Spanish Flank Steak

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This savory Spanish Flank Steak is marinated in olive oil, sherry vinegar, garlic, and herbs for perfectly cooked, juicy steak every time. Cook it on the grill or broil it in the oven for an easy family dinner.

254 CAL 5g CARBS 14g FAT 26g PROTEIN

This easy Spanish Flank Steak couldn't be more perfect. It's marinated in Spanish vinegar, herbs, and garlic and can be topped with a Spanish-inspired tomato salad or classic chimichurri. Serve it with some Balsamic Brussel Sprouts, Roasted Potatoes, or Roasted Mushrooms for a delicious meal. 

Growing up, steak and potatoes were a constant in our house. While this classic dish is always delicious, sometimes it's fun to get more creative with dishes like Carne Asada, Marinated Flank Steak, or Bistec Ranchero

Today I wanted to share a new creative recipe for steak, this super tasty Spanish Flank Steak.  Since flank steak is very lean, the key to making it juicy and delicious is the marinade.

This marinade uses Spanish sherry vinegar, lots of fresh garlic, olive oil, and herbs. The sherry vinegar ensures the steak comes out super tender and also adds to the Spanish flavor since sherry vinegar is made from Spanish sherry wine.  

To finish off the dish, there are two delicious options. The first is to make a simple tomato salad with cherry tomatoes, red onion, herbs, and more sherry vinegar. The second option is chimichurri, which is often served with steak in Spain and South America. 

Spanish style flank steak that


Here is everything you need to make this Spanish-style flank steak.

  • Flank steak: Flank steak is a lean, affordable cut of beef. This recipe works with almost any cut of beef that can be grilled or broiled including skirt steak, hangar steak, and sirloin steak.
  • Spanish-inspired marinade: The base for this simple marinade is sherry vinegar, which is made from Spanish sherry wine. It is combined with olive oil, garlic, soy sauce, and herbs. The soy sauce adds umami flavor and salt. If you don't have sherry vinegar, make this with red wine vinegar or balsamic vinegar. 
  • Salt and pepper: Salt and pepper are included in this ingredient list because steak really needs salt and pepper. When people complain that steak tastes bland, it usually needs salt. Kosher salt or sea salt is best. 
  • 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.

How to Cook Spanish 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.

What is flank steak?

Flank steak is a piece of beef that's taken from 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.

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.

Marinated Spanish flank steak topped with tomatoes, basil, and red onions.

Recipes 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.

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 of the 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 pico de gallo or green salsa.
  • Salads and grain bowls:  Use the leftover steak to make a salad or serve it over rice with lots of veggies for a tasty rice bowl.
  • 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!

Frequently Asked Questions

Here are the most common questions about making this Spanish Flank Steak.

If you don't see flank steak at your grocery store, don't despair. Sometimes it's labeled as a London broil. If you don't see either of those labels, check with the meat department and see if they can locate it for you. 

If you can't find flank steak or you really just want to work with what's in your fridge or freezer, you can substitute a skirt steak or hanger steak.

The Recipe
Spanish steak with tomato salad on a cutting board with rosemary.

Spanish Flank Steak

254 CAL 5g CARBS 14g FAT 26g PROTEIN
PREP TIME: 1 Hours
TOTAL TIME: 1 Hours, 10 Min
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  • 1 lb. lean flank steak
  • 2 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 2 tbsp low sodium soy sauce
  • 2 garlic cloves, minced
  • 1 tsp. dried rosemary
  • 1 tsp. dried oregano
  • Salt and pepper
  • 1 cup cherry tomatoes, chopped
  • 1/4 cup red onion, diced
  • 2 tbsp fresh basil, chopped (or parsley, oregano)

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Pierce steak all over with a fork to help tenderize it. Cover with half the olive oil, half the balsamic vinegar, garlic, rosemary, oregano, salt, and pepper to taste. Marinate for at least 1 hour or overnight.


When getting ready to serve, toss together the red onion, tomatoes, and basil. Add a splash of sherry vinegar and olive oil if you like. Season with salt and pepper. Or prepare homemade chimichurri, see notes.


Grill or broil the steaks to your liking: Cook the for about 4-6 minutes on each side. for medium rare. To broil, cover a broiler pan with foil. Remove the steak from the marinade, letting excess drip off. Place the steak in the middle of the rack and cook for 4-6 minutes per side for medium.


Let rest for 5 minutes and then thinly slice against the grain. Top with tomato salad or chimichurri.

Nutritional Facts
Serving Size: 4 oz. steak
Amount Per Serving
Calories 254
Calories from Fat 125
% Daily Value *
Total Fat 14g
Saturated Fat 4g
Monounsaturated Fat 3g
Polyunsaturated Fat 0g
Cholesterol 78mg
Sodium 338mg
Total Carbohydrate 5g
Dietary Fiber 1g
Sugars 2g
Protein 26g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.


Homemade chimichurri: Combine 1 cup finely chopped fresh parsley, 1 small minced shallot, 2 cloves minced garlic, 2 tsp dried oregano, 3/4 tsp kosher salt, 1/8 tsp black pepper, 1/3 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes (or more to taste). Add more olive oil if needed.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Spanish Flank Steak
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Heather B
January 20, 2023 - 21:26
Add a Rating:
Yum! I haven’t used sherry vinegar as a marinade before and we loved it.
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Stephanie Shook
July 21, 2020 - 03:28
Do you recommend broiling on high or low?
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January 20, 2023 - 13:13
It is best to broil it on the steak on high.
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