Flank Steak Recipe

Ingredients & Substitutions

Here I explain the best ingredients for my flank steak recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Flank Steak – This cut comes from the lower abdominal area, so it’s long, flat, lean, and has a very clear grain. I look for bright red meat with thin streaks of marbling and fairly even thickness, so one end does not overcook before the other. If you can’t find it, skirt steak or hanger steak are the closest swaps and work just as well with this flank steak marinade. Just watch the temperature closely, because their thickness and shape can vary.
• Olive Oil – This helps the marinade coat the steak and keeps the outside from tasting dry. Avocado oil or any neutral oil also works.
• Coconut Aminos – I use this as a soy sauce substitute because it adds salty, savory flavor with a little natural sweetness. Low-sodium soy sauce works too, but the flavor will be saltier.
• Lime Juice – The acid brightens the flavor, but more importantly, it tenderizes the meat. You can swap in another acidic ingredient, such as lemon juice, red wine vinegar, or balsamic vinegar.
• Garlic – Fresh garlic gives the best flavor here. For a shortcut, use 2 teaspoons jarred minced garlic or 1/2 teaspoon garlic powder.
• Sea Salt & Black Pepper – My rule of thumb is 1 teaspoon of salt and 1/4 to 1/2 teaspoon of pepper per pound of meat. You can use a little less salt if your coconut aminos is very salty.

How To Cook Flank Steak

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

There are 4 easy ways to make this flank steak: broil it in the oven, cook it on the grill, pan sear it, or air fry it. I use the grill when I want the most smoky flavor, the broiler when I want hands-off heat, cast iron when I want the best crust indoors, and the air fryer when I want the least mess.

1. Marinate the steak. Whisk the olive oil, coconut aminos, lime juice, minced garlic, salt, and pepper, until the marinade looks glossy. Add the flank steak, turn to coat both sides, cover, and refrigerate. I usually marinate in a large baking dish like this, because that way the flank steak fits in a single layer without folding, and more of it stays coated in marinade compared to a bowl.
2. Broil, grill, pan sear, or air fry. Pick the cooking method that works best for you:

• Broil: Place the marinated steak on a sheet pan or grill pan, then broil on High and flip halfway through. This gives you intense top heat, which is great for quick browning indoors.
• Grill: Oil the grill grates and cook over direct heat, flipping once, until you see good grill marks and the center reaches your desired temperature. This is my favorite method for smoky flavor on warm days.
• Pan sear: Heat a large cast iron skillet until very hot, then add oil and sear the steak on both sides. This method gives you the best crust indoors, but make sure the skillet is hot before the steak goes in.
• Air fry: Preheat the air fryer to 400 degrees F. Let the excess marinade drip off the steak, then place it in the basket in a single layer and flip halfway through. If it doesn’t fit flat, cut it in half first instead of folding it, so it cooks evenly.

3. Let the steak rest. Transfer it to a cutting board or plate off the heat, so it doesn’t overcook. After 5-10 minutes, cut it thinly against the grain, which shortens the long muscle fibers and makes each bite more tender.

How Long To Cook Flank Steak?

Cooking flank steak to medium-rare takes 8-10 minutes on the stovetop, grill, or air fryer, or 10-14 minutes in the oven under the broiler. The timing depends on the thickness of your steak, your exact heat level, and your specific appliances, so I recommend using my timing as a guide but relying on internal temperature the most.

For the oven, air fryer, and grill, I like using a probe thermometer, because it can stay in the steak and beep when it reaches the right temperature. If I’m pan searing, a regular instant-read thermometer is easier, because the steak cooks fast and I’m flipping quickly.

For 1-inch-thick flank steaks, follow my time chart for your perfect level of doneness:

I start checking at the low end of the time range, especially if the flank steak is thinner than 1 inch or tapered on one end. Pull it at the temperature listed, then let it rest so the juices settle and the temperature rises a little more.

Flank Steak Marinade Variations

I kept this flank steak recipe simple, but the marinade can go in a few different directions without changing the method. I just adjust the acid, spices, or toppings based on how I want to serve it.

• Balsamic – Swap in my balsamic steak marinade for a sweeter, tangier flavor. I like this one with mushrooms, roasted vegetables, or a simple salad.
• Mexican-style – Add a teaspoon each of cumin and chili powder to the marinade, then finish with cilantro and lime after slicing. I love this version for tacos or bowls — see my serving ideas below.
• Asian-inspired – Keep the coconut aminos, then add a little grated ginger and a drizzle of toasted sesame oil. This is so good over cauliflower rice or next to my cabbage salad.

Serving Ideas

Flank steak is really versatile because it can be a classic steak dinner, a taco night, or even a date night staple. Try it in these ways:

• Steakhouse dinner – Serve it with mashed sweet potatoes, sauteed mushrooms, and a green veggie. I usually pick something simple, like parmesan asparagus, roasted broccoli, or creamy spinach.
• Tacos or bowls – Slice the steak extra thin and add tortillas or rice, guacamole, fresh tomato salsa, onions, fresh cilantro, and cotija cheese. You can also swap it for the ground beef in my taco salad.
• Sauces and toppings – Drizzle the slices with chimichurri sauce or top with compound butter. I like these to make the steak feel a little fancier without much effort.
• Surf and turf – For an easy date-night feel, serve this flank steak with seafood for a budget-friendly surf and turf dinner.

More Flank Steak Recipes

This is one of my favorite cuts, because it’s easy to make super tender but still very reasonably priced. Try one of my other flank steak recipes next:

Carne Asada

Steak Salad

Chimichurri Steak

Sheet Pan Steak Fajitas