18 Savory Flank Steak Recipes for Every Occasion

Flank steak is the unsung hero of quick, flavorful meals, perfect for busy weeknights or leisurely weekend feasts. Whether you’re craving something smoky from the grill, a cozy slow-cooked dish, or a vibrant stir-fry, our roundup of 18 Savory Flank Steak Recipes has something to delight every palate. Dive in and discover your next favorite way to transform this versatile cut into a meal that’s anything but ordinary.

Grilled Flank Steak with Chimichurri Sauce

Grilled Flank Steak with Chimichurri Sauce is a vibrant, flavorful dish that brings a taste of South American cuisine right to your backyard grill. Perfect for a summer barbecue or a cozy dinner, this recipe is as easy as it is impressive.

Ingredients

• 1.5 lbs flank steak
• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh cilantro
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 450°F).
2. In a small bowl, whisk together olive oil, red wine vinegar, parsley, cilantro, garlic, red pepper flakes, salt, and black pepper to make the chimichurri sauce. Set aside.
3. Season the flank steak lightly with salt and pepper on both sides.
4. Grill the steak for about 6 minutes per side for medium-rare, or until it reaches your desired level of doneness.
5. Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.
6. Serve the sliced steak with the chimichurri sauce drizzled on top or on the side.

The bold flavors of the chimichurri sauce, with its fresh herbs and tangy vinegar, perfectly complement the rich, smoky taste of the grilled flank steak. It’s a match made in culinary heaven that’s sure to impress.

Tip: For the best flavor, let the chimichurri sauce sit for at least 30 minutes before serving to allow the flavors to meld together.

Marinated Flank Steak Tacos

These Marinated Flank Steak Tacos are a game-changer for your taco night, offering a perfect blend of juicy, flavorful steak and vibrant toppings.

Ingredients

• 1.5 lbs flank steak
• 1/4 cup olive oil
• 3 tbsp lime juice
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 small flour tortillas
• 1 cup diced avocado
• 1/2 cup chopped cilantro
• 1/2 cup diced red onion

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lime juice, 2 tbsp soy sauce, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Add the flank steak to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill or skillet over medium-high heat. Remove the steak from the marinade and grill for about 6 minutes per side, or until desired doneness.
4. Let the steak rest for 5 minutes, then slice thinly against the grain.
5. Warm the flour tortillas according to package instructions.
6. Assemble the tacos by placing slices of steak on each tortilla, then topping with diced avocado, chopped cilantro, and diced red onion.

The magic of these tacos lies in the marinade’s ability to tenderize the steak while packing it with bold, zesty flavors that pair beautifully with the fresh toppings.

Tip: For an extra kick, add a drizzle of hot sauce or a sprinkle of crumbled queso fresco before serving.

Flank Steak Stir-Fry with Vegetables

This Flank Steak Stir-Fry with Vegetables is a quick, flavorful weeknight dinner that brings the sizzle of the skillet to your table in no time.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• Salt and pepper, to taste

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the flank steak and season with salt and pepper. Cook for 2-3 minutes until just browned. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the red and yellow bell peppers, broccoli, and minced garlic. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
3. Return the steak to the skillet. Add the soy sauce, hoisin sauce, sesame oil, and red pepper flakes. Stir-fry for another 2 minutes until everything is well combined and heated through.
4. Serve hot over rice or noodles for a complete meal. The combination of savory hoisin and a hint of sesame oil gives this stir-fry a rich depth of flavor that’s hard to resist.

Tip: For extra tenderness, marinate the flank steak in the soy sauce and hoisin sauce for 30 minutes before cooking.

Slow Cooker Flank Steak Fajitas

Transform your dinner routine with these effortlessly delicious Slow Cooker Flank Steak Fajitas, packed with bold flavors and tender meat that falls apart with a fork.

Ingredients

• 1.5 lbs flank steak
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup lime juice
• 1/4 cup chopped fresh cilantro
• 8 small flour tortillas, warmed

Instructions

1. In a slow cooker, combine the flank steak, bell peppers, onion, and garlic.
2. In a small bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, salt, black pepper, and lime juice. Pour over the steak and vegetables, tossing to coat evenly.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the steak is tender and easily shreds.
4. Remove the steak from the slow cooker and shred it with two forks. Return the shredded steak to the slow cooker and stir in the chopped cilantro.
5. Serve the steak and vegetable mixture on warmed flour tortillas.

The magic of this recipe lies in the slow cooker doing all the work, infusing the steak with a smoky, tangy depth that’s irresistibly good. Perfect for those nights when you crave something hearty but don’t want to hover over the stove.

Tip: For an extra kick, top your fajitas with sliced jalapeños or a dollop of sour cream.

Flank Steak Salad with Balsamic Vinaigrette

This Flank Steak Salad with Balsamic Vinaigrette is a perfect blend of hearty and fresh, making it an ideal meal for those who love a balance of flavors and textures.

Ingredients

• 1 lb flank steak
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 6 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 cup extra virgin olive oil

Instructions

1. Season the flank steak with 1/2 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a skillet over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.
3. In a large bowl, combine mixed greens, cherry tomatoes, and red onion.
4. In a small bowl, whisk together balsamic vinegar, 1 tbsp honey, and 1 tsp Dijon mustard. Slowly whisk in 1/4 cup extra virgin olive oil until emulsified.
5. Drizzle the vinaigrette over the salad and toss to combine. Top with sliced flank steak.

The combination of the savory, perfectly cooked flank steak with the sweet and tangy balsamic vinaigrette creates a salad that’s both satisfying and refreshing.

Tip: For an extra flavor boost, marinate the flank steak in the balsamic vinaigrette for an hour before cooking.

Asian-Inspired Flank Steak Lettuce Wraps

These Asian-Inspired Flank Steak Lettuce Wraps are a light yet flavorful dish that brings the vibrant tastes of Asia right to your dinner table, perfect for a quick weeknight meal or a fun weekend gathering.

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp vegetable oil
• 8 large lettuce leaves (butter or romaine)
• 1/2 cup carrots, julienned
• 1/2 cup cucumber, julienned
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. In a bowl, whisk together soy sauce, honey, sesame oil, garlic, and ginger. Add the flank steak, ensuring each piece is well coated. Let marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
2. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated steak in a single layer, working in batches if necessary. Cook for 2-3 minutes per side until browned and cooked through.
3. Arrange lettuce leaves on a serving platter. Divide the cooked steak among the leaves, then top with carrots, cucumber, and green onions. Sprinkle with sesame seeds.

The combination of the savory, slightly sweet steak with the crisp, fresh vegetables wrapped in cool lettuce leaves creates a delightful contrast of textures and flavors that’s sure to impress.

Tip: For an extra kick, drizzle with sriracha or serve with lime wedges on the side.

Flank Steak with Garlic Butter Mushrooms

Flank Steak with Garlic Butter Mushrooms is a hearty, flavor-packed dish that turns a simple steak dinner into something extraordinary with minimal effort.

Ingredients

• 1.5 lbs flank steak
• 8 oz mushrooms, sliced
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Season the flank steak with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika on both sides.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the flank steak and cook for 5-6 minutes per side for medium-rare, or until desired doneness. Remove from skillet and let rest for 10 minutes.
3. In the same skillet, melt 3 tbsp unsalted butter over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
4. Add 8 oz sliced mushrooms to the skillet with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, for 5-7 minutes until mushrooms are golden and tender.
5. Slice the flank steak against the grain and serve topped with the garlic butter mushrooms.

The magic of this dish lies in the garlic butter mushrooms, which add a rich, umami depth that perfectly complements the savory steak.

Tip: For an even more flavorful steak, let it marinate in the seasoning for an hour before cooking.

Flank Steak and Blue Cheese Stuffed Peppers

These Flank Steak and Blue Cheese Stuffed Peppers are a hearty, flavor-packed meal that’s sure to impress, combining the richness of blue cheese with the savory depth of flank steak.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb flank steak, thinly sliced
• 1 cup crumbled blue cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F. Lightly grease a baking dish large enough to hold all four peppers.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add flank steak to the skillet, seasoning with salt, black pepper, and smoked paprika. Cook until the steak is browned, about 5 minutes.
4. Remove the skillet from heat and stir in the blue cheese until it begins to melt.
5. Spoon the steak and cheese mixture into the prepared bell peppers, packing it in tightly.
6. Place the stuffed peppers in the baking dish and bake for 25-30 minutes, until the peppers are tender and the filling is bubbly.

The contrast between the tender peppers, juicy steak, and creamy blue cheese creates a dish that’s as satisfying to eat as it is beautiful to serve.

Tip: For an extra kick, drizzle the stuffed peppers with a little balsamic glaze before serving.

Flank Steak Kabobs with Pineapple

Get ready to fire up the grill with these Flank Steak Kabobs with Pineapple, a perfect blend of savory and sweet that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs flank steak, cut into 1-inch cubes
• 2 cups fresh pineapple chunks
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together the soy sauce, olive oil, honey, minced garlic, ground ginger, salt, and black pepper. Add the flank steak cubes to the bowl, tossing to coat evenly. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
2. Preheat your grill to medium-high heat (about 400°F). Thread the marinated steak, pineapple chunks, red bell pepper, and red onion onto skewers, alternating between ingredients.
3. Grill the kabobs for about 10-12 minutes, turning occasionally, until the steak is cooked to your desired doneness and the vegetables are slightly charred.

The caramelized pineapple not only adds a juicy sweetness but also helps tenderize the steak, making every bite irresistibly flavorful.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Flank Steak with Creamy Horseradish Sauce

Flank steak gets a flavorful upgrade with this creamy horseradish sauce, perfect for a quick yet impressive dinner.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 1/4 tsp garlic powder

Instructions

1. Preheat your grill or grill pan to medium-high heat. Brush the flank steak with 1 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
2. Grill the steak for 6-7 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing against the grain.
3. While the steak rests, mix together sour cream, horseradish, Dijon mustard, lemon juice, and garlic powder in a small bowl to create the creamy horseradish sauce.
4. Serve the sliced flank steak with the horseradish sauce on the side or drizzled over the top.

The sharpness of the horseradish sauce cuts through the richness of the steak, creating a balance that’s both bold and refreshing.

Tip: For an extra kick, add an additional tablespoon of horseradish to the sauce.

Flank Steak and Asparagus Roll-Ups

These Flank Steak and Asparagus Roll-Ups are a showstopper that’s surprisingly simple to make, combining the richness of beef with the fresh crunch of asparagus.

Ingredients

• 1.5 lbs flank steak, thinly sliced
• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tsp honey

Instructions

1. Preheat your oven to 400°F. Lay out the flank steak slices on a clean surface and season both sides with salt and black pepper.
2. In a small bowl, whisk together olive oil, minced garlic, soy sauce, balsamic vinegar, and honey to create a marinade. Brush half of this mixture over the steak slices.
3. Place 3-4 asparagus spears at the end of each steak slice and roll up tightly. Secure with toothpicks if necessary.
4. Heat a large oven-safe skillet over medium-high heat. Sear the roll-ups for 2 minutes on each side until nicely browned.
5. Brush the remaining marinade over the roll-ups and transfer the skillet to the oven. Bake for 10 minutes, or until the steak reaches your desired doneness.
6. Let rest for 5 minutes before serving. The contrast between the tender steak and crisp asparagus, enhanced by the sweet and savory glaze, makes every bite irresistible.

Tip: For an extra flavor boost, sprinkle some grated Parmesan over the roll-ups right after they come out of the oven.

Flank Steak with Red Wine Reduction

Flank Steak with Red Wine Reduction is a show-stopping dish that’s surprisingly simple to make, perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 cloves garlic, minced
• 1 cup red wine
• 1 tbsp butter
• 1 tsp fresh thyme leaves

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season flank steak with 1 tsp salt and 1 tsp black pepper.
2. Add steak to the skillet and cook for 5 minutes on each side for medium-rare, or until desired doneness. Remove steak and let it rest.
3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
4. Pour in red wine, scraping the bottom of the skillet to loosen any browned bits. Simmer until the wine is reduced by half, about 5 minutes.
5. Stir in butter and thyme leaves until the butter is melted and the sauce is slightly thickened.
6. Slice the steak against the grain and drizzle with the red wine reduction before serving.

The red wine reduction not only adds a rich depth of flavor but also creates a beautiful glossy finish that makes this dish look as good as it tastes.

Tip: For an even more flavorful steak, marinate it in the red wine reduction ingredients (minus the butter) for up to 4 hours before cooking.

Flank Steak Sandwiches with Caramelized Onions

There’s something irresistibly hearty about flank steak sandwiches, especially when topped with sweet, slow-cooked caramelized onions. This recipe is a game-changer for your weeknight dinners or weekend gatherings.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp olive oil, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large onions, thinly sliced
• 1 tbsp butter
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 4 hoagie rolls, split and toasted

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the flank steak with 1 tsp salt and 1/2 tsp black pepper. Cook for 5-6 minutes per side for medium-rare, then let rest for 10 minutes before slicing against the grain.
2. In the same skillet, melt 1 tbsp butter with the remaining 1 tbsp olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 15 minutes until softened.
3. Sprinkle 1 tbsp brown sugar over the onions and continue cooking for another 10 minutes, until deeply golden. Stir in 1 tbsp balsamic vinegar and cook for 2 more minutes.
4. Assemble the sandwiches by layering sliced flank steak and caramelized onions on the toasted hoagie rolls.

The magic of this sandwich lies in the contrast between the juicy, savory steak and the sweet, tangy onions, creating a flavor profile that’s both rich and balanced.

Tip: For an extra flavor boost, spread a thin layer of horseradish mayo on the rolls before assembling.

Flank Steak Pasta with Sun-Dried Tomatoes

This Flank Steak Pasta with Sun-Dried Tomatoes is a hearty, flavor-packed dish that brings a gourmet touch to your weeknight dinner routine.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 8 oz pasta (like penne or fettuccine)
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add flank steak, salt, black pepper, and red pepper flakes. Cook for 3-4 minutes until steak is browned but still pink inside. Remove steak from skillet and set aside.
3. In the same skillet, add garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
4. Return the cooked pasta and steak to the skillet. Toss everything together and cook for another 2 minutes until heated through.
5. Remove from heat, sprinkle with Parmesan cheese and fresh basil before serving.

The combination of tender flank steak and chewy sun-dried tomatoes creates a delightful contrast in textures, while the Parmesan adds a salty depth that ties everything together.

Tip: For an extra burst of flavor, reserve a bit of the pasta water to add to the skillet when tossing everything together—it helps the sauce cling to the pasta beautifully.

Flank Steak with Roasted Garlic and Herb Rub

Flank steak gets a flavor boost from a rich roasted garlic and herb rub, making it a standout dish for any dinner table.

Ingredients

• 1 flank steak (about 1.5 lbs)
• 1 head of garlic, roasted
• 2 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft. Let cool, then squeeze out the cloves.
2. In a small bowl, mash the roasted garlic with the remaining 1 tbsp olive oil, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp pepper to form a paste.
3. Rub the paste all over the flank steak and let it marinate at room temperature for 30 minutes.
4. Heat a grill or grill pan over high heat. Grill the steak for 6 minutes per side for medium-rare, or until desired doneness.
5. Let the steak rest for 10 minutes before slicing against the grain.

The roasted garlic and herb rub creates a deeply flavorful crust that pairs perfectly with the juicy, tender flank steak.

Tip: For an even more intense flavor, marinate the steak overnight in the fridge.

Flank Steak and Sweet Potato Hash

Wake up to a hearty and flavorful breakfast with this Flank Steak and Sweet Potato Hash, a perfect blend of savory and sweet that’s sure to impress.

Ingredients

• 1 lb flank steak, thinly sliced
• 2 medium sweet potatoes, diced into 1/2-inch cubes
• 1 medium onion, diced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the flank steak, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3-4 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil, sweet potatoes, onion, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, and smoked paprika. Cook for 10 minutes, stirring occasionally, until the sweet potatoes are tender.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
4. Return the flank steak to the skillet, stir to combine, and cook for an additional 2 minutes to heat through.
5. Sprinkle with fresh parsley before serving.

The caramelized edges of the sweet potatoes paired with the juicy flank steak create a texture and flavor contrast that’s simply irresistible.

Tip: For an extra kick, add a pinch of red pepper flakes when cooking the garlic.

Flank Steak with Spicy Mango Salsa

Bring a taste of the tropics to your table with this Flank Steak topped with a vibrant Spicy Mango Salsa. It’s a perfect blend of savory and sweet with a kick that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs flank steak
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 ripe mangoes, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat your grill or grill pan to medium-high heat. Brush the flank steak with 1 tbsp olive oil and season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.
2. Grill the steak for about 6 minutes per side for medium-rare, or until it reaches your desired doneness. Let it rest for 10 minutes before slicing against the grain.
3. While the steak rests, combine the diced mangoes, 1/2 red onion, 1 jalapeño, 1/4 cup cilantro, 2 tbsp lime juice, and 1/2 tsp salt in a bowl. Mix well to make the salsa.
4. Slice the steak and serve topped with the spicy mango salsa.

The contrast of the juicy, charred steak with the fresh, fiery salsa is a match made in heaven, offering a burst of flavors with every bite.

Tip: For an extra smoky flavor, char the mango slices lightly on the grill before dicing them for the salsa.

Flank Steak and Avocado Quesadillas

These Flank Steak and Avocado Quesadillas are a game-changer for your weeknight dinners, combining juicy steak with creamy avocado in a crispy tortilla.

Ingredients

• 1 lb flank steak
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season flank steak with salt, black pepper, garlic powder, and cumin. Cook for 4-5 minutes per side for medium-rare, then let rest for 5 minutes before slicing thinly against the grain.
2. Place a tortilla in a clean skillet over medium heat. Sprinkle half with Monterey Jack cheese, then top with sliced steak, avocado, and cilantro. Fold the tortilla over and cook for 2-3 minutes per side, until golden and cheese is melted.
3. Repeat with remaining tortillas and ingredients. Serve hot with lime wedges on the side.

The magic of these quesadillas lies in the contrast between the crispy tortilla and the tender, flavorful steak paired with the smooth avocado.

Tip: For an extra kick, add a sprinkle of chili powder to the steak seasoning.

Conclusion

With 18 savory flank steak recipes to choose from, there’s something for every occasion and taste. We hope this roundup inspires your next meal. Don’t forget to try these recipes, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking!

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