If you walk past the flank steak at the meat counter and go straight for the rib eyes, you’re missing out. Flank steaks are lean with a strong beefy flavor. They absorb marinades particularly well and are excellent canvasses for spicy rubs and flavor-packed sauces inspired by cuisines all over the world.
A touch of cayenne adds an extra kick to the horseradish mayonnaise in this hearty sandwich. You can grill it indoors or out, making it perfect for any time of year.
Tuck into this juicy steak with its savory red-wine-and-shallot pan sauce, and you'll feel like you're dining in a Parisian bistro.
The ingredients in the slaw—cabbage, jalapeños, and onions—are traditional toppings for tacos. Grilling the latter two and then combining the lot creates an intensely flavored, crunchy counterpoint to the spice-rubbed steak.
This fresh salad is a riff on Korean beef BBQ, in which Asian pears contribute a sweet note to the marinade.
After a long soak in a bold, garlicky marinade, this flank steak makes for a quick, easy, and satisfying meal. The do-ahead sauce is an easy take on tzatziki, the Greek yogurt dip.
Because it’s quick-cooking, flank steak is a good choice for stir-fries. To start, rice wine, ginger, and soy sauce flavor the steak. Asian hot bean sauce adds a deep, nuanced flavor.
This simple steak, which works well for summer entertaining, gets a wet rub of olive oil, garlic, fresh, aromatic herbs, salt, and pepper before grilling. A Chunky Tomato-Basil Vinaigrette is the perfect topper.
The romaine, cilantro, and mint offer a fresh counter to the meaty steak in this quick meal. For a little fun, let diners assemble their own packages before drizzling the diluted hoisin.
Simply grilled, this flank steak adds a pungent protein to a dinner salad that’s got it all: tender greens, crisp radishes, and a bright, fresh pineapple-ginger dressing.
Marinated flank steak is even better the next day. In this sandwich, thick slices of bread, leftover grilled flank steak, tomatoes, and two cheeses add up to a delicious weeknight supper that comes together in minutes.
Scallions give off unexpectedly flavors that mingle perfectly with the sesame sauce making this a fresh, light meal.
The flavors here are earthy and satisfying, and they mingle beautifully with the spicy heat of the chipotle butter.
The grill isn’t the only way to prepare flank steak. In this hearty curry with crunchy Chinese long beans, sweet lemongrass, and earthy shiitakes, flank steak is simmered in a fragrant coconut milk mixture until tender.
A strongly flavored steak needs a marinade that can keep up. This punched-up bourbon and dark brown sugar marinade with a splash of hot sauce makes an encore as a finishing sauce.
This home-style version of an Italian-American classic traditionally uses small roulades of beef round, but here we use a whole flank steak because it’s quicker and easier to stuff and roll one large cut and the flank offers a wonderful flavor.
The recipe, with its fragrant spices, golden raisins, and salty feta hit, is influenced by both India and Greece, and makes excellent use of leftover grilled flank steak.
Flaky Aleppo pepper is worth seeking out for this steak’s rub; its heat doesn't overpower its fruity pepper. A smoky-sweet Eggplant Compote is the perfect finish for the steak.
These meaty kebabs are simple yet flavorful; the ginger and garlic dressing drizzled over the meat and vegetables adds plenty of zing to the finished dish.
This Mexican version of huevos rancheros, typically served at breakfast, uses leftover flank steak for a beefed-up dish that’s great for any meal of the day.
This versatile garlicky, cumin-scented mojo transforms a simple flank steak into a Caribbean-inspired dish. Toss a few red onions on the grill to serve with the meat, and a salad of tomatoes and cucumbers rounds out the meal nicely.
Peppery arugula, earthy mushrooms, caramelized onions, and white beans make a luxurious bed for this summery dinner salad starring leftover flank steak.
Chimichurri is the star salsa of the Argentine grill; full of onions, red peppers, and herbs, the mixture is a light flavorful condiment for grilled flank steak.
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