Follow these simple steps to make a perfect broiled flank steak every time!
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?!
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, Ingredients:
- Flank steak
- Marinade (or some olive oil, salt, and pepper)
How to Broil a Perfect Flank Steak, Directions:
- 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.
- 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.
- 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.
- Allow to rest a few minutes, then slice thinly AGAINST the grain.
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Shop for items used or inspired by this post:
- Knife Set with Wooden Block 13 Piece
- Nordic Ware Commercial Baker’s Half Sheet
- Acacia Wood, 20-inch by 14-inch Cutting Board
- Australian Grass Fed Beef Flank Steaks