The Pioneer Woman Tasty Kitchen
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The Best Flank Steak You Will Ever Have

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Easy

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Description

This simple flank steak is pan-fried for a nice crust, and is easily the most delicious piece of meat around!

Ingredients

  • 3 pounds Flank Steak
  • ¼ cups Soy Sauce
  • ¼ cups Honey
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Olive Oil
  • 2 cloves Minced Garlic (optional)
  • Black Pepper
  • Kosher Salt

Preparation

1. Place soy sauce, honey, vinegar, oil, optional garlic, and about a teaspoon of black pepper into a gallon-sized Ziploc bag.

2. Cut some diagonal slits into both sides of your flank steak, about 1/4 inch deep and 1 inch apart. Place steak in Ziploc bag with marinade, and let sit overnight.

3. Heat a non-stick skillet on high, get it as hot as you can. No need to grease or oil the pan.

4. Remove flank steak from marinade. Set the marinade aside and save. Coat both sides of the steak in a good amount of kosher salt and black pepper, to help form a nice crustiness.

5. When you pan is as hot as it can be, drop the steak into the pan and DON’T TOUCH IT! It will be very smoky, so have a fan on, and some windows open. Take the batteries out of your smoke alarm.

6. After 5-7 minutes, slide a large turner under the steak, and flip it over. You can decide if it should be 5 or 7 minutes by lifting up and edge and checking for blackness. It should be VERY black. The steak will look ruined. It will look totally black and burned. Don’t worry! if it looks burnt, you’re doing it right.

7. So, same thing on the other side. Leave it be, in its place, getting all black and filling your house with smoke. You’ll probably want to leave it for a minute or so less than the first side.

8. Remove it from pan, turn down heat on pan to medium-high, and let the steak sit, resting, for 5-10 minutes.

9. While it rests, throw the marinade from the Ziploc into the pan, cooking away the meat germs and deglazing the pan. Let it boil away for a few minutes, until it thickens slightly, becoming a nice sauce.

10. Slice the steak on an angle into thin but wide strips, and serve with the sauce poured over the slices.

11. If you like broccoli, serve this with broccoli. The sauce left on the plate goes great with broccoli!

I adapted this recipe from a magazine a few years ago. It’s been evolving, and we’ve finally hit the perfect spot! This is the most delicious flank steak you will ever eat!

7 Comments

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maryanndiaz on 6.6.2011

I put this on my menu for this week, but couldn’t find flank steak at the grocer! I settled for a skirt steak, trying it tonight. What other names would I be looking for, for this cut of meat?

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lovehandleschick on 8.4.2010

That was no LIE the best flank steak ever!! YUMMM!

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bigeasymom on 3.23.2010

I made this for dinner tonight and it really does live up to its name! My 2 year old asked for seconds and THIRDS! It really was a hit at my house – we’ll be making this again.

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sjstory83 on 2.10.2010

The steak was delicious! I served it to a couple of guy friends who are also in med school, and they loved it too. Thanks!

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shutterbug on 1.14.2010

I made this dish for my family for dinner last night. Easy and full of flavor! Just what I love the most. I made a second batch of marinade instead of using the stuff the meat was soaking in (I’m paranoid of food born illness), still cooked it, and it was perfect. I served this with broccoli and buttered egg noodles. Even my picky little boys asked for seconds! (they wont eat a hot dog if it has grill lines, but they ate this up!) Very much so appreciated the note on the smoke detectors, we disconnected them prior to cooking and it was needed but WELL worth it! Thanks!!

7 Reviews

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Cathy Bray on 4.10.2015

Very tasty!

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Tara Pantera on 7.4.2014

I just spent at least 30 minutes signing up for this website JUST so that I could leave a review for THIS recipe!! I make these two at a time and stick them in the freezer… I sub coconut aminos for the soy since we don’t do soy and it is still THAT good. I also prefer to set off my smoke alarm using my oven broiler, and I set off alarms every single time. :D I highly recommend slicing it SUPER thin, then using the leftovers for salad the next day…ranch or bleu cheese. ;-)

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Heather on 9.14.2012

This has great flavor. I was scared to cook this, honestly, but after setting up a fan, and opening the window, I salted and then plopped my steak into the hot pan. It smoked, it screamed. I removed it to my cutting board and let it be for a bit, then I sliced it like it says. Hubby and I thought it was good, and it had lovely pinkness in the middle like cookbooks do when they show sliced meat. It did not taste tough or burnt, it was lovely. I served it over buttered linguine noodles. As long as my frying pan recovers, I will definitely make it again.

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Corbett on 5.26.2011

YUM! I have used flank steak before in other recipes and it’s always ho-hum. This was very tasty! She was right that you need to open the windows and take the batteries out of the smoke detector, there was lots of smoke. My husband kept on saying that I had burnt it, then it must be just right! I wasn’t a fan of the marinade on top of the steak, but it really didn’t need it with all the flavor.

Try it you will like it!

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catie27 on 2.5.2011

Very easy, very quick, very yummy. I appreciated how specific the recipe was – that’s something to be applauded! You could easily switch to a grill if you didn’t want your house to get smokey (or you don’t want the char taste), but I found that just opening my kitchen door and getting the fan rolling was fine. I would encourage folks to rest the steak with a piece of foil on top (if y’all don’t anyway), which helps to steam the crust and make it more tender and less burned. Delish!

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