8 tasty flank steak recipes for lunch at home

A skirt steak It is a triangular cut of beef located at the rear which has various preparation possibilities. In addition to the weekend barbecue, it is the ideal meat for everyday recipes, as it can be served roasted, fillet and with various side dishes.

In addition to being versatile, it’s juicy, low in fat, and smooth, making it a great choice for lunch or dinner. You can try it with sauces, in mustard or garnished with farofa and even vinaigrette.

To help you choose today’s meal, we suggest 8 skirt steak recipes which are as tasty as they are easy to prepare. Find out how to prepare them all below:

Flank steak roasted in mustard

Mustard Roasted Flank Steak – Photo: Stela Handa

Time: 1h15

Performance: 5 servings

Difficulty: easy

Ingredients:

• 1 piece of skirt steak
• Salt and black pepper to taste
• 4 tablespoons of butter
• 1 cup mustard (dijon)
• 2 crushed garlic cloves
• 5 pre-cooked diced potatoes

Method of preparation:

1. Poke holes in the meat with a knife and season with salt and pepper.
2. Place in a medium rectangular mold, lined with aluminum foil, and grease the meat with half of the mixture made with butter, mustard and garlic.
3. Cover with aluminum foil and bake in a preheated medium oven for 30 minutes or until golden brown.
4. Remove the paper, arrange the potatoes around the meat and drizzle with the remaining mustard mixture.
5. Return to oven for another 30 minutes or until meat and potatoes are browned and tender.
6. Transfer to a platter and serve after.

Oriental flank steak

Oriental flank steak – Photo: Cláudio Meletti

Time: 2h

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 thick flank steak fillets
• 3 minced garlic cloves
• 1 teaspoon(s) of ground black pepper
• 1/2 cup soy sauce (shoyu)
• 1/2 teaspoon pepper sauce
• 5 tablespoons of dry vermouth
• salt to taste

Method of preparation:

1. Rub the fillets well with garlic and pepper.
2. Place in a shallow bowl
3. Add the soy sauce, pepper sauce and vermouth, then turn the fillets several times in the marinade for 30 minutes.
4. Grill the fillets on a hot griddle for 3 minutes per side so that they are rare and add salt to taste
5. Cut into thin slices with a very sharp knife and then serve with sautéed carrots and peas.

Roasted flank steak with vinaigrette

Roasted Flank Steak with Vinaigrette – Photo: Stela Handa

Time: 1h20 (+4h rest)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 piece of flank steak (about 1.2 kg)
• 1/2 cup pineapple juice (tea)
• 1/2 cup (tea) of water
• 1 chopped onion
• 2 minced garlic cloves
• Salt and black pepper to taste

Vinaigrette

• 4 chopped tomatoes
• 2 chopped onions
• 1/2 yellow pepper chopped
• 1/2 cup chopped parsley (minced)
• Juice of 2 lemons
• salt to taste

Method of preparation:

1. Place the piece of flank steak in a bowl, cover with the pineapple juice, water, onion, garlic, and season with salt and pepper.
2. Cover with plastic wrap and then leave to rest in the fridge for 4 hours, turning halfway through.
3. Place the meat in a mold, drizzle with the marinade, cover with aluminum foil and place in a medium preheated oven (180°C) for 40 minutes.
4. Remove foil and bake for another 20 minutes or until browned.
5. Remove, transfer to a serving dish and sprinkle with the broth that has formed.
6. Meanwhile, for the vinaigrette, mix the tomato, onion, bell pepper, parsley, lemon juice and salt.
7. Arrange around the meat and serve after.

flank steak in beer

Beef Flank Steak – Photo: Stela Handa

Time: 2h (+6h rest)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 piece of cleaned flank steak (1.2 kg)
• 1 chopped onion
• 4 crushed garlic cloves
• 1 bay leaf
• 1 can of strong beer
• Salt and black pepper to taste
• 1 teaspoon of wheat flour
• 1 cup mushrooms (sliced)

Potatoes

• 4 tablespoons of butter
• 2 crushed garlic cloves
• 4 large potatoes, diced, cooked al dente
• Salt and chopped parsley to taste

Method of preparation:

1. In a lidded pot, season the flank steak with the onion, garlic, bay leaf, beer, salt, and pepper
2. Leave to rest in the fridge for 6 hours
3. Remove from the dressing, put in a mold and water with the strained dressing.
4. Cover with aluminum foil and place in a preheated medium oven for 1 hour.
5. Remove the foil, transfer the seasoning from the skillet to a skillet, and return the beef to the oven for another 40 minutes or until browned.
6. Measure out 1 cup (tea) of the reserved sauce, put it in a skillet and mix in the flour and mushrooms
7. Bring to a low boil, stirring until thickened.
8. Adjust the salt if necessary
9. Meanwhile, for the potatoes, melt the butter in a large skillet and saute the garlic for 2 minutes.
10. Add the potatoes and sauté quickly
11. Season with salt and parsley
12. Then serve the meat topped with the sauce and accompanied by the potatoes.

Roast steak with honey

Honey Roasted Flank Steak – Photo: Rodrigo Moreira – JOBZ Photography

Time: 1h (+1h10 rest)

Performance: 5 portions

Difficulty: easy

Ingredients:

• 2 cloves of garlic
• 4 spoons of honey
• 4 tablespoons of ketchup
• 1 small onion chopped
• 1/2 glass of dry white wine
• 1 kg of cleaned flank steak (piece)
• 2 tablespoons of oil
• Salt and black pepper to taste

Method of preparation:

1. Blend the garlic, honey, ketchup, onion and wine in a blender until it forms a paste.
2. Place the meat in a refractory and spread the paste all over the piece.
3. Cover with cling film and leave to rest for 1 hour
4. Remove the paste with a spatula and set aside
5. Meanwhile, heat a large heavy skillet with the oil over high heat.
6. Brown the meat for 5 minutes on each side
7. Place in a baking dish and season with the pasta, salt and pepper.
8. Place in a medium oven, preheated, for 35 minutes.
9. Let stand for 10 minutes and then serve sliced ​​with sweet potato puree.

flank steak

Steak skirt – Photo: Marcelo Breyne

Time: 1h45

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 piece of flank steak weighing 1.3 kg
• 1 tablespoon of oil
• 1 large onion chopped
• 2 minced garlic cloves
• 1 cup tomato puree (tea)
• 2 cups potatoes (diced)
• Salt and black pepper to taste

modthe preparation:

1. Cut the piece into 4 wide pieces against the grain
2. Heat a pan with oil and brown the meat
3. Add the onion and garlic, then saute for 5 minutes
4. Add the pulp and the same amount of water
5. Season with salt and pepper and cook for 45 minutes, adding water little by little
6. Add the potato and cook for 20 minutes or until tender.
7. Transfer to a platter and serve after.

Flank steak roasted in rust gravy

Roasted Rib Steak in Russet Sauce – Photo: Rodrigo Moreira – JOBZ Photography

Time: 1h30 (+10min rest)

Performance: 5 portions

Difficulty: easy

Ingredients:

• 1 kg flank steak (2 kg)
• 1 tablespoon of oil
• Salt and black pepper to taste
• 2 tablespoons of butter
• 1 grated onion
• 1 minced garlic clove
• 1 teaspoon of sugar
• 1 bay leaf
• 1/2 cup red wine vinegar (tea)
• 1 teaspoon cornstarch
• 1 beef bouillon cube
• 1/3 cup (tea) water
• 2 tablespoons Worcestershire sauce

Method of preparation:

1. Remove excess fat from the piece
2. Heat a large, thick skillet with the oil over high heat and brown the meat.
3. Place on a baking sheet and season with salt and pepper.
4. Cover with aluminum foil and place in a preheated medium oven for 1 hour.
5. Heat the pan with the butter over medium heat and saute the onion and garlic for 2 minutes.
6. Add the sugar, bay leaf and brown
7. Pour the vinegar, the cornstarch and the broth dissolved in the water and the Worcestershire sauce
8. Stir until it thickens
9. Let the meat rest for 10 minutes and slice
10. Transfer to a platter, drizzle with the sauce, and serve after.

Roasted flank steak with vegetable farofa

Roasted flank steak with vegetable farofa – Photo: Stela Handa

Time: 45min

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 piece of cleaned flank steak (about 1.2 kg)
• Salt and black pepper to taste
• 2 crushed garlic cloves
• 4 tablespoons of oil
• 1 cup of light beer

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• 4 tablespoons of butter
• 1 diced onion
• 1 minced garlic clove
• 1 seedless yellow pepper, diced
• 2 grated carrots
• 1 ripe seedless tomato cut into cubes
• 2 cups cassava flour (tea)
• Salt and black pepper to taste
• Chopped parsley to taste

Method of preparation:

1. Season the meat with salt, pepper and garlic
2. Heat a thick, large skillet with the oil and brown the meat for 5 minutes on each side.
3. Place on a baking sheet, drizzle with beer and cover with aluminum foil.
4. Place in a medium oven, preheated, for 30 minutes.
5. Meanwhile, melt the butter and saute the onion and garlic for 3 minutes
6. Add the pepper, carrot and sauté for 5 minutes
7. Add the tomato, the flour and mix until a homogeneous mixture is obtained
8. Season with salt, pepper and parsley and set aside
9. Arrange the meat on a serving plate, slice it and serve it with the farofa.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.