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Marinated and Grilled Flank Steak

Updated on October 20, 2017
Marinated and Grilled Flank Steak
Marinated and Grilled Flank Steak

Flank Steak-A Great Cut of Meat

A Flank Steak is a great cut of beef. It is a little more costly but once prepared it is delicious and makes a memorable meal that will be requested over and over again.

Flank Steak is cut from the abdominal muscles of the cow. Because it is tougher than other beef cuts it tastes especially good marinated and it is often braised, broiled or grilled.

Flank steak is an International favorite! In Mexico it is tenderized and used to make fajitas. In Paris where it is known as "bavette" it is seared quickly and frequently served with shallots. In Asian cuisine it is used for stir fry beef.

Flank Steak Marinade

I have used Italian Dressing for the marinade and it tasted very good. This time I marinated one Flank Steak in Caesar Vinaigrette with Parmesan Dressing and the other Flank Steak in Balsamic Vinaigrette Dressing.

  • Place your Steak in a glass baking dish and cover with the Marinade. You can also place the steak and marinade in a large baggie, tightly sealed, to save space in the refrigerator.
  • Turn the Steak over so both sides are coated.
  • Cover with saran wrap and refrigerate for at least 30 minutes.
  • Halfway through whatever length of time you can allow the steak to marinate turn the steak over again. The longer you marinate the steak the more flavorful it will be.

  • Preheat your Grill.
  • Shake off the excess marinade.
  • Cook the Flank Steak over medium heat
  • After 7-10 minutes, flip the steak over using a spatula or tongs. A fork will pierce the meat and allow the juices to flow out.
  • The steak should be seared on both sides. You can check the center of the steak to make sure it is done to your liking before removing it from the grill.
  • Slice the Flank Steak across the grain and serve. Yummy!


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    • pedrn44 profile image

      Sandi 6 years ago from Greenfield, Wisconsin

      Thanks Eiddwen:)I hope you enjoy it!

    • Eiddwen profile image

      Eiddwen 6 years ago from Wales

      Another one to bookmark I think and thank you for sharing.

      Take care


    • pedrn44 profile image

      Sandi 6 years ago from Greenfield, Wisconsin

      Marinating in a food saver is a great idea. I've never used one. It would certainly speed up the process of marinating. I never seem to plan too far in advance. I don't know what the difference is between skirt steak and flank steak but I guess it would have to be which part of the cow it comes from. They look alike but I think skirt steak is more marbled. Now you made me curious. I will have to look it up. Thanks for the comments and ideas, neighbor:)

    • ktrapp profile image

      Kristin Trapp 6 years ago from Illinois

      Hi Sandi. You live just a few miles from me. Maybe it was your wonderful grilling that I smelled last night. This flank steak sounds terrific. I haven't grilled it in years, but you have inspired me to do so. Sometimes when I need to marinade meat in a hurry I use my food saver. You just put the meat in the plastic bag, pour in the marinade, and suck out the air when sealing it. It marinades quicker and gives it a lot more flavor.

      A few years back we went to Mexico and had fajitas made with the most moist and delicious skirt steak. Do you know what the difference is between skirt steak and flank steak?

    • pedrn44 profile image

      Sandi 6 years ago from Greenfield, Wisconsin

      I agree Flank Steak is lean...I just love it. I try to slice it in strips after I cook it but can't seem to get the strips thin enough. Never thought to try an electric knife. Thanks for your comments, Paul.

    • Paul Edmondson profile image

      Paul Edmondson 6 years ago from Burlingame, CA

      Flank steak is awesome and particularly good for people that want to consume protein in red meat, but want beef with less fat - flank steak is one of the leanest cuts of beef. When we are trying to eat healthy, we often cook flank steak. One thing that I like to do with it is cut it in thin strips. I usually use an electric knife for this since flank steak is long and thin which takes some time to slice.