Flank Steak

Name: Flank Steak
Prep time: 5 min
Cook time: 15 min
Total time: 2 h 50 min
Yield: 4 to 6 servings
Ingredients: 1 flank steak (1 1/2 to 2 pounds); 1/4 cup olive oil; 2 tablespoons honey; 2 tablespoons minced garlic (about 4 large cloves); 2 tablespoons red wine vinegar; 2 tablespoon Worcestershire sauce; 1 tablespoon Dijon mustard; 1 teaspoon kosher salt, plus more for serving; 1/2 teaspoon black pepper

By Lidey Heuck

Published Dec. 6, 2023

Flank Steak — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 2 hours 50 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes, plus marinating and resting
Rating: 4(165)
Notes: Read community notes

This lean, readily available cut of beef takes particularly well to flavorful marinades, and is best grilled over high heat to develop a nice char. In this recipe, the marinade takes a cue from bottled salad dressing, with plenty of punchiness from garlic, red wine vinegar and Dijon mustard. The honey helps the flank steak caramelize beautifully on the grill, and Worcestershire adds a savory, salty note that balances the sweetness. The trick to serving lean cuts of beef like flank is to slice them against the grain, so look for the natural lines in the steak’s muscle fibers, and slice perpendicular to them. For directions on how to cook a flank steak on the stovetop, see Tip.

Learn: How to Make Steak

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Ingredients

Yield:4 to 6 servings

1flank steak (1½ to 2 pounds)
¼cup olive oil
2tablespoons honey
2tablespoons minced garlic (about 4 large cloves)
2tablespoons red wine vinegar
2tablespoon Worcestershire sauce
1tablespoon Dijon mustard
1teaspoon kosher salt, plus more for serving
½teaspoon black pepper

Ingredient Substitution Guide

Preparation

Step 1
Pat the steak dry with paper towels and place it in a large baking dish or in a resealable plastic bag.
Step 2
In a small bowl, whisk together the olive oil, honey, garlic, vinegar, Worcestershire, mustard, salt and pepper. Pour the marinade over the steak and turn to coat. Cover the baking dish with plastic wrap or seal the bag and refrigerate for at least 2 hours, or up to 24 hours.
Step 3
Before grilling, let the steak sit at room temperature for 30 minutes. Meanwhile, set a grill to medium-high heat.
Step 4
Brush any excess marinade off the steak and grill, keeping the lid closed to retain heat, until it reaches medium-rare, 4 to 6 minutes per side. Transfer the steak to a plate, sprinkle with salt, rest for 10 minutes, then thinly slice against the grain.

Tip

To cook flank steak on the stove, heat a very large (at least 12-inch) skillet over medium-high heat. Add 2 tablespoons olive oil, then add the steak and cook for 4 to 5 minutes on each side for medium-rare. Transfer to a plate and rest for 10 minutes before slicing and serving. If you don’t have a skillet large enough to fit the steak, cut it in half crosswise and cook the pieces one at a time.

Ratings

4 out of 5

165 user ratings

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Private Notes

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Cooking Notes

MB Heaghney3 months ago

I have marinated a lot of flank steaks over the years and i sometimes find that the marinade has totally permeated the steak and it is delicious while other times, it is like you say, ‘doesn’t do enough.’ Not sure why the difference as the marinating time is about the same, 7 or 8 hours.

Llama Feeder5 months ago

Made this tonight. Stellar easy dish. Really nice marinade flavors carried over. Wouldn't change a thing. Leftovers going into tacos tomorrow!

Elizabeth B-D4 months ago

I made this using the stove top method. The flank steak was delicious and, ordinarily I would make it again. But, the sugar in the rub burned on my cast iron line skillet and I cannot get it off. Dish washer spouse has asked that this recipe not be repeated.

Liz S.3 months ago

Marinated for a little over 2 hours. Took out of fridge 30 minutes prior to cooking per instructions. Cooked on a cast iron skillet. 5 minutes covered on one side on medium/high heat, 3 minutes covered on the other, then finished under the broiler for 2 minutes. It turned out great. Marinade was delicious. I will make again!

ps4 months ago

This is a very tasty dish - we loved it and will make again.

Claire B.1 month ago

This works great in an air fryer as well. 400 degrees Farenheit. Cooking time varies depending on how done you want it. Crispy on the outside and beautifully moist and tender on the inside.

Hank1 month ago

Made using Bavette steak, it was a bit chewey, unsure if I would make it again. A bit too much chewing.

Pat G-C1 month ago

I have made this with flat iron steak which is far superior to flank steak!

Liz S.3 months ago

Travis4 months ago

I attempted this with the stove top method and found the medium high setting on my stove too hot (started to over char my steak). Also 7 hours in the marinade didn’t do enough for me, even with a small steak. Very possible I’m just bad at this!

MB Heaghney3 months ago

Elizabeth B-D4 months ago

ps4 months ago

This is a very tasty dish - we loved it and will make again.

Jan Maugans4 months ago

This was truly delicious. I doubled the recipe because of a big crowd, and assigned my son to the cooking. I planned on doing the slicing but he beat me to it and the first one he sliced perfectly but the second (larger) one he sliced with the grain which made it harder to chew, but it was still a great flavor.

Llama Feeder5 months ago

Made this tonight. Stellar easy dish. Really nice marinade flavors carried over. Wouldn't change a thing. Leftovers going into tacos tomorrow!

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