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Teriyaki Flank Steak
This marinated, grilled teriyaki flank steak goes great with broccoli and rice.
Foolproof Flat Iron Steaks
My special recipe combines balsamic vinegar, olive oil, and spices creating a simple, delicious marinade. My technique yields the most tender and juicy steak.
Roasted Garlic Flat Iron Steak
These steaks, seasoned with a delicious hunk of garlic, are guaranteed to melt in your mouth and have the family begging for more.
Asian Flat Iron Steak
In this recipe, tender flat iron steak meets trendy Asian bistro-style flavor! With a side of Asian vegetables and rice, it's an easy, delicious dinner!
Flat Iron Steak with Three Pepper Rub
A simple blend of spices combines to make a wonderful rub for steak. Can be used on any steak but it's best on flat iron or flank steak.
Thai Beef
A delicious marinade for flank steak blending the flavors of crushed coriander seed, lime juice, and soy sauce. This marinade can be used well with other meats as well. Serve over rice or shredded Chinese cabbage and red pepper slices.
Grilled Mexican Steak
This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.
Teriyaki Steak
This teriyaki steak recipe uses skirt steak, which comes from the short plate. It comes in a long, thin strip or "skirt." Sometimes, it's hard to find, so ask your butcher if you don't see it out with the other meats.
Citrus Carne Asada Marinade
I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.
G's Flank Steak Marinade
This is a marinade for any type of steak, but works well for tougher cuts when left for a couple of days.
Overnight-Marinated Flank Steak
This recipe makes a quick and easy overnight marinade for a grilled flank steak.
Tuscan Flank Steak
I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary. While I'm sure my version is far from traditional, it's really tasty and the very user-friendly flank steak is the perfect cut.
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