Broiled Flank Steak Recipe

In this easy recipe, flank steak is marinated in olive oil and spices and broiled to a perfect medium rare.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Marinate and Rest Time 40

Total Time 1

Servings servings

Calories 251kcal

2 pounds flank steak
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper

In a small bowl, mix the marinade ingredients (olive oil, vinegar, garlic powder, and smoked paprika).
Unfold the steak and place it on a work surface. Examine it and locate the meat fibers - later, when it's cooked, you'll want to cut across them.
Place the steak in a gallon-size resealable bag. Add the marinade and turn to coat (I use my hands to ensure the steak is coated in the marinade). Seal the bag, removing as much air as possible, and marinate the steak at room temperature for 30 minutes.
Position an oven rack 6 inches below the broiler element (not directly below). Preheat the broiler to high (550°F). Line a large, rimmed baking sheet with foil for easy cleanup.
Remove the steak from the marinade. Let excess marinade drip off, but don't wipe it off the steak. Season the steak with salt and pepper on both sides.
Place the steak on the prepared baking sheet. Place the pan in the oven and broil the steak for 5-6 minutes per side for medium-rare (135°F) or 6-7 minutes per side for medium (145°F). Check with an instant-read thermometer to make sure it's done to your liking.
Remove the steak to a cutting board. Let it rest for 10 minutes.
Slice the steak thinly against the grain. Serve immediately.

According to the USDA, whole cuts of beef should be cooked to an internal temperature of 145°F (medium) with a 3-minute rest.
The nutrition info assumes that half the marinade will remain in the bag.
Please don't skip marinating the steak. The vinegar in the marinade helps tenderize the steak by breaking down the muscle fibers. The marinade also nicely flavors the steak.
Like all steaks and roasts, it's important to let the meat rest before you slice it. If you cut into it right away, juices will escape into the cutting board, and the steak will not be as juicy.
Cutting against the grain means cutting a piece of meat in a way that severs its muscle fibers, making it easier to chew and digest. It's best to examine the steak when it's still raw - that's when it's easiest to identify the direction of the grain. You'll basically be looking for parallel lines of muscle fiber running down the meat. In a flank steak, the muscle fibers are prominent and easy to spot, and they also tend to all run in the same direction, so they are easier to sever.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them covered in the microwave at 50% power, or use them cold in a salad. You can also place the cooled leftovers in freezer bags and freeze them for up to three months. Thaw them overnight in the fridge.