Spanish Flank Steak

Steak and potatoes have always had a special place in my heart, which is why I wanted to get creative with this Spanish Flank Steak recipe! Cooking flank steak can be hit or miss, which is why I always start with a good marinade.

This one starts with Spanish vinegar, also known as sherry wine. The acid in the vinegar helps the steak come out super tender and juicy! Once the steak is grilled, I like to top it with a Spanish-inspired tomato salad or classic chimichurri, often served with steak in Spain and South America. Pair it with some Balsamic Brussel Sprouts, Roasted Potatoes, or Roasted Mushrooms for a delicious meal!

What is flank steak?

Flank steak is a piece of beef that's taken from the...you guessed it...flank of the cow. The flank is below the loin and sirloin and is on the abdominal area near the bottom of the animal.

Because it's part of the abdominal region, it is a muscle that's used to help the cow walk and, therefore, is used a lot. If a piece of muscle is used a lot, it becomes lean and tough with lots of muscle fibers.

That's why it is important to always marinate flank steak and cut it against the grain.

How to Cook Spanish Flank Steak

This Spanish Flank Steak is super easy to make and comes out perfect every time! Here are some top tips for getting the juiciest flank steak:

1. Marinate the flank steak: Before cooking a flank steak, always marinade it. This helps to tenderize the meat before grilling. Pierce the steak all over with a fork. This also helps to tenderize it. Then, add the marinade. Leave this to marinade in a baggie or airtight dish with a lid for at least an hour, but most often, I let it marinate overnight.
2. Cooking flank steak: When it's time to cook the steak, grill it on medium heat for about 4-6 minutes on each side for medium-rare to medium. You can also broil flank steak for 4-5 minutes per side in the oven or make it on an indoor grill. Adjust the cooking time depending on how well done you like your steak.
3. Let it rest: Make sure to let the flank steak rest for 5-10 minutes so the juices can redistribute.
4. Slice it thin against the grain: Then slice it into thin pieces against the grain. This is very important with flank steak, or it can be tough.

Flank Steak Temperature Guide

Flank steak also works well the next day or so in a variety of dishes.

• Rare: 4-5 minutes per side, cooked to 125°F
• Medium Rare: 5-7 minutes per side, cooked to 135°F
• Medium: 6-8 minutes per side, cooked to 145°F
• Medium Well: 7-10 minutes per side, cooked to 155°F
• Well: 8-11 minutes per side, cooked to 160°F (not recommended)

Since flank steak is very lean and can be tough, it is best to cook it medium-rare or medium. Well-done flank steak tends to be very chewy, although slicing it very thin can help with this if you like a well-done steak.

Recipe Ideas and Tips

There are lots of ways to personalize and customize this recipe and make it your own.

• Make it spicy: Add some spice to your steak marinade with red pepper flakes.
• Use fresh herbs: For more freshness, use your fresh parsley, oregano, rosemary, or thyme for the marinade.
• Add peppers: Many Spanish steak recipes also include peppers. Piquillo peppers are the most popular, but roasted red peppers also will work. Fold some into the tomato salad or use them instead of tomatoes.
• Toppings: This steak is delicious on its own or with a quick tomato salad made with cherry tomatoes, red onion, and fresh herbs (think parsley, basil, or oregano). It is also delicious with chimichurri or a Spanish steak sauce made with piquillo peppers.
• Sherry swap: If you don't have sherry vinegar, make this with red wine vinegar or balsamic vinegar.

Storage and Leftovers

• Storage: Leftover Spanish Flank Steak will last in the fridge for 3-4 days or in the freezer for up to 3 months. It’s best to store it separately from the tomato salad or chimichurri.
• Reheating: To reheat, slice the steak into thin pieces and reheat in a skillet over medium heat until the steak is heated through. If you’re in a hurry, you can microwave the steak, but it won’t crisp up as well!

How can I use leftover Spanish flank steak?

Flank steak also works well the next day or so in a variety of dishes.

• Steak sandwiches: Slice the steak into thin pieces. Then pile it high on some crusty bread with fresh greens and some tomato salad or chimichurri. It's also tasty with melted cheese.
• Tacos: Even though this steak doesn't have Mexican flavors, it still works great as a taco with some guacamole, pico de Gallo, or green salsa.
• Salads and grain bowls: Use the leftover steak to make a steak salad or serve it over rice or Mexican cauliflower rice with lots of veggies for a tasty rice bowl. Drizzle some jalapeño ranch dressing on top for some creamy heat!
• Steak and eggs: Consider cutting the steak into small pieces and adding it to scrambled or fried eggs for a yummy and protein-filled breakfast!