27+ Delicious Summer Flank Steak Recipes to Savor All Season Long

Summer is the perfect season for grilling, and nothing beats the juicy, tender flavors of perfectly cooked flank steak.

Whether you’re hosting a backyard barbecue or preparing a simple weeknight meal, flank steak is incredibly versatile and full of flavor.

With its ideal balance of tenderness and texture, this cut of beef is perfect for marinating and grilling, creating a wide range of taste experiences.

In this blog post, we’ve gathered over 27+ summer flank steak recipes that offer something for every palate—from tangy citrus marinades to smoky spice blends.

These recipes are not only easy to prepare but also bring exciting new twists to your summer grilling game.

Whether you’re in the mood for something sweet and spicy, herby and fresh, or rich and savory, you’ll find a recipe here to inspire your next summer meal.

27+ Delicious Summer Flank Steak Recipes to Savor All Season Long

Flank steak is one of the most versatile cuts of beef, and with so many summer flavors to explore, your next barbecue or dinner party will surely be a hit.

From sweet marinades to spicy rubs and savory accompaniments, the 27+ flank steak recipes we’ve shared here will ensure you never run out of grilling inspiration this summer.

The possibilities are endless, and each recipe brings a new twist to your summer meals.

So, whether you’re grilling for family, friends, or just enjoying a delicious dinner for two, these recipes will elevate your summer cooking to new heights.

Grilled Citrus-Marinated Flank Steak

There’s nothing like bright citrus flavors to bring a steak to life during the summer months. This Grilled Citrus-Marinated Flank Steak is juicy, zesty, and incredibly easy to prepare.

With a simple marinade of orange, lime, and garlic, the steak picks up vibrant flavors that make it perfect for outdoor cookouts or casual family dinners.

Ingredients:

• 1 ½ pounds flank steak
• 1/3 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

1. In a medium bowl, whisk together orange juice, lime juice, olive oil, garlic, honey, cumin, smoked paprika, salt, and pepper.
2. Place the flank steak in a large zip-top bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 2 hours, preferably overnight.
3. Preheat your grill to medium-high heat. Remove the steak from the marinade and let excess drip off.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer depending on your desired doneness.
5. Let the steak rest for 5–10 minutes before slicing it thinly against the grain.
6. Garnish with fresh cilantro and serve.

This Grilled Citrus-Marinated Flank Steak bursts with flavor, thanks to the natural tenderizing power of the citrus juices.

It’s an effortless yet impressive dish that pairs beautifully with grilled veggies, a crisp summer salad, or warm tortillas for a backyard fiesta.

Chimichurri Flank Steak Skewers

For a fresh twist on traditional grilling, these Chimichurri Flank Steak Skewers are the ultimate party dish.

Skewering the steak allows for faster grilling and more surface area for that flavorful, herby chimichurri sauce to cling to, making every bite bold and exciting.

Ingredients:

• 1 ½ pounds flank steak, cut into 1 1/2-inch cubes
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 4 cloves garlic
• 1 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. Soak wooden skewers in water for 30 minutes, if using.
2. In a food processor, combine parsley, cilantro, garlic, red pepper flakes, olive oil, and red wine vinegar. Pulse until a slightly chunky sauce forms. Season with salt and pepper.
3. Thread steak cubes onto the skewers.
4. Preheat your grill to high heat.
5. Brush the steak skewers with some of the chimichurri sauce.
6. Grill the skewers for 2–3 minutes per side for medium-rare.
7. Drizzle with additional chimichurri sauce before serving.

These Chimichurri Flank Steak Skewers are a lively, mouthwatering option for summer gatherings.

Their colorful, vibrant presentation and fast cooking time make them a hit at BBQs, while the herbaceous sauce ensures they taste as good as they look.

Korean BBQ Flank Steak Lettuce Wraps

Beat the heat and skip the heavy sides with these Korean BBQ Flank Steak Lettuce Wraps.

Marinated in a savory-sweet blend of soy, sesame, and ginger, then grilled to perfection and served in crisp lettuce cups, this dish is perfect for keeping things light yet satisfying on hot summer days.

Ingredients:

• 1 ½ pounds flank steak
• 1/3 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon Sriracha (optional)
• Butter lettuce or Bibb lettuce leaves
• Julienned carrots, cucumbers, and sliced scallions for topping
• Sesame seeds for garnish

Instructions:

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and Sriracha (if using).
2. Place flank steak in a large resealable bag and pour marinade over it. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat the grill to medium-high heat.
4. Remove the steak from the marinade and grill for 4–5 minutes per side for medium-rare.
5. Let the steak rest for 5 minutes, then thinly slice against the grain.
6. To serve, place slices of steak in lettuce leaves and top with carrots, cucumbers, scallions, and sesame seeds.

Korean BBQ Flank Steak Lettuce Wraps offer a refreshing, healthy alternative to heavier summer meals.

They’re packed with bold flavors and satisfying textures, making them ideal for casual picnics, poolside dinners, or when you simply want something that tastes indulgent without weighing you down.

Mango-Habanero Flank Steak

This Mango-Habanero Flank Steak is perfect for those who love a sweet and spicy combination. The ripe mangoes bring a refreshing sweetness, while the habanero peppers add a fiery kick that’s balanced with the richness of the flank steak.

It’s a crowd-pleaser that’s both bold and flavorful, ideal for grilling on a hot summer evening.

Ingredients:

• 1 ½ pounds flank steak
• 1 ripe mango, peeled and chopped
• 1 habanero pepper, seeds removed and chopped
• 2 tablespoons lime juice
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. In a blender or food processor, combine mango, habanero, lime juice, honey, olive oil, garlic, cumin, paprika, salt, and pepper. Blend until smooth.
2. Place the flank steak in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Preheat your grill to medium-high heat. Remove the steak from the marinade and let excess drip off.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your desired doneness.
5. Let the steak rest for 5 minutes before slicing thinly against the grain. Serve immediately.

The combination of mango and habanero gives the steak a unique balance of sweet, savory, and spicy, which is perfect for summer gatherings.

Serve this with a side of grilled corn or a refreshing cucumber salad to cool off the heat!

Taco-Spiced Flank Steak Tacos

What’s better than tacos on a warm summer evening? These Taco-Spiced Flank Steak Tacos are the ultimate weeknight meal or BBQ dish.

Marinated with earthy taco spices, the flank steak is grilled to perfection and served in soft tortillas with fresh toppings. These tacos are bursting with bold flavors and perfect for any taco lover.

Ingredients:

• 1 ½ pounds flank steak
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 8 small flour tortillas
• Fresh toppings (shredded lettuce, diced tomatoes, chopped cilantro, diced onions, lime wedges, sour cream, salsa)

Instructions:

1. In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, coriander, salt, and pepper.
2. Rub the spice mixture evenly over both sides of the flank steak. Drizzle with olive oil and let it marinate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill to medium-high heat.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your preferred doneness.
5. Let the steak rest for 5 minutes, then slice thinly against the grain.
6. Warm the tortillas on the grill for about 30 seconds per side.
7. Assemble the tacos by placing the sliced steak on the tortillas and topping with your favorite toppings.

These Taco-Spiced Flank Steak Tacos are quick, tasty, and full of flavor.

Whether you’re hosting a taco night or simply craving something easy yet satisfying, these tacos will be a hit with your friends and family!

Balsamic-Glazed Flank Steak with Grilled Veggies

For a more refined, yet still casual, summer dish, try this Balsamic-Glazed Flank Steak with Grilled Veggies.

The balsamic reduction enhances the richness of the steak, while the grilled vegetables bring a smoky, charred flavor to the plate. This is a great option for anyone looking to enjoy a restaurant-quality meal at home.

Ingredients:

• 1 ½ pounds flank steak
• 1 cup balsamic vinegar
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 zucchini, sliced
• 2 red bell peppers, sliced
• 1 red onion, sliced
• 1 tablespoon fresh parsley, chopped

Instructions:

1. In a small saucepan, combine balsamic vinegar and brown sugar. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened into a glaze. Set aside to cool.
2. In a small bowl, mix olive oil, rosemary, garlic powder, salt, and pepper. Rub the mixture over both sides of the flank steak.
3. Preheat the grill to medium-high heat.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your desired doneness.
5. While the steak is grilling, toss the zucchini, bell peppers, and onion in a little olive oil, salt, and pepper, then grill for about 4-5 minutes until tender and charred.
6. Let the steak rest for 5 minutes before slicing it thinly against the grain.
7. Serve the steak alongside the grilled veggies, drizzling the balsamic glaze over both.

This Balsamic-Glazed Flank Steak with Grilled Veggies is the perfect dish for those looking for a lighter, yet elegant, summer meal.

The sweet and tangy balsamic glaze enhances the rich flavors of the steak, and the smoky grilled vegetables make for a healthy, satisfying side.

Smoky Chipotle Flank Steak Fajitas

Bring the heat with these Smoky Chipotle Flank Steak Fajitas, perfect for summer grilling.

The steak is marinated with smoky chipotle peppers, lime juice, and spices, giving it a rich, deep flavor that pairs perfectly with sizzling bell peppers and onions. These fajitas are a crowd-pleasing, handheld meal that will elevate your summer BBQ.

Ingredients:

• 1 ½ pounds flank steak
• 2 chipotle peppers in adobo sauce, chopped
• 2 tablespoons adobo sauce (from the chipotle can)
• 3 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, sliced
• 8 flour tortillas
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a bowl, combine chopped chipotle peppers, adobo sauce, lime juice, olive oil, cumin, paprika, garlic powder, salt, and pepper.
2. Rub the mixture evenly over the flank steak and let it marinate for at least 1 hour or up to 4 hours in the refrigerator.
3. Preheat your grill to medium-high heat.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your preferred doneness.
5. While the steak is grilling, heat a skillet over medium heat and sauté the bell peppers and onions with a little olive oil until soft and slightly charred, about 5-7 minutes.
6. Remove the steak from the grill, let it rest for 5 minutes, then slice it thinly against the grain.
7. Warm the tortillas on the grill for 30 seconds per side.
8. Assemble the fajitas by placing the steak and sautéed veggies in the tortillas, garnishing with fresh cilantro and a squeeze of lime.

Smoky Chipotle Flank Steak Fajitas are the perfect balance of spice and savory flavor.

The chipotle kick adds depth to the steak, and when paired with charred veggies, it’s a vibrant, satisfying summer meal.

Herb-Crusted Flank Steak with Tomato Basil Salad

For a lighter, fresh approach, this Herb-Crusted Flank Steak with Tomato Basil Salad brings out the natural flavors of the beef with a zesty herb crust.

The combination of fresh tomatoes, basil, and olive oil creates the ideal salad to serve alongside the steak, making it an elegant yet simple summer dinner.

Ingredients:

• 1 ½ pounds flank steak
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 teaspoons garlic powder
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup fresh basil leaves, torn
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic powder, lemon zest, salt, and pepper. Rub this herb mixture over both sides of the flank steak.
3. Grill the steak for 4–5 minutes per side for medium-rare, or longer depending on your preferred doneness.
4. While the steak is grilling, combine the cherry tomatoes, red onion, and basil in a bowl. Drizzle with balsamic vinegar and olive oil, then season with salt and pepper.
5. Let the steak rest for 5 minutes before slicing thinly against the grain.
6. Serve the sliced steak with a generous portion of the tomato basil salad on the side.

The herb-crusted flank steak offers a delicate yet savory flavor, and the tomato basil salad is a fresh and light complement that’s perfect for warm summer days.

This dish pairs beautifully with a chilled glass of white wine or sparkling water for a refreshing meal.

Grilled Steak with Avocado Salsa

If you love steak and avocado, this Grilled Steak with Avocado Salsa will be your new go-to summer dish.

The steak is grilled simply with a little salt and pepper to let the beef’s natural flavor shine, while the avocado salsa adds a creamy, citrusy finish that’s perfect for warm-weather dining.

Ingredients:

• 1 ½ pounds flank steak
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1 small red onion, finely diced
• 1 cup cherry tomatoes, quartered
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil

Instructions:

1. Preheat your grill to medium-high heat.
2. Season the flank steak generously with salt and pepper on both sides.
3. Grill the steak for 4–5 minutes per side for medium-rare, or longer if you prefer it more well done.
4. While the steak is grilling, prepare the avocado salsa by combining diced avocados, red onion, tomatoes, cilantro, lime juice, and olive oil in a bowl. Gently toss to combine.
5. Once the steak is done, let it rest for 5 minutes before slicing thinly against the grain.
6. Top each steak slice with a spoonful of the fresh avocado salsa and serve immediately.

Grilled Steak with Avocado Salsa is a perfect dish for a relaxed summer evening.

The creamy avocado salsa cools and complements the richness of the steak, making it a simple yet flavorful choice for a warm-weather meal.

Tequila-Lime Flank Steak Tacos

This Tequila-Lime Flank Steak is marinated with the bold flavors of tequila, lime, and a hint of sweetness. When grilled, the steak develops a smoky, juicy crust that pairs perfectly with fresh taco toppings.

These tacos are vibrant, refreshing, and packed with flavor, making them perfect for a lively summer evening.

Ingredients:

• 1 ½ pounds flank steak
• 1/4 cup tequila
• 2 tablespoons lime juice
• 1 tablespoon orange juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• Fresh toppings: shredded cabbage, diced onions, chopped cilantro, salsa, lime wedges

Instructions:

1. In a bowl, combine tequila, lime juice, orange juice, olive oil, garlic, cumin, chili powder, salt, and pepper.
2. Pour the marinade over the flank steak and let it marinate for at least 1 hour, or up to 4 hours in the refrigerator.
3. Preheat your grill to medium-high heat.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your desired doneness.
5. Let the steak rest for 5 minutes before slicing thinly against the grain.
6. Warm the tortillas on the grill for about 30 seconds per side.
7. Assemble the tacos by placing the sliced steak on the tortillas and topping with cabbage, onions, cilantro, salsa, and a squeeze of lime.

Tequila-Lime Flank Steak Tacos are a zesty, flavorful way to enjoy summer grilling.

The tequila adds a slight depth to the flavor, while the lime and fresh toppings give it the perfect amount of brightness. These tacos are perfect for a fun BBQ with friends or a casual weeknight dinner.

Café de Olla Flank Steak with Roasted Corn Salsa

Inspired by the flavors of Mexican coffee, Café de Olla Flank Steak is infused with rich spices and a touch of sweetness from brown sugar and cinnamon.

Paired with a refreshing roasted corn salsa, this dish creates a perfect balance of savory and sweet, ideal for a memorable summer meal.

Ingredients:

• 1 ½ pounds flank steak
• 1/4 cup brewed Café de Olla coffee (or strong brewed coffee)
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups fresh corn kernels (from 2 ears of corn)
• 1/2 red onion, finely diced
• 1/2 cup cherry tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. In a small bowl, combine the brewed coffee, brown sugar, cinnamon, cumin, smoked paprika, olive oil, salt, and pepper.
2. Rub the spice mixture over the flank steak and marinate for at least 30 minutes or up to 2 hours.
3. Preheat the grill to medium-high heat.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your preferred doneness.
5. While the steak is grilling, roast the corn kernels on the grill for about 5–7 minutes, turning occasionally, until lightly charred.
6. In a bowl, combine the roasted corn, red onion, cherry tomatoes, cilantro, and lime juice. Season with salt and pepper to taste.
7. Let the steak rest for 5 minutes before slicing thinly against the grain.
8. Serve the steak with the roasted corn salsa.

Café de Olla Flank Steak with Roasted Corn Salsa is a rich, flavorful dish that brings an exciting twist to your summer BBQs.

The combination of deep, aromatic coffee flavors with the sweetness of roasted corn makes for a unique and memorable meal that your guests will love.

Balsamic and Honey Glazed Flank Steak

This Balsamic and Honey Glazed Flank Steak is a sweet and savory option that’s perfect for summer grilling.

The tangy balsamic vinegar and sweet honey glaze create a beautiful, caramelized crust on the steak, giving it a delicious balance of flavors. Served with fresh arugula and a drizzle of the remaining glaze, this dish is light yet indulgent.

Ingredients:

• 1 ½ pounds flank steak
• 1/4 cup balsamic vinegar
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups fresh arugula
• 1/4 cup shaved Parmesan cheese

Instructions:

1. In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, and olive oil. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the glaze has thickened slightly. Remove from heat.
2. Preheat the grill to medium-high heat.
3. Season the flank steak with salt and pepper on both sides.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your desired doneness.
5. While the steak is grilling, toss the arugula with a small amount of olive oil and a pinch of salt.
6. Let the steak rest for 5 minutes before slicing thinly against the grain.
7. Drizzle the balsamic glaze over the sliced steak, and serve with the arugula and shaved Parmesan on top.

Balsamic and Honey Glazed Flank Steak is a perfect blend of savory and sweet flavors.

The glaze gives the steak a gorgeous, caramelized finish, while the fresh arugula and Parmesan add a light, peppery contrast. This dish is ideal for a summer evening when you want something elegant but not too heavy.

Cilantro-Lime Flank Steak with Grilled Pineapple

This Cilantro-Lime Flank Steak pairs perfectly with grilled pineapple for a fresh and tropical summer flavor combination.

The tangy lime and aromatic cilantro enhance the savory steak, while the sweetness of the grilled pineapple balances the meal. This dish is ideal for a backyard BBQ or any casual summer get-together.

Ingredients:

• 1 ½ pounds flank steak
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/2 pineapple, peeled and sliced into rings
• 1 tablespoon honey (optional, for drizzling on pineapple)

Instructions:

1. In a small bowl, mix lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper.
2. Rub the marinade evenly over the flank steak and let it marinate for at least 1 hour, or up to 4 hours in the refrigerator.
3. Preheat your grill to medium-high heat.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your preferred doneness.
5. While the steak is grilling, grill the pineapple rings for 2-3 minutes per side until lightly charred. If desired, drizzle the pineapple with honey after grilling for extra sweetness.
6. Let the steak rest for 5 minutes before slicing thinly against the grain.
7. Serve the steak with the grilled pineapple and sprinkle with fresh cilantro.

Cilantro-Lime Flank Steak with Grilled Pineapple brings together the brightness of lime and the earthy flavors of the steak, while the grilled pineapple adds a tropical touch.

This meal is refreshing, vibrant, and perfect for summer!

BBQ Flank Steak with Corn and Avocado Salad

If you’re craving a hearty and satisfying BBQ dish, this BBQ Flank Steak with Corn and Avocado Salad is sure to hit the spot.

The steak is grilled to perfection and brushed with smoky BBQ sauce, while the corn and avocado salad adds a cool and creamy contrast. It’s a perfect combination of bold flavors and fresh ingredients.

Ingredients:

• 1 ½ pounds flank steak
• 1/2 cup BBQ sauce (your favorite variety)
• Salt and pepper to taste
• 2 cups fresh corn kernels (about 2 ears of corn)
• 2 ripe avocados, diced
• 1/2 red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Season the flank steak with salt and pepper on both sides.
3. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your desired doneness. During the last few minutes of grilling, brush the steak with BBQ sauce.
4. While the steak is grilling, prepare the salad by combining the corn, avocado, red onion, cherry tomatoes, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Gently toss to combine.
5. Let the steak rest for 5 minutes before slicing thinly against the grain.
6. Serve the BBQ flank steak with a side of the corn and avocado salad.

BBQ Flank Steak with Corn and Avocado Salad is a perfect summer meal with the smoky, tangy BBQ flavors complemented by the cool, creamy salad.

It’s a well-balanced dish that’s sure to please a crowd.

Pomegranate-Mint Flank Steak with Couscous

This Pomegranate-Mint Flank Steak is an elegant option for summer dinners, with the sweet-tart pomegranate molasses and fresh mint providing a unique, refreshing flavor.

Paired with couscous, this dish is light yet satisfying, perfect for a special summer evening.

Ingredients:

• 1 ½ pounds flank steak
• 1/4 cup pomegranate molasses
• 2 tablespoons olive oil
• 1 tablespoon fresh mint, chopped
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 cup couscous
• 1/2 cup pomegranate seeds
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. In a small bowl, combine pomegranate molasses, olive oil, mint, cinnamon, salt, and pepper. Rub the marinade evenly over the flank steak and marinate for at least 1 hour, or up to 4 hours in the refrigerator.
2. Preheat your grill to medium-high heat.
3. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your preferred doneness.
4. While the steak is grilling, prepare the couscous according to the package instructions. Once cooked, fluff the couscous with a fork and stir in lemon juice, pomegranate seeds, and fresh parsley.
5. Let the steak rest for 5 minutes before slicing thinly against the grain.
6. Serve the steak on top of the couscous and drizzle with any remaining marinade. Garnish with additional pomegranate seeds and mint if desired.

Pomegranate-Mint Flank Steak with Couscous offers a refreshing, slightly sweet and savory flavor combination that is perfect for a summer evening.

The couscous adds a light, fluffy base that complements the juicy steak, making this an impressive dish for your next dinner party or BBQ.

Mango-Habanero Flank Steak

If you love a sweet and spicy kick, this Mango-Habanero Flank Steak is the perfect choice.

The marinade, made with fresh mango, habanero peppers, and a touch of honey, infuses the steak with a vibrant flavor that is sure to impress. It’s bold, juicy, and perfect for your summer grill sessions.

Ingredients:

• 1 ½ pounds flank steak
• 1 ripe mango, peeled and chopped
• 1 habanero pepper, seeds removed and finely chopped
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a blender or food processor, combine mango, habanero pepper, honey, lime juice, olive oil, cumin, salt, and pepper. Blend until smooth.
2. Pour the marinade over the flank steak and let it marinate for at least 1 hour, or up to 4 hours in the refrigerator.
3. Preheat your grill to medium-high heat.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your desired doneness.
5. Let the steak rest for 5 minutes before slicing thinly against the grain.
6. Garnish with fresh cilantro before serving.

Mango-Habanero Flank Steak offers the perfect balance of sweet, smoky, and spicy flavors.

The combination of mango and habanero creates a fiery punch that enhances the natural beef flavor, making this dish an exciting option for summer grilling.

Sesame-Ginger Flank Steak with Asian Slaw

For a fresh and flavorful Asian-inspired dish, this Sesame-Ginger Flank Steak with Asian Slaw is a wonderful option.

The flank steak is marinated with sesame oil, ginger, and soy sauce, then grilled to perfection. Paired with a tangy, crunchy slaw, it’s a light yet satisfying summer meal.

Ingredients:

• 1 ½ pounds flank steak
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• Salt and pepper to taste
• 2 cups shredded cabbage (green and purple)
• 1/2 cup shredded carrots
• 1/4 cup green onions, thinly sliced
• 1 tablespoon sesame seeds

Instructions:

1. In a bowl, combine soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, salt, and pepper.
2. Pour the marinade over the flank steak and let it marinate for at least 1 hour, or up to 4 hours in the refrigerator.
3. Preheat your grill to medium-high heat.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your desired doneness.
5. While the steak is grilling, toss the shredded cabbage, carrots, and green onions in a large bowl. Drizzle with a little extra sesame oil and rice vinegar, then sprinkle with sesame seeds.
6. Let the steak rest for 5 minutes before slicing thinly against the grain.
7. Serve the sliced steak with the Asian slaw on the side.

Sesame-Ginger Flank Steak with Asian Slaw brings together savory, sweet, and slightly spicy flavors in a light and vibrant dish.

The rich umami from the marinade complements the freshness of the slaw, creating a perfectly balanced meal for summer.

Balsamic Fig-Glazed Flank Steak

This Balsamic Fig-Glazed Flank Steak is a sophisticated and flavorful dish that’s perfect for a summer dinner party.

The fig and balsamic glaze adds a deep, rich sweetness to the beef, while a simple side of roasted vegetables makes this a complete and indulgent meal.

Ingredients:

• 1 ½ pounds flank steak
• 1/4 cup balsamic vinegar
• 1/4 cup fig jam
• 1 tablespoon olive oil
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste
• 2 cups mixed vegetables (carrots, zucchini, bell peppers, etc.)
• 1 tablespoon olive oil (for veggies)

Instructions:

1. In a small saucepan, combine balsamic vinegar and fig jam. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the glaze has thickened. Set aside.
2. Preheat your grill to medium-high heat.
3. Season the flank steak with olive oil, rosemary, salt, and pepper.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your desired doneness.
5. While the steak is grilling, toss the mixed vegetables with olive oil, salt, and pepper. Roast in the oven at 400°F for 15-20 minutes or until tender and slightly caramelized.
6. Let the steak rest for 5 minutes before slicing thinly against the grain.
7. Drizzle the balsamic fig glaze over the sliced steak and serve with the roasted vegetables.

Balsamic Fig-Glazed Flank Steak offers a perfect balance of sweet and savory flavors.

The rich, caramelized fig glaze enhances the steak’s natural juices, and paired with roasted vegetables, it makes for an elegant and satisfying summer dish.

Chimichurri Flank Steak with Grilled Vegetables

Chimichurri sauce is a vibrant, herbaceous condiment that pairs perfectly with grilled meats. This Chimichurri Flank Steak recipe is bold and packed with fresh flavors.

The steak is marinated in a tangy chimichurri sauce, then grilled to perfection and served with a side of grilled vegetables for a complete meal that screams summer.

Ingredients:

• 1 ½ pounds flank steak
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste
• 2 cups mixed vegetables (zucchini, bell peppers, red onion, etc.)

Instructions:

1. In a bowl, whisk together red wine vinegar, olive oil, parsley, garlic, red pepper flakes, oregano, salt, and pepper to make the chimichurri sauce.
2. Pour half of the chimichurri over the flank steak, making sure it’s evenly coated, and let it marinate for at least 1 hour, or up to 4 hours in the refrigerator.
3. Preheat your grill to medium-high heat.
4. Season the steak with a little extra salt and pepper before grilling. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your desired doneness.
5. While the steak is grilling, toss the mixed vegetables with a little olive oil, salt, and pepper. Grill the vegetables for 3-5 minutes per side, until tender and lightly charred.
6. Let the steak rest for 5 minutes before slicing thinly against the grain.
7. Serve the steak with grilled vegetables and drizzle the remaining chimichurri sauce on top.

Chimichurri Flank Steak with Grilled Vegetables is a fresh, vibrant, and herbaceous dish that’s perfect for summer.

The tangy, garlicky chimichurri brings a bold flavor to the steak, while the grilled vegetables add a smoky, charred contrast.

Garlic Herb Flank Steak with Lemon-Parm Asparagus

For a more refined yet simple summer meal, this Garlic Herb Flank Steak pairs perfectly with fresh, garlicky asparagus.

The steak is marinated with a blend of fresh herbs and garlic, then grilled to juicy perfection, while the asparagus is roasted with a touch of Parmesan cheese and lemon zest for a burst of freshness.

Ingredients:

• 1 ½ pounds flank steak
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• Zest of 1 lemon
• Salt and pepper to taste
• 1 bunch fresh asparagus, trimmed
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a small bowl, combine minced garlic, rosemary, thyme, olive oil, lemon zest, salt, and pepper.
2. Rub the garlic herb mixture evenly over the flank steak and let it marinate for at least 1 hour, or up to 4 hours in the refrigerator.
3. Preheat your grill to medium-high heat.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your desired doneness.
5. While the steak is grilling, toss the asparagus with olive oil, salt, and pepper. Roast in the oven at 400°F for 10-12 minutes until tender. Before serving, sprinkle the asparagus with Parmesan cheese.
6. Let the steak rest for 5 minutes before slicing thinly against the grain.
7. Serve the garlic herb flank steak alongside the lemon-Parmesan asparagus.

Garlic Herb Flank Steak with Lemon-Parm Asparagus is a light, flavorful meal that’s both fresh and satisfying.

The steak’s rich herbaceous marinade pairs beautifully with the brightness of the lemony asparagus, making this a delightful summer dish.

Cuban Mojo Flank Steak with Black Beans and Rice

Inspired by Cuban flavors, this Cuban Mojo Flank Steak is marinated in a tangy, garlicky citrus sauce, creating a bright and bold dish.

The steak is grilled to perfection and served alongside a hearty black beans and rice dish, making for a satisfying and flavorful summer meal.

Ingredients:

• 1 ½ pounds flank steak
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup cooked black beans
• 1 cup cooked white rice
• 1/4 cup fresh cilantro, chopped

Instructions:

1. In a bowl, combine orange juice, lime juice, garlic, cumin, oregano, olive oil, salt, and pepper to make the mojo marinade.
2. Pour the marinade over the flank steak and let it marinate for at least 1 hour, or up to 4 hours in the refrigerator.
3. Preheat your grill to medium-high heat.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your desired doneness.
5. While the steak is grilling, combine the cooked black beans and white rice in a bowl, adding salt and pepper to taste.
6. Let the steak rest for 5 minutes before slicing thinly against the grain.
7. Serve the Cuban Mojo flank steak with the black beans and rice, and garnish with fresh cilantro.

Cuban Mojo Flank Steak with Black Beans and Rice brings vibrant citrusy flavors to the juicy steak, while the beans and rice provide a filling, comforting side dish.

This is a flavorful and satisfying meal that captures the essence of Cuban cuisine.

Lemon-Basil Flank Steak with Tomato-Mozzarella Salad

This Lemon-Basil Flank Steak is a fresh, light dish perfect for summer, with the zesty citrus and fragrant basil infusing the steak with bright flavors.

Paired with a simple tomato-mozzarella salad, this meal is not only vibrant but also refreshing, making it an ideal choice for warm weather gatherings.

Ingredients:

• 1 ½ pounds flank steak
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon fresh basil, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved or whole
• 1 tablespoon balsamic vinegar
• Fresh basil leaves for garnish

Instructions:

1. In a bowl, combine lemon juice, olive oil, chopped basil, garlic, salt, and pepper to create the marinade.
2. Marinate the flank steak in the mixture for at least 1 hour, or up to 4 hours in the refrigerator.
3. Preheat your grill to medium-high heat.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer if you prefer it cooked more.
5. While the steak is grilling, toss the cherry tomatoes and fresh mozzarella in a bowl. Drizzle with balsamic vinegar and a little olive oil, then sprinkle with salt and pepper to taste.
6. Let the steak rest for 5 minutes before slicing thinly against the grain.
7. Serve the lemon-basil flank steak alongside the tomato-mozzarella salad, garnished with fresh basil leaves.

Lemon-Basil Flank Steak with Tomato-Mozzarella Salad is a bright, refreshing summer meal that combines the savory flavors of the steak with the sweetness of tomatoes and the creamy texture of mozzarella.

This dish is simple yet sophisticated and perfect for a sunny day.

Cajun-Spiced Flank Steak with Corn on the Cob

This Cajun-Spiced Flank Steak is packed with bold, smoky flavors that come from a zesty blend of Cajun spices.

It pairs perfectly with classic summer corn on the cob, making it a hearty, flavorful meal ideal for grilling season.

Ingredients:

• 1 ½ pounds flank steak
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 4 ears of corn, husked
• 2 tablespoons butter
• Fresh parsley for garnish

Instructions:

1. In a small bowl, combine olive oil, Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper to make the spice rub.
2. Rub the Cajun spice mixture evenly over the flank steak, and let it marinate for at least 1 hour, or up to 4 hours in the refrigerator.
3. Preheat your grill to medium-high heat.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer to your preferred doneness.
5. While the steak is grilling, cook the corn on the cob on the grill for about 10 minutes, turning occasionally, until lightly charred and tender.
6. Once the corn is done, slather with butter and sprinkle with salt.
7. Let the steak rest for 5 minutes before slicing thinly against the grain.
8. Serve the Cajun-spiced flank steak with the grilled corn on the cob and garnish with fresh parsley.

Cajun-Spiced Flank Steak with Corn on the Cob is the perfect marriage of bold, spicy steak and sweet, smoky corn.

The combination is a fantastic choice for a backyard BBQ, bringing together rich, savory flavors with a touch of summer sweetness.

Herbed Mustard Flank Steak with Roasted Sweet Potatoes

The tangy herbed mustard marinade on this flank steak infuses the meat with a sharp, savory flavor that perfectly complements the sweetness of roasted sweet potatoes.

This hearty yet healthy dish is ideal for a fulfilling summer meal, perfect for serving alongside your favorite greens or a fresh salad.

Ingredients:

• 1 ½ pounds flank steak
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 large sweet potatoes, peeled and cut into cubes
• 1 tablespoon olive oil (for sweet potatoes)

Instructions:

1. In a bowl, whisk together Dijon mustard, thyme, rosemary, olive oil, honey, garlic, salt, and pepper to make the marinade.
2. Rub the marinade over the flank steak and let it marinate for at least 1 hour, or up to 4 hours in the refrigerator.
3. Preheat your grill to medium-high heat.
4. Grill the steak for 4–5 minutes per side for medium-rare, or longer for your desired doneness.
5. While the steak is grilling, preheat the oven to 400°F.
6. Toss the sweet potato cubes in olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20–25 minutes, or until tender and golden.
7. Let the steak rest for 5 minutes before slicing thinly against the grain.
8. Serve the herbed mustard flank steak with the roasted sweet potatoes on the side.

Herbed Mustard Flank Steak with Roasted Sweet Potatoes offers a rich, savory flavor with a subtle mustard tang that pairs beautifully with the natural sweetness of the roasted sweet potatoes.

This dish is both hearty and nutritious, perfect for a balanced summer dinner.