Menu Banner

Wednesday, June 11, 2014

Great Technique for Cooking Flank Steak

This past March, Julie from the food blog The Little Kitchen shared a recipe for flank steak with chimichurri butter. As soon as I saw her post I knew I had to make it. In fact, if I remember correctly, I made it for dinner that very night! (PS: Julie is super sweet and cute and I want to take her home in my pocket. And also make her cook dinner for me. Do you mind, Julie?)

picture of grilled cooked steak on a white plate

So, Julie’s recipe is wonderful. The marinade was perfect and the chimichurri butter was delish! Be warned – the herbed butter packs a lot of flavor, a little bit goes a long way! Please visit Julie’s site to get the recipe for the marinade and for the chimichurri butter. You will not be disappointed.

herbs and butter in a bowl to make chimichurri butter for flank steak I used Julie’s recipe for the chimchurri butter to top the steak. I didn’t have the Land O’ Lakes butter/olive oil mixture she made it with, so I used half butter and half olive oil and it came out great!

Today I wanted to highlight the technique Julie used for cooking the flank steak because the steak came out perfectly and the texture was amazing. I know summer has started and we’re all itching to use the grill, but you don’t need the grill for this recipe, which means you can make it any time of year! You do need a grill pan, however. If you don’t have a non-stick grill pan, I recommend it. I love mine and use it all the time to grill chicken!

view of grilled steak on a plate with juices

So, the flank steak. This technique is pretty much foolproof! I just wish I had taken photos of the steak after I cut it so you could see the beautiful color inside, but you’ll just have to take my word for it. It was gorgeous!

view of herb butter in a dish to put on the grilled steak

Cooking Flank Steak
Prep time
Cook time
Total time
I learned this technique from Julie at The Little Kitchen.
  • Marinated Beef Flank Steak
  • Olive or vegetable oil
  • Grill pan
  1. Marinate the flank steak at room temperature for about half an hour before cooking. If necessary, cut the steak in half so that the pieces fit in your grill pan. Use your favorite marinade! I loved the marinade that Julie used and shared on The Little Kitchen. Scrumptious!
  2. Heat the grill pan on medium high for about 5 minutes.
  3. Drizzle the pan with a swig or two of olive or vegetable oil and rotate pan to spread the oil around.
  4. Add steak to the pan, sort of moving the steak around for a few seconds at the beginning to spread the oil evenly beneath the surface of the steak.
  5. Cook on each side for about 3 minutes. Then, cook on each side for 1 more minute per side.
  6. Remove from pan and let rest for 5 minutes before cutting. Cut steak into slices, against the grain, and serve!




  1. one of our all time family favorite recipes is flank steak sandwiched – I drench them in dill weed butter and slice and serve on toasted french bread!

    Now I’m hungry for flank steaks!

  2. I always think I have to grill steak. Thanks for a great new technique.

  3. 3
    Rachel U

    these are awesome tips! I need to try this for dinner sometime!

  4. Um, seriously woman, this is amazing. Did you save me some?

  5. I enjoyed Julie’s recipe at the ranch, it is so good!!!

  6. 6

    Ahhh, you are so sweet! 🙂 so glad you liked the recipe!! Flank steak is soooo good!!

Leave a comment