Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle. It actually could be sliced even more at a diagonal than what I’ve shown here in the photo. My father is the real expert around here at making beautiful thin slices, not I.

Prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak on a large cast iron frying pan as well. I recently updated the marinade recipe based on a few suggestions from our readers. Thank you! There are more marinade ideas in the links to other food blogs at the bottom of the recipe. For more Southwestern flavors, see our carne asada recipe. Do you have a favorite flank steak marinade? or grilling trick for flank steak? If so, please let us know in the comments.

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