Flank Steak Recipe

My easy Flank Steak Recipe uses a sweet-and-spicy marinade complete with dried peppers and garlic for a flavor-packed, tender steak you will love!

Course Main

Cuisine American, Mexican

Keyword flank steak recipe, flank steak recipes, how to cook flank steak, marinated flank steak

Prep Time 30

Cook Time 15

Marinating Time 5

Total Time 5 45

Servings servings

Calories 234kcal

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!

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.