Lean, flavorful, and ideal for marinades — flank steak is the go-to cut for fajitas, steak salads, and Asian-inspired dishes.
Ingredients
- 1.5–2 lbs Meridian Beef Flank Steak
- 3 tbsp soy sauce
- 2 tbsp olive oil
- 2 tbsp lime juice
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili flakes
- 1 tbsp kosher salt
- 1 tsp black pepper
Instructions
- Whisk marinade ingredients together. Add flank steak and marinate 2–4 hours (or overnight).
- Remove from marinade. Pat dry completely.
- Heat grill or cast iron to high heat.
- Cook 4–5 minutes per side for medium-rare (130°F internal).
- Rest 8 minutes — do not skip this step.
- Slice very thin, strictly against the grain at a 45-degree angle.
Pitmaster Tip
Slicing against the grain is non-negotiable with flank steak — the fibers run lengthwise and cutting with them results in a chewy, tough bite. Go perpendicular.
Serving Suggestion
- Warm flour tortillas with guacamole (fajita style)
- Steak salad with arugula and parmesan
- Fried rice with steak strips