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Broiled Flank Steak

Broiled Flank Steak

Easy and delicious recipe for the best Broiled Flank Steak

Course Main Course
Cuisine American
Keyword beef, lunch, dinner, grilling
Prep Time 10 minutes
Cook Time 15 minutes
Marinating 3 hours
Total Time 25 minutes
Servings 6 servings
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 1/2 to 2 pounds Flank Steak

For the marinade:

  • 2 tablespoons Lemon Juice Lime juice, Vinegar, or similar acid for tenderizing the meat
  • 2 tablespoons Olive Oil
  • 2 Cloves Garlic grated or pressed in a garlic press
  • 2 teaspoons Kosher Salt
  • 1 tablespoon per side Grill/Barbecue Spices

Instructions

  1. Coat the flank steak with marinade: Place the steak in a shallow dish, like a 9x13-inch baking dish. Whisk together all the marinade ingredients and pour over the steak. Rub the marinade into the steak and flip the steak once or twice in the dish to coat.
  2. Marinate for about 3 hours (it can marinate overnight in the fridge, covered). Cover the dish and place the steak in the fridge for at least 1 hour. Turn the steak occasionally maybe after minutes. If you leave it overnight try to flip after a couple of hours. 

  3. Heat the broiler and prepare the pan: Set your broiler to its highest setting. Place an oven rack a few inches below the broiler element.
  4. Drizzle the pan with oil and place the steak on.
  5. Remove the steak from the marinade, shake off the excess, and place it in the middle of the broiler pan. Place the pan it under the broiler. Cook for 7-10 minutes per side. This all depends on your taste; rare, medium rare or well done.

  6. The steak is done when the edges are a bit charred and crispy, and you see some dark searing on the top. Using your meat thermometer, check the temperature in the thickest part with an instant-read thermometer: 115F to 120F for a rare steak, 120F to 125F for a medium-rare steak, and 140F to 145F for medium-well steak.

  7. Note that If additional cooking is needed, cook for another minute or two for every 10 degrees needed; transfer the steak to the oven if it's becoming too crisp on the edges.
  8. This is a very important part Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
  9. Slice the steak into very thin slices using a sharp knife, cutting against the grain. Transfer the slices to a serving platter, then pour the juices from the pan and cutting board over the meat and toss to coat.

Recipe Notes

Grilled Flank Steak: Instead of broiling, you can also grill flank steak over very high heat on a gas or charcoal grill. The cooking times are the same.

You may marinate this from 3 hours to overnight. The Flank steak takes marinates very well so it will tenderize.