Broiled Flank Steak

Broiled Flank Steak makes for such an easy weeknight meal.

We’ve been really loving flank steak lately and how versatile it is. You can use it to make fajitas, toss it in a stir fry, or make lettuce wraps with it.

Flank steak is a fairly tough cut of meat so it deserves a delicious marinade.

This flank steak is made with a simple red wine marinade. The red wine is a secret ingredients to making a perfect marinade because the acidity helps to tenderize the meat and adds tons of flavor.

The olive oil also in the marinade helps to keep the meat supple and juicy.

Flank Steak Dinner Ingredients

(For the full recipe, scroll down to the recipe card below)

Flank steak: This recipe is based on a 2 lb. flank steak.

Fingerling potatoes: Fingerling potatoes are elongated potatoes that somewhat resemble your finger (hence the name). It’s a low starch potato and comes in multiple colors (tan, red and purple). If you can’t find these in your store, substitute them with baby Yukon potatoes.

For the red wine marinade:

Red wine: I recommend using a cabernet.

Shallots: Shallots have a ton of flavor and when cooked taste a little sweet.

Olive oil: Using olive oil in your marinade has the ability to help pull the fat-soluble flavors out of some ingredients like garlic and shallots and help impart them into the flank steak.

Lemon Juice: Fresh lemon juice will help tenderize meat and also infuse flavor. 

Other herbs and seasonings: Fresh thyme, fresh rosemary and freshly cracked pepper.

How to Cook Flank Steak in an Oven

(For the full recipe, scroll down to the recipe card below)

1. First, marinate the flank steak for 6 hours or overnight. The meat is thin and it takes well to marinades so this will also add flavor and help tenderize the meat before it’s cooked. Please don’t skip this step!
2. Place the flank steak in a gallon sized baggie and add in the red wine, olive oil, lemon juice, roughly chopped shallots, herbs and pepper. Close the bag, give it a gentle shake to mix around the ingredients. Place in fridge for at least 6 hours.
3. Once the meat is marinated, line a baking sheet with foil. Using a pair of tongs, remove the flank steak from the baggie, gently shake off the excess marinade from the steak and lay flat on the baking sheet.
4. Heat oven to BROIL. You will broil the flank steak for 6-7 minutes on each side. This cook time will produce about a medium to medium-well flank steak.
5. Beefs tender, juicy texture is optimum when cooked to medium rare 145°F to medium 160° F doneness. To determine the perfect doneness, a meat thermometer should be used.
6. Once you take the flank steak out of the oven, wrap the flank steak up with foil and let rest for 10 minutes before slicing into it.

How Long to Cook Flank Steak

The flank steak will broil in the oven for ~6-7 minutes on each side, depending on how you prefer your steak cooked. 6-7 minutes will result in a medium cooked flank steak. You can go as low as 4-6 minutes depending on how you like your steak.

How to Make Flank Steak Tender

Be sure to marinade the steak for a minimum of 6 hours. Marinating the meat gives the flank steak time to soak up all of the flavor.

Cut against the grain of the flank steak. The grain that is often referred to when cutting meat is the direction that the muscle fibers are aligned.

It’s easy to identify in Flank Steak. So, find the direction of the grain and then slice across the grain rather than parallel with it.

It’s advised to cut against the grain to make the meat easier to chew and more tender. You should see round bundles of meat fibers in each slice, not long chewy fibers.

Do not overcook a flank steak, this will lead to a tougher steak and dries out the meat.

The method of cooking in this recipe, broiling, is a great way to cook a tender flank steak. Broiling utilizes high heat to quickly cook the steak.

How to Reheat Steak

You have leftover flank steak and want to eat it for lunch, now what?!

Heat it in the oven at 250°F for about 20 minutes, check the meat and see if it’s warm. The last thing you want to do is dry it out. Warm for an additional 10 minutes if needed.

Or, add a little bit of beef broth to a skillet on the stove over medium heat and get it warm. Add the steak and cook until steak is warmed up. If not using a non-stick pan, add olive oil to the pan as well.

How to Cook Flank Steak on the Grill

Prepare your grill for high, direct heat and one part of the grill for lower, indirect heat. 

Grill the steak: Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you’ll want the oil on it to help keep the steak from sticking to the grill).

Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking.

Tips for Making Broiled Flank Steak

• Be sure to marinate the flank steak.
• Use the broil method for tender flank steak.
• Do not overcook!
• Let the flank steak rest for 10 minutes before slicing into it.
• Slice the flank steak against the grain.
• Make a Shallot-Cabernet reduction to go on top
  • Heat 2 Tbsp. olive oil in a large saucepan on the stove over medium-high heat. Add in 1 shallot, finely minced and cook until soft (1-2 minutes). Add in 1/2 cup wine and 1/2 cup beef broth, bring to a boil and cook until thickened and reduced, about 5-10 minutes. Strain the mixture into a bowl and season with salt, to taste, and honey.

• Serve with fingerling potatoes
  • My favorite way to make fingerling potatoes is simple. Wash the potatoes, slice them in half and place in a large bowl.
  • Drizzle with 3 Tbsp. olive oil, 2 tsp. salt and 1 tsp. pepper.
  • Place the potatoes on a baking sheet or cast iron skillet in an even layer, flesh side down and cook in the oven at 400°F for 20-25 minutes or until fork tender.