Broiled Flank Steak

This mouthwatering broiled flank steak recipe features an easy-to-prepare homemade marinade that yields tender juicy steak every time!

Flank steak can be tough and dry when prepared incorrectly, but when marinated, cooked to the proper temperature, and sliced correctly, it is an outrageously flavorful steak! Not to mention, this is a fairly inexpensive cut to purchase at your grocery store. Let me show you the best way to prepare the most flavorful flank steak your taste buds have ever experienced.

What is flank steak

Beef flank steak is cut from the abdominal muscles of the cow. It is known to be a relatively tough cut of meat with a very noticeable grain running through the steak. Although it can be enjoyed as a steak, it is very popular to cut up for fajitas and stir fry.

How to cut flank steak

The most important thing to know about flank steak is how to cut it properly with a sharp knife. When cut with the grain the steak is tough and chewy, but it will transform into a wonderfully tender cut of beef when sliced against the grain.

The 'grain' is the lines of meat you can see running in one direction on the steak. To cut against the grain you need to have your knife cut across these strips, perpendicular to the direction they are running. This breaks up the connective tissue and muscle fibers holding them together, so each bite falls apart in your mouth.

Ingredients needed for this recipe

• Flank steak - This easy recipe is specifically written for flank steak, but would also work for other cuts of beef, like skirt steak or london broil, too.
• Olive oil
• Soy sauce
• Worcestershire sauce
• Red wine vinegar - Other bright flavors like balsamic vinegar, lemon juice, or lime juice can be substituted.
• Garlic - I highly recommend sticking with fresh cloves of garlic, rather than garlic powder.
• Black pepper - Fresh ground pepper is best.

How to make it

Begin making this broiled flank steak recipe by preparing the simple marinade. To do so, add olive oil, soy sauce, Worcestershire sauce, red wine vinegar, garlic cloves, and black pepper to a bowl and whisk to combine.

Place steak in a large sealable plastic bag and pour in the marinade with it. Folding the bag is an easy way to ensure you get the best coverage around the steak. Place the steak in the refrigerator to marinate for four hours, flipping the bag every hour or two to evenly marinate.

After four hours remove the steak from the fridge and discard the marinade. There is no need to grab paper towel to wipe the steak dry. I don't recommend wiping off the marinade from the steak because the olive oil will help char the steak under the broiler. Let the steak rest at room temperature for 30 minutes while you preheat the oven broiler to high heat.

Set the flank steak on a broiler pan and place in the oven directly under the broiler with the oven rack at its highest setting. Cook steak with the oven door propped open for approximately 12 minutes for a medium-rare steak. Although the exact time will vary depending on the thickness of your steak, which is why I recommend using a digital meat thermometer to monitor the temperature, because no one wants overcooked flank steak.

Important: The internal temperature of the steak will continue to rise approximately ten degrees after you pull it from the oven, so be sure to remove the steak early so it does not overcook.

Let the broiled steak rest on a cutting board for ten minutes, then cut into thin slices against the grain and serve.

Should I flip the steak while broiling?

For best results, I do not flip the steak as it broils. The reason for this is because you get far better charring on the exterior when it isn't flipped. When flipped, both sides of the steak only have half of the time to char under the heat source, resulting in neither side getting particularly crisp. However, if you feel like your steak is burning, or getting too charred, then I would recommend flipping it.

What to serve with flank steak

• Chimichurri sauce
• Steak butter
• Mushroom sauce for steaks
• Steakhouse mashed potatoes