Great ideas for cooking long, thin flank steak. It's great for fajitas, or you can just serve it sliced.
A simple marinade, heavy on the bourbon and seasoned with soy sauce is all this steak needs before crisping up under the broiler.
A family recipe. Very easy, very tasty. Maybe your family will adopt it too.
Feeding a crowd of hungry hombres? Here's the recipe for you, with a bold marinade that will give everyone plenty of flavor.
The bold flavor of red wine gives this steak big taste. Inspired by "Flat Iron Steak in a Red Wine Reduction with Peppercorns," by BigStupidFingers.
Don't be jealous of this steak. It won't bogart all your beer, just half a cup. Inspired by CHEFMAN1965's "Cerveza-Lime Marinade for Beef Steaks."
A sweet steak you can eat on its own or in fajitas. Inspired by DCHEF1's "Coke Cola and Orange Juice Steak Marinade."
A tangy apple juice marinade with ginger kicking it up a notch lends this flank steak some extra muscle.
This inexpensive steak tastes terrific, hot off the grill after a whiskey bath.
Great steak for beginners with this very basic but flavorful marinade.
Cut up this tangy steak for fajitas or eat it all on its own. Good either way.
A spicy Tex-Mex style steak that comes off the grill dripping with flavor.
The well-aged chipotle (which is just a jalapeno that's not picked until later in the season) provides the spice for this tasty grilled steak. Inspired by Austin Nielson's "The Ultimate Chipotle Marinade for Steak, Chicken, or Pork"
A terrific steak for fajitas after a soak in this citrus-y marinade. Inspired by Wolfgang H.'s "Zesty Grilled Flank Steak And Buff Potato Salad."
Try a tropical flavor to use in fajitas or just to eat right off the grill. Inspired by J.E. Dixon's "Club Marinade."
An inexpensive but tasty steak that'll feed a crowd at your cookout. Inspired by Austin Nielson's "Garlic Creole Marinated Flat Iron Steak."
A cut that's terrific for fajitas or tacos, especially after being grilled after a soak in delicious beer. Inspired by jhy8555's "Rock Star Status Marinated Grilled Tri-Tip."
Big taste from flank steak after a long soak in beer. Don't worry, you'll have five left in the pack to drink yourself. Inspired by Ben Sullivan's "Beer Marinated Deer, Elk, or Moose Steak."
Follow these directions for a smoky, bold tasting steak. Just like bourbon producers follow the rules--bourbon must be at least 51% corn, aged in oak barrels, and aged at least two years. Inspired by flamekissedsam's "Bourbon Steak"
A bath in two liquid classics--Worcestershire and sherry--deliver big taste to flank steak. Inspired by Jon D.'s "Darn Good Steak"
This spicy, Mexican marinade heats up your flank steak. Inspired by Cameron Lanni's "Easy Yet Complex Marinade"