Flank Steak

4 servings Prep: 15 m Cook: 10 m Total: 25 m Intermediate
4.0/5 (1)
Flank Steak
Flank was once considered the “bottom of the barrel” type of meat. Now, it has gained in both popularity and price. Still a wonderful piece of beef to prepare with onions, mushroom gravy, and a wine-vinegar marinade.

Ingredients

4 servings
  • 1 Flank steak (1/2 pound to 3/4 pound per person)
  • unseasoned meat tenderizer
  • Worcestershire sauce
  • wine (for marinade)
  • vinegar (for marinade)
  • onions for sautéing
  • 1-2 cans mushroom steak sauce (brown gravy with mushrooms)

Step-by-Step Instructions

  1. Pierce flank steak with fork on both sides. Rub in the unseasoned meat tenderizer and Worcestershire sauce. Let sit while you prepare the sauce.
  2. Sauté onions in a skillet until soft and translucent, about 5-7 minutes. Mix with the brown gravy mushroom sauce and set aside.
  3. Marinate the meat in a little wine and vinegar for at least 10 minutes (or up to several hours in the refrigerator).
  4. Set the broiler oven to high and position the rack 4-6 inches from heat. Broil the steak 4-5 minutes until browned on one side, then flip. On the second side, broil 3-4 minutes - take it out before completely browned for medium-rare to medium doneness.
  5. Slice the steak against the grain into thin strips. Cover with the onion-mushroom gravy and serve hot.

Common Problems and Solutions

Q: Why is my flank steak tough?

A: Flank is a lean, muscular cut that needs two things: don't overcook it (medium-rare to medium is best), and always slice against the grain in thin strips. Cutting with the grain leaves long muscle fibers that are chewy.

Q: How long should I marinate the meat?

A: The recipe calls for a quick marinade (10 minutes minimum), but you can marinate for up to 4 hours for more flavor. Don't go longer than that with the vinegar or it can start breaking down the texture too much.

Q: Can I cook this on the grill instead of broiling?

A: Absolutely! Grill over high direct heat for the same timing - about 4-5 minutes per side for medium-rare. The broiler is just an upside-down grill.

Tips and Techniques

Use a meat thermometer if you’re unsure about doneness - 130-135°F for medium-rare, 135-145°F for medium. And always let the meat rest for 5 minutes before slicing so the juices redistribute.

Ingredient Substitutions

  • wine and vinegar marinade: Italian dressing or beer
  • mushroom steak sauce (canned): homemade mushroom gravy or beef gravy with sautéed mushrooms
  • flank steak: skirt steak or flat iron steak

Equipment Needed

  • broiler or grill
  • meat fork or tenderizing tool
  • skillet for onions
  • meat thermometer (optional but helpful)