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    Home » Recipes » Entree

    Broiled Flank Steak

    Published: Jan 10, 2025 by Fox Valley Foodie · This post may contain affiliate links

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    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.

    Broiled flank steak.

    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 for an easy weeknight dinner, it is very popular to cut up for fajitas and stir fry.

    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.
    Raw flank steak with marinade.

    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.

    Flank steak marinating in bag.

    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. The cooking times will vary depending on the thickness of your steak, which is why I recommend using a digital meat thermometer to monitor the temperature. No one wants overcooked flank steak.

    Note: For best results and better charring I do not recommend flipping the steak unless it is burning.

    Broiled flank steak resting on cutting board with sharp knife.

    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.

    The most important thing to know about serving delicious flank steak is how to cut it properly with a sharp knife. The steak is tough and chewy when cut with the grain, 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.

    Slicing broiled flank steak on cutting board.

    What to serve with flank steak

    • Chimichurri sauce
    • Steak butter
    • Mushroom sauce for steaks
    • Steakhouse mashed potatoes
    Broiled flank steak recipe.

    Broiled Flank Steak

    This mouthwatering broiled flank steak recipe features an easy-to-prepare homemade marinade that yields tender juicy steak every time!
    5 from 2 votes
    Print Pin Rate Save Saved
    Course: Entree
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Marinate: 4 hours hours
    Total Time: 4 hours hours 15 minutes minutes
    Servings: 4
    Calories: 286kcal
    Author: Fox Valley Foodie

    Equipment

    • Digital Oven Thermometer

    Ingredients

    • 1 pound flank steak
    • kosher salt to taste
    • ¼ cup olive oil
    • 1 tablespoons soy sauce
    • 1 tablespoon Worcestershire sauce
    • 2 tablespoon red wine vinegar
    • 3 cloves garlic smashed
    • ¼ teaspoon black pepper

    Instructions

    • Prepare the marinade by whisking together olive oil, soy sauce, Worcestershire sauce, red wine vinegar, garlic, and black pepper in a small bowl.
    • Place flank steak in a gallon-sized sealable plastic bag and pour in marinade. Seal the bag and place it in the refrigerator for 4 hours, flipping the bag over at least once to ensure even coverage.
    • After four hours remove the steak from the marinade and discard the leftover marinade.
    • Optional but recommended: Let the steak come to room temperature and season steak with kosher salt.
    • Set your broiler to high heat and place your oven rack to its highest setting.
    • Lay the steak on a boiling pan, or use a cooling rack placed on a rimmed baking sheet and place under the broiler so it is just a few inches below the element
    • Broil steak with the oven door propped open for approximately 12 minutes to reach 135 degrees, or medium-rare. Remove the steak from the oven 10 degrees below your ideal doneness, as the temperature will continue to rise as it rests.*
    • Let the meat rest on your cutting board for 10 minutes.
    • Slice flank steak against the grain and serve.

    Notes

    Tip: Place aluminum foil along the bottom of your broiling pan for easy cleanup.
    Cooking time will vary depending on the thickness of your steak which is why I strongly recommend using an instant-read thermometer to monitor the temperature as it broils. 
    Steak Temperature for Doneness:
    Rare - 125 degrees
    Medium Rare - 135 degrees
    Medium - 145 degrees
    Medium Well - 150 degrees
    Well done - 160 degrees

    Nutritional Information

    Calories: 286kcal | Carbohydrates: 2g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 68mg | Sodium: 354mg | Potassium: 444mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    This recipe was originally published on September 15, 2021.

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    Reader Interactions

    Comments

    1. John mullen

      February 18, 2025 at 3:47 pm

      5 stars
      Very good great taste

      Reply
    2. Matthew Matthews

      September 28, 2021 at 12:02 am

      Never ever, ever salt beef before cooking. What does salt do?? Draws moisture out. Drys the meat out.

      Reply
      • Fox Valley Foodie

        September 28, 2021 at 8:30 am

        This write-up on proper salting may be of help to you. Food Lab - Perfect Steaks

        Reply
    5 from 2 votes (1 rating without comment)

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