Recipes with beef, flank steak (london broil)
169 recipes
Beer B-B-Q'D Flank Steak
Beer-marinated flank steak with soy, lime, and brown sugar bathing overnight, then hitting hot grates for a caramelized crust. Sliced thin across the grain for tender, beer-smoky strips that beat any expensive cut.
Flank Steak with Garlic Wine Sauce
Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.
Savory Island Fajitas
Island-style flank steak fajitas marinated in pineapple juice, grilled with bell peppers and red onion, and rolled in flour tortillas with Monterey Jack cheese.
Mongolian Beef # 2
Mongolian beef stir-fry with flank steak, scallions, garlic, hoisin, and oyster sauce. A fast wok-fried takeout favorite with a sweet, savory, slightly spicy sauce.
One-Pan Potatoes & Pepper Steak
One-pan pepper steak and potatoes with thinly sliced flank steak, green peppers, and garlic pepper seasoning. A complete skillet dinner ready in 30 minutes.
Lemon Ginger Beef
Lemon ginger beef stir-fry with flank steak, green beans, carrots, mushrooms, and a glossy sauce of fresh ginger, lemon juice, honey, and sherry. Bright, savory, and ready in an hour.
Wined Teriyaki Strips
Thin-sliced flank steak marinated in white wine, soy sauce, fresh ginger, and brown sugar, then threaded on skewers and grilled. Makes 30 to 40 crowd-ready teriyaki beef skewers.
Flank Steak Deluxe
Flank steak braised in a tangy ketchup, Worcestershire, and lemon sauce until fork-tender. A slow-cooked, budget-friendly beef dinner served over rice.
Succulent London Broil
London broil with a punchy garlic-mustard-Worcestershire marinade, broiled hot and sliced thin against the grain. The classic American budget-cut steak dinner done right.
BBQ FLANK STEAK
BBQ Flank Steak marinated in a brown sugar, soy sauce, dry mustard, lemon juice, garlic, and olive oil baste, then grilled 3-5 minutes per side. Bold, caramelized crust on a lean cut.
Beef Lo Mein
Beef lo mein: a takeout-style stir fry with thin-sliced flank steak, cabbage, carrot, and soy-ginger marinade tossed with noodles. Home cooking that matches the takeout in under 45 minutes.
Flank Steak Pinwheels
Flank steak pinwheels rolled around herbed cheddar, sun-dried tomatoes, and baby spinach, then grilled until charred on the outside and pink in the middle. A showstopping grilled beef dinner for four.
Beef Bourguignon Stir Fry
A weeknight spin on the French classic: flank steak stir-fried with mushrooms, red wine, toasted almonds, and balsamic vinegar, served over steamed red potatoes. Bourguignon flavor in under 75 minutes.
Matambre
Matambre is the classic Argentine stuffed flank steak: butterflied beef rolled jellyroll-style around spinach, carrots, hard-cooked eggs, and onion, then braised until tender and sliced into striking pinwheels.
Indonesian Beef Satay
Indonesian beef satay skewers with thinly sliced marinated flank steak, pineapple, cucumber, and bell peppers, drizzled with a peanut-coconut-curry yogurt sauce. Grilled in minutes.
Quick N Easy Crock Pot Beef Fajitas
Flank steak slow cooks with peppers, onions, and Mexican spices in this set-it-and-forget-it fajita filling where the crockpot turns tough meat into shredded, tender strands ready to pile into warm tortillas.
Beer-marinated flank steak with soy, lime, and brown sugar bathing overnight, then hitting hot grates for a caramelized crust. Sliced thin across the grain for tender, beer-smoky strips that beat any expensive cut.
Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.
Island-style flank steak fajitas marinated in pineapple juice, grilled with bell peppers and red onion, and rolled in flour tortillas with Monterey Jack cheese.
Mongolian beef stir-fry with flank steak, scallions, garlic, hoisin, and oyster sauce. A fast wok-fried takeout favorite with a sweet, savory, slightly spicy sauce.
One-pan pepper steak and potatoes with thinly sliced flank steak, green peppers, and garlic pepper seasoning. A complete skillet dinner ready in 30 minutes.
Lemon ginger beef stir-fry with flank steak, green beans, carrots, mushrooms, and a glossy sauce of fresh ginger, lemon juice, honey, and sherry. Bright, savory, and ready in an hour.
Thin-sliced flank steak marinated in white wine, soy sauce, fresh ginger, and brown sugar, then threaded on skewers and grilled. Makes 30 to 40 crowd-ready teriyaki beef skewers.
Flank steak braised in a tangy ketchup, Worcestershire, and lemon sauce until fork-tender. A slow-cooked, budget-friendly beef dinner served over rice.
London broil with a punchy garlic-mustard-Worcestershire marinade, broiled hot and sliced thin against the grain. The classic American budget-cut steak dinner done right.
BBQ Flank Steak marinated in a brown sugar, soy sauce, dry mustard, lemon juice, garlic, and olive oil baste, then grilled 3-5 minutes per side. Bold, caramelized crust on a lean cut.
Beef lo mein: a takeout-style stir fry with thin-sliced flank steak, cabbage, carrot, and soy-ginger marinade tossed with noodles. Home cooking that matches the takeout in under 45 minutes.
Flank steak pinwheels rolled around herbed cheddar, sun-dried tomatoes, and baby spinach, then grilled until charred on the outside and pink in the middle. A showstopping grilled beef dinner for four.
A weeknight spin on the French classic: flank steak stir-fried with mushrooms, red wine, toasted almonds, and balsamic vinegar, served over steamed red potatoes. Bourguignon flavor in under 75 minutes.
Matambre is the classic Argentine stuffed flank steak: butterflied beef rolled jellyroll-style around spinach, carrots, hard-cooked eggs, and onion, then braised until tender and sliced into striking pinwheels.
Indonesian beef satay skewers with thinly sliced marinated flank steak, pineapple, cucumber, and bell peppers, drizzled with a peanut-coconut-curry yogurt sauce. Grilled in minutes.
Flank steak slow cooks with peppers, onions, and Mexican spices in this set-it-and-forget-it fajita filling where the crockpot turns tough meat into shredded, tender strands ready to pile into warm tortillas.
