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.
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.
Grilled Flank Steak, Portobello and Green Bean Salad
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.
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.
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.
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.
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.
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.
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.
No store-bought Ranch dressing here! This speedy potato salad is dressed with a simple buttermilk-chive dressing — for the perfect accompaniment for seared steak.
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.
