A zesty flank steak marinade made from basil, lime and a hint of orange. Marinate the steak the night before, and it takes not much more than 10 minutes to cook.
Every time I make this marinade, I inhale deeply before pouring it over the flank steak. The bright and summery scent of basil, lime, orange and garlic is one of my favorites.
How to Cook Flank Steak
Flank steak can be slow cooked until tender or flash cooked so that the meat is quickly seared and served rare or medium-rare. When you want to get dinner on the table quickly, opt for a faster high-heat method like a hot skillet, under the broiler or on the grill.
For all three methods, pay closer attention to the internal temperature of the meat than the cooking time. Remove the steak from heat when it reaches 130 F. Then let the steak rest for 5 to 10 minutes until it reaches 135 F.
For all three cooking methods, the cooking time is about the same. Grilling is my very favorite method, because it gives steak extra flavor.
Gas Grill: Heat the grill on high. Sear flank steak for 2 minute on each side, then reduce heat to medium and continue to grill 9 to 12 minutes, turning occasionally.
Oven Broil: Turn the broiler on high, and let it heat up for at least 5 minutes. Place the flank steak in a broiler pan and broil about 4 inches from the heat, usually for about 10 to 15 minutes. Flip and turn once or twice while it cooks.
Pan Seared: Heat a cast iron skillet for about 5 minute over high heat, until very hot. Add a generous drizzle of oil or butter and add the steak. Sear for 10 to 14 minutes, flipping once or twice.
Flank Steak Marinades
This citrus marinade both flavors and tenderizes the meat. Marinate the meat for at least 1 hour, and up to 24 hours. After 24 hours, the citrus will start to over-tenderize the beef and make it mushy.
While this lovely citrus & basil combo is a favorite for summer, I also really like a blend of olive oil, soy sauce, balsamic vinegar and garlic for flank steak.
Grill Your Entire Dinner
Whenever I'm outside grilling, I try to keep the entire meal on the grill. Below are a few ideas for grilling your entire dinner.
Flank steak cooks quickly, so you might need to give your vegetable side dish a head start before putting the steak on the grill. Although you do have a little extra time to work with because the steak should rest for close to 10 minutes before being sliced and served.
- Wide strips of zucchini and bell pepper, lightly coated in olive oil
- Smaller pieces of zucchini, onion and mushrooms on skewers
- Grilled Portobello mushrooms
- Grilled corn - shuck the husks and put the ears of corn directly on the grill. Turn the cobs every once in awhile so they don't burn, for a total of about 15 minutes
If you really have your act together, then a corn salad would be divine with this citrus basil flank steak. Perhaps this corn salad salad or this one?
Frequently Asked Questions About Flank Steak
Hanger steak or skirt steak can be used in place of flank steak.
Rest the flank steak for 5 to 10 minutes covered with foil after it's done cooking. Slicing meat too soon releases the juices, making the meat less moist and tender.
Cut across the grain at a diagonal. This video about slicing steak is helpful.
Certain cuts of meat, like flank steak, have tough muscle fibers. Slicing against these fibers, or "against the grain" helps break down the fibers and make the meat taste more tender.
Using a meat thermometer, aim for a temperature of 130 to 135 degrees F for medium-rare steak.
More Dinner Recipes
- Mediterranean Grilled Chicken
- Sheet-Pan Chicken and Potatoes with Citrus & Thyme
- Pork and Ricotta Meatballs
Citrus & Basil Flank Steak
Marinating flank steak helps tenderize the meat. This zesty marinade is made from garlic, basil, lime and a hint of orange.
- Prep Time: 10 minutes (Plus 1 hour or overnight to marinate)
- Cook Time: 10 to 15 minutes
- Total Time: 22 minute
- Yield: 4 to 6 servings 1x
- Category: beef
- Method: grill, sear or broil
- Cuisine: American
Ingredients
- 1 ½ to 2 pounds flank steak
- ½ cup olive oil or avocado oil
- ¼ cup fresh lime juice (about 3 limes)
- ¼ cup fresh orange juice
- 1 cup packed basil leaves
- 3 large cloves garlic
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Sea salt, to sprinkle on cooked meat
Instructions
- In a blender, combine oil, lime juice, orange juice, basil, garlic, cumin, salt and pepper. Blend until very smooth.
- Pour the marinade over the steak. Marinate at least 1 hour, or up to 24 hours. Try to flip the meat a few times while it marinates. Don't marinate the meat more than 24 hours, or the citrus will make the meat overly soft and mushy.
- Shake most of the marinade off of the steak right before cooking.
- Flank steak can be cooked in a hot skillet, on the grill, or under the broiler. Don’t cook it too long - the longer flank steak cooks, the chewier it gets. Rare or medium-rare is best.
- The steak should reach a temperature of 130 F, then rest for 5 to 10 minutes under foil before slicing it against the grain. While the meat rests, the temperature should rise to about 135 F (medium rare).
- Sprinkle sea salt on the sliced steak before serving.
Cooking Methods
Gas Grill: Heat the grill on high. Sear flank steak for 2 minute on each side, then reduce heat to medium and continue to grill 9 to 12 minutes, turning occasionally
Oven Broil: Turn the broiler on high, and let it heat up for at least 5 minutes. Place the flank steak in a broiler pan and broil about 4 inches from the heat, usually for about 10 to 15 minutes. Flip and turn once or twice while it cooks.
Pan Seared: Heat a cast iron skillet for about 5 minute over high heat, until very hot. Add a generous drizzle of oil or butter and add the steak. Sear for 10 to 14 minutes, flipping once or twice.
Notes
For all three methods, pay closer attention to the internal temperature of the meat than the cooking time. Remove the steak from heat when it reaches 130 F. Then let the steak rest for 5 to 10 minutes until it reaches 135 F.
Keywords: flank steak, steak marinade
Does this recipe make you hungry?
SUBSCRIBE
to the Kitchen Skip newsletter
for helpful tips, easy recipes
& good conversation
Jen
A nice change of pace with the citrus flavors. I also love the amazing way this marinade smells, with the basil and orange.
★★★★★