Lamb Flank Steak Recipes

Lamb Flank Steak Recipes: A Culinary Delight

Introduction to Lamb Flank Steak

Lamb flank steak, a cut known for its rich flavor and versatility, is a delightful choice for various culinary creations. This article delves into the world of lamb flank steak, offering insights into its preparation, cooking, and serving.

Selecting and Preparing Lamb Flank Steak

When it comes to creating a delicious lamb flank steak dish, the selection and preparation of the meat are as important as the cooking process itself. Here’s how to ensure you start with the best possible base for your recipes:

Selecting the Right Lamb Flank Steak

  • Look for Quality: Choose a lamb flank steak that has a vibrant pinkish-red color. This is usually a good indicator of freshness and quality.
  • Marbling Matters: Pay attention to the marbling in the steak. A good amount of fat marbling contributes to the flavor and tenderness of the meat when cooked.
  • Source Responsibly: If possible, opt for lamb that has been grass-fed and sourced from reputable suppliers. This not only supports sustainable practices but often results in better-tasting meat.

Preparing the Lamb Flank Steak

  • Cleaning the Meat: Start by gently rinsing the lamb flank steak under cold water. This helps to remove any residual blood or bone fragments from the surface.
  • Patting Dry: Use paper towels to pat the steak dry thoroughly. Removing excess moisture helps in achieving a better sear and crust on the steak during cooking.
  • Marinating for Flavor and Tenderness:
    • Choose Your Marinade: Select a marinade that complements the natural flavors of lamb. Ingredients like olive oil, garlic, rosemary, and balsamic vinegar work well.
    • Marinating Time: For the best results, marinate the lamb flank steak for several hours or even overnight in the refrigerator. This not only infuses flavor but also helps tenderize the meat.
    • Room Temperature: Before cooking, let the marinated steak sit at room temperature for about 20-30 minutes. This ensures even cooking.

By carefully selecting and preparing your lamb flank steak, you set the stage for a truly delicious and memorable meal. Whether you’re grilling, roasting, or slow-cooking, these initial steps are crucial in achieving the perfect lamb dish.

For more on meat preparation, explore our comprehensive guide on Lamb Shoulder Steak Recipes.

Cooking Techniques for Lamb Flank Steak

Lamb flank steak is a versatile cut that can be cooked using various methods, each bringing out its unique flavors and textures. Here are three popular techniques to consider:

Grilling: For a Smoky Essence

  • Preheat the Grill: Ensure your grill is hot before placing the steak on it. A high temperature is key to getting a good sear and locking in flavors.
  • Oil the Steak, Not the Grill: Lightly brush your marinated lamb flank steak with oil to prevent sticking and enhance flavor.
  • Cooking Time: Grill the steak for about 3-5 minutes on each side, depending on the thickness and your desired level of doneness.
  • Rest Before Serving: Let the steak rest for a few minutes after grilling. This allows the juices to redistribute, ensuring a moist and tender bite.

Oven Roasting: Ensuring a Juicy Outcome

  • Preheat Your Oven: Start by preheating your oven to a high temperature, around 400°F (200°C).
  • Sear Before Roasting: Quickly sear the steak in a hot pan before transferring it to the oven. This step adds flavor and texture.
  • Roasting Time: Place the steak in the oven and roast for about 10-15 minutes. Use a meat thermometer to check for doneness.
  • Resting: Allow the steak to rest after roasting, just like with grilling, to ensure juiciness.

Slow Cooking: Achieving Melt-in-Your-Mouth Tenderness

  • Low and Slow: Slow cooking is all about a low temperature over a long period. This method is excellent for breaking down tougher fibers in the meat.
  • Use a Slow Cooker or Oven: You can use a slow cooker or a covered dish in a low-temperature oven (around 275°F or 135°C).
  • Cooking Duration: Depending on the size of your steak and the exact temperature, slow cooking can take anywhere from 2 to 6 hours.
  • Add Liquids for Moisture: Incorporate a bit of stock, wine, or water to keep the meat moist and tender during the long cooking process.

Each of these cooking methods offers a different experience in terms of flavor and texture. Grilling brings out a smoky essence, oven roasting ensures a juicy steak, and slow cooking delivers unparalleled tenderness. Experiment with these techniques to find your favorite way to enjoy lamb flank steak.

Learn more about different cooking techniques in our Lamb Sirloin Steak Recipe.

Recipe 1: Classic Grilled Lamb Flank Steak

This classic grilled lamb flank steak recipe is straightforward yet delicious, focusing on the natural flavors of the meat enhanced with simple seasonings.


  • 1 lamb flank steak
  • Olive oil
  • Salt
  • Pepper


  1. Marinate the Steak:
    • Lay the lamb flank steak in a shallow dish.
    • Drizzle olive oil generously over both sides of the steak.
    • Season with salt and pepper to taste. Ensure both sides are evenly coated.
    • Let the steak marinate for at least 30 minutes. For deeper flavor, you can marinate it for a few hours or overnight in the refrigerator.
  2. Prepare the Grill:
    • Preheat your grill to a high temperature. A hot grill is crucial for achieving a good sear on the steak.
    • If using a charcoal grill, wait until the coals are covered in white ash.
  3. Grill the Steak:
    • Place the marinated lamb flank steak on the grill.
    • Grill for about 3-5 minutes on each side, depending on the thickness of the steak and your preferred level of doneness.
    • For a medium-rare finish, aim for an internal temperature of around 145°F (63°C).
  4. Rest the Steak:
    • Once grilled to your liking, transfer the steak to a cutting board.
    • Let it rest for about 5-10 minutes. This step allows the juices to redistribute throughout the meat, ensuring a moist and tender steak.
  5. Serve:
    • Slice the steak against the grain into thin strips.
    • Serve immediately, either as is or with your choice of sides and sauces.

This classic grilled lamb flank steak is perfect for a quick yet satisfying meal, offering a wonderful balance of simplicity and flavor. Enjoy it with a fresh salad, roasted vegetables, or a side of mashed potatoes for a complete dining experience.

Recipe 2: Lamb Flank Steak with Balsamic Vinegar, Garlic, and Rosemary

This recipe for Lamb Flank Steak with Balsamic Vinegar, Garlic, and Rosemary brings together a symphony of flavors. The tanginess of the balsamic vinegar, the aromatic garlic, and the woodsy hint of rosemary create a marinade that infuses the lamb with depth and character.


  • 1 lamb flank steak
  • 1/2 cup balsamic vinegar
  • 3-4 cloves of garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • Salt and pepper, to taste
  • Olive oil (optional, for cooking)


  1. Prepare the Marinade:
    • In a bowl, combine the balsamic vinegar, minced garlic, and chopped rosemary.
    • Season the mixture with salt and pepper according to your taste.
  2. Marinate the Steak:
    • Place the lamb flank steak in a large resealable plastic bag or a shallow dish.
    • Pour the marinade over the steak, ensuring it’s well-coated on all sides.
    • Seal the bag or cover the dish and refrigerate. Marinate for at least 2 hours, preferably overnight, for the flavors to fully penetrate the meat.
  3. Slow Cook the Steak:
    • Preheat your oven to 275°F (135°C).
    • Remove the steak from the marinade and pat it dry with paper towels.
    • If desired, heat a little olive oil in a skillet over high heat and quickly sear the steak on both sides to develop a crust.
    • Transfer the steak to a roasting pan.
    • Pour the remaining marinade over the steak.
    • Cover the pan with foil or a lid and place it in the oven.
    • Slow cook for about 2-3 hours, or until the steak is tender and cooked to your liking.
  4. Rest and Serve:
    • Remove the steak from the oven and let it rest for about 10 minutes.
    • Slice the steak against the grain and serve.

This Lamb Flank Steak with Balsamic Vinegar, Garlic, and Rosemary is a dish that promises to deliver on flavor and tenderness. It pairs wonderfully with a side of roasted vegetables, a simple salad, or creamy mashed potatoes.

Recipe 3: Lamb Flank Steak with Mushrooms

This recipe for Lamb Flank Steak with Mushrooms combines the rich, earthy flavors of mushrooms with the succulent taste of lamb, complemented by a blend of herbs and spices. It’s a dish that promises a savory and satisfying experience.


  • 1 lamb flank steak
  • 2 cups of mixed mushrooms (such as cremini, portobello, and shiitake), sliced
  • 2 cloves of garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1/4 cup red wine or beef broth (optional)


  1. Prepare the Steak:
    • Season the lamb flank steak generously with salt, pepper, and the chopped herbs (thyme and rosemary).
    • Let it sit at room temperature for about 15-20 minutes to absorb the flavors.
  2. Cook the Mushrooms:
    • In a large skillet, heat 1 tablespoon of olive oil over medium heat.
    • Add the sliced mushrooms and minced garlic to the skillet.
    • Sauté until the mushrooms are tender and golden brown, about 5-7 minutes.
    • If using, deglaze the pan with red wine or beef broth, scraping up any browned bits from the bottom of the pan.
    • Remove the mushrooms from the skillet and set aside.
  3. Cook the Steak:
    • In the same skillet, add another tablespoon of olive oil and increase the heat to medium-high.
    • Place the seasoned lamb flank steak in the skillet.
    • Cook for about 3-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness.
    • Remove the steak from the skillet and let it rest for a few minutes.
  4. Serve:
    • Slice the steak against the grain into thin strips.
    • Serve the sliced steak topped with the sautéed mushrooms.

This Lamb Flank Steak with Mushrooms is a delightful dish that pairs well with a variety of sides, such as mashed potatoes, steamed green beans, or a fresh garden salad. The combination of tender lamb and flavorful mushrooms makes for a truly enjoyable meal.

Recipe 4: Sous Vide Lamb Flank Steak

Sous vide cooking offers unparalleled control over the temperature and doneness of your lamb flank steak, resulting in a perfectly cooked, tender, and flavorful meal every time. This recipe focuses on the sous vide method, allowing the lamb’s natural flavors to shine through with your choice of marinade.


  • 1 lamb flank steak
  • Your preferred marinade (e.g., a mixture of olive oil, garlic, rosemary, and thyme)


  1. Marinate the Steak:
    • Place the lamb flank steak in a large resealable plastic bag.
    • Pour in your preferred marinade, ensuring the steak is well-coated.
    • Seal the bag, removing as much air as possible.
    • Let the steak marinate in the refrigerator for at least 2 hours, preferably overnight.
  2. Prepare for Sous Vide Cooking:
    • Preheat your sous vide water bath to the desired temperature. For medium-rare, set it to 130°F (54°C).
    • Once marinated, place the sealed bag with the lamb flank steak in the water bath.
    • Ensure the steak is fully submerged and the bag is not blocking water circulation.
  3. Sous Vide Cooking:
    • Cook the lamb flank steak in the sous vide water bath for 2 to 3 hours. This time frame allows the meat to cook evenly and become tender.
    • If you prefer a more well-done steak, adjust the cooking time accordingly.
  4. Finishing the Steak:
    • After the sous vide cooking is complete, remove the steak from the bag.
    • Pat the steak dry with paper towels to remove excess moisture.
    • For a final sear, heat a skillet or grill to high heat.
    • Sear the steak for 1-2 minutes on each side to develop a flavorful crust.
  5. Rest and Serve:
    • Let the steak rest for a few minutes before slicing.
    • Slice against the grain and serve.

This Sous Vide Lamb Flank Steak recipe ensures that your meat is cooked to perfection, with a tenderness and flavor that only sous vide can achieve. Serve with your favorite sides for a complete and satisfying meal.

Pairing and Serving Suggestions for Lamb Flank Steak

The right pairings and accompaniments can elevate your lamb flank steak from a simple meal to a gourmet experience. Here are some suggestions for wine pairings and side dishes that complement the rich flavors of the lamb.

Wine Pairings

  • Red Wines: Lamb pairs beautifully with red wines that have a good balance of fruitiness and tannins. Consider a Shiraz, Merlot, or a Cabernet Sauvignon. These wines stand up well to the bold flavors of the lamb.
  • Lighter Reds: If you prefer something lighter, a Pinot Noir can be a great choice. Its subtle earthy notes and lighter body make it a versatile pairing for lamb.
  • Rosé or White Wines: For those who prefer lighter wines, a dry Rosé or a full-bodied white like Chardonnay can also complement lamb well, especially when the meat is prepared with lighter seasonings or sauces.

Side Dishes

  • Vegetables:
    • Roasted vegetables like carrots, asparagus, or Brussels sprouts add color and nutrition to your plate.
    • A fresh green salad with a vinaigrette dressing can offer a refreshing contrast to the richness of the lamb.
  • Starches:
    • Mashed potatoes, creamy and smooth, are a classic choice that pairs well with almost any meat dish.
    • For a healthier option, consider quinoa or a wild rice blend.
    • Roasted or baked potatoes, seasoned with herbs, can also be a hearty and satisfying choice.
  • Grains and Legumes:
    • Couscous or bulgur wheat, especially when flavored with herbs and spices, can add an exotic touch to your meal.
    • Lentils, particularly green or brown varieties, offer a hearty and earthy side that complements the lamb’s flavor.

When serving lamb flank steak, consider the preparation and seasoning of the meat to guide your choice of pairings. A well-chosen wine and thoughtful side dishes can turn a simple steak meal into a memorable dining experience.

For more on pairings, check out our Lamb Steak Recipe.

FAQs on Lamb Flank Steak

When it comes to preparing and enjoying lamb flank steak, you might have some questions. Here are answers to some frequently asked questions that can help you get the best out of your lamb flank steak experience.

How Long to Marinate Lamb Flank Steak?

  • Duration: For the best results, marinate your lamb flank steak for a few hours to overnight.
  • Why It Matters: Marinating for a longer period allows the flavors to penetrate more deeply into the meat, enhancing both the taste and tenderness.
  • Tips: If you’re short on time, even a 30-minute marinate can impart some flavor to the steak, but for optimal results, longer is better.

Can I Freeze Cooked Lamb Flank Steak?

  • Freezing: Yes, you can freeze cooked lamb flank steak.
  • Proper Storage: Make sure to store it properly to maintain its quality. Use airtight containers or freezer bags to prevent freezer burn.
  • Reheating: When you’re ready to eat it, thaw the steak in the refrigerator and then reheat it gently to preserve its moisture and flavor. Avoid microwaving as it can dry out the meat.

These simple tips and guidelines can help you make the most of your lamb flank steak, ensuring delicious results every time you cook.


Lamb flank steak is a versatile and delectable choice for any culinary enthusiast. With these recipes and tips, you’re ready to create a memorable dining experience. Enjoy the journey of cooking and savoring this exquisite cut of meat.

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Lamb Flank Steak Recipes

Lamb Flank Steak Recipes

  • Author: Wendy Balderas
  • Total Time: 2 hours 20 minutes
  • Yield: Serves multiple


This recipe transforms a tough cut of lamb flank into a tender, flavorful dish through slow cooking in a dark and rich Indian spiced curry. Unlike the more common rosemary and garlic preparations for lamb, this recipe employs a blend of spices that deepen in flavor over time, making it perfect for a hearty main course or as a unique component in a biryani dish.


  • 500g (~18 oz) of Lamb flank
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 23 cloves
  • 1/4 tsp ground cinnamon
  • 23 green cardamom pods (split or slightly crushed)
  • 1 tsp cumin seeds
  • A pinch of asafetida (about 1/4 tsp)
  • 2 medium onions, finely diced
  • 2 inch (4.5 cm) ginger
  • 8 cloves of garlic
  • 1 green chili
  • 1/2 tsp turmeric
  • 1 tsp ground chili pepper
  • 1 tbsp garam masala
  • 400g/14 oz stewed diced tomatoes (1 can)
  • 1 cup (240 ml) water
  • Salt and pepper
  • 1 tbsp sugar


  1. Prep: Puree ginger, garlic, and green chili with a bit of water to form a paste. Dice the onions and season lamb flanks with salt and pepper.
  2. Cooking: Sear lamb flanks in vegetable oil until browned, then set aside. In the same pot, melt butter and sauté cloves, cinnamon, cardamom, cumin seeds, and onions until translucent. Add the ginger-garlic paste, followed by turmeric, chili pepper, and garam masala, cooking briefly before adding tomatoes and water. Return the lamb to the pot, simmering until the meat is tender and the sauce thickens.


  • Emphasize the use of high-quality spices for the best flavor.
  • The curry improves with longer cooking, allowing the flavors to meld and deepen.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Main
  • Method: Simmering
  • Cuisine: Indian, Fusion

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