12 Delicious Tender Flank Steak Recipes for Every Occasion

Zesty flavors and succulent textures await in our roundup of 12 Delicious Tender Flank Steak Recipes for Every Occasion. Whether you’re whipping up a quick weeknight dinner or planning a special weekend feast, these mouthwatering dishes promise to delight. From smoky grilled masterpieces to cozy, slow-cooked comfort food, there’s a recipe here to satisfy every craving. Dive in and discover your next favorite steak creation!

Grilled Tender Flank Steak with Chimichurri Sauce

Just as the summer sun reaches its zenith, there’s no better way to celebrate the season than with a dish that marries the robust flavors of grilled meat with the fresh, herbaceous notes of a vibrant sauce. This grilled tender flank steak with chimichurri sauce is a testament to the beauty of simple ingredients coming together to create something truly extraordinary.

Ingredients

• For the steak:
  • 1.5 lbs flank steak
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chimichurri sauce:
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat your grill to medium-high heat (450°F) to ensure a perfect sear on the steak.
2. While the grill heats, rub the flank steak with olive oil, then season both sides evenly with salt and black pepper.
3. Place the steak on the grill and cook for 6 minutes on the first side for medium-rare, or until the internal temperature reaches 130°F. Flip the steak and cook for an additional 5 minutes.
4. Remove the steak from the grill and let it rest for 10 minutes before slicing against the grain to ensure tenderness.
5. While the steak rests, combine parsley, cilantro, garlic, olive oil, red wine vinegar, salt, and red pepper flakes in a bowl to make the chimichurri sauce. Stir well to blend the flavors.
6. Slice the rested steak and serve with the chimichurri sauce drizzled on top or on the side for dipping.

With its juicy interior and charred exterior, the flank steak pairs beautifully with the bright and tangy chimichurri sauce. Consider serving it over a bed of arugula for a refreshing contrast or alongside grilled vegetables for a complete summer meal.

Marinated Tender Flank Steak Tacos

Here’s a dish that effortlessly marries simplicity with sophistication, perfect for those evenings when you crave something both comforting and refined. Marinated Tender Flank Steak Tacos are a celebration of flavors, where the richness of the meat meets the brightness of fresh toppings, all wrapped in a warm tortilla.

Ingredients

• For the marinade:
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 2 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
• For the steak:
  • 1.5 lbs flank steak
  • Salt, to season
• For serving:
  • 8 small corn tortillas
  • 1 cup diced avocado
  • 1/2 cup chopped cilantro
  • 1/2 cup diced red onion
  • Lime wedges

Instructions

1. In a medium bowl, whisk together olive oil, lime juice, soy sauce, minced garlic, cumin, and smoked paprika to create the marinade.
2. Place the flank steak in a large resealable bag and pour the marinade over it, ensuring the steak is fully coated. Seal the bag and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 450°F) and lightly oil the grates to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off, and season both sides with salt. Discard the remaining marinade.
5. Grill the steak for about 6 minutes per side for medium-rare, or until it reaches your desired level of doneness. Let it rest for 5 minutes before slicing against the grain into thin strips.
6. Warm the tortillas on the grill for about 30 seconds per side, then assemble the tacos with steak slices, avocado, cilantro, red onion, and a squeeze of lime.

Flavorful and tender, these tacos boast a perfect balance of smoky, tangy, and fresh notes. Serve them with a side of charred corn or a crisp salad for a complete meal that’s as visually appealing as it is delicious.

Slow Cooker Tender Flank Steak with Vegetables

Flavorful and effortlessly elegant, this slow cooker tender flank steak with vegetables transforms simple ingredients into a succulent meal that’s as nourishing as it is delicious. Perfect for those seeking a hearty dish that requires minimal hands-on time, it’s a testament to the magic of slow cooking.

Ingredients

• For the steak and vegetables:
  • 2 lbs flank steak
  • 2 cups baby carrots
  • 2 cups baby potatoes, halved
  • 1 large onion, sliced
  • 3 cloves garlic, minced
• For the sauce:
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste

Instructions

1. Place the flank steak at the bottom of the slow cooker.
2. Arrange the baby carrots, baby potatoes, and sliced onion around and on top of the steak.
3. In a small bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, dried thyme, dried rosemary, salt, and pepper.
4. Pour the sauce mixture over the steak and vegetables, ensuring everything is evenly coated.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the steak is fork-tender.
6. Once cooked, remove the steak from the slow cooker and let it rest for 5 minutes before slicing against the grain.
7. Serve the sliced steak with the vegetables and drizzle with the cooking juices.

Keenly balanced, the steak emerges melt-in-your-mouth tender, while the vegetables soak up the rich, savory sauce. For an extra touch of freshness, garnish with chopped parsley or serve over a bed of creamy mashed cauliflower.

Tender Flank Steak Stir-Fry with Broccoli

Perfectly seared flank steak meets crisp-tender broccoli in this stir-fry that’s as nutritious as it is flavorful, offering a quick yet sophisticated weeknight dinner solution.

Ingredients

• For the marinade:
  • 1 lb flank steak, thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp sugar
• For the stir-fry:
  • 2 cups broccoli florets
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
• For the sauce:
  • 1/4 cup beef broth
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil

Instructions

1. In a bowl, combine the flank steak slices with soy sauce, cornstarch, and sugar. Let marinate for at least 15 minutes to tenderize the meat.
2. Heat 1 tbsp of vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated steak in a single layer, searing for 2 minutes per side until browned. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
4. Add broccoli florets to the skillet, stir-frying for 3 minutes until bright green and slightly tender.
5. Pour in the beef broth, oyster sauce, and sesame oil, stirring to combine. Return the steak to the skillet, tossing everything together for another minute until the sauce thickens slightly and coats the ingredients evenly.
6. Tip: For an extra crisp texture, ensure your skillet is very hot before adding the steak. Tip: Slice the flank steak against the grain for maximum tenderness. Tip: Don’t overcrowd the skillet to allow the ingredients to sear properly.

Hearty and satisfying, this stir-fry boasts a harmonious blend of savory and slightly sweet flavors, with the steak remaining juicy and the broccoli retaining a pleasant crunch. Serve it over a bed of steamed jasmine rice or alongside a crisp cucumber salad for a complete meal.

Garlic Butter Tender Flank Steak Bites

Savory and succulent, these Garlic Butter Tender Flank Steak Bites are a testament to the power of simple ingredients coming together to create something extraordinary. Perfectly seared to lock in juices and then bathed in a rich garlic butter sauce, each bite promises a burst of flavor that’s both luxurious and comforting.

Ingredients

• For the steak:
  • 1 lb flank steak, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the garlic butter sauce:
  • 4 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp red pepper flakes (optional)

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil, ensuring the pan is hot before adding the steak for a perfect sear.
2. Season the flank steak cubes evenly with salt and black pepper, then add them to the skillet in a single layer to avoid steaming.
3. Sear the steak bites for 2-3 minutes on each side, or until a golden-brown crust forms, indicating a deep flavor development.
4. Reduce the heat to medium and add the butter to the skillet, allowing it to melt and foam slightly before adding the minced garlic.
5. Cook the garlic in the butter for 1 minute, stirring constantly to prevent burning and to infuse the butter with garlic flavor.
6. Sprinkle in the red pepper flakes and chopped parsley, stirring to combine all the ingredients and coat the steak bites evenly in the sauce.
7. Remove from heat and let the steak bites rest in the skillet for 2 minutes, allowing the flavors to meld together beautifully.

Delightfully tender with a caramelized exterior, these steak bites are a symphony of textures and tastes. Serve them over a bed of creamy mashed potatoes or alongside a crisp salad for a meal that’s as visually appealing as it is delicious.

Tender Flank Steak Salad with Balsamic Vinaigrette

Just when you thought salads couldn’t get any more satisfying, this Tender Flank Steak Salad with Balsamic Vinaigrette comes along to prove otherwise. Juxtaposing the robust flavors of perfectly seared flank steak with the bright, tangy notes of balsamic vinaigrette, this dish is a symphony of textures and tastes that will elevate any meal.

Ingredients

• For the steak:
  • 1 lb flank steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the salad:
  • 4 cups mixed greens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
• For the vinaigrette:
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. Rub the flank steak with olive oil, then season both sides with salt and black pepper.
3. Grill the steak for 5-6 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Tip: Let the steak rest for 5 minutes before slicing to retain its juices.
4. While the steak rests, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and black pepper in a small bowl to make the vinaigrette.
5. Slice the steak against the grain into thin strips. Tip: Cutting against the grain ensures each bite is tender.
6. In a large bowl, combine mixed greens, cherry tomatoes, and red onion. Drizzle with the balsamic vinaigrette and toss gently to coat.
7. Arrange the salad on plates and top with sliced flank steak. Tip: For an extra touch of elegance, garnish with shaved Parmesan cheese.

Perfectly balanced, this salad offers a delightful contrast between the tender, juicy steak and the crisp, fresh greens. Pair it with a glass of robust red wine for a meal that’s as sophisticated as it is satisfying.

Asian-Inspired Tender Flank Steak Noodle Bowl

Kickstart your culinary journey with this Asian-Inspired Tender Flank Steak Noodle Bowl, a dish that marries the robust flavors of the East with the comforting warmth of a well-crafted bowl. Perfect for a weeknight dinner or a special occasion, its layers of taste and texture promise to delight the senses.

Ingredients

• For the marinade:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
• For the steak:
  • 1 lb flank steak, thinly sliced against the grain
• For the noodles:
  • 8 oz rice noodles
  • 4 cups water
• For the garnish:
  • 2 green onions, thinly sliced
  • 1 tbsp sesame seeds

Instructions

1. In a medium bowl, whisk together soy sauce, honey, sesame oil, garlic, and ginger to create the marinade.
2. Add the sliced flank steak to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Bring 4 cups of water to a boil in a large pot. Add rice noodles and cook for 3-4 minutes, or until al dente. Drain and set aside.
4. Heat a large skillet over medium-high heat. Remove steak from marinade, letting excess drip off, and cook for 2-3 minutes per side, or until browned and cooked to your liking.
5. Divide cooked noodles among bowls. Top with cooked steak, garnishing with green onions and sesame seeds.

Relish the harmonious blend of savory, sweet, and nutty flavors, complemented by the tender chew of the steak and the silky noodles. For an extra crunch, sprinkle with additional sesame seeds or serve with a side of pickled vegetables.

Tender Flank Steak Sandwich with Caramelized Onions

Savory and succulent, this dish transforms the humble sandwich into a gourmet experience, featuring perfectly seared flank steak and sweet, slow-caramelized onions nestled between slices of artisanal bread.

Ingredients

• For the steak:
  • 1.5 lbs flank steak
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the caramelized onions:
  • 2 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For assembling:
  • 4 slices of sourdough bread
  • 2 tbsp mayonnaise
  • 1 cup arugula

Instructions

1. Preheat a large skillet over medium-high heat for 2 minutes until hot.
2. Rub the flank steak with olive oil, then season both sides with salt and black pepper.
3. Place the steak in the skillet and sear for 4 minutes on each side for medium-rare, or until desired doneness. Tip: Let the steak rest for 5 minutes before slicing to retain juices.
4. While the steak rests, melt butter with olive oil in a separate pan over low heat for the onions.
5. Add the sliced onions and salt to the pan, stirring occasionally for 25-30 minutes until deeply golden. Tip: Stirring occasionally prevents burning but allows for even caramelization.
6. Toast the sourdough bread slices until golden and crisp.
7. Slice the rested steak thinly against the grain for tenderness.
8. Spread mayonnaise on one side of each toast slice, then layer with arugula, sliced steak, and caramelized onions.
9. Close the sandwiches and slice in half for serving. Tip: For an extra touch, drizzle with a balsamic reduction.

Outstanding in both flavor and texture, the tender flank steak paired with the sweetness of caramelized onions creates a harmonious balance. Serve these sandwiches with a side of crispy sweet potato fries for a complete meal that delights the senses.

Spicy Tender Flank Steak Fajitas

Savory and succulent, these Spicy Tender Flank Steak Fajitas are a vibrant celebration of flavors, perfect for elevating your weeknight dinner into a festive feast. The marinade infuses the steak with a bold, spicy kick, while the sautéed peppers and onions add a sweet, caramelized contrast.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 lb flank steak, thinly sliced against the grain
• For the fajitas:
  • 1 tbsp olive oil
  • 1 large bell pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 small flour tortillas, warmed

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper to create the marinade.
2. Add the thinly sliced flank steak to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated steak, reserving the marinade. Cook for 3-4 minutes per side, or until the steak reaches your desired level of doneness. Remove from skillet and set aside.
4. In the same skillet, add the sliced bell pepper and onion. Sprinkle with salt and black pepper. Sauté for 5-6 minutes, or until the vegetables are tender and slightly caramelized.
5. Return the steak to the skillet with the vegetables. Pour the reserved marinade over the mixture and cook for an additional 2 minutes, stirring occasionally, until everything is heated through.
6. Serve the spicy steak and vegetable mixture on warmed flour tortillas.

Now, these fajitas boast a perfect harmony of spicy, savory, and sweet flavors, with the steak remaining tender and juicy. For an extra touch, top with a dollop of sour cream or a sprinkle of fresh cilantro to enhance the dish’s vibrant colors and flavors.

Tender Flank Steak with Mushroom Sauce

Keen to elevate your dinner repertoire? This tender flank steak with mushroom sauce combines rustic flavors with a touch of sophistication, perfect for a cozy night in or impressing guests.

Ingredients

• For the steak:
  • 1.5 lbs flank steak
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the mushroom sauce:
  • 2 cups sliced mushrooms
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1 tsp thyme
  • Salt and pepper to taste

Instructions

1. Preheat your skillet over medium-high heat and add 2 tbsp olive oil.
2. Season the flank steak with 1 tsp salt and 1/2 tsp black pepper on both sides.
3. Place the steak in the skillet and cook for 5 minutes on each side for medium-rare, or until it reaches an internal temperature of 135°F.
4. Remove the steak from the skillet and let it rest for 10 minutes. Tip: Resting allows the juices to redistribute, ensuring a moist steak.
5. In the same skillet, melt 1 tbsp butter over medium heat and add 2 cups sliced mushrooms. Cook until they are golden brown, about 5 minutes.
6. Sprinkle 1 tbsp flour over the mushrooms, stirring constantly for 1 minute to cook off the raw flour taste.
7. Gradually whisk in 1 cup beef broth, followed by 1/2 cup heavy cream and 1 tsp thyme. Bring to a simmer and cook until the sauce thickens, about 3 minutes. Tip: For a smoother sauce, strain it before serving.
8. Season the sauce with salt and pepper to taste.
9. Slice the steak against the grain and serve topped with the mushroom sauce. Tip: Slicing against the grain ensures each bite is tender.

Nowhere does the richness of the mushroom sauce complement the succulent flank steak better than when served over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal.

Herb-Crusted Tender Flank Steak

Zesty and aromatic, this herb-crusted tender flank steak transforms a simple cut of beef into a gourmet experience, perfect for a summer evening or a special occasion. The blend of fresh herbs and a perfectly seared crust offers a symphony of flavors that are both bold and refined.

Ingredients

• For the steak:
  • 1.5 lbs flank steak
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the herb crust:
  • 1/4 cup fresh parsley, finely chopped
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup breadcrumbs
  • 2 tbsp Dijon mustard

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for cooking the steak evenly.
2. Season the flank steak generously with salt and pepper on both sides, enhancing its natural flavors.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes, to create a perfect sear.
4. Sear the steak for 3-4 minutes on each side until a golden-brown crust forms, locking in the juices.
5. Remove the skillet from heat and brush the top of the steak with Dijon mustard, acting as a glue for the herb crust.
6. In a small bowl, mix together parsley, rosemary, thyme, garlic, and breadcrumbs, then press this mixture onto the mustard-coated side of the steak.
7. Transfer the skillet to the preheated oven and roast for 10-12 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C) on a meat thermometer.
8. Let the steak rest for 5 minutes before slicing against the grain, ensuring each piece is tender and juicy.

Every bite of this herb-crusted flank steak delivers a harmonious blend of savory herbs and succulent beef, with a crust that adds a delightful crunch. Serve it sliced over a bed of arugula or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Tender Flank Steak and Potato Hash

Savory and satisfying, this Tender Flank Steak and Potato Hash is a dish that marries the robustness of perfectly cooked steak with the comforting warmth of crispy potatoes. It’s a versatile meal that shines at brunch or dinner, offering a delightful contrast of textures and flavors.

Ingredients

• For the steak:
  • 1 lb flank steak
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the hash:
  • 2 large potatoes, diced into 1/2-inch cubes
  • 1 medium onion, diced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cloves garlic, minced

Instructions

1. Preheat a large skillet over medium-high heat and add 2 tbsp olive oil for the steak.
2. Season the flank steak with 1 tsp salt and 1/2 tsp black pepper on both sides.
3. Place the steak in the skillet and cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Tip: Let the steak rest for 5 minutes before slicing to retain juices.
4. While the steak rests, in the same skillet, add 2 tbsp olive oil for the hash over medium heat.
5. Add the diced potatoes and onion, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, for 10 minutes until potatoes start to brown.
6. Add the minced garlic and continue cooking for another 5 minutes until potatoes are crispy and golden. Tip: For extra crispiness, press the hash down with a spatula and let it cook undisturbed for the last 2 minutes.
7. Slice the rested steak against the grain into thin strips and serve atop the potato hash. Tip: Garnish with fresh herbs like parsley for a pop of color and freshness.

Tender slices of flank steak paired with the crispy, golden potato hash create a harmonious blend of textures and flavors. Serve this dish with a side of sunny-side-up eggs for a brunch twist or a simple green salad to keep it light yet fulfilling.

Conclusion

Great flavors await in these 12 tender flank steak recipes, perfect for any occasion! Whether you’re grilling, stir-frying, or slow-cooking, there’s something here to delight every palate. We’d love to hear which recipe becomes your favorite—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow home cooks to discover!