Charred Flank Steak Recipe

Prepare marinade

In a medium bowl, whisk together olive oil, soy sauce, red wine vinegar, lime juice, brown sugar, minced garlic, ground cumin, smoked paprika, cracked black pepper, kosher salt, and red pepper flakes until combined.

Marinate steak

Place the flank steak in a shallow dish or heavy-duty resealable plastic bag. Pour about two-thirds of the marinade over the steak, reserving the remainder for basting. Ensure the steak is evenly coated, press out excess air (if using a bag), and refrigerate for at least 1 hour and up to 8 hours. For best results aim for 2–4 hours. Remove steak from refrigerator 30 minutes before cooking to come toward room temperature.

Preheat grill or pan

Preheat a grill to high heat (about 500°F/260°C) or set a heavy cast-iron skillet over high heat on the stovetop until very hot and just starting to smoke. Lightly oil the grill grates or brush the steak with a little oil to prevent sticking.

Pat dry and season lightly

Remove the steak from the marinade and gently pat dry with paper towels to encourage good char. Discard used marinade. Lightly brush the steak with the reserved marinade (or 1 tablespoon olive oil) and sprinkle any extra cracked black pepper if desired.

Sear to char

Place the flank steak on the hot grill or skillet. Cook undisturbed for 3–4 minutes to develop a deep char. Flip and cook an additional 3–4 minutes for medium-rare (internal temperature about 125–130°F / 52–54°C). For medium, cook about 5–6 minutes per side (135°F / 57°C). Times vary by thickness—use an instant-read thermometer for accuracy.

Baste (optional)

During the last minute of cooking, brush the steak with the reserved marinade (if you reserved enough and it has not contacted raw meat) or a tablespoon of olive oil to add gloss and flavor. Avoid using previously used raw marinade unless boiled for safety.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute before slicing.

Finish with butter

While the steak rests, add the unsalted butter to the still-warm skillet or a small pan and melt gently. Spoon the melted butter over the top of the steak to add shine and richness.

Slice across the grain

Identify the grain (lines of muscle) on the flank steak and slice thinly across the grain at a 30–45° angle into 1/8–1/4-inch slices. Thin slicing shortens muscle fibers for a more tender bite.

Season and garnish

Arrange sliced steak on a platter, sprinkle with coarse sea or flaky salt, scatter chopped cilantro over the top, and serve with lime wedges for squeezing. Adjust salt to taste.