
Free: Healthy Freezer Meals Recipe Ebook
Get It NowWhen it comes to exceptional dinner recipes, this flank steak recipe deserves its place in the spotlight! This cut might not be as famous as a sirloin steak, filet mignon, or New York strip, but with the right methods, it can be just as tasty. I’ll show you how to cook flank steak in the oven, on the grill, and in a pan on the stove, so you can choose the method that’s convenient for you. All of them are so fast!
Why You’ll Love This Flank Steak Recipe
- Melt in your mouth texture (thanks to the perfect marinade)
- Bursting with savory, smoky taste
- Fast 5-minute prep time
- 3 ways to cook it: broil in the oven, cook on the grill, or pan sear on cast iron
- Temp and time chart to make it perfectly
- Cooks in 10 minutes — and some methods are less!

What Is Flank Steak?
A flank steak comes from the lower abdominal region of the cow, known for its long, flat shape and distinctive grain. It’s a lean and flavorful cut of meat, but it can be tough if not cooked properly, so it’s often marinated, grilled, or sliced thinly against the grain to make it tender.
Ingredients & Substitutions
This section explains how to choose the best ingredients for beef flank steak, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Selecting Your Beef:
For the best flank steak, look for one that’s bright red with thin streaks of marbling, which adds flavor and tenderness. If you can’t find flank steak, you can use similar cuts of beef, such as skirt steak, for almost the same texture and taste.
Flank Steak Marinade:
- Olive Oil – You can swap olive oil for avocado oil or any neutral cooking oil.
- Coconut Aminos – This is my preferred soy sauce substitute due to its slightly sweet, umami flavor, but if you prefer, you can opt for low-sodium soy sauce.
- Lime Juice – An acidic ingredient is key to making the meat tender. I used lime juice, but you can also use lemon juice, red wine vinegar, or balsamic vinegar.
- Garlic – For convenience, you can use 2 teaspoons jarred minced garlic or 1/2 teaspoon of garlic powder, but I recommend using fresh garlic cloves for the best flavor.
- Sea Salt & Black Pepper – Kosher salt also works instead of sea salt.
VARIATION: Try a different marinade.
The marinade in this flank steak recipe pairs well with Mexican or Asian flavors, like a taco salad (or simply with a scoop of fresh tomato salsa) or an Asian-inspired cabbage salad, but you can also try balsamic steak marinade instead for something different.

How To Cook Flank Steak
This section shows 3 ways to make flank steak recipes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
There are 3 common methods for cooking flank steak: broiling it in the oven, grilling it, or pan searing it. The key part to a juicy, flavorful result is the marinade. Other than that, I don’t think there is one best way to cook flank steak, so choose your preference.
Marinate First:
Follow these steps no matter what cooking method you use…
- Whisk together the olive oil, coconut aminos (or soy sauce), lime juice, minced garlic, salt and pepper.
- Add the flank steak and turn to coat in marinade.
- Cover with plastic wrap, or pour in a zip lock bag and marinate in the refrigerator.
Broiled Flank Steak In The Oven:
This method is similar to a London broil…
- Preheat your oven broiler to High. Place the marinated flank steak on a sheet pan (or even a grill pan).
- Broil, flipping halfway through, until cooked to your desired doneness.
- Rest before slicing.


Grilled Flank Steak:
Grilling is one of the fastest ways to cook this cut of beef…
- Preheat your grill, after you oil the grill grates.
- Grill the flank steak over direct heat, until it reaches your desired doneness.
- Don’t forget to rest away from heat.
Pan Seared Flank Steak:
This is just as fast as grilling, but you can do it year-round…
- Preheat a large cast iron skillet over medium-high heat, until very hot, then add oil.
- Add the steak and sear on both sides until it reaches your desired doneness.
- Rest on a plate before serving.


How Long To Cook Flank Steak?
Cooking flank steak to medium-rare takes 8-10 minutes on the stovetop or on the grill, or 10-14 minutes in the oven (under the broiler). The time will vary depending on the thickness of your steak and how done you like it.
For 1-inch-thick flank steaks, follow my time chart for your perfect level of doneness:
Desired Doneness | Oven Cook Time | Grill Cook Time (per side) | Pan Sear Cook Time (per side) | Internal Temperature (before resting) |
---|---|---|---|---|
Rare | 8-12 minutes | 3-4 mintes | 3-4 mintes | 120 degrees F |
Medium Rare | 10-14 minutes | 4-5 minutes | 4-5 minutes | 130 degrees F |
Medium | 14-18 minutes | 5-6 minutes | 5-6 minutes | 140 degrees F |
Medium Well | 16-20 minutes | 6-7 minutes | 6-7 minutes | 150 degrees F |
Well Done | 18-22 minutes | 7-8 minutes | 7-8 minutes | 160 degrees F |

Tips For Cooking Flank Steak
Learning how to cook flank steak is pretty easy, but here are some tips to help you make a perfect steak every single time:
- Don’t marinate for more than 24 hours. You need at least 2 hours for the flank steak marinade to tenderize the meat, but overnight is ideal. Don’t go over 24 hours though, or the steak can get mushy.
- Let steak come to room temperature before cooking. It will sear better and cook more evenly. Just remove it from the fridge 30 minutes before.
- Use a meat thermometer. A probe thermometer (this one is my fave) works best because it’s hands off and will beep when the steak reaches your desired internal temperature, but a regular meat thermometer (like this one) also works.
- Remove from heat and rest. This helps the juices incorporate into the meat, so they don’t leak out when you cut into it.
- Slice against the grain. This breaks up the muscle fibers, making each bite more tender.
Storage Instructions
- Store: You can keep cooked flank steak recipes in an airtight container in the fridge for up to 3-4 days.
- Meal prep: Mix up the flank steak marinade and marinate for up to 24 hours.
- Reheat: Warm in the oven at 275 degrees F, covered with foil, preferably with a little broth in the baking dish to keep it moist, until heated through. (See my reverse sear steak post for more details on this method.)
- Freeze: You can freeze both raw or cooked flank steak in a freezer-safe zip lock bag. Raw steaks will last up to 12 months in the freezer, but cooked tastes best for up to 3-4 months.

What To Serve With Flank Steak
Cooking flank steak for dinner? All you need is a delicious side dish to go along with it. Serve your steak with a healthy side dish:
- Classic Steak Sides – You can’t go wrong serving this steak beside a heap of mashed potatoes, some sauteed mushrooms, and creamy spinach.
- Veggie Sides – For some comforting sides to complete your meal, serve with baked asparagus or tender oven roasted zucchini. Or just make some classic roasted broccoli.
- Toppings – Take this flank steak recipe to the next level with a drizzle of chimichurri sauce or a tablespoon of herby compound butter.
- Taco Fixings – Serve your favorite tortillas with homemade guacamole, onion, cilantro, and cotija cheese for flank steak tacos. Or, just substitute the ground beef with steak slices in a taco salad.
More Flank Steak Recipes
I love using flank steak in other dishes. Here are some other flank steak recipes to try:
Tools I Recommend
- Cast Iron Skillet – Cooking flank steak on the stove is easy with this pan that can also go in the oven.
- Grill Pan – Makes the perfect grill marks with just your stove or oven!
- Probe Meat Thermometer -The best way to tell if your flank steak recipes are cooked to your liking. This one beeps automatically when meat reaches the right temperature.
How To Cook Flank Steak
How To Cook Flank Steak (Oven, Grill, Or Pan)
Learn how to cook flank steak in the oven, in the pan, or on the grill! This flank steak recipe cooks fast, with just 5 simple ingredients.
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Marinate:
-
In a baking dish large enough to hold the steak, whisk together the olive oil, coconut aminos, lime juice, minced garlic, salt and pepper. Add the flank steak, turn to coat in marinade, and cover with plastic wrap. (Alternatively, you can whisk the marinade in a small bowl, place the steak in a zip lock bag, pour the marinade over it, seal, and move around to coat.)
-
Refrigerate the flank steak in marinade for at least 2 hours, up to to 24 hours, turning the meat halfway through if possible. (Don’t do longer than 24 hours, or the meat will get mushy.)
-
If you can, take the flank steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking.
Broil:
- Preheat the broiler to 500 degrees F (260 degrees C). Place the oven rack about 6 inches from the heating element.
-
Place the steak on a sheet pan and place in the oven. Broil the flank steak, flipping halfway through, for 8-12 minutes for rare, 10-14 minutes for medium rare, 14-18 minutes for medium, 16-20 minutes for medium well, or 18-22 minutes for well done. The time will vary depending on your steak thickness and oven, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
-
Transfer the steak to a plate or cutting board. (Do not leave it in the pan or it will be overcooked.) Tent with foil and let it rest for 5 minutes before slicing against the grain.
Grill:
-
Oil the grill grates well. Preheat the grill to high heat (450-500 degrees F (232-260 degrees C).
-
Place the flank steak on the grill over direct heat. Grill for 3-4 minutes per side for rare, 4-5 minutes per side for medium rare, 5-6 minutes per side for medium, 6-7 minutes per side for medium well, or 7-8 minutes per side for well done. The time will vary depending on your steak thickness and grill, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
-
Transfer the steak to a plate or cutting board. Tent with foil and let it rest for 5 minutes before slicing against the grain.
Pan Sear:
-
Preheat a large cast iron skillet to medium-high heat. Make sure it’s very hot before adding the steak.
- Add oil to pan just before cooking.
-
Add the steak and sear for 3-4 minutes per side for rare, 4-5 minutes per side for medium rare, 5-6 minutes per side for medium, 6-7 minutes per side for medium well, or 7-8 minutes per side for well done. (Do not move the steak around except to flip.) The time will vary depending on your steak thickness and grill, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
-
Transfer the steak to a plate or cutting board. (Do not leave it in the pan or it will be overcooked.) Tent with foil and let it rest for 5 minutes before slicing against the grain.
Last Step: Leave A Rating!
This helps other readers and also helps me continue to provide free recipes on my site.
Recipe Notes
Serving size: 1/4 to 1/3 pound cooked flank steak, or 1/6 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Save This Recipe Now© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

13 Comments
Aya
0Great recipe! It’s so nice that I can try it with different methods. But cooking it on the grill is my favorite! I loved the smoky taste and the great flavor (thanks to your fantastic marinade!). Will be cooking this again next week!
Glenda
0This is my go-to recipe for flank steak. It’s juicy and tender every single time. I’m proud to serve it as it always comes out beautifully. I sure appreciate you sharing it!
Shantel
0This guide was so helpful! My flank steak turned out perfectly juicy and flavorful.
Iris
0This recipe is literally a one stop shop. I love how I can make it on the grill in the summer or in a pan during the winter. I am afraid of the broiler so I won’t do that. HA! Anyways, I pan seared mine and the flavor was so delicious. We cut them up for tacos. Will be making again!
Jane
0This was so good! I made it using the suggested marinade but with regular low sodium soy sauce as I didn’t have the aminos. A hit with everyone.
Keri
0Thank you! I have very little confidence when it comes to preparing meat. I chose your recipe because it was so simple and easy to follow. I added a dash of granulated onion to the marinade just because I know i like it. This turned out so freakin’ good!!! It honestly reminds me of prime rib. Definitely saving this recipe to revisit.
Patrick Cho
0The title is how to cook in oven yet first have to brown it on a grill, which I don’t have. Need to be more specific.
Wholesome Yum D
0Hi Patrick, Sorry this recipe didn’t meet your expectations. There are 3 methods to choose from, and one of them is oven (broil) only.
Cheryl Cavallaro
0Amazing recipe, simple and easy to follow with ingredients you have in your pantry (I substitute soya sauce for coconut amino’s).
Linda
0Do you broil both sides of the steak?
Wholesome Yum D
0Hi Linda, Just 1 side of the steak needs to go under the broiler.
Katie
0Looks so delicious! My mouth is watering!!
Taryn
0I found this very helpful for cooking flank steak! Thank you.