Easy on the budget, yet packed with flavor, this Garlic Flank Steak Recipe with only four ingredients is always a crowd pleaser.
As I look outside and watch the leaves fall, I can’t believe the holidays are right around the corner. It’s that time of year when we start thinking about our holiday baking and brainstorming yummy side dishes for Thanksgiving.
Sometimes I focus on the process of creating the new menus and fluffing the house to make it extra cozy that the inevitability of getting dinner on the table every night slips by. 😉 Is it just me?
This easy Garlic Flank Steak recipe turns our average dinner into a restaurant atmosphere with no more time that it takes to pop in the pizza. Better yet, it’s a perfect recipe for hosting because it appears extra fancy with this simple presentation and the horseradish sauce really elevates it to something unique. Trust me on this. I am not a big horseradish fan, but this sauce complements it well.
Flank steak is typically one of the least expensive cuts of meat, which makes it an excellent choice for serving a large crowd on a budget. Often London Broil and flank steak recipes are used interchangeably and I previously wrote about “How to Cook London Broil” here. I think people steer clear of purchasing these cuts because they assume it’s not as tender. If you over cook it, it’s definitely chewier, so keep an eye on it since it’s such a quick cooking time. Don’t let that keep you from trying it. Flank steak is an incredibly versatile cut of meat with so many ways to prepare it. While my go-to is is the grill, for this time of year I appreciate the simplicity of using my stove top and oven while prepping in the kitchen.
This is the time to pull out your cast iron skillet. I’ve had this Lodge one for years. It’s best to cook the steak over high heat for a short period of time. Cast iron can handle higher heat, gives a nice singe to the meat and goes perfectly from the stove top to the oven. If you don’t have one, no worries, just use one that allows for stove to oven use. I picked up one at Aldi’s recently and love it too.
Since we are marinading this garlic flank steak ahead of time, make up a few ziplock freezer bags full of the uncooked meat and marinade to freeze for a later time. You’ll be thrilled the brainwork is done for you. My mantra is C.O.S.T. Cooking (cook once, serve twice or three times…without it feeling like leftovers,) so also cook up extra flank steak and slice addition pieces for a fast fajita salad the next day.
Garlic Flank Steak Recipe
With two marinade options since I enjoy both.
- 1 1/2 – 2 pound flank steak
- 4 cloves garlic, grated or minced
- 1/2 cup extra-virgin olive oil
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- Favorite all purpose seasoning
OR a second choice with a few more ingredients
- 1 (1 1/2 – 2 pounds) beef flank steak
- 1/2 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1/8 teaspoon hot pepper sauce
- In a large resealable bag, combine steak, olive oil, minced or grated garlic, salt and pepper (or use favorite all purpose seasoning).
- Seal bag and turn to coat; refrigerate for for at least an hour, but preferably mix ahead and refrigerate for 8 hours or overnight.
- Preheat oven to 375 degrees.
- Heat a large ovenproof skillet over medium-high heat. Remove steak from bag, discard any remaining marinade. Cook steak until lightly browned, approximately 3 minutes on each side.
- Transfer skillet to oven and bake until desired doneness. Don’t overcook. (Medium is about eight minutes. I like mine slightly pink, so I do less.)
- Let stand for ten minutes before serving with horseradish sauce.
If you want to make this on the grill:
Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in. intervals, making diamond shapes. Repeat on other side before adding into marinade ingredients. After 8 hours, drain and discard marinade. Grill steak, covered, over medium-hot heat for 6-9 minutes on each side or until meat reaches desired doneness. Thinly slice steak across the grain; serve with sauce.
Original recipe with meal ideas found at www.beautyandbedlam.com