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Killer Flank Steak Recipe {our favorite}

July 1, 2023

Everyone needs a good flank steak recipe that is easy and a crowd pleaser – this one is it! It’s the perfect blend of salty and savory.

It comes from my favorite Jr. League of Spokane cookbook Gold N Delicious: Recipes hand picked from the Pacific Northwest.

The Jr. League does great work in their communities and the cookbooks are evidence that these women know what they are doing!

I keep this marinade with steak in the freezer for last minute guests.

Use a good meat thermometer (this one if my favorite) to check when the steak is done. We like ours medium, which is a between 140-150 degrees.

Be sure to let the steak rest for 5 minutes before slicing so the juices stay in the meat. Slice on the bias (which is against the natural grain of the meat).

Enjoy friends!

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Killer Flank Steak

This is our go-to steak recipe.  We almost always have two steaks marinating in the freezer to pull out for guests.  It’s from the Spokane Jr. League Cookbook – which is one of my favorite cookbooks ever! 

  • Author: Krista Gilbert

Ingredients

Scale

1 (2 lb) flank steak
1/4 c. soy sauce
1/4 c. olive oil
1/2 Tbsp. dried Italian seasoning
1 Tbsp. lemon juice
2 cloves garlic, minced

Instructions

Place steak and all ingredients in a container or ziplock bag.  Marinate for 4-24 hours.  

Grill over medium coals for 7 min. per side.  Slice thinly on the diagonal.  

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  1. kim says:

    So easy & delicious!!!! This one is a keeper. I substituted Bragg Liquid Aminos for the soy sauce and minced garlic (the wet one in the jar) for cloves. I let it marinate for about 30 minutes in a zip lock bag on the counter before grilling on my George Foreman. Thanks for sharing.

  2. Kelly Merritt says:

    Making this tonight! It’s marinating now! Smells good…can’t wait!

  3. Desiree says:

    I am excited to try this! I substituted lemon for lime and I added some liquid smoke!

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