FREE 5-Ingredient Recipe EBook

• Why You Need My Flank Steak Recipe
• What Is Flank Steak?
• Ingredients & Substitutions
• How To Cook Flank Steak
• How Long To Cook Flank Steak?
• My Recipe Tips
• Serving Ideas
• More Flank Steak Recipes
• How To Cook Flank Steak (Oven, Grill, Or Pan) Recipe card
• Recipe Reviews

When it comes to exceptional dinner recipes , this flank steak recipe deserves its place in the spotlight! This cut might not be as famous as a sirloin steak , filet mignon , or New York strip , but with the right methods, it can be just as tasty. I’ll show you how to cook flank steak in the oven, on the grill, and in a pan on the stove, so you can choose the method that’s convenient for you. All of them are so fast!

Why You Need My Flank Steak Recipe

• Melt in your mouth texture (thanks to the perfect marinade)
• Bursting with savory, smoky taste
• Fast 5-minute prep time
• 3 ways to cook it: broil in the oven, cook on the grill, or pan sear on cast iron
• Temp and time chart to make it perfectly
• Cooks in 10 minutes — and some methods are less!

What Is Flank Steak?

A flank steak comes from the lower abdominal region of the cow, known for its long, flat shape and distinctive grain. It’s a lean and flavorful cut of meat, but it can be tough if not cooked properly, so it’s often marinated, grilled, or sliced thinly against the grain to make it tender.

Ingredients & Substitutions

Here I explain the best ingredients for my beef flank steak recipe, what each one does, and substitution options. For measurements, see the recipe card .

Selecting Your Beef:

For the best flank steak, look for one that’s bright red with thin streaks of marbling, which adds flavor and tenderness. If you can’t find flank steak, you can use similar cuts of beef, such as skirt steak or even hanger steak , for almost the same texture and taste.

Flank Steak Marinade:

• Olive Oil – You can swap olive oil for avocado oil or any neutral cooking oil.
• Coconut Aminos – This is my preferred soy sauce substitute due to its slightly sweet, umami flavor, but if you prefer, you can opt for low-sodium soy sauce.
• Lime Juice – An acidic ingredient is key to making the meat tender. I used lime juice, but you can also use lemon juice, red wine vinegar, or balsamic vinegar.
• Garlic – For convenience, you can use 2 teaspoons jarred minced garlic or 1/2 teaspoon of garlic powder, but I recommend using fresh garlic cloves for the best flavor.
• Sea Salt & Black Pepper – Kosher salt also works instead of sea salt.

VARIATION: Try a different marinade.

The marinade in this flank steak recipe pairs well with Mexican or Asian flavors, like a taco salad (or simply with a scoop of fresh tomato salsa ) or an Asian-inspired cabbage salad , but you can also try balsamic steak marinade instead for something different.

How To Cook Flank Steak

This section shows 3 ways to make flank steak recipes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card .

There are 3 common methods for cooking flank steak: broiling it in the oven, grilling it, or pan searing it. The key part to a juicy, flavorful result is the marinade. Other than that, I don’t think there is one best way to cook flank steak, so choose your preference.

Marinate First:

Follow these steps no matter what cooking method you use…

• Whisk together the olive oil, coconut aminos (or soy sauce), lime juice, minced garlic, salt and pepper.
• Add the flank steak and turn to coat in marinade.
• Cover with plastic wrap, or pour in a zip lock bag and marinate in the refrigerator.

Broiled Flank Steak In The Oven:

This method is similar to a London broil …

• Preheat your oven broiler to High. Place the marinated flank steak on a sheet pan (or even a grill pan ).
• Broil , flipping halfway through, until cooked to your desired doneness.
• Rest before slicing.

Grilled Flank Steak:

Grilling is one of the fastest ways to cook this cut of beef…

• Preheat your grill, after you oil the grill grates.
• Grill the flank steak over direct heat, until it reaches your desired doneness.
• Don’t forget to rest away from heat.

Pan Seared Flank Steak:

This is just as fast as grilling, but you can do it year-round…

• Preheat a large cast iron skillet over medium-high heat, until very hot, then add oil.
• Add the steak and sear on both sides until it reaches your desired doneness.
• Rest on a plate before serving.

How Long To Cook Flank Steak?

Cooking flank steak to medium-rare takes 8-10 minutes on the stovetop or on the grill, or 10-14 minutes in the oven (under the broiler). The time will vary depending on the thickness of your steak and how done you like it.

For 1-inch-thick flank steaks, follow my time chart for your perfect level of doneness:

My Recipe Tips

• Don’t marinate for more than 24 hours. You need at least 2 hours for the flank steak marinade to tenderize the meat, but overnight is ideal. Don’t go over 24 hours though, or the steak can get mushy.
• Let steak come to room temperature before cooking. It will sear better and cook more evenly. Just remove it from the fridge 30 minutes before.
• Use a good skillet! A cast iron skillet makes cooking flank steak on the stove easy, and you can pop it in the oven too. But for those perfect grill marks, a cast iron grill pan is even better.
• Use a meat thermometer. A probe thermometer ( this one is my fave ) works best because it’s hands off and will beep when the steak reaches your desired internal temperature, but a regular meat thermometer ( like this one ) also works.
• Remove from heat and rest. This helps the juices incorporate into the meat, so they don’t leak out when you cut into it.
• Slice against the grain. This breaks up the muscle fibers, making each bite more tender.

Serving Ideas

Cooking flank steak for dinner? All you need is a delicious side dish to go along with it. Serve your steak with a healthy side dish :

• Classic Steak Sides – You can’t go wrong serving this steak beside a heap of mashed potatoes, some sauteed mushrooms , and creamy spinach .
• Veggie Sides – For some comforting sides to complete your meal, serve with baked asparagus (or try asparagus wrapped with prosciutto ) or tender oven roasted zucchini . Or just make some classic roasted broccoli .
• Toppings – Take this flank steak recipe to the next level with a drizzle of chimichurri sauce or a tablespoon of herby compound butter .
• Taco Fixings – Serve your favorite tortillas with homemade guacamole , onion, cilantro, and cotija cheese for flank steak tacos. Or, just substitute the ground beef with steak slices in a taco salad .
• Land & Sea – For a budget friendly date night, make this steak with some seafood for a delicious surf and turf dinner!

More Flank Steak Recipes

I love using flank steak in other dishes. Here are some other flank steak recipes to try:

Ingredients

Tap underlined ingredients to see the ones I use.

• 1/3 cup Olive oil (plus more to grease the pan if using pan sear method) ▢
• 2 tbsp Coconut aminos (or low sodium soy sauce) ▢
• 2 tbsp Lime juice (from 1 medium to large lime) ▢
• 4 cloves Garlic (minced) ▢
• 2 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 2 lb Flank steak (1 inch thick) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Marinate:

1. In a baking dish large enough to hold the steak, whisk together the olive oil, coconut aminos, lime juice, minced garlic, salt and pepper. Add the flank steak, turn to coat in marinade, and cover with plastic wrap. (Alternatively, you can whisk the marinade in a small bowl, place the steak in a zip lock bag, pour the marinade over it, seal, and move around to coat.)
2. Refrigerate the flank steak in marinade for at least 2 hours , up to to 24 hours, turning the meat halfway through if possible. (Don’t do longer than 24 hours, or the meat will get mushy.)
3. If you can, take the flank steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Broil:

1. Preheat the broiler to 500 degrees F (260 degrees C). Place the oven rack about 6 inches from the heating element.
2. Place the steak on a sheet pan and place in the oven. Broil the flank steak, flipping halfway through, for 8-12 minutes for rare, 10-14 minutes for medium rare, 14-18 minutes for medium, 16-20 minutes for medium well, or 18-22 minutes for well done. The time will vary depending on your steak thickness and oven, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
3. Transfer the steak to a plate or cutting board. (Do not leave it in the pan or it will be overcooked.) Tent with foil and let it rest for 5 minutes before slicing against the grain.

Grill:

1. Oil the grill grates well. Preheat the grill to high heat (450-500 degrees F (232-260 degrees C).
2. Place the flank steak on the grill over direct heat. Grill for 3-4 minutes per side for rare, 4-5 minutes per side for medium rare, 5-6 minutes per side for medium, 6-7 minutes per side for medium well, or 7-8 minutes per side for well done. The time will vary depending on your steak thickness and grill, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
3. Transfer the steak to a plate or cutting board. Tent with foil and let it rest for 5 minutes before slicing against the grain.

Pan Sear:

1. Preheat a large cast iron skillet to medium-high heat. Make sure it’s very hot before adding the steak.
2. Add oil to pan just before cooking.
3. Add the steak and sear for 2 minutes per side for rare, 2.5-3 minutes per side for medium rare, 3.5-4 minutes per side for medium, 4.5-5 minutes per side for medium well, or 5.5-6 minutes per side for well done. The time will vary depending on your steak thickness and pan, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
4. Transfer the steak to a plate or cutting board. (Do not leave it in the pan or it will be overcooked.) Tent with foil and let it rest for 5 minutes before slicing against the grain.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 to 1/3 pound cooked flank steak, or 1/6 of entire recipe

• Store: Keep cooked flank steak in an airtight container in the fridge for 3-4 days.
• Meal prep: Marinate up to 24 hours ahead.
• Reheat: Warm at 275 degrees F, covered with foil and a little broth, until heated through. (See more details in my reverse sear steak post !)
• Freeze: Freeze raw or cooked steak in a freezer bag—raw lasts up to a year, cooked is best within 3-4 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

How To Cook Flank Steak

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

How To Cook Flank Steak (Oven, Grill, Or Pan)

Learn how to cook flank steak in the oven, in the pan, or on the grill! This flank steak recipe cooks fast, with just 5 simple ingredients.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/how-to-cook-flank-steak/

Ingredients

• 1/3 cup Olive oil (plus more to grease the pan if using pan sear method)
• 2 tbsp Coconut aminos (or low sodium soy sauce)
• 2 tbsp Lime juice (from 1 medium to large lime)
• 4 cloves Garlic (minced)
• 2 tsp Sea salt
• 1/2 tsp Black pepper
• 2 lb Flank steak (1 inch thick)

Instructions

Marinate:

1. In a baking dish large enough to hold the steak, whisk together the olive oil, coconut aminos, lime juice, minced garlic, salt and pepper. Add the flank steak, turn to coat in marinade, and cover with plastic wrap. (Alternatively, you can whisk the marinade in a small bowl, place the steak in a zip lock bag, pour the marinade over it, seal, and move around to coat.)
2. Refrigerate the flank steak in marinade for at least 2 hours , up to to 24 hours, turning the meat halfway through if possible. (Don’t do longer than 24 hours, or the meat will get mushy.)
3. If you can, take the flank steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Broil:

1. Preheat the broiler to 500 degrees F (260 degrees C). Place the oven rack about 6 inches from the heating element.
2. Place the steak on a sheet pan and place in the oven. Broil the flank steak, flipping halfway through, for 8-12 minutes for rare, 10-14 minutes for medium rare, 14-18 minutes for medium, 16-20 minutes for medium well, or 18-22 minutes for well done. The time will vary depending on your steak thickness and oven, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
3. Transfer the steak to a plate or cutting board. (Do not leave it in the pan or it will be overcooked.) Tent with foil and let it rest for 5 minutes before slicing against the grain.

Grill:

1. Oil the grill grates well. Preheat the grill to high heat (450-500 degrees F (232-260 degrees C).
2. Place the flank steak on the grill over direct heat. Grill for 3-4 minutes per side for rare, 4-5 minutes per side for medium rare, 5-6 minutes per side for medium, 6-7 minutes per side for medium well, or 7-8 minutes per side for well done. The time will vary depending on your steak thickness and grill, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
3. Transfer the steak to a plate or cutting board. Tent with foil and let it rest for 5 minutes before slicing against the grain.

Pan Sear:

1. Preheat a large cast iron skillet to medium-high heat. Make sure it’s very hot before adding the steak.
2. Add oil to pan just before cooking.
3. Add the steak and sear for 2 minutes per side for rare, 2.5-3 minutes per side for medium rare, 3.5-4 minutes per side for medium, 4.5-5 minutes per side for medium well, or 5.5-6 minutes per side for well done. The time will vary depending on your steak thickness and pan, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
4. Transfer the steak to a plate or cutting board. (Do not leave it in the pan or it will be overcooked.) Tent with foil and let it rest for 5 minutes before slicing against the grain.

Maya’s Recipe Notes

Serving size: 1/4 to 1/3 pound cooked flank steak, or 1/6 of entire recipe

• Store: Keep cooked flank steak in an airtight container in the fridge for 3-4 days.
• Meal prep: Marinate up to 24 hours ahead.
• Reheat: Warm at 275 degrees F, covered with foil and a little broth, until heated through. (See more details in my reverse sear steak post !)
• Freeze: Freeze raw or cooked steak in a freezer bag—raw lasts up to a year, cooked is best within 3-4 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)