Flank Steak Recipe
What is flank steak?
It is a cut of beef at the bottom section of a cow. It’s part of the abdominal muscles or lower chest of the steer.
Flank steak is one of my favorite cuts of beef. It’s beefy and great for grilling.
For this flank steak recipe, I turned to my friend Harry Soo at Slap Yo’ Daddy BBQ.
Together, we developed this Japanese-style steak that is absolutely tender, juicy, and packed full of flavors.
This recipe yields the best homemade steak ever!
Flank Steak Marinade
This recipe calls for a ponzu and miso butter marinade. Here are the marinade ingredients:
- White miso
- Unsalted butter
- Cooking sake
- Cayenne pepper
- Ground black pepper
How to Make Flank Steak?
Grilling flank steak with an outdoor grill delivers a great piece of steak. That was exactly what I did.
However, you can use an indoor grill or even pan sear the steak on stove top using a pan or cast-iron skillet.
To make the steak, first you prepare the marinade and marinate the steak for 1 hour.
Next, fire up the grill and grill the steak.
- For the best results, use a charcoal grill. However, a gas grill will work just fine.
- High heat and quick grilling is the best way of cooking the steak.
- If the grill flares up, move the steak to a cooler spot to prevent burning. Return the steak to the heat when the flame dies down.
- After grilling, let rest the steak for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it.
Frequently Asked Questions
Is Flank Steak the Same As Skirt Steak?
No, they are different beef cuts and located in the different parts of a cow.
Skirt steak comes from the Plate section of a cow, which has a lot of diaphragm muscles. It’s tougher in texture.
However, both steaks can be used interchangeably, they are great as a substitute for one another in many recipes.
Just like the former, skirt steak is also great for grilling,
How to Cut Flank Steak?
After grilling, it’s important that you cut and slice the flank steak against the grain.
Examine and identify the direction of the grain on the steak carefully. The grain will run in one direction.
Using a sharp chef knife, slice the steak crosswise, or against the grain into pieces, just like the pictures here.
Cut the flank steak at a slightly slanted angle. This will ensure that you get a bigger piece of the tender, soft and melt-in-your-mouth meat after it is grilled.
How Many Calories per Serving?
This recipe is only 474 calories per serving.
What to Serve with This Recipe?
Serve this dish with side dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
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- 2 lbs. flank steak, (cut into four 8 oz. (226 g) piece)
Ponzu and Miso Butter Glaze
- 1 tablespoon ponzu
- 2 tablespoons mirin
- 3 tablespoons white miso (shiro miso)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons Japanese cooking sake
- 2 teaspoons sugar
- 1/8 teaspoon cayenne pepper
- 3 dashes black pepper
- 1 package fresh herb salad
- 3 tablespoons ponzu
- Mix all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan. Bring it to boil and remove from the heat immediately. Let cool.
- In a plastic bag, marinate the steak for 1 hour with half of the glaze. Fire up the grill, scrape off the excess glaze and then grill. If the grill flares up, move the steak to the cooler spot to prevent burning. Return the steak to the heat when the flame dies down.
- Grill each side of the flank steak for about 3-4 minutes, then gently pick it up with a pair of tongs and grill the other side for another 3-4 minutes, or until the surface becomes nicely charred or to your desired doneness. Brush some glaze on the surface of the meat and let set on the grill for another 1 minute on each side.
- Remove the steak from the grill and let rest for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it.
- While the steak is resting, toss the fresh herb salad with ponzu.
- On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze on the plate. Place the steak on top of the glaze. Drizzle a little more glaze on top. Serve immediately with some fresh herb salad.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I love this flank steak, so good.
What’s 3/4 cup Yields?
Hi T, it was a typo, I just updated the recipe.
what does the 3/4 cup yields mean?
I marinated it overnight and just use some drinking sake I had it was amazing. This recipe is a keeper.
Would mirin works as the Japanese cooking wine?
Yes but it’s sweetened but cooking wine is not sweet.
Realizing this is a pretty old post and may not be monitored any more, but curious as to whether this would be equally good with another cut of meat?
Hi Jackie – yes you can try any cut of the meat you like, it’s the flavors…so good! :)
Can I use the oven grill or bake instead? How long should I leave it in the oven? Tks.
You can just pan sear it.
I just wanted to let you know I made this tonight and it was yummy :)