There’s something special about a juicy, well-seared flank steak that slices like silk and bursts with flavor. This recipe keeps things simple: a quick marinade, a hot grill, and a generous swipe of herb butter to finish. It’s the kind of meal that feels restaurant-worthy but fits a weeknight.
The herb butter melts into the meat, adding richness and freshness at the same time. Serve it with grilled vegetables or a crisp salad, and you’re set.
What Makes This Special
This steak delivers big flavor with very little fuss. Flank steak is lean yet deeply beefy, and it takes beautifully to a short, bold marinade.
The herb butter is the secret weapon, bringing brightness from fresh herbs and a luxurious finish from softened butter. You can grill it outside or use a cast-iron pan indoors with the same great result. Best of all, it’s quick: from marinade to table in under an hour.
Shopping List
- Flank steak (1.5 to 2 pounds)
- Kosher salt and freshly ground black pepper
- Olive oil (extra-virgin preferred)
- Soy sauce (or tamari)
- Worcestershire sauce
- Garlic (4–5 cloves)
- Fresh lemon (zest and juice)
- Brown sugar or honey
- Smoked paprika (or regular paprika)
- Red pepper flakes (optional)
- Unsalted butter (1/2 cup, softened)
- Fresh parsley
- Fresh chives
- Fresh thyme (or rosemary, finely chopped)
- Dijon mustard
How to Make It
- Trim and pat dry the steak. Blot the flank steak with paper towels.
Trim any large surface silver skin so the marinade can penetrate and the meat sears well.
- Mix the marinade. In a bowl, whisk 3 tablespoons olive oil, 2 tablespoons soy sauce, 1 tablespoon Worcestershire, zest of 1 lemon, 1 tablespoon lemon juice, 2 teaspoons brown sugar, 3 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, and a pinch of red pepper flakes.
- Marinate briefly. Add the steak to a zip-top bag or shallow dish and pour over the marinade. Turn to coat. Let it sit 30–40 minutes at room temperature. Don’t marinate longer than 2 hours; flank steak can turn mushy if over-marinated.
- Make the herb butter. In a small bowl, combine 1/2 cup softened unsalted butter, 2 tablespoons chopped parsley, 1 tablespoon chopped chives, 1 teaspoon finely chopped thyme, 1 teaspoon Dijon mustard, 1 small grated garlic clove, and a pinch of salt and pepper.
Mix until smooth. Chill to firm slightly while the steak marinates.
- Preheat the grill hot. Aim for high heat, around 500–550°F. Clean and oil the grates so the steak doesn’t stick.
If using a grill pan, preheat it until just smoking.
- Season just before grilling. Remove the steak from the marinade and shake off excess. Pat lightly with paper towels. Sprinkle both sides with kosher salt right before it hits the grill.
- Grill fast and hot. Cook 4–5 minutes per side for medium-rare, depending on thickness.
You want a deep, even sear. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Avoid poking repeatedly; one check near the end is enough.
- Rest and butter. Transfer the steak to a cutting board and rest 8–10 minutes.
Spread a generous layer of herb butter over the top while it rests so it melts into the juices.
- Slice against the grain. Identify the long muscle fibers running across the steak and slice thinly at a slight angle, across those fibers. Thin slices keep the bite tender.
- Serve. Spoon any resting juices over the sliced meat. Add extra herb butter if you like. Pair with grilled asparagus, roasted potatoes, or a bright tomato salad.
Keeping It Fresh
Leftover flank steak is great for salads, sandwiches, and tacos.
Store slices in an airtight container for up to 3–4 days. For reheating, warm gently in a skillet over low heat with a splash of water or stock, just until heated through. Avoid microwaving on high; it can turn the meat tough. The herb butter keeps in the fridge for a week and in the freezer for up to 3 months—shape it into a log, wrap tightly, and slice as needed.
Why This is Good for You
Flank steak is a lean cut, rich in protein and iron, which supports energy and muscle repair.
The herb butter, while indulgent, uses fresh herbs that add aromatic oils and micronutrients without heavy sauces. A small amount goes a long way, delivering flavor that helps you keep portions reasonable. Paired with vegetables and whole grains, it makes a balanced, satisfying meal that doesn’t feel heavy.
What Not to Do
- Don’t skip the rest. Cutting too soon lets juices run out, leaving the meat drier.
- Don’t marinate forever. Acidic marinades can break down the meat too much and affect texture.
- Don’t cook it past medium. Flank steak gets chewy when overcooked.
Aim for medium-rare if possible.
- Don’t slice with the grain. Long fibers equal tough bites. Always slice against the grain, thinly.
- Don’t start with a cold grill. You need high heat for a quick sear and juicy interior.
Alternatives
- Different cuts: Skirt steak or hanger steak work well with the same method. Adjust timing—skirt cooks even faster.
- Butter swaps: Try a chimichurri instead of herb butter: parsley, cilantro, garlic, red wine vinegar, olive oil, and chili flakes.
- Herb variations: Use basil and oregano for an Italian spin, or tarragon and chervil for a French twist.
- Citrus twist: Swap lemon for lime and add a pinch of cumin and coriander for a brighter, zesty profile.
- No grill: Use a ripping-hot cast-iron skillet.
Sear 3–4 minutes per side and finish with a quick butter baste.
- Dairy-free: Make an herb olive oil sauce with chopped herbs, grated garlic, lemon zest, and a pinch of salt.
FAQ
How long should I marinate flank steak?
Aim for 30–40 minutes at room temperature, or up to 2 hours in the fridge. Longer marinades can soften the texture too much because of the acidity.
Can I make the herb butter ahead of time?
Yes. Make it up to a week in advance and refrigerate, or freeze for up to 3 months.
Slice off what you need and keep the rest wrapped tightly.
What temperature is best for medium-rare?
Pull the steak at 125–130°F. It will rise a couple of degrees while resting, landing right in the medium-rare zone.
My steak is tough. What went wrong?
It was likely overcooked or sliced with the grain.
Next time, cook to medium-rare and slice thinly across the grain at a slight angle.
Do I need to tenderize flank steak?
Not usually. A short marinade and proper slicing do the job. If the steak is particularly thick, you can gently score the surface in a crosshatch pattern to help the marinade penetrate.
Can I use dried herbs in the butter?
Fresh herbs give the best flavor and aroma.
If needed, use 1/3 the amount of dried herbs and let the butter sit at least 30 minutes so the flavors bloom.
What sides go best with this?
Grilled vegetables, roasted potatoes, a lemony arugula salad, corn on the cob, or garlicky green beans all pair nicely with the rich herb butter.
Is soy sauce necessary?
It adds depth and umami. If you’re gluten-free, use tamari. If you prefer not to use it, add 1/2 teaspoon extra salt and a dash of fish sauce for similar savoriness.
In Conclusion
Grilled flank steak with herb butter is a straight-shot path to a great meal: quick marinade, hot sear, and a bright, creamy finish.
With a few simple techniques—high heat, proper resting, and thin slicing—you’ll get tender, flavorful results every time. Keep the herb butter on hand and this becomes a reliable go-to for busy nights or casual weekends. Serve it family-style with fresh sides, and watch it disappear.