- 1 ½ to 2 pounds of flank steak
For the marinade
- 2 to 3 tablespoons of lemon juice, lime juice, vinegar, or another acid
- 2 tablespoons of olive oil
- 3 cloves of garlic, optional, grated on a Microplane or pressed in a garlic press
- 1 teaspoon of salt
- 1 to 2 teaspoons of spices, like chili powder, barbecue spices, curry, or another favorite spice blend
- In a shallow dish, such as a 9×13-inch baking dish, place the steak. Combine all of the marinade ingredients in a bowl and pour over the meat. Rub the marinade into the steak and turn it in the dish once or twice to coat it.
- Refrigerate the steak for at least 1 hour or up to 24 hours after covering the dish. If you’re thinking about it, flip the steak every now and again.
- Turn your broiler to the highest setting (or just turn it on if the broiler doesn’t have any such setting). A few inches underneath the broiler element, place an oven rack. Cover the top of a broiler pan with aluminum foil, then coat it with nonstick cooking spray.
- Take the steak out of the marinade and lay it in the center of the broiler pan, shaking off any excess. Place it under the broiler right away. Cook for 4 to 6 minutes on one side, then flip and cook for another 4 to 6 minutes on the other (8 to 12 minutes total).
- When the edges of the steak are toasted and crispy, and there is some excellent black searing on top, the steak is done. With an instant-read thermometer, measure the temperature in the thickest section of the steak: 115 to 120°F for rare, 120 to 125°F for medium-rare, 130 to 135°F for medium, and 140 to 145°F for medium-well done steak. Cook for an additional minute or two for every 10-degree increment in internal temperature needed; if the steak seems to be becoming too crisp on the edges, transfer it to the oven.
- Place the steak on a chopping board and let it sit aside for 5 minutes to rest.
- Using a sharp knife, cut the steak into extremely thin slices, ensuring to cut against the grain. This means that the long fibers on your cutting board should all be running left to right, and you should be slashing through them from top to bottom.
- Place the steak slices on a serving plate and serve. Toss the meat with the juices from the pan and cutting board to coat it.
- Serve the steak immediately. Leftovers are delicious in sandwiches and salads, as well as when they are reheated in quesadillas, burritos, and other quick dinners.
- The flank steak can be served whole or sliced into one or two long pieces (cut along the grain downwards through the steak lengthwise). Whole steak slices are ideal for sandwiches or salad toppings, but narrow strips are better for fajitas and burritos.
- Grilled Flank Steak: Rather than broiling your flank steaks, you can grill them on a gas or charcoal grill at extremely high heat. Cooking times are essentially similar for both cooking methods.