Perfect Broiled Flank Steak Recipe

Introduction

At Love With Recipes, we believe that a perfectly prepared steak can elevate any dining experience, whether it’s a casual weeknight dinner or an elegant celebration. The broiled flank steak recipe we are sharing today embodies simplicity, depth of flavor, and culinary finesse, making it a must-try for both novice cooks and seasoned chefs alike. This dish is adapted from a classic issue of Food & Wine magazine, renowned for its sophisticated approach to everyday ingredients. By marinating the flank steak in a mixture of crushed tomatoes, dry red wine, and aromatic herbs, you infuse the meat with tenderizing acids and complex flavors, resulting in a juicy, flavorful cut that’s ideal for slicing against the grain. The broiling process ensures a beautifully caramelized exterior while maintaining a tender interior. The reduction of the marinade into a luscious sauce complements the steak perfectly, creating a harmonious balance of richness and acidity that will wow your taste buds. Whether served with roasted vegetables, mashed potatoes, or a fresh salad, this broiled flank steak promises an unforgettable dining experience, emphasizing the importance of quality ingredients and precise technique. Dive into the detailed step-by-step guide below to master this culinary delight, and remember to check out the tips, tricks, and variations to customize the dish to your preferences.

Time

• Preparation Time: 24 hours
• Cooking Time: 15 minutes
• Total Time: 24 hours 15 minutes

Needed Equipment

• Large resealable plastic bag or vacuum-seal bag for marination
• Sharp knife for piercing the steak
• Cutting board
• Measuring cups and spoons
• Small saucepan for sauce reduction
• Fine mesh sieve for straining the sauce
• Broiler pan or baking sheet with a rack
• Aluminum foil for lining the pan
• Cooking spray or oil brush for greasing the pan
• Tongs or spatula for flipping the steak
• Carving knife for slicing
• Meat thermometer (optional but recommended)
• Serving platter or cutting board for resting the meat

Tags

Steak, Broil, Red Wine, Marinade, Tender, Elegant, Quick, Gourmet, Easy

Serving Size

This recipe yields approximately 4 servings, with each portion consisting of a generous slice of flank steak topped with flavorful sauce.

Difficulty Level

Intermediate — requires attention to marination, precise broiling timing, and sauce reduction, but overall accessible for home cooks with some experience in handling meats and sauces.

Allergen Information

This recipe contains:

• Wheat (if Worcestershire sauce contains gluten; opt gluten-free if necessary)
• Sulphites (present in red wine)

Always check ingredient labels to accommodate specific allergies or sensitivities.

Dietary Preference

Contains red meat; suitable for omnivores. Not suitable for vegetarians or vegans.

Course

Main Course

Cuisine

American/Western

Ingredients

Instructions

Marinate the Steak

Start by preparing a flavorful marinade that will serve as both the tenderizing agent and the base for your sauce. In a large resealable plastic bag or vacuum-seal bag, combine the crushed tomatoes, beef broth, dry red wine, chopped onion, minced garlic, Worcestershire sauce, dried thyme, and bay leaf. Use a whisk or a spoon to mix these ingredients thoroughly, ensuring that the flavors meld seamlessly. The mixture should have a rich, aromatic quality that promises depth of flavor. Once combined, gently place the flank steak into the marinade bag, making sure it is fully submerged. Poke a few small holes into the steak with a sharp knife or meat skewer to enhance marinade penetration. Seal the bag tightly, pressing out excess air, and gently toss or massage the bag to coat the meat evenly with the marinade. Transfer the bag to the refrigerator and let the steak marinate for a minimum of 12 hours, but preferably up to 24 hours. This prolonged marination process allows the acids and flavors to penetrate deeply, resulting in a tender, flavorful steak that is juicy and infused with complex tastes.

Preparing for Cooking

When you are ready to cook, remove the steak from the refrigerator and allow it to sit at room temperature for approximately 15 minutes. This step ensures even cooking and prevents the meat from becoming tough due to temperature shock. Meanwhile, prepare your broiler pan by lining the bottom with aluminum foil for easy cleanup. Lightly brush the top surface or the rack with oil or spray with nonstick cooking spray to prevent sticking. Preheat your broiler to its highest setting, usually around 500°F (260°C), and give it about 10 to 15 minutes to reach optimal temperature. A hot broiler is essential for creating a delicious caramelized exterior on the steak. While the broiler heats, pour the marinade into a small saucepan and bring it to a gentle boil over medium-high heat. Reduce the liquid by half, about 15 minutes, until it measures roughly 1 cup. Strain the reduced sauce through a fine mesh sieve into a bowl, discarding the solids. Set the strained sauce aside off the heat; it will be finished later to serve with the sliced steak.

Cooking the Steak

Place the marinated flank steak on the prepared broiler pan, arranging it so that it sits flat and receives direct heat for an even sear. Once the broiler is fully preheated, slide the pan into the oven, positioning it about 6-7 inches from the heat source. Broil the steak for 5 to 7 minutes without flipping, allowing the top to develop a rich, browned crust. Use tongs or a spatula to flip the steak carefully, then continue broiling for an additional 5 minutes for rare, or longer if you prefer medium doneness. For optimal results, use a meat thermometer to check internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium rare, and 145°F (63°C) for medium. Remember, flank steak is best served slightly pink inside, as it can become tough if overcooked. Rest the steak on a carving board, tented loosely with foil, for about 5 minutes. Resting allows the juices to redistribute within the meat, ensuring each slice is moist and tender.

Finishing the Sauce and Serving

While the steak rests, reheat the strained, reduced marinade over low heat. Stir in the butter until melted and glossy, then season with salt and freshly ground black pepper to taste. This rich, flavorful sauce will serve as a perfect accompaniment to the sliced steak. To serve, transfer the rested steak to a cutting board and slice against the grain into thin strips. This technique maximizes tenderness and makes each bite more enjoyable. Arrange the slices on a warmed platter, drizzle generously with the warm sauce, and serve immediately. Pair this dish with your favorite side dishes for a complete, satisfying meal that showcases the perfect harmony of flavors and textures.

Preparation Tips

• Marination Time: For maximum flavor and tenderness, marinate the steak for at least 12 hours, but up to 24 hours is ideal. Longer marination allows acids to break down muscle fibers, resulting in a more tender texture.
• Piercing the Meat: Poking small holes in the flank steak before marination helps the flavors penetrate more deeply, increasing overall flavor and tenderness.
• Choosing the Right Wine: Use a robust dry red wine such as Shiraz, Cabernet Sauvignon, or Merlot for the marinade. The wine’s acidity tenderizes the meat and adds complex flavor notes.
• Broiler Placement: Position the rack so that the steak is about 6-7 inches from the heat source. Too close and the exterior may burn before the interior is cooked; too far and you may not achieve the desired caramelization.
• Temperature Monitoring: Use a meat thermometer to avoid overcooking, especially since flank steak can become tough if cooked beyond medium.
• Resting the Meat: Rest the steak after cooking to allow juices to redistribute, resulting in a juicier, more flavorful slice.

Tips and Tricks

• Alternative Marinades: Feel free to experiment with different herbs and spices such as rosemary, oregano, or crushed red pepper flakes for added complexity.
• Searing Before Broiling: For an extra layer of flavor, quickly sear the steak in a hot skillet for 1-2 minutes per side before broiling. This step enhances crust formation.
• Using a Cast Iron Skillet: If you prefer, you can finish the steak in a hot cast iron skillet for even more caramelization, especially if your broiler isn’t very powerful.

Add-ons and Variations

• Herb Butter: Top the sliced steak with a dollop of herb-infused butter for an added flavor boost.
• Spicy Kick: Incorporate red pepper flakes into the marinade or sauce for a spicy variation.
• Vegetable Side: Serve with roasted asparagus, sautéed spinach, or grilled zucchini to complement the rich beef flavors.

Side Dishes

Complement this broiled flank steak with a variety of side dishes such as:

• Garlic mashed potatoes
• Roasted root vegetables
• Fresh mixed greens salad with vinaigrette
• Grilled corn on the cob
• Crusty artisan bread or garlic bread

Improvements

• Marination Enhancements: Add a splash of balsamic vinegar or a dash of hot sauce to the marinade for extra depth and heat.
• Cooking Precision: Use a sous-vide process for ultimate tenderness before finishing under the broiler for color and flavor.
• Presentation: Garnish with freshly chopped herbs like parsley or chives for a pop of color and freshness.

Save and Store

If you have leftovers, store the sliced steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or water to maintain moisture. For longer storage, freeze in vacuum-sealed bags for up to 2 months. To reheat, thaw overnight in the refrigerator and warm in a skillet over low heat or in the oven wrapped in foil.

FAQ

Can I use other cuts of meat?

While flank steak offers a perfect balance of flavor and tenderness, you can substitute with skirt steak or hanger steak, which also respond well to marination and quick broiling. Avoid tougher cuts like chuck or round for this method as they require longer cooking times.

What if I don’t have a broiler?

If your oven lacks a broiler, you can achieve similar results using a hot grill or a cast iron skillet over high heat. Searing the steak on the stovetop first and then finishing in a hot oven or grill will provide comparable caramelization and flavor.

Is the sauce spicy?

The sauce is not inherently spicy, but adding red pepper flakes or hot sauce can increase heat. Adjust to your taste preferences.

Can I prepare this recipe ahead of time?

The marinade can be prepared and the steak can marinate up to 24 hours in advance. However, cooking and serving should ideally be done fresh to maintain optimal texture and flavor.

Conclusion

This broiled flank steak recipe, as featured on Love With Recipes, epitomizes the art of transforming simple ingredients into a gourmet-level dish. The combination of a flavorful marinade, careful broiling, and a rich reduction sauce creates a symphony of taste that highlights the meat’s natural qualities while adding layers of complexity. Whether you’re preparing a special dinner or simply craving a satisfying, hearty meal, this recipe offers a perfect balance of technique and flavor. Remember, quality ingredients and precise timing are key to unlocking the full potential of this dish. Experiment with the suggested variations and add your personal touch to make it uniquely yours. Pair it with your favorite side dishes, and enjoy a memorable dining experience that will impress family and friends alike. Happy cooking!

References

1. Food & Wine Magazine, Classic Flank Steak Marinade.
2. The Science of Cooking: How to Make the Perfect Steak, by Harold McGee.