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My easy Recipe for Flank Steak uses a sweet-and-spicy marinade complete with dried peppers and garlic for a flavor-packed, tender steak you will love! Ready in 15 minutes after marinating, this guajillo steak is ideal for fajitas, tacos, rice bowls, and more.
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Guajillo Steak
If you have ever tried Chipotle garlic guajillo steak, you must know what I mean when I say I can't get enough. The first time I tried it, I knew I had to find a way to make it at home.
After experimenting with ingredients, I cooked up this flank steak recipe: and let me tell you, it is even better than Chipotle guajillo steak. The homemade marinade is so flavorful from dried chiles and garlic, and makes the beef so tender!
Give my marinated flank steak recipe a try, and I guarantee you'll have a new favorite steak dinner. Slice it thinly for flank steak tacos, steak fajitas, or rice bowls. It's delicious on its own with a side of sliced avocado and elote, too!
Garlic Guajillo Steak Ingredients
- flank steak
- dried guajillo chiles
- garlic cloves
- cilantro
- lime juice
- sea salt
- avocado oil
How to Cook Flank Steak on a Stove
- Wearing gloves, remove the stems and seeds from dried guajillo chiles.
- Add chiles to a saucepan with enough water to cover them, and bring to a simmer. Simmer for 20 minutes. Add 1 cup of the simmering liquid, the simmered chiles, cilantro, garlic, lime juice, and salt to a blender, and blend until smooth.
- Place the steak in a plastic bag along with the blended marinade, then seal it tightly, pushing out excess air. Squeeze the marinade around the steak until the meat is well-coated, then place in the refrigerator to marinate for at least 5 hours up to overnight.
- After marinating, remove the steak from the fridge and allow it to come to room temperature for about 20 minutes. In the meantime, heat avocado oil in a large skillet over high heat. Sear the steak on each side for 3 minutes, until browned.
- Continue cooking until the internal temperature reaches 130°F (medium-rare) on a meat thermometer. Remove and rest on a cutting board, covered in foil, for 10 minutes.
- Slice steak against the grain. Serve as desired, and enjoy!
How to Grill Flank Steak
You can also grill flank steak on a gas or charcoal grill using this recipe rather than cooking it on the stove.
Gas Grill
- Make sure to work with a clean grill before grilling flank steak. Once ready, heat the grill to high heat (450°F).
- Allow the grill to heat for 15 minutes. You can do this while the steak is coming to room temperature.
- Oil the grill grates using a basting brush.
- Add the steak to the grill and sear for 1 minute with the lid closed.
- Flip the steak and sear for another 1 minute with the lid closed.
- Turn the heat down to medium. Cook, lid closed, for 6 minutes, flipping halfway through.
- Once the steak reaches 130°F on a meat thermometer, it is done cooking (medium-rare).
Charcoal Grill
- Make sure to work with a clean grill before grilling flank steak. Once ready, heat the grill to high heat (450°F).
- Create two zones of heat: an indirect zone (no coals underneath), and a direct zone (as hot as possible).
- Oil the grill grates using a basting brush.
- Add the steak to the grill over direct heat and sear for 1 minute per side, uncovered.
- Grill for another 6 minutes, uncovered until the steak reaches 130°F on a meat thermometer.
Flank Steak Temperature
| Steak Doneness | Steak Temperature (°F) | Steak Temperature (°C) |
|---|---|---|
| Rare steak temp | 125°F | 51°C |
| Medium-rare steak temp | 135°F | 57ºC |
| Medium steak temp | 145°F | 62ºC |
| Medium-well steak temp | 150°F | 65ºC |
| Well-done steak temp | 160°F | 70ºC |
Make sure to always use a meat thermometer when measuring the temperature of the steak. The USDA recommends an internal temperature of at least 145°F.
- Rare steak color: Bright red throughout the middle.
- Medium-rare steak color: Warm red center.
- Medium steak color: Warm pink center.
- Medium-well steak color: Slightly pink at the center, but most pink is gone.
- Well-done steak color: No pink throughout.
Tips for Cooking Guajillo Steak
- Skirt steak can be used in place of flank steak.
- See my steak temperature chart for more temps.
- Other flank steak marinade recipes can be used following the same cooking method.
- I recommend a cast-iron skillet for cooking flank steak.
- You should always slice flank steak against the grain. The grain refers to the muscle fibers running through the steak. This makes the most tender cuts of beef.
- For best results, use avocado oil, not olive oil. Avocado oil has a higher smoke point than olive oil, so it's perfect for cooking steak over high heat without burning.
- You can minimize prep time on the day of cooking by making the marinade ahead of time. Store it for up to 3-4 days in the refrigerator before making the steak.
- Although a guajillo or ancho chili powder can be used as a substitute for dried guajillo chiles, I recommend using the dried chiles when possible for best results.
- You can also make flank steak in the oven by using the broiler. Let the broiler preheat, then cook for 4-6 mins on each side directly under the oven broiler on a greased baking sheet with a rim.
Flank Steak Sauces
- Peri Peri Sauce
- Avocado Crema
- Chimichurri Sauce
Recipe for Flank Steak FAQs
Flank steak pairs well with tortillas in tacos, fajitas, or burritos. Sliced thinly, it is a perfectly tender, flavorful steak that goes well with corn, beans, rice, avocado, vegetables (especially potatoes), and salsa. It's also delicious sliced thinly over salads or in pasta. You can even use flank steak to make a stew - if you want to try that, see my Ropa Vieja Recipe.
Flank steak is best served at medium-rare when it is still warm red in the middle. For best results, use a meat thermometer and follow my steak temperature chart.
Steak Recipes
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Flank Steak Recipe
Ingredients
- 1 lb. Flank steak - about 1" thick
- 3 Guajillo chiles - dried
- 4 cloves Garlic - minced
- 4 sprigs Cilantro - chopped
- 3 Tablespoons Lime juice - freshly squeezed
- 1 teaspoon Sea salt
- 2 Tablespoons Avocado oil
Instructions
- Wearing gloves, remove the stems and seeds from dried guajillo chiles.3 Guajillo chiles
- Add chiles to a saucepan with enough water to cover them, and bring to a simmer. Simmer for 20 minutes. Add 1 cup of the simmering liquid, the simmered chiles, cilantro, garlic, lime juice, and salt to a blender, and blend until smooth.4 cloves Garlic,4 sprigs Cilantro,3 Tablespoons Lime juice,1 teaspoon Sea salt
- Place the steak in a plastic bag along with the blended marinade, then seal it tightly, pushing out excess air. Squeeze the marinade around the steak until the meat is well-coated, then place in the refrigerator to marinate for at least 5 hours up to overnight.1 lb. Flank steak
- After marinating, remove the steak from the fridge and allow it to come to room temperature for about 20 minutes. In the meantime, heat avocado oil in a large skillet over high heat. Sear the steak on each side for 3 minutes, until browned.2 Tablespoons Avocado oil
- Continue cooking until the internal temperature reaches 130°F (medium-rare) on a meat thermometer. Remove and rest on a cutting board, covered in foil, for 10 minutes.
- Slice steak against the grain. Serve as desired, and enjoy!
Notes
- Let the steak marinate for at least 5 hours for best results, even if it's tempting to cook it sooner. This really helps tenderize the beef.
- Pull the meat off of the heat as soon as it's 5 degrees below your desired doneness. It will finish cooking off the stove and be perfectly cooked.
- If you want extra spice, add a few seeds from the peppers to the marinade.
- Wear gloves when handling spicy peppers to avoid getting any of the pepper oil on your skin.
- Simmering chiles releases steam that can make your skin tingle or slightly burn. Make sure to keep your face out of the steam to avoid any discomfort.
- Always slice the steak against the grain.
- Always bring the steak to room temperature before cooking.
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