If you’ve been searching for the ultimate Ina Garten flank steak recipe, you’re in for a treat! This Barefoot Contessa steak is marinated in a vibrant blend of cilantro, green onions, and smoky chipotle sauce that transforms an affordable cut into restaurant-quality perfection.
The mustard marinated flank steak approach (with a chipotle twist) creates tender, flavor-packed results every single time. Whether you’re grilling for a weeknight dinner or entertaining guests, this marinated flank steak recipe delivers bold, complex flavors with minimal effort.
The secret lies in the overnight marinade and proper grilling technique two hallmarks of Ina’s foolproof cooking style.
What Does It Taste Like?
This Ina Garten steak marinade creates a beautifully balanced flavor profile that’s smoky, tangy, and herbaceous all at once.
The chipotle sauce brings a gentle heat with deep, smoky undertones, while fresh cilantro adds brightness and the green onions contribute a mild, sweet sharpness. The olive oil keeps the steak incredibly juicy and helps the marinade penetrate deep into the meat fibers.
Each bite offers layers of complexity starting with the charred, caramelized exterior from the grill, then revealing tender, perfectly seasoned meat inside. The finish of lime juice adds a zesty pop that cuts through the richness beautifully.
Ina Garten Flank Steak Recipe Ingredients You’ll Need
For the Marinade:
- ½ cup fresh cilantro, chopped
- ¼ cup green onion, chopped
- ⅓ cup olive oil (extra virgin preferred)
- 4 tablespoons Tabasco Chipotle Sauce
- ½ teaspoon freshly ground black pepper
For the Steak:
- 1 flank steak (1½ to 2 pounds)
Optional for Serving:
- Fresh lime juice
- Extra Tabasco Chipotle Sauce
Kitchen Utensils Required
- Food processor or high-speed blender
- Nonreactive glass dish or gallon-size zip-top bag
- Grill (gas or charcoal)
- Meat thermometer (optional but recommended)
- Sharp chef’s knife
- Cutting board
- Tongs
- Aluminum foil (for resting)
Preparation and Cooking Time
Prep Time: 10 minutes
Marinating Time: 6 hours to overnight
Cook Time: 8 minutes
Resting Time: 10-15 minutes
Total Time: 6 hours 30 minutes (including minimum marinating)
Servings: 4-6 people
Ina Garten Flank Steak Recipe Instructions
Step 1: Prepare the Marinade
Add the chopped cilantro, green onion, olive oil, Tabasco Chipotle Sauce, and black pepper to your food processor or blender. Pulse for 20-30 seconds until the mixture becomes smooth and emulsified.
The marinade should have a vibrant green color with specks of herbs throughout.
Step 2: Marinate the Flank Steak
Place your flank steak in a nonreactive glass dish or a gallon-size zip-top bag. Pour the marinade over the steak, ensuring both sides are completely coated. Massage the marinade into the meat with your hands.
Cover the dish with plastic wrap or seal the bag, removing as much air as possible. Refrigerate for at least 6 hours, but overnight (8-12 hours) is ideal for maximum flavor penetration.
Step 3: Bring to Room Temperature
Remove the marinated steak from the refrigerator 30 minutes before you plan to grill. This allows the meat to come to room temperature, which ensures even cooking throughout and prevents a cold center.
Step 4: Preheat Your Grill
Heat your grill to 450°F, which is medium-high heat. If using a gas grill, preheat for 10-15 minutes with the lid closed. For charcoal, wait until the coals are covered with white ash and glowing red underneath.
Step 5: Grill the Steak
Remove the steak from the marinade, letting excess drip off (don’t wipe it completely dry). Place the steak on the hot grill grates and close the lid. Grill for 2 minutes, then rotate the steak 45 degrees to create beautiful crosshatch grill marks. Cook for another 2 minutes, then flip the steak. Repeat the process on the second side 2 minutes, rotate 45 degrees, then another 2 minutes. This gives you a total of 4 minutes per side for medium-rare.
Step 6: Check for Doneness
For medium-rare, the internal temperature should reach 130-135°F. For medium, aim for 135-145°F. Adjust cooking time accordingly add 1-2 minutes per side for more doneness.
Step 7: Rest the Steak
Transfer the grilled steak to a cutting board or platter and tent loosely with aluminum foil. Let it rest for 10-15 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.
Step 8: Slice and Serve
Using a sharp knife, slice the steak thinly (about ¼-inch thick) against the grain. Look for the direction of the muscle fibers and cut perpendicular to them. Finish with a generous squeeze of fresh lime juice and an extra drizzle of Tabasco Chipotle Sauce if you want more heat.
Customization and Pairing Ideas for Serving
1. Taco Night Transformation
Slice this marinated flank steak into strips and serve in warm corn or flour tortillas with fresh pico de gallo, crumbled queso fresco, avocado slices, and extra cilantro. The chipotle marinade makes it perfect for street-style tacos that rival any taqueria.
2. Steak Fajita Platter
Turn this flank steak recipe into sizzling fajitas by serving alongside grilled bell peppers and onions. Add warm tortillas, sour cream, guacamole, and shredded cheese for a complete Tex-Mex feast that feeds a crowd.
3. Grain Bowl Excellence
Create a healthy grain bowl by slicing the steak over cilantro lime quinoa or brown rice. Top with black beans, roasted corn, diced tomatoes, and a creamy avocado-lime dressing for a nutritious, Instagram-worthy meal.
4. Classic Steak Pairing
Serve Ina Garten Flank Steak Recipe with Ina Garten Tomato Sauce Recipe to create a flavorful, juicy main course. The bright tomato sauce enhances the steak while keeping flavors balanced and comforting.
5. Classic Steakhouse Sides
Serve this Barefoot Contessa steak with traditional accompaniments like creamy mashed potatoes, grilled asparagus with lemon, and a crisp Caesar salad. The chipotle flavors pair beautifully with rich, buttery sides.
6. Asian Fusion Twist
Swap the chipotle sauce for sriracha and add fresh ginger to the marinade. Serve the sliced steak over jasmine rice with stir-fried vegetables and sesame seeds for an Asian-inspired variation.
7. Creamy Comfort Meal
Ina Garten Fettuccine Alfredo Sauce Recipe pairs beautifully with Ina Garten Flank Steak Recipe. The rich, creamy pasta contrasts the savory steak, creating an indulgent, elegant dinner that delights every guest.
8. Steak Salad Supreme
Arrange thin slices over mixed greens with cherry tomatoes, red onion, cotija cheese, and tortilla strips. Drizzle with a chipotle-lime vinaigrette that echoes the marinade flavors for a lighter summer meal.
9. Sweet Finish Delight
After enjoying Ina Garten Flank Steak Recipe, serve Ina Garten Peach Cobbler Recipe for dessert. The warm, fruity sweetness complements the hearty steak, providing a perfect seasonal and comforting ending.
10. Sandwich Showstopper
Layer sliced steak on crusty bread or hoagie rolls with caramelized onions, pepper jack cheese, and chipotle mayo. Toast until the cheese melts for an elevated steak sandwich that’s perfect for game day or casual entertaining.
Expert Tips for Perfect Results
1. Always Marinate Overnight
While 6 hours is the minimum for this marinated flank steak recipe, overnight marinating (8-12 hours) allows the acidic components and flavors to fully penetrate the meat. The longer soak breaks down tough muscle fibers, resulting in noticeably more tender steak. Just don’t exceed 24 hours, as the acid can start to make the texture mushy.
2. Master the Grain Direction
Flank steak has very visible, long muscle fibers running in one direction. Slicing against the grain (perpendicular to these fibers) is absolutely critical for tenderness. If you cut with the grain, you’ll end up with chewy, stringy meat. Take a moment to identify the grain before slicing it makes all the difference.
3. Don’t Skip the Room Temperature Step
Pulling your steak from the fridge 30 minutes before grilling isn’t optional. Cold steak on a hot grill creates uneven cooking you’ll get an overcooked exterior and a cold, undercooked center. Room temperature steak cooks evenly from edge to center, giving you that perfect pink throughout.
4. Use a Meat Thermometer for Precision
While the 4-minutes-per-side guideline works for most steaks, thickness variations mean timing can vary. Invest in an instant-read thermometer and pull your steak at 130°F for perfect medium-rare. Remember, the temperature will rise another 5 degrees during resting.
5. Keep Your Grill Clean and Hot
A clean, properly preheated grill prevents sticking and creates those gorgeous grill marks that make this best flank steak recipe restaurant-worthy. Brush the grates clean, oil them lightly, and make sure your grill reaches 450°F before the steak goes on.
6. Rest is Non-Negotiable
Cutting into your steak immediately after grilling releases all those precious juices onto the cutting board instead of keeping them in the meat. The 10-15 minute rest allows muscle fibers to relax and reabsorb moisture. Cover loosely with foil to keep it warm tight covering can steam the crust.
7. Save Extra Marinade for Other Proteins
This Ina Garten steak marinade is incredibly versatile. Double the batch and use it on chicken breasts, pork tenderloin, or even shrimp. You can also reserve some marinade before it touches raw meat to use as a finishing sauce (just remember: never reuse marinade that’s been in contact with raw meat unless you boil it first).
Storage and Reheating Guidance
Store leftover flank steak in an airtight container in the refrigerator for up to 4 days. For best results, reheat gently in a covered skillet over low heat with a splash of beef broth to maintain moisture, or enjoy cold sliced in salads and sandwiches.
Ina Garten Flank Steak Recipe
If you’ve been searching for the ultimate Ina Garten flank steak recipe, you’re in for a treat! This Barefoot Contessa steak is marinated in a vibrant blend of cilantro, green onions, and smoky chipotle sauce that transforms an affordable cut into restaurant-quality perfection.
Ingredients
- ½ cup fresh cilantro, chopped
- ¼ cup green onion, chopped
- ⅓ cup olive oil (extra virgin preferred)
- 4 tablespoons Tabasco Chipotle Sauce
- ½ teaspoon freshly ground black pepper
- 1 flank steak (1½ to 2 pounds)
- Fresh lime juice
- Extra Tabasco Chipotle Sauce
Instructions
Step 1: Prepare the Marinade
Add the chopped cilantro, green onion, olive oil, Tabasco Chipotle Sauce, and black pepper to your food processor or blender. Pulse for 20-30 seconds until the mixture becomes smooth and emulsified.
The marinade should have a vibrant green color with specks of herbs throughout.
Step 2: Marinate the Flank Steak
Place your flank steak in a nonreactive glass dish or a gallon-size zip-top bag. Pour the marinade over the steak, ensuring both sides are completely coated. Massage the marinade into the meat with your hands. Cover the dish with plastic wrap or seal the bag, removing as much air as possible. Refrigerate for at least 6 hours, but overnight (8-12 hours) is ideal for maximum flavor penetration.
Step 3: Bring to Room Temperature
Remove the marinated steak from the refrigerator 30 minutes before you plan to grill. This allows the meat to come to room temperature, which ensures even cooking throughout and prevents a cold center.
Step 4: Preheat Your Grill
Heat your grill to 450°F, which is medium-high heat. If using a gas grill, preheat for 10-15 minutes with the lid closed. For charcoal, wait until the coals are covered with white ash and glowing red underneath.
Step 5: Grill the Steak
Remove the steak from the marinade, letting excess drip off (don’t wipe it completely dry). Place the steak on the hot grill grates and close the lid. Grill for 2 minutes, then rotate the steak 45 degrees to create beautiful crosshatch grill marks. Cook for another 2 minutes, then flip the steak. Repeat the process on the second side 2 minutes, rotate 45 degrees, then another 2 minutes. This gives you a total of 4 minutes per side for medium-rare.
Step 6: Check for Doneness
For medium-rare, the internal temperature should reach 130-135°F. For medium, aim for 135-145°F. Adjust cooking time accordingly add 1-2 minutes per side for more doneness.
Step 7: Rest the Steak
Transfer the grilled steak to a cutting board or platter and tent loosely with aluminum foil. Let it rest for 10-15 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.
Step 8: Slice and Serve
Using a sharp knife, slice the steak thinly (about ¼-inch thick) against the grain. Look for the direction of the muscle fibers and cut perpendicular to them. Finish with a generous squeeze of fresh lime juice and an extra drizzle of Tabasco Chipotle Sauce if you want more heat.
Notes
Store leftover flank steak in an airtight container in the refrigerator for up to 4 days. For best results, reheat gently in a covered skillet over low heat with a splash of beef broth to maintain moisture, or enjoy cold sliced in salads and sandwiches.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 210
Common Queries and FAQs
Here, we’ve got you covered with some common questions about the Ina Garten Flank Steak Recipe that people often ask.
What makes Ina Garten’s flank steak recipe different from others?
Ina’s approach focuses on bold, simple flavors with high-quality ingredients. This copycat Ina Garten flank steak recipe uses a fresh herb-based marinade with chipotle sauce rather than traditional soy or Worcestershire-based marinades. The combination of cilantro, green onions, and smoky chipotle creates a Southwestern-inspired profile that’s bright and complex without being heavy.
Can I use skirt steak instead of flank steak?
Absolutely! Ina Garten skirt steak works beautifully with this marinade. Skirt steak is actually slightly more tender and flavorful than flank, though it’s often pricier and harder to find. If using skirt steak, reduce cooking time by about 1 minute per side since it’s thinner. Both cuts benefit from slicing against the grain.
How long should I marinate flank steak?
Minimum 6 hours, but overnight (8-12 hours) is ideal for this marinated flank steak recipe. The acidic components and oil need time to penetrate and tenderize the meat. Don’t exceed 24 hours, as prolonged exposure to acid can break down the proteins too much, creating a mushy texture.
What temperature should I grill flank steak?
Preheat your grill to 450°F (medium-high heat) for this how to cook marinated flank steak method. This high heat creates a beautiful char on the outside while keeping the inside juicy and pink. Too low, and you’ll end up with gray, overcooked meat. Too high (above 500°F), and you’ll burn the sugars in the marinade.
How do I know when flank steak is done?
For medium-rare (recommended), the internal temperature should be 130-135°F. Use an instant-read thermometer inserted into the thickest part. Visually, the steak should have a nice char on the outside, and when you press it with your finger, it should feel like the fleshy part of your palm below your thumb firm but with some give.
Why does my flank steak turn out tough?
The two main culprits are overcooking and slicing with the grain. Flank steak becomes tough when cooked past medium (145°F). It’s a lean cut with minimal fat, so it dries out quickly. Always use a thermometer and pull it at 130-135°F. Equally important: always slice against the grain. Those long muscle fibers must be cut perpendicular to make them tender.
Can I make this recipe without a grill?
Yes! You can cook this marinated flank steak recipe in a cast-iron skillet or grill pan over high heat. Preheat the pan until smoking hot, add a thin layer of oil, then sear the steak 4 minutes per side. You can also broil it 4-6 inches from the heating element for 4-5 minutes per side. The key is high, direct heat.
What can I substitute for Tabasco Chipotle Sauce?
If you can’t find Tabasco Chipotle Sauce, use 2 tablespoons of regular hot sauce plus 2 tablespoons of adobo sauce from canned chipotles. Alternatively, mix regular Tabasco with smoked paprika and a touch of brown sugar. For less heat, use 3 tablespoons of adobo sauce and skip the hot sauce entirely.
Is this recipe gluten-free and dairy-free?
Yes, this flank steak Barefoot Contessa recipe is naturally gluten-free and dairy-free. All the marinade ingredients are free from gluten and dairy. Just verify that your Tabasco Chipotle Sauce brand is certified gluten-free if you have celiac disease, though most hot sauces are naturally gluten-free.
Can I freeze marinated flank steak?
Absolutely! This is perfect for meal prep. Place the raw steak and marinade in a freezer-safe zip-top bag, removing all air. Freeze for up to 3 months. Thaw in the refrigerator for 24 hours before grilling the meat will marinate as it thaws. Don’t refreeze once thawed.
What sides go best with this flank steak?
Since this is a Southwestern-style marinated flank steak, it pairs beautifully with cilantro lime rice, black beans, grilled corn on the cob, Mexican street corn salad, roasted sweet potatoes, or a simple arugula salad. For a more traditional steakhouse approach, serve with garlic mashed potatoes and grilled vegetables.
How thin should I slice the steak?
Aim for slices about ¼-inch thick, cut against the grain at a slight diagonal angle. Thinner slices (around ⅛-inch) work well for tacos and fajitas. The key is keeping your knife sharp and slicing in one smooth motion rather than sawing back and forth, which can tear the meat fibers.
Can I use this marinade on other meats?
Yes! This versatile Ina Garten steak marinade works wonderfully on chicken breasts (marinate 4-6 hours), pork tenderloin (6-8 hours), shrimp (30 minutes to 1 hour), or even portobello mushrooms for a vegetarian option. The bright, smoky flavors complement virtually any protein.
This copycat Ina Garten flank steak recipe proves that simple ingredients can create extraordinary results when treated with care. The overnight marinade transforms an economical cut into tender, flavor-packed perfection that rivals any high-end steakhouse.
Whether you’re serving it sliced for a dinner party, tucked into tacos for Taco Tuesday, or meal-prepping for the week ahead, this best flank steak recipe delivers every single time. Fire up that grill and experience the Barefoot Contessa magic in your own backyard!
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