Juicy Flank Steak

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Juicy Flank Steak

The juicy flank steak is perfectly seasoned and then placed on the grill, making it one of the best summer meals there. Add some of your favorite barbecue sauce and make a simple salad, and this tender steak dinner is ready to serve!

A plate of tender grilled flank steak.

Juicy Flank Steak Recipe

you. Make room for this week’s meal plan, because you definitely don’t want to miss this succulent flank steak recipe. I mean, look at that picture! Don't tell me I am the only one who drools...

Anyway, it's summer, which means it's time for barbecue. And when the grill came out, so did the steak recipe. Don't get me wrong, our family makes steaks all year round, but grilled steaks are different from fried steaks. Did you know?

This soft flank steak will make you want the grilling season to last all year. It turned out that the meat was juicy, a bit crispy on the outside, and full of citrus and smoky flavors on the inside. Serve with your favorite side dish salad, some macaroni cheese, coleslaw, etc. Whatever you like!

And one more thing: it only takes about 20 minutes to prepare this meal (minus the marinating time). So, even if it is a rather busy workday night, the steak dinner can still be served!

Flank steak grilled on a plate.

What is flank steak?

Flank steak is a lean meat that comes from the abdominal muscles of cattle. It is very flat, has a signature rich flavor, and goes perfectly with the citrus marinade. If cooked properly, it is very juicy and soft, and it does not take long to make. This is a great choice for those who wish to avoid the high fat content of meat!

Ingredients for flank steak.

Formula ingredients

I believe you have guessed it by now, you need flank steak to make this dinner. But what else do you need? Here are all the essentials you have prepared for this dinner:

steak

Flank steak-If you can buy this steak in the meat market, buy 2 pounds and slice it. If you can only cut a thick steak, you can cut some good thin steak yourself, or cook it very thick and then cut it.

Marinade:

Olive oil-other cooking oils (such as rapeseed oil) work well, but I prefer to use extra virgin olive oil.

Lime juice-if you can, squeeze the juice with fresh limes!

Orange juice-You can use pre-squeezed juice or squeeze the juice from fresh oranges.

Garlic-You can chop your own garlic with garlic cloves, or use pre-chopped garlic.

Worcestershire sauce-tastes great, but you can also use soy sauce if you prefer.

Red wine vinegar-apple cider vinegar or balsamic vinegar will work too.

Brown sugar-if you don't like any sweetness in your meat, you can omit this.

Salt-Slightly increase sweetness/flavor.

I also like to apply some barbecue sauce at the end, so feel free to use your favorite type/brand before serving!

Two plates of avocado and salad with flank steak.

What is the difference between flank steak and skirt steak?

Flank steak and skirt steak are long pieces of meat, and they can be used interchangeably in many recipes. So, what is the difference between the two?

Both cuts are hard because they come from the muscular area of ​​the cow, but the skirt steak is the harder of the two. Skirt steak also has a stronger beef flavor than flank steak. They also come from slightly different parts of the cow: skirt steak comes from the so-called plate, and flank steak comes from (you guessed it) flanks.

These are the three main differences in nature, and I strongly recommend that you try two meat pieces and see which one you like best! However, today, let us continue to eat flank steak.

How to cook flank steak

Marinating and grilling these flank steaks is a breeze. You can go up and down on the terrace (or any place where the grill is placed) in about 20 minutes, holding a plate of steak that is just right in your hand. Let us dive into the details so you can start cooking:

Marinated steak: Put the flank steak slices into a large ziplock bag. In a bowl, whisk/mix olive oil, lime juice, orange juice, red wine vinegar, brown sugar, minced garlic, salt and Worcestershire sauce. Pour the marinade on the flank steak and close the ziplock bag tightly.

Flank steak with a cup of marinade.

Let the marinade set: Shake to make sure the marinade covers the steak, then put the bag in the refrigerator for 2-24 hours.

Put the steak in the bag with the marinade.

Preheat the grill to very hot: Use tongs to remove the meat from the marinade and place it on the grill. Brush with barbecue sauce.