(Last Updated On: April 12, 2024)
This broiled flank steak recipe is heaping with flavor and so quick to make. Just season the flank steak with nine different seasonings, broil it, then let the steak rest for 10 minutes. Reheat it for a couple of minutes in the broiler, then cut it against the grain. How easy is that?
We enhanced our flank steak with a delectable roasted corn salsa transforming it into a nutritious and delicious dinner. If you’d like to take your flank steak to the next level, you can explore the recipe for this wholesome and delicious roasted corn salsa.
🥩 Key Ingredients
- 1 and 1/2 pounds flank steak
- 2 tablespoons of olive oil (to coat flank steak)
- 2 tablespoons light brown sugar
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 2 teaspoons table salt
- 2 teaspoons ground black pepper
- 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1/2 teaspoon ground cumin
- Roasted corn salsa – optional
The photo below is about 1 and 1/2 pounds of flank steak. Don’t let this not-so-good-looking cut of meat fool you. Flank steak doesn’t look that appealing in the package. But it tastes terrific when seasoned just right, then broiled in the oven. Every single piece of it is tender and delicious.
Flank Steak Grain
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 this recipe.
When it’s time to cut the flank steak in step 6, we will be cutting it against the grain. In other words, in the opposite direction of the grain lines.
The grain in this flank steak photo runs up and down, from the top of the photo to the bottom. You can see the lines in it, which are the muscle fibers in this cut of meat. In this particular photo, the cut would be from the left side to the right side.
👩🍳 How to Make Broiled Flank Steak with Corn Salsa
These step-by-step instructions are accompanied by detailed photos for enhanced clarity and guidance.
Step 1. Prepare Dry Rub Seasoning
In a small 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.
Step 2. Combine Dry Rub Seasonings
Mix up the dry rub seasoning all together with a spoon or spatula, then set the dry rub seasoning aside for now.
Step 3. Prepare a Broiler Pan or Baking Sheet
Most ovens come with a broiler pan. A broiler pan usually has two 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 baking sheet or sheet pan with aluminum foil instead. If you don’t have any aluminum foil, use a basting brush to apply vegetable oil to the pan or spray the pan with non-stick cooking spray.
Tip: It’s easier to clean the broiler pan or sheet pan when using aluminum foil. Just toss the aluminum foil in the garbage for easy cleanup when done.
We want to heat the broiler pan first. Place the oven rack six inches away from the oven broiler element. In my oven, that’s five position levels up from the bottom of the oven. Turn the broiler element on high heat. Place the broiler pan (top and bottom) with the aluminum foil on it in the oven for a few minutes to heat the pan so the steak can cook more evenly.
Step 4. Put the Dry Rub on 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 olive oil over the flank steak on both sides.
Then take the dry rub seasoning mixture and rub 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 using heat-resistant oven mitts and drizzle a little bit of olive oil on the aluminum foil. Then place the flank steak on the aluminum foil.
Step 5. Broil Steak
Put the broiler pan with the flank steak on it in the oven under the broiler unit. The total time for broiling flank steak should be about 4 to 6 minutes on each side. Use heat-resistant tongs when flipping the steak. Keep in mind the thickness of your steak when using the suggested cooking guide below. Our flank steak is about 1 and 1/2 pounds and approximately 3/4 of an inch thick.
- Broil flank steak for 4 minutes on each side for medium-rare steak.
- Broil flank steak for 6 minutes on each side for well-done.
- Overcooked flank steak can become dry, tough to chew, and have a burnt or charred taste to it, so try not to overcook it.
Note: The FDA and the CDC say the safe minimum internal temperature of whole cuts of meat such as beef, pork, veal, and lamb (chops, roasts, steaks) should be 145 degrees Fahrenheit with a 3-minute rest time before carving or eating.
The flank steak will continue to cook a bit more during the rest time. The best way to check the internal temperature for a safe degree of doneness is to use a meat thermometer.
We broiled our flank steak for 6 minutes on each side, but it’s not time to eat it yet. For the best results, let the flank steak rest (sit) at room temperature for about 10 minutes to seal in all of the juices before cutting it against the grain.
After the flank steak has rested for 10 minutes, reheat it for about 1 minute on each side in the broiler, then it’s time to cut it against the grain explained in the next step below.
Step 6. Cut Against the Grain to Serve
Put the flank steak on a cutting board or work surface that you can cut on.
It is 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 connective tissue and 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 in thin slices from the top down to the bottom as shown in the photo below.
Step 7. Top with Roasted Corn Salsa
If you choose to do so, spread the roasted corn salsa across the top of the broiled flank steak. The roasted corn salsa is optional, but it’s a great combination for a healthy and amazing dinner. Store any leftover flank steak in an airtight container in the refrigerator for about three days!
🌟 Recipe Variations
- Pour a little bit of Worcestershire sauce on your steak.
- Sprinkle some hot red pepper flakes on your portion of flank steak.
- Season steak with Kosher salt instead of table salt.
❓ FAQs
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 muscles of the cow. They both come from the muscle areas of the cow which is what makes both of the meats have a tough texture.
🔴 Key Similarities
Both flank steak and skirt steak come from the muscles of the cow.
Flank steak and skirt steak 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.
🔵 Main Difference
Skirt steak is a little bit tougher 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 than skirt steak.
Flank steak needs to be cooked a few extra minutes on each side in comparison to skirt steak.
Another name for flank steak is 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.
💡 Final Thoughts
This tender flank steak is broiled to perfection and can be served with many different side dishes of your choice. Mashed potatoes, baked potatoes, and vegetables are excellent side dish choices. When sliced thin, flank steak can be added to various dishes such as sandwiches, tacos, fajitas, salads, and more.
By adding vibrant roasted corn salsa to the top of the broiled flank steak, it creates a feast for the senses! The steak’s smoky and savory flavors are enhanced by the salsa’s sweet roasted corn, tangy tomatoes, and slight heat from the jalapeños. This is a beautifully broiled and seasoned flank steak you will be proud to serve to your family and friends.
📄 Recipe Card
Broiled Flank Steak (with Corn Salsa)
🫕 Equipment
- Broiler pan (or sheet pan)
- Aluminum foil (or non-stick cooking spray)
🧂 Ingredients
Flank Steak
- 1 ½ lb flank steak
- 2 tbsp olive oil
Dry Rub Seasonings
- 2 tbsp light brown sugar
- 1 tbsp chili powder
- 1 tbsp paprika
- 2 tsp table salt
- 2 tsp ground black pepper
- 1 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1 tsp ground mustard
- 1/2 tsp ground cumin
👩🍳 Instructions
- Put the dry rub seasonings in a mixing bowl and mix thoroughly.
- Cover the top part of a broiler pan with aluminum foil.
- Place the oven rack 6 inches away from the broiler element. Turn the broiler element on high.
- Heat the broiler pan in the oven for a couple of minutes.
- While the broiler pan is heating up in the oven, put the olive oil on the flank steak, then rub the dry rub seasonings on all sides of the flank steak.
- Take the broiler pan out of the oven and drizzle a little bit of olive oil on the aluminum foil.
- Put the flank steak on the broiler pan with the aluminum foil and put it in the oven.
- Broil the flank steak for 4 minutes on each side for medium-rare, or 6 minutes on each side for well done.
- After that, take the flank steak out of the oven and let it rest for 10 minutes.
- After 10 minutes, reheat the flank steak for about a minute on each side then slice the flank steak against the grain and it's ready to serve.
*️⃣ Recipe Notes
- Try our delicious Roasted Corn Salsa spread on top of this flank steak recipe.
💑 More Steak Recipes You Will Love
- Pepper steak – This easy recipe for pepper steak will have you coming back for second helpings. It’s so delicious.
- Eye of round steak – Tender and delicious eye of round steak simmered until it melts in your mouth.
- Recipe for Philly Cheesesteak – Tender steak sautéed with olive oil, chopped yellow onions, chopped red bell pepper, Lawry’s season salt, and melted slices of Provolone cheese then served over soft hoagie rolls. So good! The taste is amazing!
- Steak Kabobs Marinade for Grilling – This is a healthy and delicious sirloin steak dinner cooked on the grill within minutes. The marinated sauce consists of olive oil, soy sauce, rice vinegar, fresh lemon juice, Worcestershire sauce, and eight more seasonings added to that. Cut red bell peppers, yellow bell peppers, and cut red onions share the skewer with the steak.
A wife, a mother to a son and a daughter, and a grandmother to three granddaughters. Flo loves sharing recipes passed down from her own mother, her mother-in-law, and her grandmother as well as new recipes created with her daughter, Tamara Ray.
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