185 flank steak recipes

Soy and honey marinated flank steak with ginger and garlic, grilled or broiled in under 10 minutes. Slice thin against the grain for maximum tenderness.

Santa Fe flank steak rubbed with rehydrated guajillo chiles, garlic, brown sugar, and thyme, then broiled to medium-rare. A bold Southwestern steak in 30 minutes.

Pan-broiled flank steak: a screaming-hot cast-iron skillet, coarse salt as the only seasoning, and 8 to 10 minutes total cook time. Two ingredients, fast, and sliced thin against the grain for a tender result.

Master flank steak marinade method using only barbecue sauce. Layer, refrigerate, grill, and slice against the grain for juicy beef every time.

Marinated flank steak grilled over hot coals after a 4-hour soak in a ketchup, Worcestershire, brown sugar, and garlic marinade. Sliced thin against the grain for maximum tenderness.

Korean style flank steak marinated in soy sauce, sesame seeds, garlic, ginger, and dark corn syrup. Broiled and sliced thin for a savory, caramelized finish.

Pecan-stuffed flank steak rolls pounded flank around a mushroom-pecan stuffing spiced with cardamom and cloves, braised in orange juice and beef broth. An elegant roast for company.

Flank steak stuffed with smokey Chipotle peppers and Fontina cheese.

Mexican flank steak marinated overnight in lemon, jalapeno, and cilantro, grilled alongside cheese-stuffed flour tortilla mock tamales. A complete grilled dinner with fresh homemade salsa.

Slow cooker flank steak braised in sauterne wine, beef broth, and soy sauce with sliced mushrooms. Fork-tender beef with a rich, glossy mushroom gravy.

Asian-style flank steak marinade with soy sauce, sherry, oyster sauce, honey, and crystallized ginger. Marinate overnight and grill for a sweet-savory crust.

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.

Pepper-crusted stuffed flank steak filled with savory sauteed mushroom and onion stuffing, then grilled over hot coals for a smoky char and juicy medium-rare center.

Argentine-style grilled flank steak with classic chimichurri sauce of parsley, garlic, jalapeño, oregano, olive oil, and red wine vinegar. Sliced thin across the grain.

Grilled flank steak marinated overnight in Moroccan spices with cumin, turmeric, ginger, chili powder, lemon juice, and olive oil. Sliced thin and served with heated marinade.

London Broil flank steak marinated all day in soy sauce, steak sauce, garlic, curry powder, and ginger, then broiled to rare in just seven minutes flat.