Juicy Marinated Flank Steak, Sliced Thin

A perfectly cooked flank steak is a thing of beauty: a dark, caramelized crust giving way to a rosy, juicy center. This recipe delivers exactly that with a simple, savory marinade and a hot skillet.

It's fast enough for a weeknight yet impressive enough for company, and the key steps—marinating, searing hot, and resting—ensure every slice is tender and full of flavor.

Flank steak is a lean, flavorful cut that can be tough if not handled properly. The secret lies in a flavorful marinade that tenderizes while adding depth, a screaming-hot pan for a quick sear, and a crucial rest before slicing against the grain.

This method yields a steak that's juicy and tender, perfect for slicing over salads, tucking into tacos, or serving as the centerpiece of a hearty meal.

Ingredients

Why this recipe works

The marinade does double duty: it seasons the meat deeply and helps tenderize the fibers. Soy sauce provides savory umami, while brown sugar aids in browning and adds a hint of sweetness that balances the garlic and pepper. The acid from the soy sauce (and a touch of time) helps relax the proteins, making the steak more tender.

Cooking over high heat in a cast-iron skillet creates a beautiful crust through the Maillard reaction, locking in juices and adding a smoky, caramelized flavor.

Resting the steak allows the muscle fibers to relax and reabsorb the juices, preventing them from running out when sliced. Slicing against the grain shortens the muscle fibers, ensuring each bite is easy to chew.

Notes and substitutions

Choose a flank steak that is evenly thick, about 1 to 1 1/2 inches, for even cooking. If the steak is very thin, reduce the cooking time. For the marinade, low-sodium soy sauce is recommended to control saltiness; you can always add more salt later. If you prefer a bit of heat, add a pinch of red pepper flakes to the marinade.

A cast-iron skillet is ideal for this recipe because it retains high heat and gives a great sear. If you don't have one, use a heavy stainless steel pan.

Avoid non-stick for high-heat searing. The resting time is non-negotiable—do not skip it. For best results, let the steak rest for at least 5 minutes, covered loosely with foil.

• low-sodium soy sauce: tamari or coconut aminos for a gluten-free option
• brown sugar: honey or maple syrup for a different sweetness
• flank steak: skirt steak or sirloin flap, adjusting cooking time as needed

Equipment

• Large resealable bag or shallow dish
• Cast-iron skillet or heavy-bottomed pan
• Tongs
• Chef's knife
• Cutting board
• Instant-read thermometer (optional)