Name: Italian Marinated Flank Steak
Prep time: 4 h 15 min
Cook time: 15 min
Total time: 4 h 30 min
Cuisine: Italian
Ingredients: 2 pound Certified Piedmontese Flank Steak; 1/3 cup extra virgin olive oil; 1 lemon, juiced; 1 tablespoon chopped garlic; 1/2 teaspoon dried oregano; 1/2 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 tablespoon Worcestershire sauce; 2 teaspoons salt; 1/2 teaspoon pepper

Italian Marinated Flank Steak is a recipe loaded full of flavor! A homemade Italian marinade of herbs, garlic, lemon juice and olive oil season the flank steak to perfection. It is just begging to be grilled or seared! Each bite is flavorful and takes flank steak to the next level.

This post and recipe is sponsored by Certified Piedmontese. All words and photographs are my own. Thank you so much for supporting the brands that make KJ & Company possible!

What is a Flank Steak?

The flank steak is a wonderful cut of meat that comes from the abdominal section of the cow. It tends to be a more “tough” cut of meat since it comes from a more exercised portion of the cow. But don’t fear! Learning how to cook a flank steak properly is simple and helps your final outcome be tender and delicious.

Want to know what also helps your flank steak outcome? Purchasing your flank steak from Certified Piedmontese! I mean, just look at this product description:

“Unlike conventional flank steaks, the Piedmontese flank steak is incredibly tender—great for the center of the plate and all sorts of dishes. Flank steaks from other breeds tend to be thin and tough and reserved for braised and marinated applications. The tenderness and bold flavor of the Piedmontese breed makes the Certified Piedmontese flank steak great for the grill as well—and at the center of an incredibly delicious and healthy meal. All Certified Piedmontese beef is verified all-natural and raised without hormones or antibiotics.”

What Sets Certified Piedmontese Beef Apart

Certified Piedmontese isn’t just any other beef brand that you may think. They have such a unique, healthy and appealing way that they operate. Let’s dive into the details on what sets Certified Piedmontese apart from the others:

Their cows come from the rare Piedmontese breed of cattle from Italy – less than 1% of cattle in the United States are Piedmontese, but Certified Piedmontese has the largest herd of these cattle.
The beef is naturally healthier, but does not sacrifice on flavor and tenderness.
The beef has fewer calories, less fat and higher protein per ounce than beef from other breeds.
The cattle are raised naturally without hormones, antibiotics or steroids – and on ranches here in the Midwest!
You get the taste of real beef since it is naturally cleaner and leaner.
Certified Piedmontese has a ranch-to-fork process that ensures traceability, environmental sustainability and humane handling.

Now, I don’t know about you guys, but COUNT ME IN! Not only are all of those amazing qualities of the Certified Piedmontese brand enough to get you on board, but tasting their product will have you hooked for life. I sure am!

PS: don’t live in Nebraska or have access to run into The Mercato? Don’t worry! They’ve got you covered with online ordering over at Certified Piedmontese!

How to Marinate a Flank Steak

Marinating a flank steak is much more simple than it seems. Here are my top items that I like to use when marinating a flank steak to make my life easier:

9×13 baking pan – it’s deep enough and long enough to not only hold the flank steak, but also to allow it to be submerged in the marinade!
Foil – the easiest way to cover the 9×13 baking pan and lock in that flavor!
Time – the minimum amount of time that I would allow the steak to marinade would be a few hours. You really want that flavor to soak in and help tenderize the meat! Typically, I let my steak marinate over night, or, during the day so it’s ready to go come dinner time.

Having those 3 items in your back pocket will make marinating a breeze. Pretty simple, right?

So, all you have to do is pour the marinade over the flank steak in the 9×13 pan, rub it in, cover it and refrigerate it!

Flank Steak FAQ’s

What’s the difference between flank steak and skirt steak? In all honesty, not much! They are both cuts of meat that come from the abdominal/diaphragm area of the cow, so they can both be more tough cuts of meat. They can easily be interchanged with one another as they both like marinades and the same cooking methods. To me, a flank steak is thicker and has more density, while a skirt steak is thinner and not as “tight”.
Should I grill or pan-sear my flank steak? Either or! Personally, I love to grill the flank steak as it just adds another layer of flavor. Whichever way you choose, just make sure either your grill or your pan is hot and ready to go to create a good crust and sear on the steak. If pan-searing, I recommend a good cast iron skillet!
What’s the best way to re-heat leftover flank steak? Sure you could always toss your plate in the microwave, but if you really want a tender, juicy outcome, wrap the leftover, sliced flank steak in some foil with a tablespoon or two of butter, and reheat it in the oven or on the grill until heated through. Voila!
How should I serve Italian Marinated Flank Steak? For the ultimate meal, I would serve this flank steak with my Super Simple Lemon Parmesan Pasta (recipe coming soon!), Herb Roasted Potatoes, or as a salad topping to my Wilted Kale Salad.

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