21 Flank Steak Recipes to Keep in Your Back Pocket

We love cooking with flank steak. It’s affordable, leaner than other cuts of beef and packed full of meaty flavor. Plus, it’s incredibly versatile. After cooking, slice against the grain (into thin strips) and it’s ready for any weeknight dinner idea you throw at it. Use it to bulk up salads, make it your protein in grain bowls or stuff into tortillas for taco night—whatever you decide you’ll be glad you added it to the menu. Want to make an easy steak dinner with it? This is your go-to recipe. The herbs and spices used in Herbes de Provence are almost identical to those used in Italian seasoning—except for the addition of lavender, which perfectly complements the meat and makes this dinner extra special.

Citrus and fresh herbs make the perfect complement to savory flank steak. We like to spoon the sauce directly on top of the meat for a nice presentation but be sure to serve the extra alongside. It's great for perking up veggies or slices of bread, too.

Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.

A honey-jalapeno marinade tenderizes flank steak for the grill as the base for these hearty fajitas. Charred peppers and onions add bulk and flavor.

Healthy never looked so good! Ellie pairs lean flank steak with veggies and a flavorful homemade dressing for a meal that’s as good for you as it is delicious.

Flank steak is always a family favorite, especially when it's served simply with a fresh creamy sauce to complement it.

This rolled flank steak is stuffed with all the flavors of Puerto Rico. Sweet plantains, yellow rice and black beans bring the essence of the island, while the roasted garlic seasoning and barbecue sauce amp up the flavor.

Guy's fan-favorite recipe is surprisingly simple to make, but you do need to plan ahead and give yourself some extra time for marinating.

Spicy Korean gochujang sauce turns an ordinary flank steak into one that's bursting with flavor. Serve with a rice noodle salad and pickled shallots for a complete meal.

The tart and refreshing flavors of vinegar, lemon juice and cilantro come together with a little spicy garlic and red pepper flake to make an irresistibly delicious accompaniment for simple, grilled flank steak skewers.

Turn your favorite dinner into a bowl: This one has all the best parts of a burrito.

This rolled flank steak has a surprise inside: all the flavors of the Cuban stew ropa vieja arranged in a pretty pinwheel.

When you need a quick-and-easy weeknight meal, try this recipe. It’s full of flavor (thanks to fresh garlic and rosemary) and the combination of beans, arugula and beef is guaranteed to keep you full.

This rolled flank steak has a surprise inside: a pinwheel rainbow of the best meats, cheese and vegetables from your favorite Italian appetizer spread. The bright herb sauce cuts through the rich flavors. Don't forget a hunk of bread to soak up all the tasty juices.

This crowd-pleasing dinner serves four and is ready to eat in just 30 minutes — making it the perfect pick for family meals and busy weeknights.

Give your flank steak a sweet and spicy kick with a delicious rub made from a blend of different chili powders, cumin, brown sugar and thyme. Finish it off with a squeeze of fresh lime when it comes off the grill.

A simple blend of chile powder, sugar, salt and pepper gives this steak a wonderfully sweet-and-smoky flavor. Paired with creamed corn, it’s the 30-minute meal you’ll make again and again.

Jet says, "The hallmarks to perfect grilled steaks are a great charred crust with some grill marks, seasoning generously and nailing the temperature (doneness). Chimichurri is a great sauce to know because it belongs to a group of uncooked condiments that touch so many cultures and dishes. If you can make chimichurri, you can make salsa verde and pesto. A rule of thumb is chimichurri is herbal, salsa verde is acidic and pesto is nutty."

Stir-frying is one of our favorite methods for practical weeknight meals. It allows you to really stretch the ingredients that you have on hand — and feed the whole family.

This protein-packed steak and egg salad is paleo-friendly and the perfect way to start your day. Red onion is soaked in cold water to take the edge off — an easy trick you can use over and over again.