Mama Loves Food

How to Broil a Perfect Flank Steak

Follow these simple steps to make a perfect broiled flank steak every time!
How to Broil a Perfect Flank Steak

Confession time!  Seemingly for-evvvver I was terrified to make flank steak.  I had it a few times at restaurants and it was overcooked and so totally underwhelming.  I figured if a restaurant couldn't get it right, then I had no hope.  But a few years ago, the hubster really wanted fajitas and I was thoroughly tired of chicken.  After learning the hard way that cooking chopped steak in the skillet just doesn't work well, I finally decided to try my hand at flank steak.

And turns out, it's really easy! Also remarkably tasty for such an inexpensive cut of meat.  Flank steak works perfectly in salads, sandwiches, on a plate with a fork, and -of course- in fajitas.  I used to do it on the grill all the time, but now with five kids - one of which who is a rambunctious two year old - it's not always convenient to run into the back yard to cook the meat.  So recently I tried broiling and voila!  Flank steak perfection.  Admittedly without those pretty grill marks, but no ones gonna see them inside the fajita anyway, right?!

How to Broil a Perfect Flank Steak

Flank steak is a thin cut of steak taken from the abdominal muscles or buttocks of a cow.  Many Folks mistakenly believe that flank steak and skirt steak are the same thing but, despite being very similar, they are actually two distinct cuts. That said, you can generally use them interchangeably. 

How to Broil a Perfect Flank Steak

You can marinade the steak overnight to further tenderize (here's my favorite marinade), but don't stress out if there's not enough time.  A little olive oil, salt, and pepper will do the trick just fine.  I like to add a touch of garlic powder as well.

How to Broil a Perfect Flank Steak

Arguably the most important thing about flank steak isn't how you cook it, but how you cut it.  Flank steak should always (always, always) be cut against the grain.  Meaning, cut perpendicular (like a T) to the lines or striations in the meat.  Doing this makes the steak tender and easy to eat - perfect for fajitas and sandwiches where you're not cutting each bite individually.

How to Broil a Perfect Flank Steak

How to Broil a Perfect Flank Steak, Ingredients:

  • Flank steak
  • Marinade (or some olive oil, salt, and pepper)

How to Broil a Perfect Flank Steak, Directions:

  1. If you like your steak medium well or well done (no pink), put your oven rack at the highest setting, then turn your oven to broil before you start prepping, and let it come up to temperature.  If you like your steak more rare (yay!) don't preheat.
  2. Rub the steak all over with your favorite marinade (here's my favorite marinade!).  If you don't have any marinade, rub some olive oil all over, then sprinkle a bit of salt and pepper on all sides.  I like to add a little garlic powder as well.  You can do this part up to 24 hours in advance, and keep it in the fridge.
  3. Lay steak on a sheet pan and place on the highest rack (closest to the broiler).  Turn on broiled and set timer for 4 minutes.  Then flip steak over and return under the broiler for an additional four minutes.  This should yield a beautiful medium rare on the ends and rare in the center (as pictured). If you like your steak more well done, return it to the broiler in 90 second increments on each side until desired doneness is reached.
  4. Allow to rest a few minutes, then slice thinly AGAINST the grain.
  5. ENJOY!

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How to Broil a Perfect Flank Steak

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