With my boys heading back to school soon, we are going to need some wholesome, filling, and quick weeknight dinners. This recipe for a Flank Steak Wrap is chock-full of protein and nutrients that will surely sustain them after long days in the classroom.
We partnered with Beef. It’s What’s for Dinner., on behalf of the Beef Checkoff to share with you our Flank Steak Wrap.
It’s no secret that growing boys can eat you out of house and home! A way to prevent your kids from snacking on chips and packaged foods when they come home from school is to increase their protein intake. The beef in my Flank Steak Wrap also ensures that they get their zinc, iron, and essential B-vitamins.
Sports are slowly becoming the center of my universe! With both of my sons becoming increasingly more active, I need to make sure they are getting enough protein to support their muscular health. Adding in beef to their diets has increased their energy levels and allows them to be their best selves.
What is Flank Steak?
Flank Steak is one of my favorite cuts of beef. It is lean, yet full of beefy-flavor. On the cow, the Flank is located right underneath the loin. Cuts from this region taste best when marinated and grilled. And since Flank Steak is boneless, it is super easy to slice into strips for this delicious wrap!
Marinade for Flank Steak
A simple marinade can go a long way. For this recipe, I create a marinade using fresh garlic, olive oil, salt, and pepper. I pop this mixture and the Flank Steak strips into a large Ziploc bag and let it sit for 1-6 hours in the refrigerator. If you want to get a head start on dinner for tomorrow night, don’t hesitate to start marinating your meat before you go to bed. The longer it marinates the better!
Grilling Flank Steak
Here are some important tips to follow when grilling Flank Steaks for these yummy wraps:
- The key to making a perfect grilled Flank Steak is to make sure that you preheat your grill before you set the steaks on it. This will ensure even cooking. It will also give you nice grill marks!
- When you remove your Flank Steaks from the marinade, pat them dry of any excess liquid before you grill them. Having too much sauce on your beef will cause burning on the grill.
- Try not to over flip your steaks.
- I know you may be accustomed to eating well-done beef, but you should take a chance and grill your beef to medium or medium-rare. Overcooking beef will cause it to lose all its great texture and make it hard to chew. When making beef for a wrap, you want it to be tender. You should be able to take a nice bite that won’t make the wrap fall apart.
- Hot tip: Make sure you let your beef rest for at least 5 minutes before slicing it! Letting your meat rest, locks in the flavors and moisture.
- Make sure you cut Flank Steak across the grain to ensure that the long fat membranes in the beef do not make the meat strips too chewy.
Temperature for Flank Steak
Flank Steak takes about 8 minutes to cook on each side over medium heat. But, if you want to be certain of your beef’s doneness, I highly suggest you invest in a meat thermometer. Beef’s tender, juicy texture is optimum when cooked to medium rare (145°F) or to medium (160°F) doneness. Poke the thermometer into the thickest part of the cut and make sure that the internal temperature is in the above range.
Serving Flank Wraps Buffet Style
Instead of making wraps for everyone yourself, have your family participate and create their own wraps.
Other Recipes to Make with Flank
Share Some Love ❤️
- Place Flank Steak in a large Ziplock bag. In a small bowl, combine oil, minced garlic, salt, and pepper. Add the mixture to the steak and let it marinate for 1-6 hours.
- Remove the steak from the bag. Lightly wipe with a towel to get rid of excess marinade. Place the Flank Steak on a preheated grill to medium heat.
- Grill steak for about 8 minutes on each side or until internal temperature reaches 160F. Set aside and let the beef rest for at least 5 minutes. Slice beef into thin strips.
- Cut lettuce leaves into strips. Thinly slice tomatoes, avocado, and onion.