Juicy Flank Steak: Herb Sauce, No Dry Meat!

Have you ever been disappointed by a tough, dry flank steak? I certainly have! It’s a cut of meat that can be tricky, but with a little know-how, you can transform it into a tender, flavorful masterpiece. This Juicy Flank Steak with Herb Sauce recipe is your answer to achieving steakhouse-quality results at home, ensuring every bite is packed with juicy goodness.

Why You’ll Love This Juicy Flank Steak

This recipe isn’t just another way to cook flank steak; it’s a game-changer! Here’s why you’ll fall in love:

• Incredibly Juicy: The marinade and resting technique guarantee a tender, melt-in-your-mouth experience.
• Bursting with Flavor: The herb sauce adds a vibrant, fresh element that complements the rich steak perfectly.
• Easy to Make: Simple steps and readily available ingredients make this a weeknight-friendly option.
• Impressive Presentation: Sliced thinly and drizzled with the bright herb sauce, this steak is a showstopper.

Gathering Your Ingredients for Juicy Flank Steak

Let’s talk ingredients. The key to this Juicy Flank Steak lies not just in the cooking method, but also in the quality and synergy of the ingredients we’re using. We’re building layers of flavor, starting with a vibrant marinade that tenderizes the meat and infuses it with herbaceous notes. Think bright citrus, savory garlic, and fresh herbs – a combination that awakens the palate.

• Flank Steak (1.5 lbs): The star of the show! Look for a piece that’s relatively uniform in thickness for even cooking.
• Olive Oil (1/4 cup): Opt for a good-quality extra virgin olive oil. It acts as a carrier for the marinade’s flavors and helps to keep the steak moist during cooking.
• Lemon Juice (1/4 cup): Freshly squeezed lemon juice is essential for its bright, acidic tang. It also helps tenderize the meat.
• Garlic (2 cloves, minced): Garlic adds a pungent, savory depth to the marinade. Freshly minced is always best for maximum flavor.
• Fresh Parsley (1/4 cup, chopped): Italian flat-leaf parsley is preferred for its clean, herbaceous flavor.
• Fresh Cilantro (1/4 cup, chopped): Cilantro brings a vibrant, citrusy note to the herb sauce. If you’re not a fan, you can substitute it with more parsley.
• Jalapeno (1, seeded and finely minced): This adds a touch of heat to balance the other flavors. Adjust the amount to your preference, or omit it altogether if you’re sensitive to spice.
• Salt (1 teaspoon): Salt enhances all the other flavors and is crucial for seasoning the steak properly.
• Black Pepper (1/2 teaspoon): Freshly ground black pepper adds a subtle warmth and spice.

Crafting Your Juicy Flank Steak: Step-by-Step

Ready to transform that flank steak into something truly special? Don’t worry, it’s easier than you think! The key to success lies in the marinade and the resting period after cooking. These steps ensure maximum flavor and tenderness. Let’s get started!

1. Prepare the Marinade: In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, chopped cilantro, minced jalapeno, salt, and black pepper. This is your flavor powerhouse! Ensure everything is well combined so all ingredients can infuse their essence into the steak.
2. Marinate the Steak: Place the flank steak in a large resealable bag or a container. Pour half of the marinade over the steak, reserving the other half to use as a fresh herb sauce later. Make sure the steak is well coated with the marinade.
3. Refrigerate and Marinate: Seal the bag or cover the container and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful and tender it will become, but don’t exceed 4 hours, or the acid in the lemon juice can start to break down the meat too much.
4. Preheat for Perfection: Preheat your grill to medium-high heat. Alternatively, you can heat a large skillet (cast iron works great!) over medium-high heat on your stovetop. Ensure your cooking surface is hot before adding the steak to get that beautiful sear.
5. Cook the Steak: Remove the steak from the marinade, discarding the used marinade. Place the steak on the preheated grill or skillet. Cook for about 4-5 minutes per side for medium-rare. For a more well-done steak, cook longer, using a meat thermometer to ensure it reaches your desired internal temperature. Remember, carryover cooking will occur while the steak rests, so pull it off the heat a few degrees before your target temperature.
6. The Secret to Juiciness: Rest! Remove the steak from the grill or skillet and place it on a cutting board. This is crucial: let it rest for 10 minutes before slicing. During this time, the juices redistribute throughout the steak, resulting in a much juicier and more tender final product. Don’t skip this step!
7. Slice Against the Grain: After resting, slice the steak thinly against the grain. This shortens the muscle fibers, making the steak even easier to chew. Look closely at the steak to identify the direction of the grain (the lines of muscle fibers) and slice perpendicular to it.
8. Drizzle and Serve: Drizzle the reserved fresh herb sauce generously over the sliced steak and serve immediately. The sauce adds a burst of freshness and complements the rich, savory flavor of the steak.

Tips for Perfect Juicy Flank Steak Every Time

Want to take your flank steak game to the next level? Here are a few extra tips to ensure success:

• Don’t Over-Marinate: While marinating is key, don’t go overboard. Over-marinating can make the steak mushy. A maximum of 4 hours is ideal.
• Use a Meat Thermometer: For accurate cooking, use a meat thermometer to check the internal temperature of the steak. This prevents overcooking and ensures it’s cooked to your desired doneness.
• Let it Rest, Really!: Resist the urge to slice into the steak immediately after cooking. The resting period is essential for juicy results.
• Slice Thinly: Thin slices make the steak easier to chew and more enjoyable to eat.
• Spice it Up: For an extra kick, add a pinch of red pepper flakes to the marinade.
• Try Different Herbs: Experiment with different herbs in the sauce, such as mint, chives, or oregano, to create your own unique flavor profile.

What to Serve With Juicy Flank Steak

This Juicy Flank Steak is incredibly versatile and pairs well with a variety of sides. For a classic combination, try serving it with a flavorful rice pilaf and a simple green salad. Alternatively, consider roasted vegetables like asparagus or bell peppers. For a heartier meal, spiced potatoes or creamy mashed potatoes are excellent choices. The bright herb sauce also complements the richness of cheesy dishes, so a side of slow cooker cheesy potatoes can be a crowd-pleaser.

Your Juicy Flank Steak Questions Answered (FAQ)

Can I use a different cut of meat?

While this recipe is specifically designed for flank steak, you could potentially use skirt steak as a substitute. Keep in mind that skirt steak is typically thinner, so you’ll need to adjust the cooking time accordingly. It may also benefit from a shorter marinating time.

Can I grill the steak instead of using a skillet?

Absolutely! Grilling the steak adds a delicious smoky flavor. Just be sure to preheat your grill to medium-high heat and follow the cooking times and temperatures outlined in the recipe. Using a meat thermometer is even more crucial when grilling to ensure even cooking.

Can I make the herb sauce ahead of time?

Yes, you can make the herb sauce a few hours in advance. In fact, allowing the flavors to meld together can enhance its taste. Store it in an airtight container in the refrigerator until ready to use. Give it a good stir before drizzling over the steak.

What’s the best way to store leftover flank steak?

Store any leftover sliced flank steak in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave. To maintain moisture, you can add a splash of broth or water when reheating.

Can I freeze the marinated flank steak?

Yes, you can freeze the flank steak in the marinade. This is a great way to prepare in advance. Place the steak and marinade in a freezer-safe bag, remove as much air as possible, and freeze for up to 2-3 months. Thaw completely in the refrigerator before cooking.

Enjoy Your Homemade Juicy Flank Steak!

There you have it – a foolproof method for achieving perfectly juicy and flavorful flank steak every single time. Say goodbye to dry, tough steak and hello to a tender, mouthwatering experience. Don’t forget to leave a comment below and let me know how your Juicy Flank Steak turned out! I’d love to hear your feedback and any variations you tried. And if you loved this recipe, be sure to share it with your friends and family!