Broiled Flank Steak makes for a juicy, flavorful, and simple weeknight dinner! One of the best ways to cook this cut of meat is by marinating it in a sweet, savory, and zesty sauce, then cooking it hot and fast. The result is a delicious and satisfying meal the whole family will love!
335 CALORIES 7g CARBS 19g FAT 33g PROTEIN
Broiled Flank Steak Recipe
When cooked properly, flank steak is an incredibly flavorful (and affordable) cut of meat. This broiled flank steak recipe follows the London broil method, which involves marinating and broiling it in the oven.
Much like grilling, this high-heat technique results in a juicy and tender steak that’s easy to put together when you’re in the mood for a hearty dinner. We like to keep the marinade simple but bold with ingredients like soy sauce, red wine vinegar, and garlic.
Try this versatile recipe for a weeknight dinner, meal prep, or a special occasion. Pair it alongside roasted asparagus, use it for fajitas, or add it to a grilled vegetable salad for a complete meal.
Why You’ll Love Broiled Flank Steak
- Easy: You’ll be surprised at how simple this restaurant-quality recipe is to make. Just marinate it, pop it in the oven for a few minutes, and slice it into a juicy and tender steak.
- Customizable: Switch up the marinade with different spices and sauces, or use another cut of meat like skirt steak. This recipe is easy to customize.
- Healthy: Broiled flank steak is low in saturated fat and high in protein, making it a healthy dinner option for any night of the week.
Ingredients and Substitutions
Here is everything you need to make this tasty steak dinner.
- Flank steak: You should be able to find flank steak at most grocery stores or local butcher shops. You can also use skirt steak, top round roast, or top sirloin. Just note, the cooking times will vary depending on the cut you use.
- Olive oil: We prefer olive oil for the marinade base, but avocado oil will work as well.
- Soy sauce: Adds deep, complex, umami-rich flavors that pair well with broiled steak. You will want low-sodium soy sauce to prevent an overly salty taste.
- Red wine vinegar: The acidity of vinegar helps tenderize the steak. You can also experiment with balsamic vinegar, rice vinegar, apple cider vinegar, or citrus juice.
- Honey: It’s optional, but we love adding a touch of honey to balance the savory and tangy marinade ingredients. Agave or brown sugar also works.
- Garlic: We prefer freshly minced garlic cloves for a more intense flavor. Garlic powder or onion powder also work in a pinch.
- Black pepper: Adds just the right amount of savory kick this flank steak needs!
How to Make Broiled Flank Steak
Follow these simple steps to make this tender and delicious flank steak.
1. Marinate the steak
Combine the marinade ingredients in a bowl, then marinate the steak in the mixture for at least a few hours, but it will tenderize best if left overnight.
However long you marinate it, don’t forget to bring the steak to room temperature before cooking it. This helps it cook at the same rate, resulting in a perfectly tender and juicy texture. If it’s cooked straight from the fridge, the center takes much longer than the edges.
2. Broil the steak
When you’re ready to eat, preheat the broiler to high if you have this setting, and line a baking sheet with foil. Since flank steak is a tougher cut, you want to place the baking sheet as close to the element as possible so it cooks quickly.
Broil it for about 3-5 minutes on each side, depending on the size and thickness of the steak. The amount of time you broil it also depends on how done you’d like it to be. If you’re unsure about cooking steak, we suggest using a meat thermometer to check the internal temperature.
3. Let it rest
Once the steak is done in the oven, tent it with foil and let it rest for at least 10 minutes. Giving the meat time to rest after cooking allows the juices to redistribute and prevents them from leaking out everywhere.
For an ultra-tender texture and an easier eating experience, slice the broiled flank steak against the grain. The fibers are quite easy to see on this particular cut.
Flank Steak Cooking Temps
These cooking times are for a standard flank steak, about 3/4 inch thick. If your flan steak is thicker, it may need more time. Use an instant-read thermometer for best results.
- Rare: 120-125 degrees
- Medium rare: 130-135 degrees
- Medium: 140-145 degrees
- Medium well: 150-155 degrees
- Well done: 160 degrees (not recommended for flank steak)
- Always let it rest for at least 5-10 minutes before slicing and serving.
What to Serve with Flank Steak
Since broiled flank steak cooks so quickly, we often like to serve it alongside salads like roasted butternut squash salad or beet salad with goat cheese. For classic side dishes, you can try roasted carrots, Brussels sprouts, or potatoes.
Storage and Reheating
For leftover broiled flank steak, follow these simple storage and reheating instructions:
- Fridge: Broiled flank steak can be stored in the fridge for 2-3 days. Just keep it in an airtight container to lock in the most moisture.
- Freezer: Once cooled, freeze leftover steak for 3 months in a freezer-safe container.
- Reheating: Reheat your steak in an oven at 350°F for 8-10 minutes, or until it is heated through to your liking.
Variations and Seasoning Ideas
Once you learn how to broil flank steak you will find yourself reaching for it anytime you crave steak.
It’s easy, fast, and affordable. Here are more tasty ways to season the steak.
- Spicy: Add red pepper flakes, cayenne, smoked paprika, or hot sauce to the marinade.
- Asian: In addition to soy sauce, add minced ginger, sesame oil, hoisin, and Sriracha.
- Mexican: Use chipotle peppers in adobo, cumin, cilantro, and paprika in the marinade.
- Gluten-free: Swap out the soy sauce for tamari, liquid aminos, or coconut aminos.
Tips for Making Broiled Flank Steak
Many people are intimidated to cook steak at home worrying they will overcook it and waste an expensive ingredient.
Use these tips to make sure it turns out great every time.
- Trim the steak: Make sure to trim the connective tissue, also known as silver skin. It is quite tough and hard to chew, so it’s best removed before cooking.
- Marinate: Marinate the steak for at least 2 hours (or overnight) to properly tenderize and flavor the meat.
- Let it rest: Let the steak rest for at least 10 minutes before serving it. This prevents the juices from spilling out when you slice into it.
- Slice against the grain: Cut the cooked flank steak perpendicular to the fibers that run along it. This severs the muscle fibers, making them easier to chew.
Frequently Asked Questions
Here are the most common questions about cooking flank steak.
The best way to tell if a steak is done is by using an instant-read thermometer. Insert it into the thickest part of the steak to check the temperature.