Flank Steak
Grilled flank steak marinated with soy sauce, seasoned with thyme, salt, and black pepper, then grilled to perfection. Topped with a flavorful red wine and shallots sauce, this dish offers a perfect balance of savory and tangy flavors. Ideal for casual gatherings or special occasions.
Ingredients
Instructions
- Brush the steak with soy sauce and sprinkle well with salt, freshly ground black pepper, and dried thyme, crumbled.
- Let the steak stand for an hour to marinate.
- Brush the steak again with soy sauce.
- Grill over brisk fire for 3 or 4 minutes on each side for rare steaks.
- Carve the steak with a sharp knife in thin slices on the diagonal.
Tips & Substitutions
For added flavor, consider marinating the flank steak overnight instead of just one hour. If you don't have dried thyme, fresh thyme or even rosemary can work as a substitute. To achieve a perfect sear, ensure your grill is preheated and hot before placing the steak on it. Use a meat thermometer to check for doneness, especially if you prefer a more cooked steak.
Serving Suggestions
Serve the sliced flank steak with a side of roasted vegetables or a fresh salad for a balanced meal. It pairs beautifully with mashed potatoes or rice. For a delicious twist, try serving it with chimichurri sauce or alongside a hearty grain salad. This dish also complements recipes like Baked Barbecue Steak for a flavorful dinner.
Storage & Reheating
Store any leftover flank steak in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak in a skillet over low heat, covered to retain moisture, or in the microwave for short intervals. Slicing the steak before reheating can help it warm through more evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Flank Steak contains roughly 593 calories, with 27g protein, 51g carbohydrates, and 33g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (127% of the Daily Value), and dietary fiber (112% of the Daily Value). Note that it is relatively high in sodium, at 873mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, if flank steak isn't available, you can substitute with skirt steak or sirloin. However, cooking times may vary, so keep an eye on the doneness to ensure a tender outcome.
What's the best way to slice flank steak?
Always slice flank steak against the grain to enhance tenderness. Look for the direction of the muscle fibers and cut perpendicular to them for the best texture in each bite.
How can I tell when the flank steak is done?
For rare steak, aim for an internal temperature of about 130°F (54°C). Use a meat thermometer for accuracy, and remember that the steak will continue to cook slightly after being removed from the grill.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).