Best Broiled Flank Steak Recipes

BROILED FLANK STEAK

Steps:

• Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
• Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
• Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
• Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.

SIMPLE BROILED FLANK STEAK WITH HERB OIL

Steps:

• Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
• Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
• Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
• Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.

BROILED FLANK STEAK WITH GRILLED CHAMPAGNE GRAPES AND A BITTER GREENS AND BLUE CHEESE SALAD

Steps:

• For the steak: In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking.
• When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet.
• Place the marinated steak on the prepared baking sheet (or a broiler pan), sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.
• For the vinaigrette: While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper
• For the salad: Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.
• In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine.
• For serving, pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes.

BROILED FLANK STEAK

Steps:

• Combine tomatoes, broth, wine, onion, garlic, Worcestershire, thyme, and bay leaf in a large resealable plastic bag.
• Poke a few holes into the meat and place into the marinade bag, seal, toss to coat, and let marinade in the fridge overnight.
• When you are ready to start cooking,set the meat bag on your counter and let sit at room temperature 15 minutes, then begin preparing your pan etc.
• Prepare your broiler pan by lining bottom pan with foil and brushing the top with some oil (or spray with nonstick cooking spray).
• Set meat on prepared pan and leave on the counter while you preheat the broiler to the BROIL setting (usually around 500 F)- this will take about 10-15 minutes.
• For the Sauce: Pour the marinade into a small saucepan and bring to a light boil over medium-high heat,and let the liquid reduce until it measures 1 cup (takes a while- about 15 minutes).
• Once marinade has reduced, pour it through a strainer set over a bowl (discard the chunky parts)-then pour the liquid back into the pan and set aside, off of the heat, until the meat is ready.
• For the Meat: Once you have started reducing the marinade for a few minutes, begin the meat.
• Set the meat pan under the broiler and cook 6-7 inches from the heat, 5-7 minutes, turn over and cook another 5 minutes for rare, or another 5 minutes for medium, even longer for well.
• When meat has cooked to your liking, remove to a carving board and cover with foil, let sit while you finish the sauce.
• Once meat is under the foil,heat the marinade again,but don't let it boil.
• Stir in butter until it melts and season to taste with salt and pepper (I like seasoned salt).
• Slice the meat against the grain and drizzle with some of the sauce.

BROILED FLANK-STEAK SANDWICHES

Steps:

• Make horseradish sauce: In a small bowl, whisk together sour cream, mayonnaise, horseradish, and mustard. Season with salt and pepper. Cover with plastic wrap; refrigerate while preparing steak.
• Heat broiler, with rack 6 inches from heat. Season steak well on both sides with salt and pepper; rub with 2 tablespoons oil. Place on a roasting pan fitted with a rack. Broil 6 minutes on each side for medium-rare. Let rest 5 minutes before slicing 1/4 inch thick.
• Place watercress in a bowl; toss with remaining tablespoon oil and the lemon juice. Season with salt and pepper. Serve on toasted bread, topped with steak, horseradish sauce, and roasted peppers.

ONE-PAN BROILED FLANK STEAK

Steps:

• Combine all ingrediants with flank steak in shallow container or zip lock and refrigerate for 4 hours or more.
• Broil steak without onions for about 4 minutes (so onions do not burn).
• Turn steak after 4 minutes and cover steak with onion mixture.
• Broil to desired temperature.
• Let steak cool for about 4 minutes.
• Slice steak thinly across the grain.
• Serve sliced with onions.

BROILED FLANK STEAK (NO MARINADE) MEXICAN STYLE

Steps:

• In a small bowl, combine the sauce ingredients and blend. Refrigerate until ready to serve.
• In another small bowl, combine the other ingredients for the steak (except the steak).
• Brush the steak ingredients on one side of the steak and broil 6 inches from the heat, for 10 minutes.
• Turn the steak over and brush the other side with the steak ingredients and broil 6-10 minutes longer, until done to your liking.
• Let meat stand for 5 minutes, after it is done, before thinly slicing the meat across the grain.
• Serve with the chilled sour cream sauce.

BROILED FLANK STEAK WITH TOMATO-SCALLION RELISH

Steps:

• Position a broiler pan on the rack closest to the broiler and preheat to high. Rub the steak lightly with some olive oil and sprinkle with the herbes de Provence and salt and pepper, to taste. Put the whole tomatoes, scallions, and garlic cloves in a large bowl, drizzle with about 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated.
• Carefully lay the steak in the center of the hot pan, arrange the vegetables around it, and broil until the steak is brown but still tender to the touch and the vegetables are charred, 5 to 6 minutes. Turn the steak and the vegetables and broil another 5 to 6 minutes, until the steak is medium rare (an instant-read thermometer inserted crosswise into the side of the steak registers 130 degrees F) and vegetables are charred. Transfer the steak and vegetables to a cutting board.
• For the relish: Core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the remaining 1/4 cup or so of the olive oil, the vinegar, and the Worcestershire sauce. Season with salt and pepper, to taste. Slice the meat against the grain and on an angle, transfer to a plate or platter, and serve with the relish and toasted bread.

LONDON BROILED FLANK STEAK

Steps:

• Remove excess fat from steak and then score on both sides.
• Place all other ingredients in a shallow pan (or ziplock bag) and mix well.
• Add steak and turn over a few times to coat. Marinate 3-24 hours, turning several times during the marinating time.
• Place steak under preheated broiler 3" from the heat and broil each side 4 minutes.
• Slice thin across the grain diagonally.

BROILED FLANK STEAK WITH CHIMICHURRI SAUCE

Steps:

• Preheat broiler.
• Mix together rub and rub onto steak.
• Broil steak in oven (about 4 inches from the heating element) approximately 6 minutes per side for medium rare In food processor, place all ingredients for chimichurri sauce and pulse until finely chopped.
• When steak is ready, remove from oven and transfer to a cutting board.
• Let cool approximately 5 minutes, then slice thinly on the diagonal.
• Serve immediately with the chimichurri sauce.

QUICK BROILED FLANK STEAK WITH QUICK ROASTED VEGGIES

Steps:

• Preheat oven broiler. Marinate flank steak in lime juice, salt and pepper. Do this right on the paper the steak comes wrapped in for easy clean up. Place on broiler pan and cook, turning once until medium rare, about 4 to 5 minutes per side. Remove to a cutting board to rest.
• Preheat oven to 475 degrees F.
• Toss broccoli and cauliflower with olive salt and pepper, pour onto a cookie sheet in a single layer. Roast, turning once, until tender and cooked through, about 10 to 12 minutes.
• Slice flank steak into thin strips, serve 3 to 4 ounces per person with a side of the veggies.

SOUTH BEACH BROILED FLANK STEAK

Steps:

• Place the steak in a 13"x9" glass baking dish. Combine the tomato juice, Worcestershire sauce, onion, lemon juice, garlic, pepper, and salt. Pour the mixture over the steak. Cover and refrigerate for 2 hours, turning once.
• Place the steak on the broiler rack and brush with the marinade. Broil 3" from heat for 5 minute Turn, brush with the marinade, and broil for 3 min til thermometer registers 145 for med-rare.
• To serve, cut diagonally across the grain into thin slices.

LONDON BROIL ( BROILED FLANK STEAK)

Steps:

• Mix marinade ingredients together.
• Put steak in shallow dish in which it can lie flat. Pour marinade over and refrigerate 2 hours.
• Broil 4 inches from broiler for 15 minutes. Turn, brush with marinade and broil 5 more minutes.
• Slice very thinly across the grain.

PAN BROILED FLANK STEAK

Steps:

• Heat iron skillet over high heat with coarse salt scattered on bottom of pan. Add steak and pan broil 4 to 5 minutes a side for rare and 6 to 7 minutes for medium; DON'T COOK UNTIL WELL DONE OR STEAK WILL BE LIKE SHOE LEATHER
• When done, remove to a cutting board and let rest for a minute; cut across the grain into broad thin slices.

BROILED FLANK STEAK WITH MUSTARD SAUCE

Steps:

• Score steak diagonally across the grain at 1" intervals on both sides (in a diamond pattern), and place in a heavy duty zip-top plastic bag.
• Combine vinegar with next 6 ingredients, and pour evenly over meat.
• Seal bag and shake until steak is well coated, and marinate in refrigerator overnight, turning bag occasionally.
• In a small bowl, combine yogurt with mustard, cheese and garlic, cover and chill 30 minutes.
• Remove steak from marinade, reserving 2 tbsp marinade.
• Coat a broiler pan with cooking spray, and place steak on the rack.
• Broil 5 1/2" from heat, with door partially open, 5 minutes on each side or to desired doneness, basting frequently with marinade.
• Slice steak diagonally across the grain into 1/4" thick slices and serve with mustard sauce.

BROILED FLANK STEAK WITH MUSHROOM SAUCE

Steps:

• Cut shiitake caps into 1/4 inch thick slices. Heat olive oil in 12-14 inch nonstick skillet over medium-high heat. Add shiitake, common mushrooms, and ginger. Cover and cook, stirring often, for about 10 minutes or until lightly browned.
• Meanwhile, in a small bowl, combine hoisin sauce, rice vinegar, and sesame oil. Place flank steak on a rack in a broiling pan; brush top with about half of the hoisin sauce mixture.
• Combine cornstarch and cold water; stir until well mixed. Add broth and garlic to pan with mushroom mixture. Bring to boil over high heat, then add cornstarch mixture. Cook and stir until sauce is thickened.
• Broil steak about 6 inches from heat about 6-7 minutes or until well-browned on top. Flip over and brush other side with all but 1 tbsp of hoisin sauce mixture. Broil until meat is done to taste, about 6-7 minutes longer for rare (cut to test).
• Transfer steak to a carving board. Stir remaining 1 tbsp of hoisin sauce mixture into the mushroom sauce and pour sauce into a bowl. Cut steak against the grain into thin slices. Divide meat between 4-6 plates. Top with equal amounts of mushroom sauce and serve. Garnish with green onions.

PAN BROILED FLANK STEAK SALSA SALAD

Steps:

• Heat a black iron skillet until very hot; add some Kosher salt. Add the flank steak and saute, without stirring for 2 to 3 minutes. Turn over and pan broil for another 4 minutes or until rare.
• Cut the steak, on the bias, into very thin strips, across the grain and toss, while still warm with some salsa and fresh lime juice; season with salt
• Make a wreath of the greens on a plate, mound the salsa steak in the center and garnish with chopped red pepper and cilantro, if you wish.

CL BROILED FLANK STEAK WITH SALSA VERDE

Steps:

• Preparation Preheat broiler. To prepare salsa, place cilantro and next 8 ingredients (through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. Place sauce in a bowl; cover and set aside. To prepare steak, sprinkle each side of steak evenly with salt and pepper. Place on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices; serve with salsa.

BROILED/GRILLED FLANK STEAK

Steps:

• Place steaks in flat shallow dish. Make marinade by combining the remaining ingredients except consommé and cornstarch. Mix well and pour over meat. Pierce meat with meat fork to let marinade enter steak. I usually put the meat and marinade in a gallon sized plastic bag at this point and place in refrigerator. Cover or place in bag and let stand two hours or more ( flip bag once in a while). Drain steaks saving marinade. Broil steaks 3" from heat, over charcoal or in oven broiler. For medium rare, allow 5-7 minutes on each side. While steak is cooking, heat marinade to boiling. Add consommé soup and thicken with 3tbs. of cornstarch dissolved in 3Tbs of COLD water if desired. When steaks are done, transfer to cutting board and slice diagonally across the grain. Serve with sauce.