This Marinated Flank Steak with Muhammara is one of my favourite steak dinners. Flank steak is such an underrated cut. It’s affordable, full of flavour and takes brilliantly to marinades. A hot pan, a good rest and a sharp knife are all it needs. Here, I’m pairing it with a cheat’s muhammara – a smoky red pepper and walnut dip that adds just the right amount of richness and zing.
This marinated flank steak recipe is loosely based on an Andy Baraghani recipe from Bon Appétit back in 2019. He used skirt steak, marinated in lemon and garlic, and served it with romesco. I’ve swapped in flank and gone for a shortcut muhammara instead. It’s Syrian-inspired rather than Spanish, but hits the similar notes – smoky, nutty and sharp.
Ingredient Breakdown
- Flank steak – lean, flavourful cut with visible grain that cooks quickly and slices well
- Garlic – smashed to infuse the marinade without burning during cooking
- Lemon – thinly sliced; adds brightness and aromatic lift to the beef
- Extra-virgin olive oil – carries flavour in both the marinade and the dip
- Vegetable oil – neutral, high-heat oil for searing
- Roasted red peppers – soft and smoky; the base of the muhammara
- Walnuts – add body and a slight bitterness that rounds out the dip
- Raw garlic – used sparingly in the dip for a subtle, sharp edge
- Pomegranate molasses – sharp and sticky; brings acidity and depth
- Pul biber – mild heat with a gentle fruitiness
- Ground cumin – earthy and slightly smoky, anchoring the flavour
- Flat-leaf parsley – optional garnish for freshness and contrast
Flank Steak is Such an Underrated Cut
Flank steak comes from the lower abdominal area of the cow, where the muscle fibres are long and clearly defined. It’s leaner than ribeye or sirloin, but what it lacks in fat it makes up for in flavour – especially when marinated and cooked properly. It has a strong, savoury character that holds its own against bold accompaniments like muhammara.
It’s often confused with skirt steak or bavette (also known as flap steak). All three cuts are relatively thin, have pronounced grain, and benefit from quick, high-heat cooking. Skirt has slightly more fat and chew. Bavette is a bit looser in texture. Any of the three would work in this recipe if flank isn’t available, though cooking times may vary slightly.
What makes flank especially useful is its versatility – it takes well to marinades, slices beautifully, and works across a range of flavour profiles. When handled well, it’s one of the most rewarding cuts for quick, flavour-led cooking. Marinated flank steak recipes like this one are ideal when you want something fast, bold, and satisfying without needing hours in the kitchen.
Why You Should Marinate Your Flank Steak
Because flank steak is lean and muscular, it benefits from a marinade that adds flavour and a bit of surface tenderness. This isn’t about breaking down the meat – that requires time and enzymes. What the marinade does here is build aroma and brightness, especially from the lemon and garlic, which sit close to the surface of the steak.
Even 20 to 30 minutes at room temperature makes a difference. The oil helps distribute flavour evenly, while the acidity from the lemon adds lightness without starting to ‘cook’ the meat, as vinegar-based marinades sometimes do. It’s a short, deliberate soak that fits within the prep time for the rest of the dish.
Cooking the Perfect Marinated Flank Steak
Flank steak needs a hot pan and a short cook. You’re aiming for a deep sear on both sides while keeping the centre pink – ideally medium-rare, or medium at most. Anything beyond that and the meat can start to feel tough and dry.
The key is heat. A cast iron or stainless steel pan is ideal here because it holds temperature well and creates good contact. Non-stick can work too, though you’ll get a slightly gentler crust. Remove any lemon or garlic stuck to the meat before it hits the pan – those bits will burn quickly.
Give the steak 3 to 4 minutes on each side, then rest it for at least five minutes. That resting time is non-negotiable. It allows the juices to settle and reabsorb so the meat stays moist when sliced.
Cut You Marinated Flank Steak Against the Grain
Flank steak has clearly visible muscle fibres. If you cut with the grain – following the direction of the fibres – you’ll end up with long, chewy strands of meat. Slice against the grain instead. That means cutting across the fibres, not parallel to them.
The difference in texture is dramatic. Even a perfectly cooked flank steak will feel tough if you slice it the wrong way. Keep your knife sharp and your slices thin. It’s worth the extra 30 seconds of attention.
Take Your Marinated Flank Steak to the Next Level with Muhammara
Muhammara is a Syrian dip traditionally made with roasted red peppers, walnuts, breadcrumbs and pomegranate molasses. It’s complex, slightly sweet, a little sharp, and grounded by the earthiness of the nuts. In this version, I’ve stripped it back – jarred peppers and no breadcrumbs – just the essentials to support the steak.
The shortcut version comes together quickly in a food processor. You’re not looking for a completely smooth purée; a bit of texture works well here. The dip should be thick enough to sit on the plate and carry the sliced meat without sliding underneath.
What it adds to the dish is contrast. The steak brings heat, salt and depth. The muhammara adds acidity, richness and lift. Each bite balances out the last. You don’t need much else on the plate – some greens or flatbread if you want to stretch it, but nothing more.
More Steak Recipes
If you love this Marinated Flank Steak with Muhammara, why not try one of my other steak recipes:
- Nori Miso Butter Steak: I don’t have the words to describe how delicious this steak is! The star of the show is the 3-ingredient nori butter that packs a big umami punch.
- Herby Confit Garlic Butter Steak: There’s something so special about a big sharing steak, seared to absolute perfection and finished with a herby confit garlic butter.
- Mojo Marinated Skirt Steak: My take on the Cuban classic combines fresh orange and lime juice, garlic, cumin, and chipotle chilli flakes, for a hint of smokiness.
Marinated Flank Steak with Muhammara
Flank steak is such an underrated cut. It’s affordable, full of flavour and takes brilliantly to marinades. A hot pan, a good rest and a sharp knife are all it needs. Here, I’m pairing it with a cheat’s muhammara–a smoky red pepper and walnut dip that adds just the right amount of richness and zing.
This recipe is loosely based on an Andy Baraghani recipe from Bon Appétit back in 2019. He used skirt steak, marinated in lemon and garlic, and served it with romesco. I’ve swapped in flank and gone for a shortcut muhammara instead. It’s Syrian-inspired rather than Spanish, but hits the similar notes–smoky, nutty and sharp.
- Prep Time: 10 minutes
- Total Time: 45 minutes (including marinating time)
- Yield: 2 1x
Ingredients
For the flank steak:
- 1 x 500g flank steak
- 4 tbsp extra-virgin olive oil
- 4 garlic cloves, smashed
- 1 lemon, thinly sliced
- vegetable oil (or any neutral oil), for cooking the steak
- small handful fresh flat-leaf parsley, finely chopped (optional, to garnish)
For the cheat’s muhammara:
- 200g jarred roasted red peppers (drained weight)
- 30g walnuts
- ½ garlic clove (or 1 small garlic clove)
- 1 tbsp extra-virgin olive oil
- 1 tsp pomegranate molasses
- 1 tsp pul biber (aka Aleppo pepper)
- ½ tsp ground cumin
Instructions
- Pat the steak dry on both sides and season generously with salt.
- In a shallow dish just big enough to hold the steak in a single layer, add the olive oil, garlic and lemon slices. Add the steak and turn it to coat in the marinade, making sure both sides are well covered. Leave to sit at room temperature for 20 to 30 minutes.
- Meanwhile, place all the cheat’s muhammara ingredients in a food processor with a good pinch of salt and pepper. Blitz until mostly smooth–it should still have a bit of texture. Transfer to a bowl and refrigerate until ready to use. Note: The dip will keep well in the fridge for 3 to 4 days.
- Heat a splash of vegetable oil in a large frying pan (ideally cast iron or stainless steel, but non-stick works too) over medium-high heat.
- Scrape off any bits of garlic or lemon stuck to the steak–they’ll burn in the pan. Cook the steak for 3 to 4 minutes on each side for medium-rare, or longer if you prefer it more well done.
- Transfer to a board and let it rest for 5 minutes–don’t skip this or the juices will run everywhere.
- To serve, spread the cheat’s muhammara across a large plate. Slice the steak against the grain (this is key–cutting with the grain will make it chewy). Pile the slices on top of the muhammara, scatter with parsley if using, and serve.
Equipment
Buy Now →Notes
If you can’t find pul biber, use half the amount of regular chilli flakes and add a pinch of smoked paprika to bring a similar warmth and smokiness.
