5 Best Flank Steak Recipes 2024: Super Easy Ideas

Flank steak, also known as bavette and jiffy steak, is an everyday solution for mealtimes. It comes from the belly of the cow, under the sirloin, and behind the plate. It's a meaty cut with very little or no fat.

Flank steak is typically a lean piece of meat but pretty tough. You can tenderize the meat to soften it. Another great option is to marinate the cut well in advance, at least a few hours, and preferably overnight. There are many ways to cook flank steak, including using an oven, grill, or stove. 

I found many flank steak recipes that are quick to prepare, making them ideal for people who appreciate easy recipes. Some required lengthy cooking times, but others had serving times under an hour. All the meals you'll find throughout the article have had their nutritional values and methods approved by our expert in-house nutritionist.

1. Cajun Steak & Shrimp over Dirty Rice

Ingredients

• 2 x 5 oz of flank steaks

• 2 x 5 oz of shrimp

• 1/2 cup of jasmine rice

• 1.75 oz of celery

• 1 Roma tomato

• 1 lime

• 1/4 oz of garlic powder

• 2 yellow onions

• 1.5 oz of corn

• 1 tbsp of Cajun spice blend

• 1.25 oz of Creole Dijonaisse with avocado mayo

• 1/2 oz of pecans

• 3 tbsp of sunflower oil

• 1.5 tbsp of butter

• Salt and pepper

Equipment Needed

Method

1. Prepare flank steaks. Wash and dry the meat and season both sides with salt and pepper. The earlier you season the steaks, the better the flavor. 

2. Prepare shrimp. Wash and dry shrimp with paper towels. Place the seafood in a medium bowl and mix with salt, pepper, and 1 tsp of Cajun spice blend. 

3. Prepare the produce. Dice celery and Roma tomato. Zest lime over a small bowl with a microplane. Then, quarter lime.

4. Cook jasmine rice. Bring 1 cup of water to the boil with jasmine rice and 1/4 teaspoon of salt in a small pot. Then, reduce heat to medium, put the lid on, and let the rice simmer until tender. 

5. Cook the meat. Heat 1 tbsp of sunflower oil in a medium sauté pan over medium-high. Sear the steaks until you reach the desired doneness, then move the meat to a cutting board and let it cool down for several minutes. 

6. Cook vegetables and mix them with rice. Heat 1 tbsp of sunflower oil in a medium non-stick pan on medium heat. Add celery and yellow onions, followed by 1/4 tsp of salt and pepper to taste. Cook and stir occasionally until the onion turns light brown. Add tomato and cook for another few minutes. Then, add jasmine rice, lime zest, salt, and pepper.

7. Cook shrimp. Heat 1 tbsp of sunflower oil in the same pan you used to cook the meat. Add the shrimp and cook while stirring until they become brown. To finish, add garlic powder, butter, and lime juice obtained from 2 wedges. Mix and cook for another few minutes to cook the shrimp fully. 

8. Cook corn. Rinse and dry corn and add 2 units of water for every unit of corn into a saucepan. Put a lid on it and cook until it comes to a boil. Once it boils, lower the heat and let the corn simmer until cooked. 

9. Finish the meal. Arrange the dish and drizzle everything with Creole Dijonaisse, garnish with pecans, and add the remaining lime quarters. 

Overview

Cajun Steak & Shrimp over Dirty Rice is packed with nutrients. It's high in protein and fat, with a calorie count of just over 900.

While the recipe doesn't take long to serve, it calls for almost constant attention so it's not a great choice if you're entertaining guests. However, if you enjoy being in your kitchen and have the time to spend, this is a great choice. It uses quite a lot of pots and kitchenware so it can generate a bit of cleanup. But if you're after a tasty meal, then it’s totally worth it.

2. Seared Steaks & Buttery Mushroom Pan Sauce

Ingredients

• 2 flank steaks

• 3/4 lb potatoes

• 4 oz mushrooms

• 2 oz arugula

• 1 shallot

• 1/2 oz butter

• 4 tbsp of white balsamic vinegar

• 1 tbsp of Weeknight Hero Spice Blend (from Blue Apron)

• 3 tbsp of olive oil

• Salt and pepper

Equipment Needed

Method

1. Prepare the steaks. Wash and dry the meat, then season the steaks on both sides with salt and pepper. You’ll get a better flavor if you do this step in advance.

2. Prepare the produce. Wash and dry the veggies, cut the potatoes into sticks roughly half an inch thick, peel and slice the shallot, and slice the mushrooms. 

3. Roast the potatoes. Preheat the oven to 425 ˚F and line the sheet pan with a baking sheet. Drizzle with half a tablespoon of olive oil, add the Blue Apron spice blend, toss to coat, and spread the potatoes in a single layer on the baking sheet. Once the edges become golden, the potatoes are ready. This should take around 20 minutes.

4. Cook the steaks. Heat 1 tablespoon of olive oil in a medium (non-stick) pan on medium-high. Cook the meat on both sides until cooked to your liking and move to the cutting board. 

5. Cook the shallot and the mushrooms. Heat 1 tablespoon of olive oil in a separate pan over medium-high heat. Add mushrooms and shallots to the pan and cook until they turn brown. Season with salt and pepper, then continue cooking for a few more minutes. Pour in the balsamic vinegar and a splash of water, stirring until the liquid reduces. Finally, add the butter, allowing it to melt and blend with the other ingredients. 

6. Prepare the salad. Combine the leftover vinegar with the remaining olive oil, add salt and pepper, and coat the arugula. 

Overview

Seared Steaks & Buttery Mushroom Pan Sauce is a low-effort lunch or dinner that is high protein and low-calorie. This recipe is great if you're looking for a quick meal. If you aren't a fan of olive oil, you can use avocado, sunflower, or canola oil. 

A minor downside to this meal is the cleanup since you’ll use several utensils. On the flip side, it doesn't require extensive planning, as the dish calls for common ingredients that most of us have at home.

3. Pan-Fried Flank Steak With Chimichurri Sauce

Ingredients

For the marinade:

• 1.5 lb of trimmed flank steak

• 1/4 cup of olive oil

• 4 garlic cloves, minced

• 2 small branches of rosemary

• 1 tsp of kosher salt

• 1/2 tsp of ground black pepper

For the chimichurri:

• 1/4 cup of parsley, finely chopped

• 2 cloves garlic, minced

• 1 tbsp of red wine vinegar

• 1/2 tsp of dried oregano

• 1 small red chili, deseeded and finely chopped

• 1.4 cup extra virgin olive oil

• Salt and pepper to taste

Equipment Needed

Method

For the best results, prepare and marinate the meat at least 2 hours in advance, or even the day before. 

1. Make the marinade. Combine all ingredients in a medium bowl.  

2. Prepare and marinate the steaks. Trim any fat or connective tissue from the steaks. Marinate the meat in a leak-proof container and refrigerate. 

3. Bring the meat to room temperature. Take the steaks out of the refrigerator for at least an hour before cooking.

4. Pan-fry the steaks. Heat the skillet on medium-high on the stove and add a few tablespoons of oil. Cook the steaks on each side for about 3 minutes or until the meat reaches the internal temperature of 140 °F.

5. Rest the meat. Remove the skillet from the stove, tent with the foil, and let the steaks rest. During that time, the cuts will continue cooking. The ideal internal temperature for flank steak is 145 °F. While 10 minutes is usually enough for the cut to reach this temperature, it depends on the thickness. 

6. Make the chimichurri sauce. Combine all ingredients in a small bowl and let it sit for at least 10-15 minutes (but the longer the better) to let the oil absorb all flavors. 

Overview

I like this meal because it's almost effortless. If you have time to prepare ahead, it does give the best results. But the meal will still taste great even if you can’t prep in advance. 

You'll love this dish if you're on a high-protein diet, but beware of its fat and calorie content, which is pretty high for a single meal. Consider pairing pan-fried flank steak with a generous carb-based side and some veggies for a balanced meal. 

4. 30-Minute Broiled Flank Steak 

Ingredients

• 2 lbs of flank steak

• 1 tbsp of freshly minced garlic

• 4 tbsp of olive oil 

• Salt and pepper to taste

• 1/4 tsp of red pepper flakes

• 3 large potatoes (about 600 g)

• Smoked paprika

Equipment Needed

Method

1. Make the marinade. In a small bowl, mix garlic, olive oil, salt, black pepper, and red pepper flakes.

2. Prepare the pan. Place the oven rack 6 inches below the broiler and heat it to high (550 °F). While the broiler is heating, place the baking sheet with foil on the pan. Once done, place the pan on the rack (not directly under the broiler) and let it heat for 5 minutes. 

3. Marinate the meat. Be sure to rub the entire piece of meat on each side. Don't cut into steaks yet.

4. Prepare the potatoes. Preheat the oven to 400 °F. Wash and dry the potatoes, then cut into chunks. Transfer to a mixing bowl and add a little olive oil to coat the potatoes, then add paprika.

5. Cook the potatoes. Transfer the potatoes to a baking sheet with the skin facing up and bake for 40 to 50 minutes, turning once during cooking.

6. Broil the meat. Remove the pan from the oven and place the cut in its center. Return the pan to the oven and broil until the meat browns. This usually takes 8 to 10 minutes. 

7. Cut the meat into steaks. Transfer the cut to the cutting board, let the meat rest for 10 minutes, then slice thinly, and serve. If you use Celtic salt, sprinkle before slicing for the best results. 

Overview

Broiled Flank Steak is an easy, quick recipe that provides a generous portion of meat, perfect for a few meals or feeding a large family. It comes together with minimal fuss, using ingredients you probably already have in your pantry.

This meal packs quite a lot of protein, but it's a low-calorie dish with a moderate fat content. The recipe fits well if you're on a paleo diet. However, to create a more balanced meal, add a side of veggies to increase the micronutrient and fiber content of the dish.

For cooking, olive oil is a particularly good choice due to its high content of monounsaturated fats. Other oils can be used instead, such as sunflower oil or canola oil, if you prefer a more neutral flavor.

5. Flank Steak With Caramelized Crust & Your Favorite Salad

Ingredients

• 1.5 lbs of flank steak

• Sea salt

• Black pepper (freshly ground)

• 2 tbsp of peanut oil

• 1 head of lettuce

• 1 cup cherry tomatoes

• 1 cucumber

• 2 tbsp olive oil

• 3 tbsp vinegar

Equipment Needed

Method

1. Prepare the steak. Remove the meat from the fridge, then wash and dry it before seasoning with salt from all sides. Let the meat stand at room temperature for a while, then salt again and season with pepper.

2. Cook the cut. Add oil to the pan and heat on high. Sear the first side for about 7 minutes. Change the side and sear for 5 minutes. The meat is ready for serving once its crust is brown and the middle pink. 

3. Prepare the salad: Cut the veggies and toss them together in a bowl with 2 tbsp olive oil, 3 tbsp vinegar, and a little salt and pepper.

4. Cut the meat. Leave the steak to rest for about 10 minutes and then slice it into thin pieces. 

Overview

Flank Steak with Caramelized Crust is a great alternative to Broiled Flank Steak if you prefer cooking on a stovetop instead of in the oven. You can serve it in less than 30 minutes, and you'll need fewer ingredients. The result will be caramelized, juicy steaks.

The entrée is quick to prepare and offers generous portions of meat. If you have extra time, you can season the cut with salt and pepper in advance to enhance the flavor. This is high in protein, and the caloric content is moderate, giving you plenty of room to add a source of carbs without worrying about exceeding your daily limits.

You can use olive, sunflower, avocado, or canola oil instead of peanut oil. But I suggest peanut oil because searing the flank steak, or any other meat, tends to be a smoky affair and peanut oil has a higher smoke point than many other types of oil.

FAQ

What is the best method to cook a flank steak?

Searing and pan-frying are some great methods to cook a flank steak. Broiled flank steak, which takes about 30 minutes to serve, is great if you’re limited on cooking time.  

Is it better to marinate or dry rub flank steak?

Both can work. It depends on the recipe, flavors, and your personal preference. In one of my recipes above, marinating is the best way to make the meat tender and strengthen its flavor.  

What to serve with flank steak?

Flank steak – fried, grilled, or roasted – goes well with various sides and salads. You can pair veggies, like potatoes, spinach, and carrots, and grains, such as rice and quinoa. Even mushrooms and shrimp go well with the flank steak, along with other seafood.