My Air Fryer Flank Steak is an easy recipe with big flavor. Simple with super impressive results, all you need are a few ingredients and a little bit of time to make it. It’s proof you don’t have to marinate for hours on end to get a juicy, perfectly cooked steak!
Air Fryer Flank Steak
Step up your weeknight dinner game with my air fryer flank steak recipe! It’s quick, easy, and incredibly delicious — everything you look for when feeding your family.
Flank steak is one of the most popular cuts of beef out there, known for its long, flat shape and pronounced grain. It’s a leaner cut compared to some others and can be somewhat challenging to prepare compared to more tender ones. That said, it’s prized for its rich and beefy flavor, so learning how to make it is definitely worth it!
I love using flank steak in fajitas, stir-fries, and sandwiches, but I also enjoy it as a main with a few of my favorite sides. While it’s traditionally cooked in a cast iron skillet, you can also make a perfect flank steak in the air fryer. The high temperature and hot air will give you juicy results every time!
If you’re craving more irresistible Air Fryer Steak Recipes, be sure to try my AIR FRYER STEAK BITES WRAPPED IN BACON, AIR FRYER FROZEN COUNTRY FRIED STEAK, AIR FRYER BLACK PEPPER STEAK KABOBS, AIR FRYER STUFFED FLANK STEAK, and AIR FRYER STEAK TOSTADAS!
Why You’ll Love Flank Steak in Air Fryer
- So easy
- Ready in just 10 minutes
- Juicy and tender
- No excess oil
- Super flavorful
- Versatile — serve it in so many different ways!
Ingredients Needed for My Flank Steak Air Fryer Recipe
My air fryer flank steak is made with a bit of olive oil, horseradish, a few different sauces, and some seasonings. You just may already have everything you need on hand! Otherwise, refer to the list below when doing your shopping.
For complete ingredients and quantities, as well as nutritional information, keep scrolling until you reach the bottom, where you will find a printable recipe card.
- Flank Steak: The star of the show! Choose a steak that’s around 1.5 to 2 pounds, lean, and well-trimmed for the most tender and juicy texture.
- Olive Oil: A drizzle of high-quality olive oil enhances the steak’s flavor and helps create a nice, crispy exterior.
- Horseradish: To add a bit of bite to your quick marinade! I personally love horseradish, but I know some others don’t. You could use the same amount of Dijon mustard, or a few dashes of hot sauce instead.
- Red Wine Vinegar: Also for your marinade! Balsamic or white wine vinegar are good substitutions.
- Soy Sauce: For a touch of savory, umami flavor.
- Salt & Black Pepper: To taste to highlight the steak’s natural flavors.
How to Cook Flank Steak in Air Fryer
Learning how to cook flank steak in the air fryer is super easy. Below you’ll find my step-by-step instructions with photos to follow along!
Step 1: Make the Marinade
Add the olive oil, horseradish, red wine vinegar, soy sauce, salt, and pepper to a large bowl and mix to combine. Add the steak and refrigerate to marinate for about 20 minutes.
Step 2: Preheat the Air Fryer
Set the temperature to 400 degrees F and allow your air fryer to preheat for 5 minutes. The hotter it is, the better sear you’ll get. You can also add foil if you’d like. When it’s heated, place the marinated steak inside.
Step 3: Air Fry
Air fry the flank steak for 5 minutes. Check the internal temperature with a meat thermometer to determine its doneness:
- Rare: 120-130 degrees F
- Medium-rare: 130-135 degrees F
- Medium: 135-145 degrees F
- Well: 145-155 degrees F
- Well-done: 155-165 degrees F
If the steak isn’t cooked to your liking, let it cook a bit longer until it reaches the correct internal temperature.
Step 4: Rest & Serve
Transfer your flank steak from air fryer and let it rest for a few minutes on a cutting board so the juices can redistribute. Slice against the grain, plate, and serve!
How to Cut Flank Steak Against the Grain
Remember that slicing flank steak against the grain is the key to ensuring a more enjoyable eating experience. It breaks down the muscle fibers and makes each bite tender!
- Position the Steak: Place the cooked and rested flank steak on a clean cutting board.
- Find the Grain: Take a look at the steak’s surface to determine the direction of the grain and muscle fibers — it runs along the length of the steak.
- Slice: Always slice your flank steak against the grain, or in the opposite direction of it. This means cutting perpendicular to the direction of the muscle fibers to break them up.
- Make Thin Slices: Use a sharp chef’s knife to make it easier. The thickness of the slices depends on your preference, but aim for about 1/4 to 1/2 inch. Note that thinner slices are more tender!
- Angle the Knife: Angle the knife slightly as you cut rather than cutting straight down to create wider slices.
Flank Steak Air Fryer Pro Tips
- Preheat the Air Fryer: You don’t always have to preheat your air fryer, but I do recommend it for air fryer flank steak! It helps sear the meat quickly, which will lock in juices and flavor.
- Pat Dry: You may want to pat the steak dry with paper towels before marinating it to help the marinade soak in better.
- Marinate: I usually let my flank steak marinate for 20 minutes, but you can leave it for up to 30.
- Flipping Halfway: Flip the steak halfway through the cooking time to ensure both sides cook evenly and develop a beautiful crust. However, sometimes I forget to do this and it still comes out great!
- Use a Meat Thermometer: For the most precise result, use a meat thermometer to check the steak’s internal temperature. It must be at least 120 degrees F for safe eating.
- Let It Rest: It’s important to be patient! Letting the steak rest for 3-5 minutes before slicing will make it juicier and more tender.
- Slice Against the Grain: Remember this breaks up the muscle fibers, making each bite tender and much easier to chew.
- Experiment: Don’t be afraid to experiment with different seasonings and marinades to create unique flavor profiles. Teriyaki, garlic butter, steak seasoning, garlic powder, Worcestershire sauce, or chimichurri sauce are excellent options.
Air Fry Flank Steak FAQs
Flank steak is naturally flavorful but can be tough. I like to marinate it for at least 20 minutes before cooking to tenderize it! Slicing against the grain also helps make it more tender.
Your flank steak will cook all the way through even if you don’t flip it. That said, you may want to in order to get a sear on each side.
It’s all a matter of personal preference! For medium-rare, aim for an internal temperature of 130 degrees F, medium is around 140 degrees F, and well-done is approximately 160 degrees F. Use a meat thermometer to double-check.
It depends on your model. If your air fryer basket is small, you may need to cut a larger flank steak into smaller pieces to fit comfortably. Make sure to leave enough space between the pieces so they cook evenly.
I generally wouldn’t recommend it, no. Frozen steak won’t sear properly! For better results, thaw it in the fridge overnight or defrost it in your microwave before air frying.
Flank steak in the air fryer pairs well with a number of sides! Roasted vegetables, garlic mashed potatoes, a simple green salad, grilled asparagus, or my corn and black bean salsa (pictured) are all good choices. Feel free to serve your favorites… I also have a list of the best sides for steak if you’re out of ideas!
To reheat leftover flank steak, place it in the air fryer at a lower temperature (around 350 degrees F) for a few minutes until it’s heated. Be careful not to overcook it, as it can become tough.
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Air Fryer Flank Steak
Description
Ingredients
- 2 pounds flank steak
- 1/3 cup olive oil
- 2 teaspoons horseradish
- 2 tablespoons red wine vinegar
- 1/3 cup soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- In a large mixing bowl, add all of the ingredients.
- Then place in the refrigerator for about 20 minutes.
- Preheat your air fryer, by setting the temperature to 400 degrees F, for 5 minutes. Then Place the steak on the hot basket or tray.
- Set the temperature to 400 degrees F, for 5 minutes, after 5 minutes check the internal temperature, with a meat thermometer.
- Rare 120-130 °F Medium Rare 130-135 °F Medium 135-145 °F Well, 145-155 °F Well Done 155-165 °F
- Plate, serve and enjoy!
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
- Cool Down: After cooking, allow the air-fried flank steak to cool down to room temperature for about 30 minutes.
- Wrap: Wrap the cooled steak tightly in plastic wrap or aluminum foil. Alternatively, you can place it in an airtight container.
- Refrigerate: Store the wrapped or containerized steak in the refrigerator. It’s best to use it within 3-5 days to ensure freshness and safety.
- Cool and Wrap: Allow the cooked flank steak to cool down completely. Then, wrap it tightly in plastic wrap or aluminum foil. You can also use a vacuum-sealed bag for extra protection against freezer burn.
- Label: Write the date on the wrapped steak or on the freezer bag to keep track of the freezing time.
- Freeze: Place the wrapped steak or the freezer bag in the freezer. Flank steak can be frozen for up to 6-12 months.
- Oven: Preheat your oven to a low temperature, around 275°F (135°C). Place the wrapped steak in an ovenproof dish and heat it for about 10-15 minutes or until it reaches your desired temperature.
- Microwave: Place the steak on a microwave-safe plate, cover it with a microwave-safe lid or microwave-safe paper towel, and heat it in short intervals (20-30 seconds at a time) until it’s heated through. Be cautious not to overheat, as it can lead to overcooking and toughness.
- Thaw First: If the steak is frozen, it’s best to thaw it in the refrigerator overnight before reheating. This ensures even reheating.
- Oven: Preheat your oven to a low temperature, around 275°F (135°C). Place the thawed steak in an ovenproof dish and heat it for about 15-20 minutes or until it’s warmed through.
- Microwave: If you’re in a hurry, you can use the microwave. Place the thawed steak on a microwave-safe plate, cover it with a microwave-safe lid or microwave-safe paper towel, and heat it in short intervals (20-30 seconds at a time) until it’s heated through. Again, avoid overcooking.
Nutrition
Share this recipe
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Jeanne Rowe
Thank you, I will let you know how it turns out.
Anne
Excellent!! Came out perfect. So tender. Amazing, this is an extremely tough cut of meat, but this was the best most tender meat. Thank you so much. #Airfryersteak
J
This was sooo good. I used flank steak. 5 mins on one side then 5 on the other. Rested for 7 minutes and PERFECT!
Laura McCue
I would only add that it would be good to sear the flank steak in a cast iron skillet before the air fryer to give it that yummy caranelized flavor on the outside.