Flank steak is among the tougher cuts of beef with a fairly pronounced grain. That being said, I buy flank steak on a regular basis because it is still an excellent lean meat option that is versatile and flavorful.
It’s also budget-friendly compared to other designer cuts, which is certainly a plus. The possibilities are endless with flank steak, which is why I have a long list of amazing recipes to share with you.
If someone told you that cheaper and tougher cuts of meat don’t work for gourmet cooking, today’s post has all the ammunition you need to prove them wrong!
An artful marinade is all it takes to tenderize tougher meats and turn them into a succulent steak. For this flank steak recipe, the longer you marinate the meat before cooking, the better the results.
If you don’t like soy or you’re allergic to it, rest assured that there are many other ways to season and moisten your steak. This flank steak recipe uses a dry spice rub that produces one of the best-grilled meats I’ve had to date.
If you like your steak charred on the outside and juicy on the inside, broiling is a cooking method you must try. This flank steak recipe also features a soy marinade that equips the meat with delectable tart notes.
This dish offers two contrasting textures of meat together, i.e., the tough and fibrous flank steak with the delicate and cured prosciutto (from pork). The Basil-Tarragon Sauce prepared in Greek yogurt or sour cream is unparalleled.
I prepare a box of fajitas for the fridge almost every week for my family members who love spicy meat. Chicken fajitas are the norm, but these Chipotle Flank Steak Fajitas are a special treat. You can put them in tacos or sandwiches or use them as toppings for salads and homemade pizza.
Ropa vieja is a dish of the Canary Islands, and it is frequently associated with Cuban cuisine. It’s a rich and spicy stew that pairs beautifully with fluffy rice and a bean salad. The slow-cooking method guarantees melt-in-your-mouth flank steak.
Here’s another Cuban recipe where the flank steak is boiled and simmered as a stew for hours, but then there’s more. The tender meat is then shredded and fried with lots of garlic and lime, which is great for burrito bowls.
Beef Stroganoff is a Russian dish that warms the heart with its rich and creamy profile. It’s good to go over a bed of hot noodles or any pasta of your choice. Thick, long, and bulky pasta works best for this flank steak recipe.
Mongolian beef is a quick dish you can whip up to enjoy with a bowl of leftover rice. For this dish, you need to cut the flank steak into thin strips and coat it in cornstarch for a crispy coat.
A splash of tequila can add lots of flavor and depth to your steak. Depending on the brand of tequila you choose, it can provide sweet, spicy, woody, floral, citrusy, smoky, and/or herbaceous notes.
Summers are a great time for fetching your outdoor grilling equipment and skewering meat with family and friends in the backyard. Ginger helps offset the heaviness of red meat, and sesame adds a pleasurable crunch.
This skillet steak is the kind of food you can easily prepare at home and put into takeaway boxes of a fancy restaurant. Tell everyone that it came straight from the restaurant, and they would totally believe you.
I’m not a fan of jerky and other kinds of preserved meats, but this flank recipe gets my seal of approval. I’d say homemade beef jerky is pretty good because this way, I know what the meat has been through.
Most of the time, we use meat as a stuffing, so it’s kind of bewitching when the meat is used as a vessel. In this recipe, the flank steak is the roll around a filling of mushrooms and everything nice, so I don’t need to tell you how amazing it tastes.
15. Beijing Beef
I’ve never been to Beijing, but if that’s how they cook their steak, I might consider visiting very soon. It’s juicy, eggy, the right amount of spicy, a little tart, and everything you expect from a quality beef dish.
It’s funny how onions can make you cry when they’re raw, but they have a subtly sweet flavor when cooked. Whatever the case, I think they’re delicious in every form and simply superb when caramelized and paired with steak.
Did you know that flank steak has less fat than most boneless beef cuts? It is also relatively thick, and that makes it a favorable protein option among many cuisines. This flank steak recipe flaunts all the classic Asian flavors, which is why it is outstanding.
Here’s another steak and onion dish, but it’s different because it is Puerto Rican. This steak is traditionally served with “arroz con gandules” which is a complex rice dish. I keep it simple by rolling it in flatbread with ranch dressing.
Grilled Flank Steak and Vegetables is a hearty summer platter that every family needs to share once in a while. This platter of food is light, vibrant, healthful, delicious, unpretentious, and filling.
These Korean beef tacos are loaded with meaty, crunchy, and creamy goodness. Red cabbage helps regulate blood pressure, and avocado boosts satiety, i.e., you remain full for longer and sidestep untimely hunger pangs.
Arugula and Blue Cheese are not the sorts of ingredients that I have on hand most days, but when I do, this recipe is at the top of my to-do list. I enjoy it as a salad, and leftovers are great for making cold sandwiches.
This a gourmet steak recipe you can recreate at home in just thirty-five minutes. Flank steak is perfect for making this dish, so don’t bother buying an expensive designer cut. Follow the recipe carefully to ensure that your meat is cooked to perfection.
There are days when I want to make something swanky and pretty in my kitchen. Those are days when I have some extra time, and I need a break from the usual drill. This flank steak recipe requires minimum effort, but it looks spectacular.
This is one of the more creative recipes on the list, so the author or original creator deserves the highest praise. If I saw something as beautiful as this at a lavish bakery, I’d buy it in a heartbeat.
Lately, I’ve been smitten with stuffed flank steaks, so here’s another recipe that will bestow you all with the happiest meal one of these days. Did you know that eating Brussels sprouts every day can protect you from cancers of the kidneys, lungs, breast, stomach, and prostate?
This flank steak salad is a nutrient powerhouse with all the crunchy greens and other vegetables. The soft and juicy steak is a pleasant contrast to the fresh and crisp veggies, topped with a simple balsamic dressing.
Many of my friends prefer lean meats like chicken and turkey, but I always insist that steak dinner should always be beef. Flank steak is low in fat, and preparing it with lime and cilantro further cuts down the heaviness associated with red meats.
You must try this flank steak recipe if you have a soft spot for Mexican food, always prefer grilled meat, and appreciate hints of sweetness in your savory meals. This vibrant and tasteful steak dish is fit for every occasion.
Until last year, I’d never cooked with wasabi, and I had no idea what it tasted like. My sister had the honor to introduce me to this tricky ingredient, and I embarked on a mission to create at least three decent dishes using it; this flank steak recipe is one of them.
Steak salads are the best kind of salad; high-five if you agree! I am glad to live in an era where I have access to a plethora of awesome steak recipes from around the world, like this one from Vietnam.
Here’s another steak salad recipe featuring the wonderful flavors of Thai cuisine. If you’re noting down epic protein-pecked salads, don’t forget to add this one to your list. This one is sweet, smoky, garlicky, peppery, and zesty.
Salsa, tortillas, and fresh cilantro are three items my partner never forgets to add to the cart on our grocery shopping trips. Therefore, it was inevitable that I dug out this flank steak recipe for our weekly taco nights.
Broccoli, the vegetable that mimics a mini-tree, has innumerable health benefits, so you must incorporate it into your meals as often as you can. When I made this dish, my kids said that they never expected something with broccoli to taste this good.
Flatbread pizzas are a popular weekend snack in my home, so any new recipe for variation is always welcome. Grilled Flank Steak Flatbread is a healthier and tastier version of frozen pizza, and the family is head over heels for it.
My nephew is a fussy eater, so he only goes for the simplest of foods that do not contain more than a few ingredients. Most of the time, he removes stuff from his food before eating it, but these steak tacos are one of the things he eats with ease.
Tropical fruits like pineapple and mango excel at complementing savory dishes. The best thing about eating mango is that it plays a vital role in forming blood vessels and collagen, which improve the healing process of our body.
This was the first ever Peruvian-inspired dish I tried, and it encouraged me to further explore this exquisite cuisine. This flank steak recipe is a spin on a Peruvian stir-fry dish called “Lomo Saltado,” and it claims to be healthier than the original.
Potato pairs nicely with almost every kind of protein, and this steak dish is a great example. This flank steak recipe gives me winter vibes because it is incredibly heartwarming and aromatic.
Most Asian-style satays are served with a spicy peanut-based sauce, but this Indian-style flank steak satay is one-of-a-kind. The cashew sauce is just out of this world, and I prepare it with all kinds of grilled meat.
It’s time to get back to another stuffed steak recipe because they are among the coolest food inventions in history. This flank steak dish is low-carb and keto-friendly, which makes it suitable for a diverse audience at the dining table.
Whenever a family member requests a pasta dish, but I’m short on time, this sesame beef stir fry is one promising option. I can get it ready within half an hour, and I’ve never had to worry about leftovers with this one.
I went through a culinary phase where I developed a craze for making different types of sauces, dips, and dressings at home. Some turned out better than expected, several were amiss, and few were just a one-time thing. The Chimichurri sauce from this recipe is definitely a keeper.
43. Beef Shawarma
I was infatuated with shawarma around the time I discovered this mouthwatering Turkish delicacy. The chicken shawarma was quite common around where I live, but then I got acquainted with beef shawarma and fell in love all over again. I had to find this recipe in order to make it at home whenever I wanted.
Here, we have a Flank steak recipe that is perfect for barbeque season. Gather all your friends and family to savor these delicious kabobs with your custom dips, cold drinks, and bread.
Let’s finish off with a quick and hassle-free steak that has its roots in Mexican cuisine. The minimum suggested time for marinating the steak is thirty minutes, but I recommend soaking it in the marinade overnight to achieve incredibly tender and flavorful meat.
For Beef Marinade
- 1 lb flank steak, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp ginger-garlic paste
- ½ tsp red chili powder
- ½ tsp black pepper
- Salt to taste
For Manchurian Sauce
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 2-3 green chilies, finely chopped
- 2 tbsp soy sauce
- 2 tbsp tomato ketchup
- 1 tbsp vinegar
- 1 tbsp chili sauce
- 1 tsp ginger-garlic paste
- ½ tsp red chili flakes
- ½ cup beef or chicken broth
- Salt and black pepper to taste
- Chopped green onions for garnish
Marinating the Beef
- In a bowl, combine soy sauce, ginger-garlic paste, red chili powder, black pepper, and a pinch of salt.
- Add the thinly sliced flank steak to the marinade and mix well.
- Let the steak marinate for a few hours.
Cooking the Beef
- Heat a large skillet or wok over high heat and add a tablespoon of oil.
- Add the marinated beef slices and quickly stir-fry until they are cooked and browned. Then, remove the beef from the skillet and set aside.
Making the Manchurian Sauce
- In the same skillet/wok, add another tablespoon of oil and place on medium heat.
- Toss in the chopped onions, green bell pepper, and green chilies. Stir-fry for a few minutes or until they begin to soften.
- Add ginger-garlic paste and sauté for about a minute until fragrant.
- Next, add soy sauce, tomato ketchup, vinegar, and chili sauce, and stir to combine all ingredients.
- Pour in beef or chicken broth and let the mixture simmer for about seven minutes.
- Season with red chili flakes, salt, and black pepper according to taste or preference.
- Add the cooked steak slices to the sauce and mix well to properly coat the beef with the flavorful sauce.
- Transfer the Beef Manchurian to a serving dish.
- Garnish with chopped green onions for a fresh and vibrant touch.
- Serve the Beef Manchurian hot as a main course with fried rice or egg noodles.