Flank Steak Recipes

When it comes to transporting ingredients, flank steak is the ultimate vehicle. It can be dressed to fill tacos, mix into stir-fries, or top on salads. You won't be running short on ways to serve it up anytime soon. Before you start firing up the grill, a quick tip: Before serving, always slice against the grain to avoid chewy texture. Also, be sure to allow the meat to rest for 10-15 minutes before slicing.

We're starting with flavor-packed Thai Steak Salad. A combination of fresh herbs—mint, cilantro, and basil—impart delicious fresh flavor.

You can indulge your fast-food craving with a healthier sandwich that packs the same irresistible meaty-creamy combo you get from a street cart.

Serve with cooked rice tossed with a tablespoon of toasted sesame oil. Shop for your meat at supercenter box stores or discount warehouses like Costco for the best prices.

Perfectly seasoned flank steak is kicked up a notch with flavor-packing soy-mustard sauce. Serve with Garlicky Asparagus and Garlic Mashed Potatoes.

The noodle salad is delicious cold, perfect for warmer weather. Toss in any vegetables you like, such as snap peas and bell peppers.

Make-Ahead Tip: Make the udon noodle salad and marinate the steak the night before. Sprinkle the steak with salt and pepper before grilling.

What hot dogs are to Coney Island and wings are to Buffalo, the cheesesteak is to Philadelphia: iconic, tasty, and loaded with salt and fat. But, thanks to our lightened version, you'll be able to enjoy this meaty, gooey, and delightfully messy sandwich all year.

Romesco also works well as a sandwich spread, a sauce for grilled chicken, or a veggie and pita chip dip.

This sauce is also tasty with sautéed chicken breasts or pork chops.

If presliced beef is not available, ask your butcher to thinly slice flank steak. This is a great weeknight meal because of how quickly it comes together.

Serve this summery steak dinner with bread to bulk up this light meal.

Time: 40 minutes

Flavor Hit: Molasses adds a caramel sweetness to the beans.

Serve with Garlic-Roasted Broccoli: Preheat oven to 400°. Place 6 cups broccoli florets and 3 minced garlic cloves in a large bowl. Coat generously with cooking spray; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Roast at 400° for 12 minutes or until crisp-tender, stirring once. SERVES 4 (serving size: 1¼ cups) CALORIES 36; FAT 0.7g (sat 0.1g); SODIUM 29mg

Time: 40 minutes.

Kid Tweak: We love the color and slightly bitter edge of radicchio, but you can sub shredded green cabbage for a milder flavor.

Serve with Warm Sweet Potato and Black Bean Salad: Combine 1 cup diced peeled sweet potato and 1/4 cup unsalted chicken stock in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in 1 (15-ounce) can unsalted black beans, rinsed and drained; 1 tablespoon chopped fresh oregano; 1 tablespoon fresh lime juice; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Cook 2 minutes or until thoroughly heated. CALORIES 83; FAT 0.1g (sat 0g); SODIUM 182mg

Ready in 25 minutes and coming in at less than 300 calories, this spicy steak with Gorgonzola cheese sauce is a flavorful and filling meal.

Fajitas can be a little boring, don't you think? Not when they're topped with these lime-softened jalapeños. If you like a big burst of lime, drain but don't rinse the chiles before garnishing. Placing the steak briefly in the freezer firms it up, making it easier to slice thinly.

This salad is even better at room temperature once the bread has absorbed some of the dressing. Swap the steak for chicken or shrimp, or omit for a side salad.

Perfectly seasoned flank steak placed atop a bed of leafy greens makes a divine spring-inspired meal. If you can't find mâche, use butter lettuce. 

This Tex-Mex favorite tastes as good as it looks. Please your family by letting everyone choose their own toppings to add to the tacos.

Combine the comforting flavors of steak and cheese with fresh summer greens and fruit for a filling salad that's less than 300 calories.

Adding the steak's juices into the dressing it's served with boosts savory satisfaction. 

Prepare the mayonnaise mixture and cook the steak up to a day in advance. There's no need to reheat it, just slice the steak about an hour ahead, and leave at room temperature. The savory delight paired with the creamy and spicy mayonnaise will surely be a hit.

Choose colorful heirloom tomatoes for a pretty presentation if they are in season. This recipe only has five ingredients—proving a delicious and healthy meal doesn't mean an extensive grocery list.

This recipe received 5 stars from reviewers and after your first bite you'll know why. Full of fresh ingredients and tossed in a light dressing, this healthy entrée is a winner.

Make taco night quicker and more delicious all at once. The three-pepper spice rub gives the steak wonderful complexity.

Fill crisp lettuce leaves with sliced flank steak topped with a zesty sauce made from lime juice, brown sugar, and minced pepper. Soba noodle salad complements the meaty wraps and brings another texture to the plate.

Grilled flank steak receives an extra punch of flavor when topped with fresh mango salsa. Serve with Garlic Flatbread.

If you don't love blue cheese, try crumbled feta or grated Parmesan instead.

This steak is simple to prepare and ready in a flash. The results are flavorful and supermoist. Don't be tempted to save time by skipping the resting step before slicing—the juices will run out from the meat, making it dry.

Turn your kitchen island into a Mexican street food cart offering Carne Asada-style tacos. Fresh cilantro leaves, orange juice, and glorious bold-flavored spices unite to leave a lasting impression on your guests.

Instead of flank steak, you can also use 2 (6-ounce) skinless, boneless chicken breast halves, grilled 5 to 6 minutes on each side. Serve with our Butter Lettuce and Beet Salad.