orange and lime juice, tenderize steak by breaking down tough connective tissue. They also infuse the meat with the bright floral tones found in steak fajitas, which complement the earthy seasonings.

• Soy sauce: enzymatically breaks down proteins to tenderize them further while also adding a rich depth of grounding flavor.

• Ground cumin, garlic powder, smoked paprika, chili powder, salt, onion powder, ground coriander, pepper, and cayenne pepper are among the seasonings. 3 tablespoons of this Spice Mix are added to our marinade, and the remaining amount is rubbed all over our steak before grilling. This allows the seasonings to penetrate both the inside and outside of the meat and is the key to the best steak fajitas ever.

• Oil is essential because it distributes oil-soluble flavors more evenly across the meat and promotes even browning when cooking.

STEAK FAJITA MARINADE INGREDIENTS:

• Extra virgin olive oil: For the best flavor, use high-quality extra virgin olive oil.

• Orange juice: Freshly squeezed is best, but bottled orange juice can be used if it is pure fleshly squeezed with no additives.

• Lime juice: You’ll need about one lime’s juice.

• Soy sauce: We use reduced sodium soy sauce to keep the salt under control.

• Brown sugar: balances the tangy orange and lime juice, as well as the umami of the soy.

• Liquid smoke: gives the chicken a wonderful smokey flavor, as if it had been grilled on an outdoor grill over a hot flame. It takes these Chicken Fajitas to new heights!

• Fajita seasonings: We make a pantry-friendly fajita seasoning blend with chili powder, ground cumin, garlic powder, onion powder, smoked paprika, chipotle chili powder, dried oregano, and pepper.

DO I HAVE TO ADD LIQUID SMOKE?

It’s worth looking for liquid smoke (it really is liquid smoke!). It appears in a variety of my recipes, including Mexican Chicken, BBQ Brisket, and these Chicken Fajitas.

Capturing smoke as it rises through a combustion chamber filled with wood chips to a condenser produces liquid smoke.

The smoke cools and condenses in the condenser, forming a liquid and thus liquid smoke. (With thanks to Wikipedia.)

It’s a common ingredient that should be easy to find in your grocery store near the barbecue sauces.

HOW DO I KNOW WHEN THE STEAK IS DONE?

Because flank steak is a lean cut of beef, it should not be cooked above medium or it will become tough and chewy instead of juicy.

I’d go for medium, which means it’ll be pink in the middle. That being said, the marinade allows for some leeway, but I wouldn’t go too far.

Insert an instant read thermometer into the center of the steak to check for doneness.

• 125 degrees F for rare steak
• 135 degrees Fahrenheit is considered medium rare.
• *RECOMMENDED* Medium: 145 degrees F
• 155 degrees F for medium well
• Well Done (not recommended)
• 165 degrees F is a good result (not recommended)

HOW DO I SLICE MY STEAK FAJITAS?

For the best juicy tenderness, slice your steak thinly across the grain. In my husband’s opinion, the thinner the slices, the better.

The “grain” can be seen running through the meat in one direction. The grain is made up of muscle fibers that run through the meat.

Cut perpendicular to the muscle fibers to make them as short as possible.

You can have a melt-in-your-mouth steak right off the grill, but if you cut it parallel to the grain, you’ll get long muscle fibers, which means chewy, rubbery tough meat. Hence, cut against the grain!

STEAK FAJITA VARIATIONS

• Bell peppers are versatile. You can use any combination of peppers you want. You can also add more peppers if you like.

• Add the beans. Before you pile on the steak and bell peppers, add warmed black beans or pinto beans to your tortillas.

• Veggies should be added. You can add more vegetables or swap out some of the bell peppers for vegetables such as corn, zucchini, sweet potatoes, and so on.

• Salsa de maiz. I’m crazy about sweet, smoky, crunchy, juicy corn salsa. I’ve already used it in my pork tacos and believe it should be on everything! Alternatively, serve it on the side with some chips.

• Serve with pineapple or pineapple salsa. Freshly chopped pineapple or grilled sweet and smoky pineapple salsa complement steak fajitas beautifully and add a delightfully juicy, sweet freshness.

• Serve with Mexican French Fries. As in California Burritos, add Mexican French fries to the bottom of your tortilla – because fries make everything better!

• Make it more interesting. The spice level as written should be sufficient for most people, but if you like things spicy, feel free to add more cayenne pepper or hot sauce to taste to the assembled steak fajitas.

HOW TO REHEAT STEAK FAJITAS

1. Transfer the steak and bell peppers to a microwave-safe plate. Microwave for 60 seconds, then 20 seconds at a time as needed.

2. Warm the steak in a skillet over medium heat, stirring frequently, until warmed through.

3. Oven: Place the steak and bell peppers on a baking sheet and reheat for 10 minutes, or until warmed through.

CAN I FREEZE STEAK FAJITAS?

Flank Steak Fajitas Recipe

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 1 day 4 hours and 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 day 4 hours and 50 minutes
• Yield: 4-6 servings

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Description

The most tender, juicy grilled steak fajitas ever, bathed in a tangy, rich steak fajita marinade and a spice rub for the most flavorful meat and vegetables ever! Steak Fajitas have to be one of the most filling Mexican dishes ever. Serve them with a stack of warm tortillas, guacamole, sour cream, salsa, and rice/black beans for the most perfect Mexican meal ever.

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Ingredients

• 1 ½ – 2 pounds flank steak, pounded thin

MARINADE

• 2 tablespoons olive oil
• 1/4 cup reduced sodium soy sauce
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 teaspoon liquid smoke

SPICE MIX

• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 2 teaspoons smoked paprika
• 1 tsp EACH salt, chili powder, onion powder
• 1/2 tsp EACH pepper, cayenne pepper

VEGETABLES

• 3 bell peppers (any colors) seeded and quartered
• 1 large red onion sliced into chunks

SERVING

• 12–14 taco size flour tortillas
• Guacamole or chopped avocados
• Salsa or chopped tomatoes
• sour creamhot saucelime juice
• cilantro
• Monterrey Jack pepper Jack or Cotija cheese (optional)

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Instructions

MARINATE

1. Fill a large freezer bag halfway with peppers and onions and 1 tablespoon olive oil. Place aside.
2. Add Spice Mix to a small plastic bag (or sealable container) and whisk to combine. Place aside.
3. Whisk together the marinade ingredients in a large freezer bag. Whisk together 3 tablespoons Spice Mix and Marinade. 1 tablespoon of this Marinade should be added to the vegetables. Toss to coat evenly, then place in a zip-top bag and place in the refrigerator.
4. Add steak to remaining marinade bag, remove excess air, and seal bag. Marinate for 4 hours to overnight in the refrigerator.

WET SPICE RUB

1. When ready to grill, make a Spice Rub with the remaining Spice Mix and 2 tablespoons olive oil. Remove the steak from the marinade and pat it dry with a paper towel (just to keep it from getting wet, not to remove the marinade/spices). Rub the Spice Rub evenly all over the steak and let it rest at room temperature for 30-60 minutes.

GRILL STEAK

1. Preheat the grill to medium-high heat. For medium-rare, grill the steak for 5-6 minutes per side, turning once. Continue cooking steak over indirect heat for 5-10 minutes per side, depending on thickness, for medium or medium well. Insert a meat thermometer into the center of the steak to check for doneness. The thermometer should read 135/140 degrees Fahrenheit for medium rare and 145 degrees Fahrenheit for medium. Allow steak to rest for 10 minutes before slicing thinly across the grain.

While the steak is resting, re-grease the grill and grill the vegetables covered for about 3-5 minutes per side, taking care not to burn them. Transfer to a cutting board. When the peppers and onions have cooled, cut them into thin strips.

WARM TORTILLAS

1. GRILL; Separate the tortillas into two piles and wrap each tightly in foil. 3 minutes on the grill, rotating halfway through. GRILL ON STOVE: Place the tortillas directly on the burner of your gas stove, then flip with tongs once one side is charred.
2. MICROWAVE: Heat tortillas in the microwave for 30 seconds by sandwiching two tortillas between two slightly dampened paper towels. Place warmed tortillas on a plate, sandwiched with a paper towel, and cover with a towel. Repeat with the rest of the tortillas.
3. In the oven, make separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350°F for 15-20 minutes, or until thoroughly heated (you can bake all stacks at once).

ASSEMBLE

1. Warm tortillas should be topped with beef, vegetables, and plenty of guacamole, sour cream, and other desired toppings. Garnish with fresh lime juice if desired.

Notes

Using a meat mallet, pound the steak to an even, thin thickness. Even if your steak appears to be even, give it a good pounding to tenderize it (works wonders!). Place the steak between two pieces of plastic wrap or in a freezer-sized plastic bag. Using a meat mallet or the side of a can, pound it evenly.

Don’t overmarinate the meat. Because the steak fajita marinade is highly acidic, you don’t want to marinate the steak for as long as you would in a marinade with less citrus. If you marinate the meat for more than 12 hours, the muscle fibers will break down and become mushy.

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 4-6 servings
• Calories: 241kcal
• Sugar: 5g
• Sodium: 506mg
• Fat: 9g
• Saturated Fat: 2g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 19g
• Cholesterol: 41mg

Keywords: Flank steak fajitas, steak fajitas recipe, steak recipes, flank steak fajitas

inspired by: https://carlsbadcravings.com/grilled-steak-fajitas-recipe/

Delicious, low carb, keto-approved flank steak that is tender and perfectly cooked when broiled to perfection!

One of my favorite things to make during the week is juicy, tender, low carb sliced flank steak – it’s quick, easy, and can marinate overnight so you can pop it in the oven after you get home from work and have a hearty meal in less than 30 minutes.

This flavorful flank steak is great in fajitas, tacos, burritos, salads, sandwiches, wraps, and even cold as leftovers.

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How to make the Roasted Garlic Flank Steak Recipe?

WHAT IS FLANK STEAK?

Flank steak is great for fajitas, stir fry, homemade cheesesteak, or simply sliced with some fresh vegetables on its own.

Flank steak is a leaner cut of steak with less marbling that is meaty, rich, juicy, and delicious.

Flank steak is well known for becoming tough quickly – and because it is made of long, thick muscle strands, it must be cut in a specific way when serving (against the grain).

INGREDIENTS

This flank steak recipe requires only a few simple ingredients. The precise measurements are given in the recipe card below. Here’s a rundown of what you’ll need:

• The average size of a flank steak is 2 pounds. They arrive folded, and you unfold them before cooking. I usually buy my meat at Costco or Whole Foods.

• Olive oil rub: This flavorful rub is made with olive oil, minced fresh garlic, kosher salt, black pepper, and red pepper flakes. As you can see, I prefer to cook with kosher salt. If you use sea salt, you’ll need to cut back on the amount you use.

HOW TO COOK FLANK STEAK?

Flank steak gets a bad rap for being tough – which it can be if not cooked properly – but flank steak needs to cook hot and fast.

If you remember nothing else from this recipe, the number one tip I can give for perfectly cooked, tender flank steak is to cook it hot and fast.

Flank steak is absolutely delicious when marinated, but unlike other tougher cuts of steak, it also looks great under a broiler or on the grill – anywhere with high heat so it can cook quickly.

IS A FLANK STEAK THE SAME AS A SKIRT STEAK?

Flank steak and skirt steak are both cut near the belly of the cow, in the “short plate” area – and they can be used interchangeably in this recipe – just plan on a slightly longer cooking time for the slightly fatter and larger skirt steak.

The flank steak is lower and leaner than the skirt steak, and it has less fat marbling.

CAN YOU USE SKIRT STEAK?

Skirt steak comes from the same part of the cow as flank steak, but it contains a little more fat and connective tissue (skirt steak is a little more marbled than flank steak), so it requires a little more breaking down.

Fortunately, if you take a few extra steps, skirt steak can be roasted in the oven!

If you can’t find flank steak and instead opt for skirt steak, don’t skip the skirt steak marinade (preferably overnight) and give it a quick pound with a meat tenderizer before putting it on the grill.

HOW TO CUT FLANK STEAK?

Because we’re using tougher cuts of beef with long, lean fibers, it’s critical to properly cut your skirt steak or flank steak for tender, juicy steak.

If you look at your grilled flank steak or skirt steak, you’ll notice long lines running down the steak – you’ll want to cut against the grains to shorten them, which makes them much softer and easier to chew because you’re breaking down the fibers that hold the meat together.

Slice the grilled steak as thinly as possible for the most tender and easy-to-chew flank steak – and be sure to let the steak rest completely before slicing to help preserve the natural juices and flavor!

FLANK STEAK COOKING TIME CHART

The target temperature is before resting, which raises the temperature by 5 degrees.

HOW TO COOK FLANK STEAK IN THE OVEN?

Do you want to know how long to cook flank steak? I’ll walk you through every step of making flank steak:

1. Marinate the steak. Whisk together the olive oil, coconut aminos, lime juice, minced garlic, salt, and pepper in a small baking dish large enough to hold the steak. Turn the flank steak in the marinade to coat. Refrigerate the steak for at least 2 hours, or up to 24 hours, turning it halfway through.

2. Flank steak, browned After preheating the grill, add the flank steak (shake off any excess marinade) and cook for about 2 minutes per side, or until browned and charred on both sides.

3. Grill the flank steak. Place the pan under the broiler in the oven. Broil until done to preference. (Cooking times and temperatures are listed below.)

4. Rest the steak. Transfer the steak to a plate to prevent it from continuing to cook, and cover and rest for 5 minutes before slicing.

5. Cut against the grain. Flank steak is best served thinly sliced.

VARIATIONS AND SUBSTITUTIONS

Using different seasonings is a good way to change up the basic recipe.

So, when making the olive oil rub, you can incorporate spices like smoked paprika, chili powder, and ground cumin. I don’t recommend using dried herbs because they burn under the broiler.

EXPERT TIP:

• It’s critical to let the meat rest before slicing it, as with all steaks and roasts. If you cut into it right away, a lot of juices will immediately escape into the cutting board, making the meat less juicy.

• Even after properly resting it, you’ll notice that some of the juices have escaped into the cutting board. That is unavoidable, but we want to do everything we can to minimize it, which includes resting the meat before slicing it.

STORING LEFTOVERS

Like most cooked leftovers, they can be stored in an airtight container in the fridge for up to 4 days.

You can reheat them gently in a microwave on 50% power, covered, or chop them cold and add to a salad. I occasionally substitute them for chicken in this cobb salad.

Frequently Asked Questions

Easy Roasted Garlic Flank Steak Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 8 hours and 10 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours and 25 minutes
• Yield: 4 servings

Print Recipe

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Description

A delectable marinade that transforms the often tough flank steak into a succulently tender cut of meat.

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Ingredients

• 2 lbs Flank Steak
• 1/2 cup soy sauce
• 1/3 cup vegetable oil
• 2 tablespoons dark brown sugar
• 1/4 cup Worcestershire sauce
• 1 teaspoon dijon mustard
• 4 cloves garlic medium, minced
• 2 tablespoons chives minced, fresh
• 1 1/2 teaspoons ground pepper
• 2 teaspoons balsamic vinegar

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Instructions

1. In a ziploc bag or a large dish, combine all of the ingredients.
2. Add the flank steak and marinate it in the fridge (covered) overnight or at least all day.
3. Preheat the gas grill to high. Remove the steak from the marinade and cook for 2 minutes per side on the grill. Then reduce the heat to medium and cook for another 7-10 minutes, flipping halfway through, or until an internal temperature of 130 degrees Fahrenheit for medium rare, or longer for medium, etc. is reached. Remove from the oven and place on a cutting board with foil draped over the top.
4. Meanwhile, in a sauce pan over medium heat, heat 1/2 of the remaining marinade.
5. Set aside after simmering the marinade for 10 minutes.
6. Slice the steak against the grain and serve with more sauce on the side, if desired.

Notes

Because flank steak is a lower quality meat, cooking it to well done will make it chewy. When cooked properly, it’s incredibly flavorful and delicious!

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 530kcal
• Sugar: 8g
• Sodium: 1912mg
• Fat: 30g
• Saturated Fat: 20g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 52g
• Cholesterol: 136mg

Keywords: Flank steak recipe, grilled flank steak recipe, flank steak, steak recipe

inspired by: https://healthyrecipesblogs.com/flank-steak/

With the addition of your favorite BBQ sauce and a simple side salad, this tender steak dinner is ready to serve!

WHAT IS FLANK STEAK?

Flank steak is a long and flat cut of beef that is lean and somewhat tough. It’s still quite flavorful, but it’s primarily due to a marinade that tenderizes the meat.

Flap steak melts in your mouth when prepared this way: marinated, cooked quickly at high heat, and thinly sliced.

WHAT’S THE DIFFERENCE BETWEEN FLANK STEAK AND SKIRT STEAK?

Flank steak and skirt steak are both long cuts of meat that are used interchangeably in many recipes.

So, what’s the distinction between the two?

Both cuts are tough because they come from the cow’s muscular regions, but skirt steak is the tougher of the two.

Skirt steak also has a more robust beef flavor than flank steak. They’re also from different parts of the cow: skirt steak comes from the plate, while flank steak comes from the (you guessed it) flank.

HOW TO CUT FLANK STEAK?

Flank steak is a chewy steak that is much easier to chew when cut across the grain.

Cutting steak “against the grain” means cutting through the meat’s long fibers – cut flank and skirt steaks across the width of the steak, not down the length of the steak (so you have lots of thin strips instead of just a few super long strips.)

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WHAT’S IN THE MARINADE?

• Soy sauce– This adds a lot of flavor as well as a touch of salt to balance out the sweetness of the marinade.

• Petroleum (Vegetable is what we use, but you could use olive oil)

• Dark Brown Sugar– Dark brown sugar adds a touch of sweetness and balances the saltiness of the soy sauce, but we prefer dark brown sugar for a deeper flavor.

• Worcestershire Sauce– Umami is a flavor that many people overlook. Yes, there are sweet, salty, bitter, and sour flavors, but did you know that umami is that earthy goodness? Worcestershire improves the flavor of a beef marinade.

• Dijon Mustard– A strong, but not bitter, mustard that adds flavor.

• Garlic– Garlic adds a stitch of bite to a beef dish by breaking up the muddled flavors.

• Chives– A milder onion flavor that adds a bit of freshness.

• Pepper– While the soy sauce eliminates the need for salt, we do require a little heat from the pepper.

• Balsamic Vinegar– As you’ll see in our cookbook, Raised in the Kitchen, acid is an important component in cooking. It cuts through the flavors, tenderizes the meat, and adds a sweet but tangy flavor to the dish.

HOW TO KEEP FLANK STEAK TENDER?

Flank steak is a fairly lean cut of meat with a lot of fibers running through it. It has a strong beefy flavor, but it can be tough.

• It should be thinly sliced and cut perpendicular to the grain. Look for the direction of the lines running through the meat and cut in the opposite direction. This will ensure that it is as tender as possible.

• Marinades can also aid in the tenderness of the meat.

• Allow it to rest! When it’s done, remove it from the grill and set it aside for 5 minutes to rest. This allows the juices to redistribute, making the meat more flavorful and tender.

AT WHAT TEMPERATURE IS FLANK STEAK DONE?

The temperature of a ‘done’ steak varies according to how you prefer your meat cooked. Aim for an internal temperature of about 145 degrees F for medium.

Because a well-done steak has an internal temperature of about h, I don’t recommend cooking it any longer.

This recipe greatly benefits the use of a meat thermometer.

HOW SHOULD FLANK COOKED?

1. Grilling is the best way to cook flank steak because it caramelizes the flavor on the outside and adds a nice sear while still allowing you to control the internal temperature.

2. To reduce the amount of time you spend grilling your flank steak. Begin on high heat to sear both sides, then reduce to medium and cook for 9-12 minutes total.

3. Because this is a lean cut, cook it rare, medium-rare, or medium. I’d never cook a flank steak to medium rare.

HOW TO SLICE FLANK STEAK?

Make a point of cutting your flank steak against the grain. There are small lines in the meat that are actually muscle fibers, and you’ll want to cut perpendicular to these (i.e. if the fibers run horizontally, make your cuts vertically).

By shortening the fibers, you will ensure that the meat is tender and not chewy or tough.

SERVING SUGGESTIONS

What should you serve with your tender flank steaks? I’ve got some ideas if you need them. Here are a few of my favorite side dishes and serving suggestions:

• “Oh My” Steak Sauce: This steak sauce has received over 800 5-star ratings! It goes well with any steak, but it really brings out the flavor of this flank steak!

• Chimichurri: We love our flank steak with some garlic-y chimichurri, our favorite arroz con gandules, and sweet fried plantains!

• Tacos: Cut up your flank steak and turn it into tacos! I like to dice up some tomatoes, avocado, lettuce, and other ingredients and let everyone build their own taco in a tortilla.

• Who doesn’t enjoy a little Mac n’ Cheese with.

Their barbecue? It is worth noting that it only takes 15 minutes to prepare.

• Mashed Potatoes: While steak is traditionally served with garlic mashed potatoes, it also pairs well with easy air fryer baked potatoes!

• Corn: Steak and corn on the cob are a delicious combination! Air Fryer Corn on the Cob is a quick and tasty option, but if you’ve already got the grill out, why not make some Grilled Corn?

• Salad: If you want to keep things simple, serve something like this Greek Salad or a quick bowl of coleslaw.

TIPS FOR SUCCESS

That’s all there is to it! Grilled flank steak that is ready in minutes after being marinated.

If you still have questions about how to make the best flank steak on the grill, here are a few more pointers:

• For Rare Steak: If you prefer your meat rare, 5-7 minutes on each side is sufficient.

• Allow the Meat to Marinate for 2-24 Hours: The longer you leave the marinade on the steak, the more flavorful your dinner will be! So, if you have time, start the marinating process the night before.

• Marinating Thick Cuts of Meat: If the meat is thick, cut X’s in the top to help the marinade penetrate the meat completely.

• Preheat the Grill Before Cooking: Before placing the meat on the grill, make sure it is preheated. The meat should have a nice sear on it.

• Prepare to adjust the grilling time: If the meat is thin, it will only take 5 to 6 minutes per side. If the meat is thicker, the cooking time will be 8 to 10 minutes per side. Check for completion. If you like your meat pink, cook it for a shorter period of time.

• For the Juiciest Meat: Allow the meat to rest for 5 minutes before cutting to ensure that it stays moist and does not dry out. Also, ensure that the meat has some fat marbling – this results in a delicious grilled piece of steak with juicy results!

HOW TO STORE AND REHEAT LEFTOVERS?

Any leftover flank steak can be stored in an airtight container for 4-5 days.

You can reheat it in the microwave, but I prefer a pan for more crispy, tender meat. Cook the sliced flank steak in a pan/skillet with a little olive oil until heated through.

Frequently Asked Questions

Flavorful Grilled Flank Steak Recipe [2022] (The Best!)

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(2 votes, average: 4.50 out of 5)
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4.5 from 2 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• 5 minutes:
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings

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Description

The best garlic grilled flank steak recipe ever for juicy flank steak or skirt steak with a crunchy grill crust. Perfect grilled flank steak recipe for steak salad, steak tacos, fajitas, and more!

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Ingredients

• 1 ½ lb flank steak
• 1 tsp sea salt
• 1 tsp pepper, freshly cracked
• ½ cup olive oil
• 1 tsp italian herb mix
• ¼ cup diced garlic
• 2 oz lemon juice
• 1 tbsp garlic powder
• zest of 1 lemon

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Instructions

1. Trim any excess fat or silver skin from the flank steak and lay it out flat.
2. Season the steak liberally with salt and pepper.
3. In a large mixing bowl or (preferably) a large plastic bag, combine the olive oil, herbs, lemon zest and juice, and diced garlic.
4. Place the steak in the bag and marinate for 40 minutes to two hours.
5. Start the grill or the charcoals, aiming for high heat (about 400 degrees).
6. Remove the steak from the bag and season with garlic powder.
7. Cook the steak on a hot grill for 4-5 minutes, flipping every 4-5 minutes.
8. Before adding the steak, brush the grill grates with olive oil.
9. The steak will cook for about 10 minutes for medium rare (this will vary depending on your grill, how hot it is outside, if it is windy, etc., so be sure to check your steak and how quickly it is cooking).
10. Cook the steak directly over the heat, flipping twice, for 10 minutes as listed above – and then move slightly away from the heat (to a higher rack, or spot where the flames aren’t directly underneath) to continue cooking to your preferred doneness without becoming too charred.
11. When the steak is done to your liking, remove it from the grill.
12. Place a small piece of foil over the steak to “tent” it and let it rest for 10 minutes to finish the carryover cooking.
13. When the steak has rested for at least 10 minutes (don’t rush – if you cut it right off the grill, the steak’s juices will all run out), slice it width-wise (so you have lots of thin strips instead of just a few long strips) against the grain – this is important to keep the steak from being too chewy or tough.
14. Serve right away and enjoy!

Notes

None

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 6 servings
• Calories: 398kcal
• Sugar: 1g
• Sodium: 456mg
• Fat: 27g
• Saturated Fat: 6g
• Unsaturated Fat: 19g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 90mg

Keywords: Steak recipe, flank steak recipe, grilled flank steak, how to cook flank steak, flank steak

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