Broiled Flank Steak (with Corn Salsa)

(Last Updated On: September 7, 2022)

This broiled flank steak recipe is heaping with flavor and quick to make too. Just season the flank steak with 9 different seasonings, broil it, let it rest for 10 minutes, reheat for a couple of minutes, then cut it against the grain and it’s done! How easy is that?

We top our flank steak with roasted corn salsa. If you’d like to try that you can click here… roasted corn salsa. It’s a nutritious and delicious dinner!

🥩 Key Ingredients to Broil a Flank Steak

Dry Rub

• 2 tablespoons light brown sugar
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 2 teaspoons table salt
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon ground mustard
• 1/2 teaspoon ground cumin

Flank Steak

• 1 and 1/2 pounds flank steak
• 2 tablespoons of olive oil

This is about 1 and 1/2 pounds of flank steak. Don’t let this “not so good looking flank steak” fool you.

Flank steak doesn’t look that appealing in the package, but let me tell you, it’s terrific tasting when it is seasoned just right, then broiled in the oven. Every single piece of it is tender and delicious.

Cutting Against the Grain

Note: Take a look at the photo above. This piece of flank steak is folded in half in the packaging so it looks smaller than it is. But the grain is what we will be talking about later in step 7.

Look at the grain in this flank steak photo, it runs up and down, from the top of the photo to the bottom of the photo. You can see the lines in it, which are the muscle fibers in this cut of meat.

When it’s time to slice the flank steak in step 7, we will be cutting it against the grain. In other words, in the opposite direction of the grain lines. So looking at the photo above, the flank steak would be sliced across the top of it from the left side over to the right side.

👩‍🍳 How to Make Broiled Flank Steak (Step-by-Step Instructions with Detailed Photos)

1. Prepare Dry Rub Seasoning

In a medium-sized bowl, put 2 tablespoons of light brown sugar together with 1 tablespoon chili powder, 1 tablespoon paprika, 2 teaspoons table salt, and 2 teaspoons black pepper.

Then add the 1 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1 teaspoon ground mustard, and 1/2 teaspoon ground cumin.

Mix up the dry rub seasoning all together with a spoon or spatula, then set the dry rub seasoning aside for now.

2. Prepare Broiler Pan or Sheet Pan

My broiler pan has 2 parts to it, the top pan with small narrow openings throughout it, while the bottom pan is solid to catch any of the drippings that come through the top pans’ openings.

Line the top part of the broiler pan with aluminum foil, but if you don’t have a broiler pan, line a sheet pan with aluminum foil.

Tip: It’s easier to clean up the broiler pan or sheet pan when using aluminum foil. Just toss the aluminum foil in the garbage can when done.

3. Heat the Broiler Pan First

Place the oven rack 6 inches away from the broiler element. In my oven, that’s 5 position levels up from the bottom of the oven. Turn the broiler element on high. Place the broiler pan in the oven for a few minutes to heat the pan so the steak can cook more evenly.

4. Put Dry Rub the Flank Steak

In the meantime, while the broiler pan is heating up in the oven, put the flank steak on a plate or cutting board. To help the dry rub adhere to the flank steak, drizzle 2 tablespoons of cooking oil over the flank steak on both sides.

Then take the dry rub seasoning mixture and rub it and press it on the front and the back of the flank steak until you have covered all of the areas of the flank steak.

Note: You may have a little bit of the dry rub seasoning leftover depending on the size of the flank steak you bought compared to the one we bought.

Take the broiler pan out of the oven and drizzle a little bit of olive oil on the aluminum foil. Then place the flank steak on the aluminum foil.

5. Time to Broil The Flank Steak

Then put the broiler pan with the flank steak on it back in the oven:

• Broil flank steak for 4 minutes on each side for medium-rare.
• Broil flank steak for 6 minutes on each side for well-done.

The photo below is a flank steak that was broiled for 6 minutes on each side, but it’s not time to eat it yet. Let the flank steak rest (sit) for about 10 minutes to seal in all of the juices before cutting it against the grain explained in step 7 below.

6. After Resting

After the flank steak has rested for 10 minutes, reheat it for about 1 minute on each side, then it’s time to cut it against the grain.

7. Cut Against the Grain to Serve

So now here we are, time to cut the flank steak against the grain as was mentioned earlier. Flank steak is cut against the grain to help break down the muscle fibers, which makes for easier chewing and more tenderness, and it also looks nice cut that way if you are entertaining guests for dinner.

You can still see the lines in the flank steak in the photo above, but the plate is turned the other way, so the grain lines run from left to right now.

To cut against the grain and on a bias (cutting on an angle), use a sharp knife while holding it at about a 45-degree angle, and slice the flank steak from the top down to the bottom as shown in the photo below.

And there you have it, a beautifully broiled and seasoned flank steak topped with roasted corn salsa. It’s a great combination for a healthy and amazing dinner!

❓ FAQs

Flank Steak vs Skirt Steak – What is the Difference?

The main difference between flank steak and skirt steak is where it comes from on the cow. The skirt steak comes from the diaphragm muscles of the cow whereas the flank steak comes from the abdominal area of the cow. They both come from muscle areas of the cow which is what makes both of the meats of that tough texture.

Key Similarities

• Both come from muscles of the cow
• Both should be cut against the grain – Cutting against the grain makes the meats easier to chew
• They are both long, odd looking cuts of steak

Key Differences

• Skirt steak is a little bit more tough than flank steak
• Skirt steak has a little bit more of a beefy flavor due to the coarser muscle fibers
• Flank steak comes from the abdominal area of the cow (loin)
• Skirt steak comes from the diaphragm area of the cow
• Flank steak is a leaner cut of meat
• Flank steak needs to be cooked a few extra minutes on each side in comparison to skirt steak

What are Other Names for Flank Steak?

Another name for the flank steak is the London Broil. It is one of the most common names for this cut of meat. Sometimes stores will also call top round as London Broil, so you should be sure to know what a flank steak looks like. Flank steak has a deep red color, is boneless and is long with strands of muscle fibers running the entire length of the meat.

How Long Do You Broil Flank Steak?

Flank steak should be broiled for about 4-6 minutes on each side. Go with 4 minutes on each side if you like your meat a little bit more medium-rare and go with 6 minutes if you like your meat well-done.

💡 Final Thoughts

Tender flank steak broiled to perfection, then if you choose to, top it with roasted corn salsa… what a great meal. Nutritiousness and deliciousness in every bite! Surely one of our favorite meals! Enjoy!