Flank steak is a delicious, tender cut of beef that can be cooked in a variety of ways. Whether you’re grilling it for the perfect summer barbecue or braising it for an indulgent winter meal, there are plenty of flavorful flank steak recipes to choose from.

Flank steaks have an intense flavor and are usually cheaper than other cuts, making them ideal for feeding large groups on a budget. With its lean texture and rich taste, this cut of beef is also great for marinating as its porous surface will soak up all the flavors from your favorite marinades.

From classic grilled flank steak to slow-cooked dishes with exotic spices and herbs, these recipes will show you how to make the most out of this economical cut while still enjoying maximum flavor!

Flank Steak Recipes: Chipotle Lime Grilled Flank Steak

Here is one of the best flank steak recipes we’ve come across in a while. It’s great for grilling in warm weather and has a nice chipotle-lime flavor that goes great with a beer.

Serves 4

Flank Steak Recipe: Ingredients

• 1 can (7 ounces) chipotles in adobo, roughly chopped
• 1 small onion, chopped
• 6 cloves garlic, smashed and chopped
• 1 tablespoon agave nectar
• 2 teaspoons ground cumin
• 2 tablespoons balsamic vinegar
• Kosher salt and freshly ground black pepper
• Small handful cilantro leaves and stems, chopped
• 1/4 cup  extra virgin olive oil
• 1 round, flank or top round steak, about 1 1/2 pounds, most of the fat trimmed away, up to 1-inch thick
• Sliced limes for garnish

Flank Steak Recipe Directions

First, you’ll want to mix together all the ingredients to make the marinade. Then rub the marinade over the steak. Place the flank steak in a plastic storage bag with remaining marinade and refrigerate that flank steak for 8 – 24 hours.

The next day….

Turn your grill on high. Without scraping off marinade, grill the marinated flank steak 3 minutes per side for medium rare (or use your instant read thermometer and wait until it registers 130 F).

Remove your steak and set it on a cutting board. Let it rest for 10 minutes.

Serve the Flank Steak

Slice the steak against the grain into very thin strips. You can three the strips onto skewers if you want or just serve it sliced. You’ll want to serve it immediately. Refrigerate the left over flank steak in an air-tight plastic container until ready to eat.  

You can also serve it cool or at room temperature for a snack. Squeeze a lime on top of this flank steak for some extra tang.

Inspired by Tucker Shaw of the Denver Post

This most excellent of flank steak recipes was brought to you by the Pit Boss BBQ Tool Belt. The Pit Boss is the world’s only competition-grade barbecue utility belt, and the BBQ Pit Boss Belt makes and outstanding grilling gift for him.

Some other Flank Steak Recipes:

– Asian Marinated Flank Steak: Mix together 4 tablespoons soy sauce, 2 teaspoons brown sugar, 1 tablespoon toasted sesame oil, 1 teaspoon grated fresh ginger, and ½ teaspoon garlic powder. Rub the mixture all over the steak and let it marinate for 30 minutes at room temperature. Grill the steak on medium-high heat for 3 to 4 minutes per side or until an instant-read thermometer reads 145°F when inserted into the thickest part of the steak. Let rest for 10 minutes before slicing against the grain.

– Spicy Lime Flank Steak: Combine ¼ cup olive oil with 2 limes (juiced), 1 tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon garlic powder, ¼ teaspoon smoked paprika, and a pinch of cayenne pepper. Rub the mixture all over the steak and let it marinate for 2 hours in the refrigerator. Grill the steak on medium-high heat for 3 to 4 minutes per side or until an instant-read thermometer reads 145°F when inserted into the thickest part of the steak. Let rest for 10 minutes before slicing against the grain.

– Greek Flank Steak: In a bowl, mix together 1 tablespoon oregano, 1 tablespoon thyme, 1 teaspoon garlic powder, ½ teaspoon dried basil, ½ teaspoon sea salt, and black pepper (to taste). Rub the mixture all over the steak and let it marinate for 2 hours in the refrigerator. Grill the steak on medium-high heat for 3 to 4 minutes per side or until an instant-read thermometer reads 145°F when inserted into the thickest part of the steak. Let rest for 10 minutes before slicing against the grain.