Flank Steak

It’s summertime and my favorite “food time” of the year.  This means almost anything grilled and served alongside fresh veggies like corn-on-the-cobb or ripe tomatoes.

If your vision of summer grilling includes steak but, like many this year, you are searching for economical options, consider flank steak.  What I like about this cut is that you can add your own flair using a homemade marinade allowing you to entertain on a budget and still get the “wow”factor of serving steak.

While not a newcomer to the food scene, flank steak might have overlooked in years past as consumers selected pricier cuts like ribeye or filet mignon.  Best known in the US as fajitas, in Paris Bistros as Bavette a l'échalotte (seared, served rare) and also London Broil you can find flank steak in cuisines from Asia to Argentina.

If you have a favorite recipe or cooking technique for flank steak please share it by posting a comment on Yummly.com.   We’d love to hear ideas from you!

Grilled Flank Steak

Recipe courtesy of Epicurious

  • 3 lb flank steaks
  • 1/3 cup apple cider or white wine vinegar
  • 3/4 cup olive oil
  • 1 1/2 tablespoons minced fresh rosemary
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Lightly pierce steaks all over with a sharp fork or knife. Whisk together remaining ingredients and transfer to a large resealable heavy-duty plastic bag. Add steaks and seal, pressing out excess air. Marinate steaks at least 6 hours or up to 1 day. (I marinate for a day)

Prepare grill for cooking.

Grill steaks on an oiled rack set 5 to 6 inches over glowing coals, turning once, about 12 minutes for medium-rare. Transfer to a cutting board and let stand 5 minutes. Thinly slice steaks diagonally across the grain.

Note:  I made this recipe twice and used less salt the second time (1 teaspoon.)  I prefer the low-salt version (because you can always add more at the table) but my dining companions preferred the full-salt version (and they tried both.)   In addition, I cooked this 4 minutes per side and then let it rest the full 5 minutes.  This resulted in the rare version in the picture.   If you want more of a medium (just a touch of pink) go for the full 5-6 minutes.

Photo courtesy of Silberg.  (thanks!)

How to Peel Ginger (Hint: Don'T) Recipe
14 Must-Make Cauliflower Recipes Recipe
Broccoli and Cauliflower Recipes Even Kids Will Love Recipe
Hearty, Chunky Soups for a Cold Day Recipe
Healthy, Easy New Ways to Enjoy Salmon Recipe
10 Tasty Ways to Make Canned Tuna Gourmet Recipe
What'S in Season: Fall Vegetables You Can'T Miss Recipe
Crispy, Creamy, and Perfectly Cheesy Gourmet Gratins Recipe
10 Creative New Ways to Cook Salmon Recipe
Cozy Into Fall with Savory Seasonal Soups Recipe
Creamy, Comforting Macaroni and Cheese Recipes Recipe
12 Terrific New Takes on JalapeñO Poppers Recipe
Quick and Easy 5 Ingredient Pastas Recipe
Edible Flowers From the Garden of Eat'N Recipe
Snack Healthy with Homemade Hummus Recipe
Every Dish Is Made Better with Beer Recipe
10 Exceptional Coffee Drinks to Make at Home Recipe
10 Handy Meals Made in a Muffin Tin Recipe
Vegan Appetizers Anyone Will Love Recipe
Simple, Hearty Mexican Dishes for a Crowd Recipe
10 Succulent Salmon Dishes for Healthier Eating Recipe
Appetizer Ideas for the Big Game Recipe
Italian Dishes Minus the Indulgence Recipe
Cozy Chili Recipes and Creative Ways to Enjoy Them Recipe
Fantastic, Flavorful 5-Ingredient Chicken Dinners Recipe
10 Savory Curries You Can Make in a Hurry Recipe
Top 10 Christmas Cookies of the Season Recipe
5 Creative Cinco De Mayo Recipes to Get the Fiesta Started! Recipe
Fun Football Shaped Bites for the Super Bowl Recipe
The Ultimate Super Bowl Appetizer: 5-Layer Football Field Dip Recipe
Complete Your Meal with a Perfect Wine Pairing Recipe
Pass the Chickpeas! 10 Healthy Garbanzo Bean Recipes Recipe
Food Pairings with Sean McKenzie and Dave Matthews Recipe
Top 10 Tips for Winning Dinners! Recipe
From Apples to Kale to Salmon, How to Keep What You Love Fresh Recipe
Cooking with Silk® Recipe