How To Cook Flank Steak (Perfect Every Time)
Say hello to marinated and grilled flank steak! This budget-friendly piece of meat is perfect on its own or used in a plethora of dishes. Watch the video below to see how I make it in my kitchen!
Servings 8 servings
Calories 262kcal
Ingredients
- 2 pounds flank steak
- 1/3 cup soy sauce
- 1/4 cup olive oil
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 2 cloves garlic minced
- 3 sprigs thyme
- 1/4 teaspoon pepper to taste
Instructions
- Combine the soy sauce, olive oil, honey, balsamic vinegar, garlic, and thyme. Whisk well.
- Place the steak in a large bowl and pour the marinade so the steak is completely coated. Marinate in the fridge for at least 10 minutes up to 24 hours.
- Remove the meat from the marinade and let it sit at room temperature while you heat the grill. Preheat the grill to medium heat.
- Sprinkle the meat with pepper and place it on the grill. Cook until the internal temperature reaches around 130F for rare or desired doneness, flipping several times.
- Leave meat to rest aside for 10 minutes, before slicing it across the grain.
Video
Notes
TO STORE. Let the steak cool to room temperature, place it in an airtight container, and store it in the refrigerator for 3 to 4 days.
TO FREEZE. Wrap the leftover flank steak tightly in plastic or foil, then freeze for 2 to 3 months.
TO REHEAT. Bring the steak to room temperature, then reheat it in the oven at 250ºF or in a skillet on the stovetop over medium heat.
Steak doneness levels
- Medium Rare: Remove at 125˚F for a final cooked temperature of 130˚F
- Medium: Remove at 135˚F for a final temp of 140˚F
- Medium-Well: Remove at 145˚F for a final temp of 150˚F
- Well Done: Remove at 155˚F for a final temp of 160˚F
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 11g | Protein: 25g | Fat: 12g | Sodium: 603mg | Potassium: 428mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg | NET CARBS: 11g