I love a meal that can go from fridge to table in 30 minutes, and flank steak totally fits the bill. This thin cut of beef cooks fast and is perfect for using on salads, in wraps and over rice. Very versatile (In fact, it’s my cut of choice for homemade beef and broccoli).
But how do you get it to the table in 30 minutes? First, you have to flavor it.
Option 1: Marinate the Flank Steak
Let’s be realistic here. Marinating flank steak will not, technically speaking, get the meat from fridge to table in 30 minutes. After all, it will need time to marinate. But tossing the flank steak in marinade is a task that takes literally two minutes in the morning. Remove the flank steak from the package and drop it in a resealable bag. Pour in the marinade and stick back into the fridge. By the time dinner rolls around, it’s all ready to go.
If you choose to go this route, try my Two-Ingredient Teriyaki Flank Steak
. It’s easy as can be, and is perfect with rice.
Option 2: Rub the Flank Steak
Now, this will prep, cook and cut in 30 minutes. First, remove the flank steak from the package. Then season it with kosher salt, pepper and whatever herbs and spices you want (paprika and chipotle powder? Garlic powder and oregano? Dried rosemary and thyme?). It takes just a couple minutes to rub it all in on both sides and you are ready for the next step.
How to Grill Flank Steak
Heat the grill on its medium setting. Once it’s good and hot, toss the flank steak on the grill and close the lid. Cook it for 5-8 minutes per side, to desired doneness. Then remove it from the grill and let it sit for 10 minutes.
No, really, step away from the meat, set the timer and let it sit. This will allow the flank steak to absorb all its juices rendering it tender, juicy and flavorful.
How to Cut Flank Steak
This is simple. Use an ultra-sharp knife and cut it against the grain as thinly as you can.
Now, you’re ready to serve. … and it’s only been a half-hour!
More Recipes with Flank Steak
Time to make some flank steak!Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
What's your secret for luscious flank steak?