41 Best Delicious Flank Steak Recipes You Need to Cook

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Steak Salad with Blue Cheese Dressing

Steak Salad with Blue Cheese Dressing Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘3’, ‘3 servings’]

This steak salad recipe is so full of flavor and easy to make. Flank steak is marinated in lemon juice and quickly cooked in garlic butter and paired with simple fresh salad. Dressed in a delicious creamy blue cheese sauce, this is not your regular salad recipe! This salad comes together in less than 15 minutes.

Ingredients

• 11.5 oz flank steak
• juice of 2 lemons
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 ounces salted butter (preferably European style)
• 2 cloves garlic (peeled and slightly crushed)
• 1 cup sour cream ((300ml))
• 2/3 cup buttermilk ((250ml))
• 5 ounces blue cheese (crumbled)
• a couple of squeezes of fresh lemon juice
• 1 romaine lettuce (chopped)
• handful of other mixed greens
• 6 radishes (sliced)
• 1/4 large red onion (sliced)
• 4 mini sweet peppers (sliced)
• 8 to 10 cherry tomatoes (halved)
• 1 avocado (sliced)

Instructions Marinade the steak

1. Add the steak and the marinade ingredients into a ziplock bag and remove as much air as possible. Use your hands to massage the marinade into the steak so that it’s covered and place in the fridge for at least 2 hours or up to 8.

Make the blue cheese dressing

1. Add all of the ingredients to a small pan and put on a medium heat. Stir frequently until the cheese has melted and the dressing is silky smooth. Take off the the heat and let cool to room temperature. Once cooled, transfer to a sterilized and air tight container and place in the fridge until ready to use.

Cook the steak

1. Remove the steak from the fridge 20-30 minutes before cooking it so it comes to room temperature.
2. Place the butter and garlic into a frying pan or skillet and place on a high heat.
3. Once the butter starts to bubble add the steak. Let it fry for 3-4 minutes until it has seared.
4. Flip the steak and cook of another 3-4 minutes, while spooning the butter over the top of the steak.
5. Once nicely browned, place the steak on a plate, cover with foil, and let sit for at least 10 minutes.

To build the salad

1. Chop and slice all of the salad ingredients and add to a large bowl or individual pates.
2. Once the steak has rested, slice it against the grain and place on top of the salad. Drizzle with the blue cheese dressing and serve.

2. Guatemalan Shredded Beef Stew

Hilachas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT100M · Total: PT110M · Yield: [‘6’]

Hilachas is a traditional Guatemalan stew featuring shredded beef simmered in a lightly-spiced tomato sauce with tender potatoes. This delicious dish is famous throughout Guatemala and, like most comfort foods, takes time to prepare. But it’s totally worth the effort!

Ingredients

• 2 pounds flank or skirt steak in one piece ( hangar or flat iron steak will also work)
• 6 cups water
• 1 teaspoon salt
• 2 bay leaves
• 2 garlic cloves
• 1 Tablespoons vegetable oil
• 1/2 onion (sliced)
• 5 Roma tomatoes – (very ripe and sliced)
• 1/2 red bell pepper (stem removed, seeded and sliced)
• 1 dried chile guaque or guajillo (- seeds and stem removed)
• 1 cup potato (cut into two-inch pieces – cooked separately but still firm)
• 5 fresh thyme (divided reserve some for garnish)
• 1 corn tortilla or piece of French Bread toasted (optional )
• Freshly ground black pepper
• Salt to taste

Instructions

1. Combine the beef in water with the salt, bay leaves and two cloves of garlic. Bring to a quick boil, cover and then simmer for 1.5 hours or until tender. Be sure the beef is covered by water while cooking.
2. Remove meat from the water, reserving the broth and garlic, allowing the meat to cool slightly on a cutting board. Discard the bay leaves.
3. Cut the steak in half lengthwise and then using two forks (or your fingers) shred each half into small “threads” about three inches long.
4. Combine the sliced tomatoes, onion, reserved garlic, red bell pepper, chile guaque and three cups of broth in a saucepan
5. Bring to a boil, reduce heat and simmer for 10 minutes.
6. Transfer tomato mixture to a food processor or blender. Blend until a smooth consistency is reached. You may need to do this in batches.
7. Add vegetable oil to a Dutch oven (or large saucepan) and heat to medium high.
8. Strain the tomato puree into the vegetable oil, bring to a boil and simmer for 10 minutes with two sprigs of thyme until slightly thickened. If sauce is too thick, add more broth or if too thin, add a puree of toasted tortilla (or French bread) and broth.
9. While the sauce is simmering, peel and slice the potatoes into pieces two inches long and ½ inch thick. Parboil separately in water until soft but still firm.
10. When the sauce has thickened, remove the sprigs of thyme, add the parboiled potatoes and shredded beef.
11. Simmer for 10 minutes until potatoes are tender and sauce is thickened. Add fresh ground pepper and adjust salt to taste.
12. Garnish with sprigs of thyme and serve immediately in bowls or on a plate with a mound of white rice, slice of avocado and fresh corn tortilla.

3. Air Fryer Garlic Steak Bites

Easy Air Fryer Steak Bites With Garlic Butter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

Quick and easy, Air fryer Garlic Steak Bites are juicy and so full of flavor. Serve them for dinner as a main dish or as an appetizer!

Ingredients

• 1 pound steak ((Sirloin, Rib eye, NY strip or your favorite cut))
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 2 tsp soy sauce
• 1 tsp garlic powder
• 2 tbsp butter
• 1 tsp minced garlic
• 1 tsp red chili flakes
• chopped parsley

Instructions

1. Cut the steak in to bite sized pieces or 1″ to 1.5″ inch cubes.
2. In a mixing bowl, toss the steak in olive oil, salt, pepper, garlic powder and soy sauce.
3. Preheat the Air fryer at 400°F for 5 minutes. Arrange the steak cubes in a single layer in the Air fryer basket.
4. Air fry to your desired doneness. (Medium rare-135°F, Medium- 145°F, Well done-160°F). Start at 4 minutes and check every minute if you like the steak medium or medium-rare. I like to cook mine for 10 to 12 minutes. Or until golden.
5. While the steak is in the Air fryer, melt the butter in a pan. Add minced garlic and red chili flakes.
6. Saute until garlic is golden. Toss the finished steak in garlic butter. Stir until well combined.
7. Serve warm with chopped parsley.

4. Grilled Flank Steak Salad

Grilled Flank Steak Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [‘4’]

Flank Steak Salad – a delicious marinated flank steak on a bed of lettuce with grilled corn, cojita cheese and chimichurri sauce!

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 2 teaspoons garlic (minced)
• ½ teaspoon sesame oil
• 1 pound flank steak
• ½ cup fresh parsley
• ⅓ cup light olive oil
• ⅛ cup fresh cilantro
• ⅛ cup fresh basil
• 2 garlic cloves
• 1 tablespoon shallots (minced)
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano leaves
• 1 teaspoon red wine vinegar
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon red pepper flakes (optional)
• 4-6 cups romaine lettuce (chopped)
• 1-2 cups corn kernels
• 1-2 cups cherry tomatoes (halved)
• 1 cup red onion (sliced)
• 1 cup blue cheese crumbles

Instructions

1. Marinate Steak: In a small bowl, combine 2 tablespoons extra virgin olive oil, 2 tablespoons soy sauce, 1 tablespoon lime juice, 2 teaspoons garlic and ½ teaspoon sesame oil. Whisk to combine. Place a 1 pound flank steak in a deep container or reusable silicone bag and let come to room temperature. Pour marinade over the steak and ensure it is fully covered. Let marinate a minimum of 30 minutes.
2. Make Chimichurri: In a small food processor, add ½ cup fresh parsley, ⅓ cup light olive oil, ⅛ cup fresh cilantro, ⅛ cup fresh basil, 2 garlic cloves, 1 tablespoon shallots, 1 tablespoon lemon juice, 1 teaspoon dried oregano leaves, 1 teaspoon red wine vinegar, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper, and ⅛ teaspoon red pepper flakes (if using). Blend until smooth and set aside.
3. Prep: Ensure grill has clean grates and bring to medium/high heat (450-500℉).
4. Grill: Remove steaks from the marinade (let any excess marinade fall off) and place over direct heat. Close grill. Sear on grill 3-5 minutes per side for medium rare or until the center of the thickest part of the steak reaches 130℉ using an internal meat thermometer. Remove from grill and let rest for 10 minutes.
5. Build Salads: Cut the steak into strips (cut against the grain). Divide steak, 4-6 cups romaine lettuce, 1-2 cups corn kernels, 1-2 cups cherry tomatoes, diced red onion, and 1 cup blue cheese crumblesbetween bowls.
6. Serve: Enjoy with a drizzle of chimichurri sauce on top!

5. Steak Salad with Devilled Eggs

Steak Salad with Deviled Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT1H · Yield: [‘4’, ‘4 servings’]

A fabulously tasty low carb dinner recipe that works for a weeknight or a special occasion.

Ingredients

• 1-2 lb flat iron steak
• olive oil
• salt & freshly ground black pepper
• 6 large eggs, hardboiled
• 2 tablespoon sweet relish or chopped bread & butter pickles
• 2 tablespoon mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon chopped chives (or 1/2 teaspoon dried chives)
• 1 teaspoon salt
• black pepper to taste
• 2-3 12 oz bags of lettuce (I recommend mixing 1 bag of romaine with 1 bag of mixed greens)
• juice of 1 lemon
• 1/4 cup olive oil
• 1 teaspoon champagne vinegar (or white wine vinegar)
• 1 teaspoon prepared horseradish
• 1/2 teaspoon dijon mustard
• 1 teaspoon truffle oil
• 1/2 teaspoon honey
• salt & pepper to taste
• halved cherry tomatoes (optional)
• avocado (optional)
• grilled artichoke hearts (optional)

Instructions

1. Take your steak out of the fridge about 30-45 minutes before grilling to get it to room temperature. Pat it off with paper towels but don’t salt it at this time.
2. While your meat is coming to room temperature make the deviled eggs. Take 2 of your hardboiled eggs and chop them up. Put them in a medium size mixing bowl. Slice the remaining 4 eggs in half and carefully, so as not to break the eggs, scoop out the cooked yolks and add them to the mixing bowl. Then add mayonnaise, mustard, chives, relish and salt & pepper to taste. Mix well until fully incorporated. Lay out the 8 egg halves and carefully fill them with the yolk mixture. You can do with with a spoon or cookie scoop, or fill a plastic bag with the yolk mixture and cut an opening in one of the bottom corners. Then pipe the mixture into the eggs. Once the eggs have been filled, put them, in the fridge to chill while you prepare the rest of the meal.
3. About 15 minutes before you plan t o grill, heat your grill over medium-high to high heat until hot. Generously season both sides of the steak with salt, pepper and any additional seasoning (I like Montreal Steak Seasoning). Gently place the steak on the preheated grill (you should immediately hear a sizzle, otherwise it is not hot enough).Grill for about 3-4 minutes on the first side, then flip the steak and grill for an additional 3-4 minutes. Then turn the grill heat down to medium and continue cooking until the steak reaches your desired level of doneness. For medium rare this will be another 3-4 minutes or until the steak reaches an internal temperature of about 135-140 degrees F. Remove steak from the grill and place in a foil lined pan. Allow to rest for 5-7 minutes before slicing.
4. While the steak is grilling/resting, prepare the dressing. Whisk or shake together olive oil, lemon juice, horseradish, dijon mustard, honey, truffle oil, champagne vinegar, and salt and pepper until well combined. Toss the dressing with lettuce and serve with steak and deviled eggs. Garnish with cherry tomatoes, avocado and/or grilled artichoke hearts as desired. Enjoy!

6. Smoked Flank Steak

Smoked Flank Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT50M · Total: PT55M · Yield: [‘4’]

Smoked Flank Steak is the tender beef entree you’ve been dreaming of. Moist and flavorful this easy smoked steak will become a standard on your menu.

Ingredients

• 1.8 lbs flank steak
• 1.5 tsp kosher salt
• .5 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder

Instructions

1. Combine spices into a small bowl and mix. Coat both sides of flank steak with the spice rub. Be sure to coat the edges as well.
2. Place the steak into your preheated smoker. Smoke at 225°F for about 45 minutes or until the internal temperature reaches 125°F.
3. Reverse sear the steak for a great finish.
4. You can either use a grill or a hot pan on a stove. Crank the grill or stove to high heat. Sear the flank steak on both sides for about 1 minute. This will give you a final internal temperature of 135°F for medium rare. You can cook it longer if you prefer a more well level of doneness.
5. Let the steak rest for 10 minutes, then slice against the grain and serve.

7. Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘6’]

Skip the takeout and the stress of cooking with this slow cooker Mongolian beef dinner. It doesn’t require a lot of prep work, but the result is succulent beef in a thick, flavorful sauce that the whole family will love.

Ingredients

• 1 ½ lbs flank steak ((thinly sliced against the grain into ¼” pieces)
• ¼ cup cornstarch
• 1 tbsp sesame oil
• 3 tsp fresh garlic ((minced))
• 1 tsp fresh ginger ((minced))
• ¾ cup water
• ¾ cup brown sugar
• ½ cup soy sauce
• ¼ tsp red pepper flakes
• 5 green onions thinly sliced
• 1 cup shredded carrots
• sesame seeds, for garnish

Instructions

1. Add sesame oil, garlic, ginger, water, brown sugar, soy sauce, and red pepper flakes to the slow cooker. Stir to combine.
2. In a large resealable bag add sliced flank steak and corn starch. Seal the bag and shake until well coated.
3. Add coated flank steak and carrots to the slow cooker and stir to combine.
4. Cover and cook on high for 2½-3 hours or on low for 4-5 hours.
5. When cook time is through add in green onions and stir to combine.
6. Serve over rice and garnish with sesame seeds.

8. Marinated Grilled Flank Steak

Juicy Grilled Marinated Flank Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Yield: [‘3’, ‘3 to 4 servings’]

This easy overnight marinade is full of flavor and perfect for flank steak! Grill the flank steak for a crisp, caramelized exterior and juicy, tender beef inside.

Ingredients

• 1 3/4 to 2 pounds flank steak
• 1/3 cup olive oil
• 2 tablespoons tamari ((or soy sauce))
• 4 cloves garlic, (minced)
• 1/4 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 teaspoon black pepper

Instructions

1. Place marinade in a plastic ziploc bag and squeeze ingredients together to help combine and brown sugar should dissolve. Place steak in bag, seal, and massage to get marinade into the meat. Let sit overnight in refrigerator. ⠀
2. When ready to cook, preheat one side of the grill to medium high for direct heat grilling, allowing it to preheat for 15-20 minutes. Remove steak from refrigerator and use tongs to place on the grill. Grill for 4 minutes on the first side, leaving it undisturbed.
3. Then flip steak and cook for another 4 minutes, and then check internal temperature of steak. If you prefer a medium rare steak, cook until internal temp reach 130 degrees F. For medium, cook until internal temp reaches 135 degrees F. Remove steak from grill, cover with foil, and let rest for 15 minutes.
4. Slice thinly AGAINST the grain, and enjoy.⠀

9. Flank Steak Tacos

Flank Steak Tacos Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT14M · Total: PT94M · Yield: [‘8’, ‘8 to 12 Tacos’]

Amazing, juicy and tender steak tacos made with marinated flank steak or skirt steak. An easy and delicious beef taco recipe that checks all the boxes any time you’re craving Mexican food!

Ingredients

• 2 to 3 lbs flank steak
• ½ cup coconut aminos (soy sauce, or liquid aminos)
• 3 Tbsp avocado oil or olive oil
• 5 cloves garlic (minced)
• ¼ cup rice vinegar or lime juice
• 1 Tbsp sriracha (optional)
• ¼ cup beef broth or water
• 1 tsp fish sauce or Worcestershire sauce
• 1 tsp ground ginger
• 1/4 tsp black pepper
• 8 to 12 corn tortillas**
• 2 large avocados (sliced)
• 1 cup cotija cheese
• 1 cup fresh cilantro (chopped)
• ½ cup red onion (thinly sliced)
• 1 cup salsa of choice

Instructions Marinate the Steak:

1. Add all of the ingredients for the marinade to a small blender and blend until combined. If you don’t own a blender, stir the ingredients together in a bowl.
2. Transfer the flank steak and the marinade to a large 1 gallon zip lock bag. Seal the bag and marinate the steak for at least 1 hour (ideally several hours, up to 24 hours).

Cook the Steak:

1. When you’re ready to cook the steak, heat 2 tablespoons of avocado oil (or olive oil or cooking oil of choice) in a large (12-inch or larger) skillet over medium-high heat. Allow the skillet to heat up for a few minutes, until the oil is sizzling hot.
2. Remove the flank steak from the marinade and allow the excess marinade to drip off of it over the sink. Carefully place the flank steak in the hot skillet and cook for 7 to 8 minutes per side, until the steak reaches your desired level of doneness. Insert a meat thermometer into the thickest part of the meat to check the internal temperature. Go for 125 to 130 degrees Fahrenheit for medium-rare if you’re looking for tender steak. Shoot for 130 to 135 degrees for medium, and 140 degrees or higher for well-done.
3. Transfer the steak to a large cutting board and let steak rest for 15 minutes.

Make the Tacos:

1. Slice the flank steak against the grain using a sharp knife in thin slices.
2. Heat up the tortillas using your preferred method.
3. Load up the tortillas with sliced flank steak, avocado, red onion, cotija cheese, and fresh cilantro with a drizzle of your favorite store-bought or homemade salsa. Serve and enjoy!

10. Blackstone Flank Steak

Blackstone Flank Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT13M · Total: PT263M · Yield: [‘6’, ‘6 Servings’]

Cooking on the Blackstone is so convenient and fun, you are going to love this recipe. Each of the steps flows into the next. The only time you need to watch the clock is for grilling the flank steak.

Ingredients

• 1/4 cup olive oil ((vegetable oil))
• 1/4 cup lemon juice
• 1 oz packet taco seasoning mix ((Original, Old El Paso))
• 1 teaspoon salt
• 2 pounds flank steak
• 16 – 20 6-inch tortillas ((flour or corn))
• 1 tablespoon butter ((soft))
• ¼ cup olive oil
• 1 cup red onion ((sliced))
• Pinch salt
• 2 cups mini sweet peppers ((sliced))
• ½ cup pickled jalapeño ((sliced))

Instructions Marinate the Flank Steak

1. Open a zip-top bag (2 gallon) and roll the top down to give some structure. Add the marinade ingredients: olive oil (vegetable oil), lemon juice, a packet of Taco Seasoning Mix (Original, Old El Paso), and salt.
2. Close the bag and mix by simply squeezing with your hand.
3. Reopen the bag as before and add the flank steak.
4. Carefully close the bag and remove as much air as possible, so the steak is covered. Place in the refrigerator for at least 4 hours to 24. NOTE: We prefer to place the bag on a plate or bowl in case of a leak in the fridge.
5. Take the flank steak out as you preheat the grill and sauté the sides.

Grilling Sides

1. Preheat the Blackstone by turning all the burns to “Low”. I like to wait 5 minutes. If needed add a bit of olive oil (or your preferred oil).
2. I have learned that oiling and salting the onions (as you desire) before sautéing on the griddle works better.
3. Lightly butter one side of your choice of tortillas (flour and/or corn), and set aside.
4. Adjust the four burners for sautéing. I have found by alternating burners from off to “Low” works best. I choose a side area with its burner off then alternate from there. The off area makes for a great warming spot as you finish up the cook.FYI: Temperatures from alternating off-Low-off-Low:250, 400, 325, and 400 degrees F.
5. I start with the onion first to give them a head start of 5 minutes sautéing on the middle left zone. Then use the different temperature zones to adjust the sautéing.
6. Place the sliced mini sweet peppers and pickled jalapeños on the grill and add a swirl of olive oil (as desired). I used the right burner (Low) for the sweet peppers and the middle right (off) for the jalapeños.
7. Use the different temperature zones to adjust the sautéing of the sides to your liking, for us it was 15 minutes. Once you are getting close to finishing them, turn off the middle left burner.
8. Leave the finished sides resting on the far left area of the griddle. Now it is time to turn up the heat on the two right burners to grill the steak.

Grilling Flank Steak on the Blackstone

1. Increase the 2 burners on the right side of the Blackstone to the 3rd mark from “Low” around the control knob. NOTE: The other 2 burners should be off as the heat will transfer from the heated side of the griddle to keep them warm.
2. Once the Blackstone has reached the new temperature it is time to grill the flank steak. FYI: I used an infrared thermometer to check the griddle’s temperature. It was indicating 450 – 460 degrees F.
3. Place the flank steak on the griddle. I like to keep it right in the middle of the two burners. This allows for a more equal searing as it cooks. Additionally, if your steak has a thinner side position it towards the front.NOTE: Depending on how your steak is shaped I start with the more rounded side down first. That way I finish on the broader side to have more control over the final temperature.
4. The cook for this flank steak took 6 flips with decreasing times to get to medium-rare for a total time of 13 minutes.
5. The first two were for 3 minutes on each side, and the temperature was showing 80 degrees F.
6. Three and four were for 2 minutes on each side. Now the meat was at 105 degrees F. in the middle and 130 degrees F. on the thin side. Time to adjust the flank steak’s position on the griddle.
7. For the fifth and sixth I rotated the steak’s thinner side to where the burner was off and finished with the thick side on the heat. I did just 1 minute on the round side and finished the steak on the broader side for 2 minutes until reaching medium-rare. I did this because the temperature was coming up fast on the thinner side.
8. Pull the flank steak once it reaches 125 degrees F. for a medium-rare. If you prefer a different doneness, remember there is around a 10-degree increase in temperature after the rest. Turn off the burners.
9. Rest the steak for 10 minutes.

Tortillas and Serving

1. Wait a few minutes to let the hot griddle cool off.
2. Place the tortillas with the butter side up on the griddle. Once the butter melts, flip the butter side down and grill for 2 – 3 minutes (go longer for crispier).Tip: I like to add a pinch of salt to the corn tortillas’ buttered side.
3. Remove the tortillas from the griddle with your sides and prepare to serve.Tip: Place the buttered sides of the tortillas together to make it easier to handle them if you are doing fajitas or soft tacos.
4. Slice the flank steak against the grain. We sliced it into two different thicknesses. Thick (½ inch) and thin (⅛ inch). The thick is ideal to enjoy like a steak or chop it for fajitas or tacos. The thin was perfect in the fajitas we had.
5. Enjoy as a steak, in your fajitas, or in tacos. Have Fun!!!

11. Balsamic Steak Salad

Balsamic Steak Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT0S · Total: PT15M · Yield: 4

Balsamic Steak Salad is the ultimate salad! Easy and bursting with flavor it’s so much better than a bagged salad and only takes a little bit of time!

Ingredients

• 8 ounces leftover balsamic steak
• 1 avocado
• 10 Strawberries
• 1/4 cup feta cheese
• 2 Tablespoons fresh squeezed lime juice
• 1 Tablespoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon cumin
• 2 Tablespoons olive oil
• 2 Tablespoons vegetable oil

Instructions

1. Place arugula lettuce in a bowl.
2. Top with avocado, strawberries, steak and feta cheese.
3. In a jar with a lid add all vinaigrette ingredients.
4. Screw lid on and shake well.
5. Drizzle vinaigrette over salad and enjoy!

12. Flank Steak Pinwheels

Flank Steak Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

A simple recipe for flank steak pinwheels that can be prepped and cooked on the grill in less than 30 minutes.

Ingredients

• 2 lbs flank steak
• Olive oil
• Kosher salt
• Fresh ground black pepper
• Zest of 2 lemons (divided)
• 4 tablespoons rosemary (stemmed and coarsely chopped)
• 8 cloves garlic (grated)
• 2 cups loosely packed flat-leaf parsley leaves
• 1 cup shaved Parmesan cheese
• Pre-soaked skewers

Instructions

1. Prepare grill to medium-high heat.
2. Unroll steaks on a large work surface and lightly pound if necessary to make the meat an even thickness, about 1/4- to 1/2-inch thick.
3. Drizzle meat with olive oil and season both sides with salt and pepper.
4. Scatter the zest of 1 lemon on each steak.
5. Top the meat with rosemary and chopped garlic, and scatter a layer of parsley over the top using about 1 cup of leaves per steak.
6. Top the parsley with shaved Parmesan cheese
7. Carefully wrap and roll the steaks into large pinwheels.
8. Skewer the center of each steak tightly pre-soaked skewers, placing skewers about 1.5 inches apart from one another.
9. Cut each steak evenly, spacing your knife between the skewers to form 6 pinwheels each about 1 1/2 inches thick and 4 inches in diameter.
10. Grill for about 5 minutes on each side, until finished to your level of preference

13. Instant Pot Beef Stir Fry

Instant Pot Beef Stir Fry Using Flank Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT25M · Yield: [‘2’, ‘2 Servings’]

This Instant Pot Beef Stir Fry is a quick and flavorful meal packed with tender beef, fresh veggies, and a savory sauce.

Ingredients

• 3 lbs Flank Steak
• 4 cups Broccoli (Small Florets)
• ½ cup Mini Red Peppers (Sliced )
• 1 Onion (Sliced)
• 2 cups Snow Peas
• Green Onions (sliced for garnish)
• 2 tbsp Minced Garlic
• 1/2 cup Soy Sauce
• 2 tbsp Sesame Oil
• 1 cup Beef Broth
• 1/3 cup Brown Sugar
• 3 tbsp Cornstarch

Instructions

1. Combine the sauce ingredients garlic, soy sauce, sesame oil, beef broth and brown sugar together in a small bowl & whisk.
2. Add your sliced steak to the Instant Pot then add your sauce mixture. Close the Instant Pot lid, close the seal. then cook on manual for 10 minutes. Natural release for 10 minutes & then do a quick release.
3. Remove beef from pot & set aside. Turn off the Instant pot & then turn it on to sauté whisk in cornstarch & stir until sauce thickens.
4. Add the beef back in & stir. Add in steamed broccoli. This can be pressure cooked for one minute at the start of the recipe or steamed in the microwave as you cook your meal.
5. Serve over rice.

14. Chinese Beef and Broccoli

Chinese Beef and Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2 (with a chance of leftovers)’]

Chinese Beef and Broccoli is one of those foods that you suddenly crave out of nowhere. You can taste that slightly spicy and velvety finely-sliced beef and crisp, crunchy broccoli with a hint of ginger, all lightly covered in a sweet and salty sauce.

Ingredients

• 1 pound hanger steak, thinly sliced against the grain
• 1/4 cup rice wine vinegar
• 1 tablespoon cornstarch
• 1/4 cup peanut oil (or any neutral oil with a high smoking point)
• 12 ounces chopped broccoli
• 6 tablespoons soy sauce
• 1/4 cup hoisin sauce
• 1 tablespoon Sambal oelek (or your favorite chili sauce)
• 2 tablespoons butter
• 1 tablespoon finely chopped fresh ginger (optional)
• 2 cups rice

Instructions

1. If you make a big batch, it’s easier to use a wok. A smaller frying pan will work too, but you might have to fry the meat in two batches, so the pan isn’t overcrowded.
2. Start cooking rice according to package instructions.
3. Thinly slice beef against the grain and mix in a bowl with rice wine vinegar, 2 tablespoons soy sauce, and 1 tablespoon cornstarch.
4. Mix the remaining soy sauce with the hoisin sauce, sambal oelek, and ginger, and set aside.
5. Bring a pot of water to a boil and blanch broccoli for 2 minutes.
6. Bring peanut oil to a simmer over high heat and add the beef. Stir fry until browned, about 2 minutes. If using a smaller pan, stir fry the beef in two batches, using half the oil each time.
7. Set the beef aside and clean out your pan with some paper towels.
8. Bring 1 tablespoon of oil to nearly smoking (high heat, but no smoke) and stir fry your vegetables for 2 minutes.
9. Return the beef to the pan and add the sauce.
10. Stir everything together until nice and smooth, for less than a minute.
11. Add the butter, and within less then another minute, you’re done!

15. Carne Asada Quesadillas

Carne Asada Quesadillas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT90M · Yield: [‘2’, ‘2 main dishes (or 4 appetizers)’]

Food cravings can sometimes be hard to address. Carne asada quesadillas are one of those flavor bombs that answer multiple cravings in one bite. Think of bold spices, succulent beef, and gooey cheese, all wrapped in a baked tortilla, dipped in chunky guacamole, and topped off with refreshing sour cream.

Ingredients

• 1 pound skirt steak
• 3 cloves garlic, crushed and roughly chopped
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 1 1/2 tablespoons fresh lime juice
• 1 1/2 tablespoons olive oil
• Half a bunch of cilantro, chopped
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons kosher salt
• 1 tablespoon chopped jalapeños (optional)
• 4 ounces grated sharp cheddar cheese
• 4 ounces grated pepper jack cheese
• 4 (8-inch) flour tortillas
• 2 tablespoons neutral oil, like canola

Instructions

1. First, we create the marinade. In a bowl, mix some crushed and roughly chopped garlic cloves (no need to mince), freshly squeezed lime juice, olive oil, cilantro, and some chopped jalapeños (if used).
2. Trim the meat if necessary and pat it dry with a paper towel.
3. Season with kosher salt, freshly ground black pepper, cumin, smoked paprika, and chili powder. Use your hand to press these dry ingredients onto the meat.
4. Place the meat in a Ziploc bag and add the marinade.
5. Gently massage the bag to make sure the marinade evenly coats all of the meat.
6. Try to press out as much air as possible before closing the bag.
7. Put the bag on a plate and place it in the fridge for at least an hour (but not more than 10 hours). Massage and turn occasionally to get the marinate working, especially if you plan to marinate for only an hour or so.
8. Once you’re ready to cook the meat, add just a little bit of a neutral oil, like canola, to a cast iron pan and bring it to medium-high heat. That means to a heat where the oil is really hot but is not smoking yet.
9. Grab the meat with tongs from the Ziploc bag and shake off some of the excessive marinade and the larger garlic chunks.
10. Add the meat to the pan. It should instantly sizzle and smoke a little when touching the hot oil.
11. Cook for about 3 minutes per side (depending on the thickness of the cut).
12. Check with an instant meat thermometer. It should read 130-140℉ in the thickest part.
13. Remove from the pan, place on a cutting board, and lightly cover with foil.
14. While resting the steak for a couple of minutes, grate the cheeses.
15. Next, slice the beef – against the grain – in small, bite-sized strips.
16. Carefully wipe out the cast iron pan with a paper towel without burning yourself. It’s okay if the pan is not completely clean. Any little scraps will only add flavor to the tortilla.
17. Put the pan back on the stove and turn it up to medium heat.
18. Add a soft taco/tortilla to the dry pan (one that fits the diameter of the pan).
19. Sprinkle the whole width of the tortilla with a quarter of the cheese, then add a layer of beef strips to half of the tortilla.
20. When the cheese starts to melt (which takes maybe 1 or 2 minutes), gently – with a spatula – fold the taco/tortilla in half and also gently press it flat so that it looks like a quesadilla should look.
21. Flip the whole enchilada 😂 and cook on the other side for another 2 minutes or until the cheese is completely melted.
22. Slide onto a cutting board and cut in half. A pizza cutter works like a charm. A knife works perfectly fine as well.
23. Place on a plate or cutting board and sprinkle some chopped cilantro over the top. That’s just for good looks.
24. Serve with your favorite accompaniments, such as guacamole, salsa, hot sauce, sour cream, black beans, rice, etc. Enjoy!

16. Bavette Steak

Bavette Steak (Broiled Garlic Flank Steak) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT18M · Yield: [‘2’]

Bavette Steak is a juicy cut that broils perfectly medium rare in just a few minutes. Before broiling the steak, we stuff it with garlic for aromatic flavor. This simple steak recipe takes under 20 minutes to make and goes well with so many sides!

Ingredients

• 1 lb flank steak
• 2-3 cloves garlic (sliced into slivers)
• kosher or sea salt
• freshly ground pepper
• 1 tbsp olive oil

Instructions

1. Set oven to broil – Place the oven rack about 6 inches from the top of the oven (typically the first tier of the stove) and set to broil on high.
2. Make incisions in steak for garlic – Use the tip of the knife to make about 20 small incisions in flank steak. Stuff a sliver of garlic into each incision.
3. Season steak – Place the steak on a foil-lined baking sheet. Season with salt and ground pepper and drizzle with olive oil.
4. Broil steak – Place in the oven and broil on high for 7-8 minutes for medium rare (130°F to 140°F).
5. Slice and serve – Remove the steak from the oven and let it rest for 5 minutes. Slice and serve.

17. Skillet Flank Steak with Garlic Butter

Pan Seared Flank Steak with Garlic Butter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Pan seared flank steak with garlic butter is flavorful and easy to prepare for a weeknight meal. Seasoned flank steak is seared on the stove top and coated in rich garlic butter.

Ingredients

• 1.5 pounds flank steak
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 3 tablespoons unsalted butter
• 2 cloves garlic (minced)

Instructions

1. Gently pat your flank steak dry with a paper towel. Season with salt and pepper on each side. If your steak is unevenly cut, or too long for your pan, consider slicing your steak into two or more pieces and cooking them separately for best results.
2. In a cast iron (or stainless steel) pan over medium-high heat, add oil. When hot and shimmering, add flank steak with tongs and allow to sear for 2 and 1/2 minutes on the first side.
3. Flip steak and sear for an additional 2 and 1/2 minutes. For a 1-1/4″ flank steak (like pictured) this will give you a medium-rare flank steak. Add additional time as needed for a thicker or more well-done steak.
4. Cooking times for your steak will vary based on the thickness, size, and shape of your steak. For best success, I suggest using a meat thermometer. You’ll want to remove your steak from the pan when the temperature reaches 5 degrees below your desired doneness. The steak will continue to cook slightly while it is resting. – Rare: 125 degrees (Fahrenheit)- Medium-rare: 135 degrees- Medium: 145 degrees- Medium-well: 150 degrees- Well done: 160 degrees
5. Once your steak is cooked to your liking, remove from the pan, tent with foil, and allow to rest for 10 minutes. Slice steak thinly and against the grain.
6. Meanwhile, turn the heat to medium-low and return pan to heat. Add butter to pan and melt. Add garlic to pan and cook for up to 1 minute, or until garlic begins to brown (garlic will brown quickly – do not walk away).
7. Remove from heat and pour garlic butter over flank steak. Optionally, garnish with fresh chopped parsley. Serve and enjoy.

18. Flank Steak Sliders

Cheese Steak Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT30M · Yield: 6

Tender flank steak seasoned with garlic, grilled to perfection then topped with dill butter and melted cheese on a toasted bun – trust me it doesn’t get any better!

Ingredients

• 1 – 1½ pound flank steak
• 1 teaspoon garlic salt
• 1/2 cup butter, melted
• 1-2 teaspoon dill weed
• 6 slices of Havarti cheese
• 6 french rolls

Instructions

1. Preheat gas grill and preheat oven to 350° F.
2. Season flank steak liberally on each side with garlic salt.
3. Place flank steaks on grill over medium indirect heat. Cook 6 minutes on each side. (you can cook a minute or so longer, but flank steak is more tender if cooked medium rare)
4. While flank steaks are on the grill, slice buns open and place face up on a baking sheet, Toast in the preheated oven until crisp (about 5-7 minutes). Remove the top buns from the pan, leaving the bottom buns on the pan and set aside.
5. Remove steaks from grill and let sit about 5-10 minutes. (meat will continue to cook while off the grill)
6. In a small bowl add melted butter and dill weed, stir with spoon and set aside.
7. Once steak has cooled a little, slice into thin strips against the grain (or, on the diagonal of the grain), to ensure tenderness.
8. Arrange steak slices on the bottom half of the toasted buns, stir dill butter again, and drizzle over the steak. Top with half a slice of cheese and place in oven until cheese melts (watch closely – should only take 2-3 minutes)
9. Remove from oven and serve with top bun.

19. Flank Steak Salad with Balsamic Dressing

Flank Steak Salad with Balsamic Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT20M · Yield: [‘4’]

Flank Steak Salad with Balsamic Dressing is a refreshing and hearty salad featuring tender flavorful flank steak, crisp lettuce, and a vegetable medley tossed in a tangy lemon-balsamic vinaigrette. Make in just 20 minutes, including prep!

Ingredients

• 1 lb flank steak
• 2-3 cloves garlic (sliced)
• kosher or sea salt
• freshly ground black pepper
• 1 tbsp lemon juiced
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• ½ tsp garlic powder
• kosher or sea salt
• freshly ground black pepper
• 1 head romaine lettuce (chopped)
• 1 red bell pepper (chopped)
• 2 ripe medium-sized tomatoes (chopped)
• 2 green onions (chopped)
• 4 radish (sliced)
• 1 shallot (minced)

Instructions Flank Steak

1. Set oven to broil – Place the oven rack about 6 inches from the top of the oven (typically the first tier of the stove) and set to broil on high.
2. Make incisions in steak for garlic – Use the tip of the knife to make about 20 small incisions in flank steak. Stuff a sliver of garlic into each incision.
3. Season steak – Place the steak on a foil-lined baking sheet. Season with salt and ground pepper and drizzle with olive oil.
4. Broil steak – Place in the oven and broil on high for 7-8 minutes for medium rare (130°F to 140°F).

Balsamic Vinaigrette

1. Whisk ingredients – While the steak cooks, make the dressing. In a small bowl, whisk olive oil, lemon juice, balsamic vinegar, and garlic powder. Season with salt and pepper to taste. Adjust the flavor with more olive oil, lemon juice, or balsamic vinegar if desired. Set aside.

Assemble Salad

1. Dress romaine – Place chopped lettuce in a large salad bowl and dress with 2/3 of the dressing. Toss until evenly coated.
2. Top with ingredients – Top the lettuce with red bell pepper, tomatoes, radish, shallot, green onion, and flank steak. Drizzle remaining dressing on top and serve.

20. Slow Cooker Beef Braciole

Slow Cooker Beef Braciole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘4’]

Slow Cooker Beef Braciole, made with flank steak that’s been stuffed with a delectable, garlicky filling, then rolled up and slow cooked in marinara sauce until super tender. Serve slices of the braciole with your favorite pasta!

Ingredients

• 24 ounces marinara sauce ((3 cups))
• 2 pounds flank steak
• 1-2 tablespoons olive oil (divided)
• salt & pepper (to taste)
• 1/4 cup Italian-style breadcrumbs
• 4-5 garlic cloves (minced)
• 1/3 cup chopped fresh Italian parsley (plus more for garnish)
• 1/4 cup grated parmesan cheese (plus more for garnish)
• 1/4 teaspoon dried oregano

Instructions

1. Pour your marinara sauce into the slow cooker.
2. Place flank steak on a large cutting board and spread a little olive oil over the top of the meat, then season it with salt & pepper.
3. For the filling: add breadcrumbs, garlic, parsley, parmesan cheese, dried oregano, and salt & pepper to a small bowl. Stir to combine. Spoon the filling on top of the seasoned flank steak, making sure it is evenly distributed.
4. Use either kitchen twine or toothpicks to secure all three sides of the braciole, ensuring that you don’t lose that yummy filling!
5. Heat olive oil in hot skillet, and sear all sides of the braciole, then nestle it into the marinara sauce in the slow cooker. Cook on high for 4-4.5 hours, or low for 6-6.5 hours. At the end of cooking time, it should be nice and tender, and easy to slice. If it’s not, keep cooking. When it’s ready, slice the meat into 1-inch slices, serve over pasta with the marinara and garnish with chopped, fresh parsley and parmesan cheese. Enjoy!

21. Mexican Shredded Beef Salad

Salpicón (Mexican Shredded Beef Salad) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: 6

Salpicón is a refreshing and satisfying shredded meat salad bursting with the flavours of Mexico. Keep your kitchen cool by using an Instant Pot to cook the beef easily and quickly. It’s the perfect main dish salad for hot weather dining.

Ingredients

• 2 lbs beef skirt steak
• 1/2 onion divided; 1 large slice and the rest finely diced
• 1 teaspoon sea salt plus more for seasoning
• 2 cups water
• 1 serrano chili; diced
• 2 cups shredded lettuce
• 4 small tomatoes; seeded and diced
• 1 avocado; sliced
• Black Pepper
• 1/2 cup cilantro; chopped
• 1 Tablespoon Olive oil
• Lime; juiced

Instructions

1. Place the steak, water, slice of onion, and 1 teaspoon of sea salt in an Instant Pot insert.
2. Close the lid (made sure the sealing ring is in place first), flip the valve closed, and set to high pressure for 20 minutes. Note that the Instant Pot will take at least 10-15 minutes to come up to pressure.
3. After 20 minutes, allow the Instant Pot to come down in pressure naturally for 5 minutes then open the valve to release remaining pressure.
4. Carefully open the lid and transfer the beef to a large bowl. Strain the water out and freeze it to use another day.
5. Allow the beef to come to cool slightly, then use two forks to shred it apart.
6. Add the chili, lettuce, tomatoes, onion, and cilantro to bowl of beef. Season with salt and pepper then drizzle olive oil and lime juice over the salad. Toss to combine.
7. Garnish with sliced avocado and serve with tostadas.

22. Lebanese Beef Shawarma

Beef Shawarma is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: 8

Lebanese Beef Shawarma- This is my take on the revolving shawarma spit griller. Tender beef strips are marinated in Middle Eastern spices, onions, apple cider vinegar and olive oil, then seared on stove top to perfection and served in pita wrap with veggies and tahini sauce — It’s always a favorite!

Ingredients

• 2 pounds flank steak cut into very thin strips
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons Shawarma seasoning* Check the notes section below if making your own seasoning
• 1 onion sliced
• ¼ cup tahini paste
• 1 lemon juice
• ½ teaspoon salt
• 2 tablespoons warm water, more as needed
• 1 crushed garlic clove
• 1 small onion- cut into wedges and mixed with 1 teaspoon of sumac spice
• 1 tomato- diced
• parsley- chopped
• pickles

Instructions

1. To make the marinade, in a large bowl, whisk the shawarma seasoning, olive oil, apple cider vinegar until well combined in a large bowl.
2. Add steak strips and sliced onions to the bowl, and toss to fully coat the beef with the marinade. Cover the bowl and let it sit in the fridge for 1-2 hours.
3. Heat a large cast iron pan or non stick skillet over medium high until very hot. Transfer the beef strips from mixing bowl and cook for 8-10 minutes, or until the beef is cooked through. Flip the beef a a few times using tongs to ensure all sides are cooked through.
4. Make the tahini sauce: In a small bowl, combine tahini, crushed garlic, lemon juice, salt, and olive oil. Whisk until thoroughly blended. Add water water, and whisk some more. If your dressing is too thick, add another table spoon of warm water, or until it becomes creamy in texture.
5. Serve your shawarma in a pita bread wrap, topped with tomatoes, onion sumac mixture, parsley and a drizzle of tahini sauce.
6. Enjoy!

23. Chimichurri Steak

Chimichurri Steak Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Easy Argentinian Chimichurri skirt steak is drizzled with sauce that’s packed with herbs and bold flavors. Chimichurri Steak is quick to make and lightly spicy.

Ingredients

• 1 ½ pounds Skirt Steak ((or flank steak))
• 2 Tablespoons Olive oil, (divided)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ⅔ cup chimichurri sauce ((see note below for recipe link))

Instructions

1. Prepare Chimichurri sauce ahead to time and reserve.
2. Bring the skirt steak to room temperature for about 30-minutes. Trim into manageable pieces, based on the size of your grill or grill pan. Pat dry with paper towels.
3. In a shallow dish coat the steak with 1 Tablespoon of olive oil and sprinkle with salt and pepper on both sides.
4. Heat a grill pan on medium-high heat and add remaining 1 Tablespoon olive oil. Heat until the oil is shimmering but not smoking.
5. Sear the steak pieces for 4-6 minutes on each side depending on how well you want it cooked. The steak should be well seared on the outside but still lightly pink on the inside.(Medium rare will take about 5 minutes per side)
6. Remove the steak, cover loosely with foil and let rest for 5-10 minutes
7. Slice steak against the grain into thin slices, and drizzle with Chimichurri Sauce.

24. Sundried Tomato Rosemary Balsamic Marinated Flank Steak

Balsamic Marinated Flank Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT80M · Yield: [‘6’]

Juicy Balsamic Marinated Flank Steak uses a simple marinade to make it flavorful and tender. Then it’s grilled to mouthwatering perfection. Makes a great summer meal or steakhouse dinner at home.

Ingredients

• ¼ cup balsamic vinegar
• 3 sun-dried tomatoes (, preferably packed in oil, finely chopped)
• 2 Tablespoons of the oil from the sun-dried tomatoes (or 2 tablespoons olive oil)
• 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried rosemary)
• 1 garlic clove (, minced or crushed)
• 1 flank steak ((about 1.5-2.5 lbs))
• coarse sea salt
• freshly ground pepper

Instructions

1. Combine ¼ cup balsamic vinegar, 3 sun-dried tomatoes, finely chopped, 2 Tablespoons of the oil from the sun-dried tomatoes or olive oil, 1 teaspoon chopped fresh rosemary, and 1 garlic clove, minced, in a large plastic bag or shallow dish.
2. Add 1 flank steak and marinate for at least an hour (the longer, the better)
3. Preheat your grill to high heat.
4. Remove the steak from the marinade and season both sides liberally with coarse sea salt and freshly ground pepper.
5. Grill the flank steak on direct, high heat for 4-7 minutes a side, depending on thickness and desired doneness. For a 2 lb flank steak, about 5-6 minutes a side to produce a nice, medium-rare steak.
6. Slice thinly against the grain and serve.

25. Easy Steak Bowl

Steak Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT6M · Total: PT76M · Yield: [‘4’, ‘4 servings’]

Made with a few simple ingredients, this easy Steak Bowl is a flavour-packed meal that you will want to make again and again. Pair your favourite burrito bowl toppings with pieces of juicy, tender steak and serve it over top of rice for an easy dinner!

Ingredients

• 1 bunch parsley
• 5 cloves garlic (smashed)
• ⅓ cup olive oil
• ⅓ cup soy sauce (low sodium)
• 2-3 tbsp sriracha sauce
• 1 lemon juice and zest
• 1½-2 lb flank steak
• 1 tbsp butter
• 1 tbsp olive oil
• 4 cups cooked rice
• 4 cups corn avocado salsa (optional)
• 4 tbsp sour cream (optional)

Instructions

1. In a large bowl, add the parsley, smashed garlic cloves, olive oil, soy sauce, sriracha, lemon zest, and lemon juice.
2. Add a flank steak to the bowl and give it a good mix so it’s well coated. Cover and marinate in the fridge for a minimum of an hour.
3. When the steak is ready, set it on the counter for 5 minutes.
4. Pan-sear (or grill if you prefer) the flank steak by heating up a cast iron on medium-high heat with butter and olive oil. Once the butter has melted, add the flank steak to the pan. Sear each side for 3 to 4 minutes, depending on the thickness of your steak.
5. Allow the steak to rest on a cutting board for 10 minutes before slicing against the grain.
6. Serve with your toppings of choice over a bed of rice (or quinoa if you prefer).

26. Instant Pot Pepper Steak

Instant Pot Pepper Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT50M · Yield: [‘6’]

Instant Pot Pepper Steak is flavorful flank steak with an Asian sauce & tender-crisp bell peppers. A mild & tasty pressure cooker pepper steak

Ingredients

• 2 Tablespoons Vegetable Oil
• 2 lg Bell Peppers (1 red, 1 green), (seeded and sliced)
• 1½ lbs Flank Steak, (sliced thin, against the grain)
• ½ Teaspoon Salt
• ½ teaspoon Black Pepper
• 3 lg cloves Garlic, (pressed or grated)
• 1½ Tablespoons Grated Ginger
• ¼ cup Low Sodium Soy Sauce
• 1¼ Tablespoons Granulated Sugar ((or to taste))
• ¾ cup Chicken Broth or Water
• 2½ Tablespoons Cornstarch
• 2 Tablespoons Cold Water

Instructions

1. Turn on the sauté setting of your pressure cooker. When the pot is hot, add the oil and the bell peppers. Cook, stirring occasionally, until they are just becoming soft, but still have some crispness to them. Then remove them to a plate and set aside.
2. Add the flank steak, salt, and pepper to the pot and brown it just a bit on the outside, but don’t cook it through. Some pink will still be visible.
3. While meat is browning, mix up your sauce: In a small bowl add the soy sauce, ginger, sugar, garlic, salt, and pepper. Gently whisk together with a fork. Pour over the steak and stir. Cancel the sauté setting.
4. Pour in the broth or water. Place the lid on the pot and seal it. Then pressure cook on High pressure for 10 minutes. When done cooking, let sit 3 minutes, then release the remaining pressure until the pin in the lid drops.
5. Whisk together the cornstarch and cold water. Then turn on the sauté setting and when it starts to simmer, add the cornstarch slurry and stir right away. Stir gently until thickened, then turn off the pot.
6. Add the peppers back in and stir.
7. Serve over rice.

27. Spice-Crusted Grilled Flank Steak

Dry Rub Grilled Flank Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT45M · Yield: [‘6’]

This spice crusted flank steak recipe features a unique dry rub, is marinated and then grilled to perfection. An easy weeknight recipe that can be prepped in advance.

Ingredients

• 1 1/2 teaspoon kosher salt
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon cumin
• 1 1/2 teaspoon ground coriander
• 1 1/2 teaspoon paprika
• 1 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cloves
• 2 tbsp olive oil
• 2 pounds flank or skirt steak

Instructions

1. Mix together all the spices and olive oil to form a paste.  Spread evenly over the steak and allow to rest for 30 minutes at room temperature or overnight in the refrigerator.
2. Preheat grill on High for 10 minutes. Reduce heat to medium and place steak on the grill.  Cook uncovered for 6 minutes, turning once, for medium- rare (or longer for your preferred temperature).
3. Allow the steak to rest for 5 minutes, tented with foil. Cut across the grain into thin slices.

28. Grilled Flank Steak Sandwiches

Grilled Flank Steak Sandwiches with Caramelized Onions and Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘5’]

These Grilled Flank Steak Sandwiches piled high with caramelized onions and mushrooms are just my way of saying “I love you.”

Ingredients

• 1 1/2 lbs. flank steak
• 1/4 cup olive oil
• 3 cloves garlic
• 2 Tablespoons red wine vinegar
• 1/3 cup soy sauce
• 2 Tablespoons honey
• 1/2 teaspoon ground pepper
• 1 Tablespoons butter
• 2 Tablespoons olive oil (divided)
• 1 large yellow onion (thinly sliced)
• 8 ounces sliced mushrooms
• Pinch salt
• 1 large french baguette (cut into fourths (or two smaller ones cut in half))
• 8 slices white cheddar cheese
• 1/4 cup mayo
• 1/4 sour cream
• 2 Tablespoons creamed horseradish spread
• Sliced Tomato

Instructions For the steak:

1. Place the steak in a large ziplock bag or baking dish along with all the marinade ingredient. Toss well to coat. Refrigerate for two hours or overnight.

To grill:

1. Remove the flank steak from the fridge and allow it to come to room temperature. In the meantime, place a cast iron skillet on the grill, and preheat it to medium high heat.
2. Add the butter and 1 Tablespoon olive oil to the skillet. Add the onion and pinch of salt and toss to coat. Put the lid on the grill and let the mixture cook for 15 minutes, stirring about every five minutes. If the onions start to brown before they soften, add a Tablespoon of water to the skillet.
3. Add the mushrooms and an additional Tablespoon of olive oil to the skillet and cook an additional 5-10 minutes or until onions are soft and sweet and mushrooms are golden brown. Remove the skillet from the grill.
4. Meanwhile, place the flank steak on the grill over the highest heat source and grill for 4-5 minutes per side for medium steak. Remove to a plate and allow to sit at least 10 minutes before slicing.

For the sandwiches:

1. Preheat the broiler to low heat. Slice the baguettes in half, smear with butter, and toast them if desired. Layer each sandwich with the steak, the mushrooms and onions, and then the sliced cheese. Place them under the broiler for 3-4 minutes or until cheese is melted. Meanwhile, in a small bowl whisk together the mayo, sour cream, and horseradish.
2. When the sandwiches are done broiling, spread the top half with mayo mixture and add sliced tomatoes. Sandwich and serve.

29. Beef Wellington Braciole

Beef Wellington Braciole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘8’, ‘8 servings’]

Filled with mushrooms and gorgonzola and braised in red wine tomato gravy, Beef Wellington Braciole is an impressive dish that puts a twist on two classics.

Ingredients

• 2 Tbsp olive oil (divided)
• one shallot (minced)
• About 24 oz. mushrooms (finely chopped)
• 1 tsp kosher salt
• freshly ground black pepper
• 1 T chopped fresh thyme
• 1/2 cup dry red wine
• 2-2 1/2 lb flank steak
• 4 oz. gorgonzola or another blue cheese, (crumbled )
• 2 cups dry red wine
• 2 cups beef broth
• one 4 oz. can tomato paste
• 1 tsp kosher salt
• 2 sprigs thyme

Instructions

1. In a large saute pan, heat 1 Tbsp olive oil over over medium heat.
2. Add the shallot and saute for 2-3 minutes.
3. Add the mushrooms, salt, pepper, and thyme and saute for 5-7 minutes, or until the mushrooms are soft.
4. Add the wine and allow the liquids to reduce until there is very little excess liquid, about 10 minutes. Set aside.
5. Slice through the flank steak horizontally, but do not cut all the way through, in order to open it like a book. Place plastic wrap over it and flatten slightly with a meat mallet, heavy pan or rolling pin. Remove the plastic wrap.
6. Spread the mushroom mixture over the steak, about an inch from the edge, then scatter the crumbled blue cheese over the mushrooms.
7. Starting on one of the sides parallel to the grain, carefully roll the steak tightly, and tie in several places with butcher’s twine.
8. In a bowl, whisk together all of the gravy ingredients except the thyme.
9. In a large dutch oven, heat 1 Tbsp olive oil over high heat and sear the braciole for 2-3 minutes on each side.
10. Once seared, pour the gravy over the braciole, add the sprigs of thyme, cover and bring to a boil.
11. Reduce to a simmer and braise for 1-1/2 hours.
12. When done, slice and serve with gravy.

30. Southwest Skillet Steak

Southwest Skillet Steak Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2 servings’]

This southwest skillet steak is smoky, juicy, and loaded with veggies — an easy restaurant-worthy campfire or stovetop meal without the price tag.

Ingredients

• 2 tsp olive oil (as needed)
• 2 flank steaks (approximately 4oz each)
• 1 1/2 tsp cumin
• 1 1/2 tsp chili powder
• Salt & pepper (to taste)
• 1 bell pepper (diced)
• 1 medium zucchini (sliced)
• 1/2 red onion (diced)
• 2 tsp minced garlic
• 1-2 tsp lime juice
• Cilantro (garnish)
• Lime slices (optional garnish)

Instructions

1. Place 1 teaspoon of oil in a skillet over medium heat.
2. Use paper towels to pat the steaks dry.
3. Season steaks with 3/4 teaspoons cumin, 3/4 teaspoon chili powder, salt, and pepper. Add more seasoning to taste.
4. Cut and dice the vegetables.
5. Once the oil is hot, place the steaks in the skillet and sear well on one side, about 3 minutes.
6. Flip the steaks and continue to cook until it reaches your desired level of doneness. 5 minutes is usually enough for a medium-rare steak.
7. Remove the steaks to a cutting board and place tinfoil overtop to keep hot.
8. Add remaining oil to the skillet and, once hot, add all vegetables and remaining cumin and chili powder, as well as salt and pepper to taste.
9. Stir the vegetables occasionally until well cooked and some veggies are starting to char.
10. Slice the steaks and add back to the skillet.
11. Remove skillet from heat and drizzle on the lime juice.
12. Toss to coat and then sprinkle with cilantro.
13. Serve with additional lime wedges on the side, if desired.

31. Thai Flank Steak Kebobs

Thai Flank Steak Kebobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT255M · Cook: PT5M · Total: PT260M · Yield: [‘4’]

Add a little Thai flair to your next barbecue with this mouthwatering nutty nibbles on a stick recipe. It’s tender and juicy with the flavours of lime, chili and peanuts!

Ingredients

• ½ cup unsweetened coconut milk
• ¼ cup peanut butter
• 2 tbsp hot Chinese chili sauce
• 1 tbsp fresh ginger (finely grated)
• 1 lime
• 1 ½ tsp sugar
• 1 ½ tsp fish sauce
• ½ tsp ground turmeric
• 1 ¼ lbs flank steak
• 1 red pepper
• salt (preferably kosher)
• Thai basil, coriander leaves or chopped mint (for garnish)
• 2 tbsp peanuts (coarsely chopped)

Instructions

1. In a shallow dish just large enough to hold meat, combine coconut milk, peanut butter, chili sauce and ginger. Finely grate peel of 1 lime and add to dish along with lime juice, sugar, fish sauce and turmeric. Whisk until combined.
2. Thinly slice steak against the grain into strips about ¼ to ½-inch thick. Place in marinade and stir to coat. Cover, stirring occasionally, and refrigerate at least 4 hours or overnight.
3. Oil grill and preheat barbecue to medium-high heat. Slice onion into thin wedges and cut red pepper into bite-sized pieces. Thread kebobs, alternating pieces of meat with onion and red pepper. Sprinkle with salt. Grill for 5 minutes, turning frequently, until meat is just cooked through and vegetables are tender. Serve garnished with herbs and peanuts.

32. Carne Asada

Carne Asada is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT267M · Yield: [‘6’, ‘6 servings’]

Flank steak is marinated in a citrus, garlic, cilantro, soy sauce combination and grilled to perfection! This easy Carne Asada recipe is tender, juicy, and full of Mexican flavor.

Ingredients

• 1 orange (juiced)
• 1 lime (juiced)
• 3 cloves garlic, (grated or minced)
• 1 jalapeño, (seeded and finely chopped)
• 1/2 cup cilantro (chopped)
• 1 teaspoon ground cumin
• 1 teaspoon ancho chile powder
• 3 tablespoons low sodium soy sauce, (or tamari)
• 1/4 cup olive oil
• 1/2 teaspoon kosher or sea salt for sprinkling on the outside of the steak before grilling
• 2 pounds flank steak

Instructions

1. Whisk together all of the ingredients together in a bowl until combined. Pour the marinade into a resealable freezer bag and add in the flank steak. Seal the bag pressing out the air as you do. Let the steak marinate for at least 4 hours, overnight is best.
2. Preheat your grill to high heat, or about 450° F. Remove the flank steak from the marinade letting the excess marinade drip off. Season the steak on both sides with kosher or sea salt and then place it on clean, oiled, hot grill grates.
3. Grill for 5-6 minutes and then flip the steak over and grill another 5-6 minutes or until the internal temperature reaches 135°F. (medium-rare).
4. Let the steak rest for 5-10 minutes before thinly slicing it. Be sure to slice against the grain.

33. Flank Steak Nachos

Flank Steak Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT15M · Total: PT410M · Yield: [‘6’, ‘6 servings’]

These Flank Steak Nachos are loaded with juicy marinated steak, melty cheese and crispy tortilla chips for the ultimate crowd-pleasing appetizer or easy family dinner. Perfect for game day, summer hosting or whenever you’re craving restaurant-style nachos at home.

Ingredients

• 1 lb flank steak
• 1 lime, juiced
• 2 tbsp olive oil
• 2 tbsp Southwestern or Taco seasoning
• 2 tbsp red wine vinegar
• 2 garlic cloves, minced
• 1/2 tbsp honey
• 12 oz bag of tortilla chips
• 2 cups freshly grated cheese (I recommend a mix of Monterey Jack and Cheddar)
• 2 tbsp fresh cilantro, chopped
• sour cream (optional)
• pico de gallo (optional)
• guacamole (optional)
• sliced jalapenos (optional)

Instructions

1. In a small mixing bowl, whisk together the lime juice, olive oil, Southwestern seasoning, red wine vinegar, garlic and honey until well combined. Set aside.Remove the flank steak from the packaging and gently tenderize it with a meat mallet until it is an even thickness throughout. Place the steak in a large sealable plastic bag. Pour the marinade over the steak and use your hands to make sure it is fully coated. Seal the bag airtight and place in the fridge for at least 4 hours or up to overnight.
2. About 30 minutes before grilling, remove the steak from the fridge so it can come closer to room temperature.
3. While the steak rests, prepare the nachos. Arrange the tortilla chips in an even layer on a large baking sheet and sprinkle the shredded cheese evenly over the top.
4. Preheat your grill to medium-high heat for about 5-10 minutes. Once hot, place the steak directly on the grill. You should immediately hear a sizzle.For medium-rare, grill the steak for about 3½-4 minutes per side with the lid closed. Cook time may vary slightly depending on the thickness of your steak and the heat of your grill.Remove the steak from the grill and transfer it to a foil-lined baking sheet or pan. Loosely tent with foil and let it rest for at least 5 minutes before slicing.
5. While the steak rests, set your oven to broil. Place the baking sheet with the chips and cheese in the oven for 2-3 minutes until the cheese is melted and bubbly. Keep a close eye on it so the cheese doesn’t burn.
6. Once the steak has rested, use a sharp knife to slice it thinly against the grain. This helps break up the long muscle fibers and gives you a much more tender bite of steak. Cut the strips into 1-2 inch pieces.Scatter the steak over the cheesy nachos and top with cilantro, jalapeños, sour cream, guacamole, pico de gallo or any of your favorite toppings. Serve immediately and enjoy!

34. Whole30 Carne Asada Bowls

Whole30 Carne Asada Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 people’]

These Whole30 Carne Asada Bowls are packed with tender Mexican-marinated and grilled flank steak and lots of veggies. Perfect for grilling all summer!

Ingredients

• 2 lbs Australian grassfed flank steak
• 1/3 cup olive oil
• 3 limes, juiced
• 1 orange, juiced
• 1 tbsp coconut aminos
• 4 cloves minced garlic
• 1/4 cup chopped cilantro
• 1 jalapeno, seeded and diced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp sea salt
• 2 bell peppers (seeded and sliced)
• 1 onion (peeled and sliced)
• 2 cups mushrooms (sliced)
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 4 cups Coconut Cilantro Lime Cauliflower Rice
• sliced jalapeno
• tomatoes
• cilantro
• limes (for squeezing)

Instructions

1. Whisk all of the marinade ingredients together in a bowl. Marinate the flank steak for 3-4 hours minimum (or overnight). Heat a grill over medium high heat. Remove the flank steak and discard any remaining marinade.
2. Cook the steak for 7 minutes each side for medium. If you prefer medium rare steak, do 6 minutes. For medium well, do 8 minutes. Let the steak rest for 5 minutes. Slice and serve in bowls or tacos!

Roasted Veggies (if using)

1. Preheat your oven to 425. Toss the roasted veggie ingredients together in a bowl. Spread the vegetables out on a parchment paper-lined baking sheet.
2. Bake for 20-25 minutes until the peppers, onions, and mushrooms are tender and starting to get brown and crispy. Serve with the carne asada, cauliflower rice, and other desired toppings.

35. Thai Flank Steak Salad

Flank Steak Salad with Thai Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Yield: [‘4’, ‘4 people’]

This flank steak salad will be on your table in 30 minutes. Bright and vibrant with fresh herbs and a Thai style dressing that can be made ahead. The dressing also doubles as the marinade for the steak.

Ingredients

• 1 lb Flank Steak
• 1 tsp Ginger (or Galangal if you can find it), grated
• 1 tsp Garlic, minced
• 2 tbsp Vegetable Oil
• 2 tbsp Sweet Chili Sauce (For the Sweet and Spicy)
• 3 tbsp Lime Juice and 1/4 tsp zest from the lime (For the Sour, grate the zest before juicing the lime for greater ease)
• 1 tbsp Fish Sauce (For the Salty)
• 1-2 Optional Birds Eye Chilis chopped finely (or Sriracha Sauce to taste)
• 6 c Mixed Greens (Butter lettuce, kale, spinach, mustard greens and other reasonably sturdy greens work well. )
• 1 c Cucumber, thinly sliced
• 1 c Carrot, ribbons or thin slices
• 1 c Purple Cabbage, shredded
• 1/2 c Each, Basil, Cilantro and Mint, roughly chopped
• 1 Optional Avocado, thinly sliced or cubed
• 1 Optional Mango, thinly sliced or cubed
• 1/2 c Peanuts, crushed
• Lime Wedges to serve

Instructions Dressing And Marinade

1. Mix together all dressing ingredients.

Flank Steak

1. Pour 3 tbsp of dressing in a bag or bowl, poke flank steak with a fork all over and place in marinade. Massage flank steak in dressing and leave to marinate while you chop the salad ingredients. If making ahead, you can marinate this steak up to 12 hours.
2. Preheat your grill to high, lightly oil grates with a BBQ basting brush and put steak on. Cook approximately 3-4 minutes each side but every grill (and thickness of flank steak) is different so pay attention to your steak, letting it sear on both sides and aim for a doneness of no more than medium to keep it from getting dry.
3. Remove steak from grill, cover and let rest 10-20 minutes. Once rested, slice thinly on an angle across the grain. (Flank steak has a very defined grain compared to many other meats so you should be able to see which way the grain or “stringiness” is running. You want to cut the opposite way to make the steak pieces tender.)

Salad Assembly

1. Toss all vegetables and herbs in a large bowl gently. Drizzle with half of the dressing and toss gently.
2. Heap salad into bowls topping with slices of steak. Drizzle with remaining dressing and serve with lime wedges and hot sauce.

36. Asian Flank Steak Marinade

Asian Flank Steak Marinade Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT1460M · Yield: [‘8’, ‘8 Servings’]

This grilled flank steak recipe is easy & delicious. An Asian flank steak marinade infuses the meat with flavor and tenderizes it overnight. Then, it only takes 10 minutes to grill and have perfect flank steak ready to eat for dinner.

Ingredients

• ½ cup soy sauce
• ¼ cup Mirin (Japanese cooking wine)
• 2 Tablespoons sesame oil
• ¼ cup brown sugar
• ½ teaspoon ground ginger
• 1 Tablespoon minced garlic
• ¼ teaspoon pepper
• 2 pounds flank steak

Instructions

1. In a large, glass container with a lid, whisk together marinade ingredients
2. Put flank steak in the container and completely cover with the marinade. (Alternately, you can put the steak in a plastic bag or stasher bag, pour in marinade and place the bag in a bowl so it doesn’t leak).
3. Put the steak in the refrigerator to marinate overnight, turning it once halfway through marinating.

Grill

1. Remove the steak from the marinade.
2. Warm grill to 500 degrees F.
3. Grill the steak on the preheated grill for 5 minutes, flip and grill for 5 minutes more on the second side, or until the internal temperature is between 125-130 degrees F (for medium-rare).
4. Let the meat rest on the counter for 5 minutes.
5. Thinly slice the meat across the grain, serve warm.

37. Korean Steak and Noodle Lettuce Cups

Korean Steak and Noodle Lettuce Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Sticky sweet Korean style steak is tossed with peppers, carrots, green onions, rice noodles and served in crispy lettuce cups.

Ingredients

• 1/4 cup brown sugar
• 1 tablespoon red chile paste
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1/2 tablespoon sesame oil
• 2 cloves garlic (minced)
• 1 teaspoon minced ginger
• 1 tablespoon sesame oil (divided)
• 1 pound flank steak or london broil (thinly sliced)
• 1 large carrot (cut in half width-wise then thinly sliced)
• 1 yellow bell pepper (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 1 orange bell pepper (thinly sliced)
• 6 ounces sliced mushrooms
• 2 green onions (chopped)
• 4 ounces rice noodles
• handful fresh cilantro (chopped)
• 1 head bibb lettuce (outer leaves carefully removed, washed and pat dry)
• sesame seeds for garnish

Instructions

1. Whisk all the ingredients together for the sauce in a small bowl and set aside.
2. Bring a large pot of water to a boil. Add rice noodles, cook according to package directions, drain, rinse with cold water and set aside.
3. Heat 1/2 tablespoon of the sesame oil in a large skillet or wok over medium-high heat.
4. Add the carrots, peppers and mushrooms to the pan and cook, tossing occasionally until just softened, about 3 minutes. Transfer vegetables to a plate or bowl and set aside.
5. Add the remaining 1/2 tablespoon sesame oil to the skillet then add the steak and cook until browned on one side, flip and cook on the other side until completely browned. Drain any excess fat and return to the stove top.
6. Add the sauce and green onions to the skillet, toss with the steak until all the pieces are coated, lower the heat to medium-low and reduce until thickened and sticky, about 2-3 minutes.
7. Add the vegetables and rice noodles back in the pan and toss everything together until well combined and coated with the sauce.
8. Remove from heat, add the cilantro and give one final toss.
9. Spoon the steak and noodle mixture into the lettuce leaves and garnish with sesame seeds before serving.

38. Steak Fajita Bowl

Steak Fajita Bowl Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT75M · Yield: [‘6’, ‘6 servings’]

Steak Fajita Bowl – an absolutely delicious steak fajita rice bowl that is kid-friendly and packed with flavor! Great for meal prep!

Ingredients

• 12 ounces corn kernels (grilled, boiled or frozen)
• 1 cup cherry tomatoes (quartered (more if desired))
• 1-2 jalapeños (diced (remove seeds and white membrane))
• ½ red onion (diced)
• 2 teaspoons lime zest
• 2 tablespoons lime juice
• ½ cup cilantro (roughly chopped)
• ¼ teaspoon kosher salt (more to taste)
• ⅛ teaspoon ground black pepper
• ¼ teaspoon chili powder (optional)
• ¼ teaspoon cumin (optional)
• 1 ½ pounds flank steak
• ¼ cup olive oil
• ⅓ cup fresh lime juice (approx. 2 limes)
• zest of 2 limes
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• 1 tablespoon garlic (minced)
• 1 tablespoon soy sauce (use Tamari for gluten-free)
• ¼ teaspoon kosher salt
• 1-2 tablespoons cilantro (chopped (optional))
• 2-3 tablespoons chicken broth (more, if needed)
• 1 tablespoon garlic (minced)
• ½ red onion (sliced)
• ½ yellow onion (sliced)
• 3 bell peppers (sliced (red, green, orange))
• 2 tablespoons fajita seasoning
• kosher salt and ground black pepper (to taste)
• cilantro lime rice
• cilantro lime sauce
• homemade guacamole or avocado chunks
• tomatoes or blender salsa
• sour cream (regular or dairy-free sour cream)
• lime wedges
• fresh cilantro

Instructions

1. Make Corn Salsa:  Add ingredients to a medium-sized mixing bowl. Stir to combine. Taste and add any additional salt, cilantro or lime juice. (If you want to take this recipe to the next level and make some Cilantro Lime Sauce.
2. Prepare Steak: Pat steak dry with clean paper towels. Season lightly with salt and pepper – pressing the salt and pepper into the meat. Place steak in a large reusable silicone bag or glass baking dish and set aside.
3. Marinate Steak: Add olive oil, fresh lime juice, lime zest, chili powder, cumin, garlic, soy sauce, kosher salt and fresh cilantro (if using) into a small mixing bowl. Whisk until well combined. Pour the marinade over the steak, ensuring it is fully coated. Seal and place in the refrigerator for 30 minutes or more.
4. Cook Steak: Bring a large cast iron skillet to medium-high heat. Add a oil, swirl to coat the pan. Remove flank steak from marinade letting excess marinade drip off the steak; discard marinade. Place steak in the pan and sear 4-5 minutes per side and then 1-2 minutes per side until the internal temperature towards the thickest part of the steak reaches 130-135℉ for a medium-rare finish (use an internal meat thermometer for accuracy) – during the cooking process turn down the heat, as-needed, if your skillet really gets hot and/or add a little extra oil if the pan is dry – to avoid burning. Remove from skillet and place on a cutting board to rest 10 minutes while you cook the veggies.
5. Cook Veggies: Keeping pan at medium-high heat add 2-3 tablespoons of chicken broth to deglaze the pan – use a spatula to scrape up the bits from the bottom of the pan. Add garlic and move around pan until it becomes fragrant, approx. 1 minute. Add onion, bell peppers and the fajita seasoning. Stir to combine.  Add additional broth or olive oil to pan if you feel it is getting a bit dry.
6. Finish Veggies: Sauté for approx. 10-15 minutes or until the peppers have reached your desired doneness (cook shorter for a more firm, but tender pepper – longer for a softer pepper). Taste and add any additional salt or pepper, to taste.
7. Serve: Slice the steak against the grain into thin slices. In each bowl add some cilantro lime rice, steak, fajita veggies, corn salsa, guacamole, sour cream (or our easy cilantro lime sauce), fresh cilantro, tomatoes and fresh lime wedges.

39. Flank Steak Fajitas

Flank Steak Fajita Marinade is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT3H40M · Yield: 6

These Flank Steak Fajitas have so much flavor thanks to this delicious flank steak fajita marinade. Your family will love filling up their warm tortillas with all of their favorite fajita toppings to build their own custom plates! This recipe for flavorful steak fajitas is super easy thanks to many make ahead tips and tricks to save you time!

Ingredients

• juice 2 limes
• juice 1 orange
• 2 Tbs red wine vinegar
• 1/4 c avocado oil
• 1 roma tomato
• 1 tsp cumin
• 1/2 tsp chili powder
• 1 tsp salt salt
• 1/2 tsp pepper
• 2 cloves garlic
• 1/4 c chopped cilantro
• 1 yellow or orange bell pepper
• 1 red bell pepper
• 1 green bell pepper
• 2 teaspoons avocado oil
• 1 flank steak
• 1 large purple onion
• Flour or Corn Tortillas
• Shredded Lettuce
• Grated Cheese
• Guacamole
• Restaurant Style Salsa

Instructions

1. Combine the ingredients for the flank steak fajita marinade and blend in the blender.
2. Pound the flank steak with a meat tenderizer before putting it in the fajita marinade. This will help tenderize the muscle fibers of the steak and you can even out any thicker spots on your cut of beef so it cooks evenly.
3. Add the flank steak and the marinade to a resealable gallon sized bag, making sure the meat is fully coated, and let marinate for 2 hours or up to overnight.
4. Meanwhile, slice the peppers and onions into strips half inch strips, discarding the seeds, stem and ribbing from the peppers and the skins from the onion.
5. Heat a large saute or cast iron pan over medium-high heat. Add 2 teaspoons avocado oil to the pan.
6. Add the onions and peppers, cooking until the onions are slightly translucent and the peppers are beginning to brown – about 5-7 minutes. Stir frequently.
7. Heat the grill to high and remove the meat from the marinade. Grill the flank steak to your desired doneness. I like medium rare.
8. Let the meat rest for 10 minutes before slicing – slice against the grain.
9. Fill warmed tortillas with fajita veggies and choice of toppings.

40. Air Fryer Flank Steak

Air Fryer Flank Steak (Time and Temp) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT10M · Total: PT10M · Yield: [‘4’]

Can flank steak be cooked in an air fryer? You bet! Learn how to air fry flank steak with this easy air fryer flank steak recipe.

Ingredients

• 1 lb flank steak ((454 grams; skirt steak works too))
• 1 clove garlic, finely chopped
• ¼ cup orange juice, freshly squeezed
• 2 tablespoons lemon juice, fresh squeezed
• 2 tablespoons lime juice, fresh squeezed
• 1 tablespoon olive oil
• ¾ teaspoon orange zest
• ¼ teaspoon dried oregano
• ¼ teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. Zest the orange and mince the garlic. Mix the garlic, juice, oil, orange zest, oregano, cumin, salt, and pepper together to make the flank steak marinade.
2. If your steak is not a uniform ½-inch thick (1.27 cm), pound it with a mallet to get it there. This will also help to tenderize the steak.
3. Pour the marinade over the flank steak. Allow it to marinate in a covered container in the fridge for 8-24 hours. (I usually just let it marinate overnight.)
4. Let the steak rest at room temperature for 30-60 minutes after marinating.
5. Preheat the air fryer to 375°F (190°C) for 5 minutes.
6. Air fry flank steak for a total of 8-10 minutes at 375°F (190°C). Flip the steak halfway through cooking time, and use the top rack position if you have an air fryer oven. (4 minutes per side got me medium rare, while 5 minutes per side got me medium/medium well done.)
7. Check the steak for doneness using a meat thermometer. (Use the handy temperature chart for cooking flank steak in the above article.)
8. After the steak is cooked, allow it to rest for 10 minutes. Slice the steak into thin slices diagonally against the grain and serve.

41. Carne Asada Tacos

Marinated Flank Steak (Carne Asada) Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 tacos’]

The best Mexican Flank Steak Tacos recipe – also known as Carne Asada Tacos! Marinaded tasty beef is grilled to perfection and topped with corn salsa for tasty authentic street food.

Ingredients

• 1/2 cup orange juice ((4 ounces / 120ml))
• 2 to 3 garlic cloves ((roughly chopped))
• juice of 2 limes
• 1 tablespoon oregano
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin
• zest and juice of 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1 jalapeno
• salt
• 17 ounces flank steak ((or skirt) (500g))
• 6 corn tortillas
• sour cream
• guacamole ((homemade or store bought))
• corn salsa
• fresh cilantro ((coriander))

Instructions To marinade the steak

1. Add all of the marinade ingredients to a large bowl and give it a mix.
2. Stab the steak a few times with a fork and rub in some salt.
3. Add the steak to the marinade and cover. Put in the fridge for at least 4 hours and up to 12.

To cook the steak

1. Take the steak out of the fridge about 30 minutes before you want to cook it to let it warm to room temperature.
2. Heat a little oil in a skillet or frying pan an put on a high heat.
3. Take the steak out of the marinade and brush of any large pieces of garlic. Put into the skillet and cook for around 4 minutes on each side until nicely seared.
4. Once cooked, lay the steak on a large piece of tin foil and loosely tent the steak. Let it rest for at least 15 minutes before slicing into thin strips.

Build the tacos

1. Add some sour cream and guacamole to a corn taco and lay three strips of steak on top. Finish with shredded lettuce and corn salsa.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.