27 Flavorful Fall Flank Steak Recipes You Need to Try

As the air turns crisp and the leaves shift to vibrant shades of orange and gold, it’s the perfect time to bring cozy, hearty meals to your table.

Flank steak is a versatile, flavorful cut of beef that pairs beautifully with fall ingredients like apples, cranberries, pumpkin, and warm spices.

Whether you’re craving sweet, savory, smoky, or tangy flavors, these 27 fall flank steak recipes will inspire your seasonal dinners.

From maple-bourbon glazes to apple-cider marinades and fig-balsamic sauces, there’s a recipe for every taste and every occasion.

Get ready to delight your family and friends with tender, juicy steak infused with the essence of autumn.

27 Flavorful Fall Flank Steak Recipes You Need to Try

With these 27 fall flank steak recipes, your autumn dinners will be elevated to flavorful, memorable meals.

From the tang of cranberries to the warmth of pumpkin spices, each recipe celebrates the season while highlighting the rich, juicy flavors of flank steak.

Whether it’s a cozy family dinner or a festive gathering, these dishes are sure to impress and satisfy.

Explore the recipes, experiment with flavors, and enjoy the taste of fall in every bite.

Maple-Bourbon Glazed Flank Steak

This fall-inspired flank steak is brushed with a rich maple-bourbon glaze that perfectly complements the savory, smoky flavors of the beef.

Sweet and slightly boozy, the glaze caramelizes beautifully on the grill or in a cast-iron skillet, creating a tender, juicy steak that’s ideal for a cozy autumn dinner.

Ingredients:

• 1 ½ pounds flank steak
• ¼ cup pure maple syrup
• 2 tablespoons bourbon
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 tablespoon olive oil
• Fresh thyme for garnish

Instructions:

1. In a small bowl, whisk together maple syrup, bourbon, soy sauce, garlic, smoked paprika, salt, and pepper. This will be your glaze and marinade.
2. Place the flank steak in a shallow dish or zip-top bag and pour half of the glaze over it. Marinate in the fridge for at least 2 hours, or overnight for deeper flavor.
3. Preheat a grill or skillet over medium-high heat and brush with olive oil to prevent sticking.
4. Remove the steak from the marinade and let excess drip off. Reserve the remaining glaze for finishing.
5. Cook the steak 4–5 minutes per side for medium-rare, adjusting time to your preferred doneness. During the last minute of cooking, brush with reserved glaze to create a caramelized finish.
6. Let the steak rest for 5–10 minutes before slicing thinly against the grain. Garnish with fresh thyme.

The combination of sweet maple, aromatic bourbon, and smoky paprika elevates a simple flank steak into a fall celebration on your plate.

Serve with roasted root vegetables or a crisp autumn salad for a warming seasonal meal.

Apple-Cider Marinated Flank Steak

Juicy and tender, this flank steak takes on the crisp sweetness of apple cider and the warmth of fall spices.

The marinade not only flavors the meat but also helps tenderize it, making every bite infused with autumn goodness.

Ingredients:

• 1 ½ pounds flank steak
• 1 cup apple cider
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 small red onion, thinly sliced
• 1 apple, thinly sliced
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium bowl, combine apple cider, apple cider vinegar, olive oil, garlic, cinnamon, allspice, salt, and pepper to make the marinade.
2. Place the flank steak in a large resealable bag and pour the marinade over it. Refrigerate for at least 3 hours or overnight.
3. Preheat a grill or large skillet over medium-high heat.
4. Remove the steak from the marinade and pat dry. Reserve the marinade.
5. Cook the steak 4–6 minutes per side for medium-rare, brushing occasionally with the reserved marinade.
6. In a separate pan, sauté red onion and apple slices until tender and lightly caramelized.
7. Slice the steak thinly against the grain and top with sautéed apples and onions. Garnish with parsley.

The apple-cider marinade gives this flank steak a subtle sweetness with a touch of spice, making it a perfect centerpiece for a fall dinner.

It pairs beautifully with roasted vegetables or a warm grain salad.

Mushroom and Balsamic Flank Steak

Earthy mushrooms and tangy balsamic vinegar make this flank steak a hearty, flavorful fall dish.

The mushrooms are cooked down into a savory sauce that perfectly complements the beef, creating a meal that’s both comforting and elegant.

Ingredients:

• 1 ½ pounds flank steak
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 2 cups cremini mushrooms, sliced
• ½ cup balsamic vinegar
• ¼ cup beef broth
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• Fresh rosemary for garnish

Instructions:

1. Season the flank steak on both sides with salt, pepper, and thyme. Let it sit at room temperature for 20 minutes.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak 4–5 minutes per side for medium-rare. Remove and let rest.
3. In the same skillet, add the remaining olive oil and sauté mushrooms until browned, about 5 minutes.
4. Add garlic and cook for another minute, then deglaze with balsamic vinegar and beef broth. Stir in Dijon mustard and simmer until slightly thickened.
5. Slice the flank steak thinly against the grain and pour mushroom-balsamic sauce over the top. Garnish with fresh rosemary.

The savory depth of mushrooms combined with the tang of balsamic makes this flank steak a cozy, satisfying fall dish.

It’s ideal alongside roasted potatoes or a buttery polenta for a complete autumn meal.

Cranberry-Orange Glazed Flank Steak

This flank steak shines with a bright, tangy cranberry-orange glaze that’s perfect for autumn gatherings.

The glaze balances sweet and tart flavors, enhancing the natural richness of the beef while giving it a festive fall flair.

Ingredients:

• 1 ½ pounds flank steak
• ½ cup fresh cranberries
• ¼ cup orange juice
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• Fresh thyme for garnish

Instructions:

1. In a small saucepan, combine cranberries, orange juice, honey, soy sauce, ginger, and garlic. Simmer over medium heat until cranberries burst and the mixture thickens, about 10 minutes. Blend or mash slightly for a smoother glaze.
2. Marinate the flank steak with half of the cranberry-orange glaze for at least 2 hours in the fridge.
3. Preheat a grill or skillet over medium-high heat and lightly oil it.
4. Remove the steak from the marinade and cook 4–5 minutes per side for medium-rare, brushing occasionally with remaining glaze.
5. Let the steak rest for 5 minutes, then slice thinly against the grain and drizzle with any leftover glaze. Garnish with thyme.

The tart-sweet cranberry-orange glaze gives the flank steak a lively, seasonal flavor that pairs wonderfully with roasted squash or a warm wild rice salad.

Smoky Chipotle Pumpkin Flank Steak

This fall flank steak combines the smoky heat of chipotle with the subtle sweetness of pumpkin puree.

The result is a tender, juicy steak with a rich, autumnal flavor that’s both spicy and comforting.

Ingredients:

• 1 ½ pounds flank steak
• ¼ cup pumpkin puree
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon chipotle in adobo, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

1. In a bowl, whisk together pumpkin puree, olive oil, lime juice, chipotle, garlic, smoked paprika, salt, and pepper to create a marinade.
2. Coat the flank steak with the marinade and refrigerate for at least 3 hours, ideally overnight.
3. Preheat a grill or cast-iron skillet over medium-high heat.
4. Remove the steak from the marinade and sear 4–6 minutes per side for medium-rare. Let rest for 5 minutes before slicing thinly against the grain.
5. Garnish with fresh cilantro and serve.

The smoky-spicy pumpkin marinade transforms the flank steak into a bold fall dish perfect for family dinners or special occasions.

Serve with roasted autumn vegetables or a corn and black bean salad.

Fig and Balsamic Flank Steak

Sweet figs and tangy balsamic vinegar create a rich, luxurious glaze for this fall flank steak.

The combination adds depth and a touch of elegance, making it perfect for cozy dinners or entertaining guests.

Ingredients:

• 1 ½ pounds flank steak
• ½ cup dried figs, chopped
• ¼ cup balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• Fresh rosemary for garnish

Instructions:

1. In a small saucepan, combine figs, balsamic vinegar, honey, and garlic. Simmer for 10 minutes until thickened and slightly syrupy. Blend lightly if desired.
2. Marinate the flank steak with half of the fig-balsamic glaze for at least 2 hours in the fridge.
3. Heat a skillet or grill over medium-high heat and lightly oil it.
4. Cook the steak 4–5 minutes per side for medium-rare, brushing with remaining glaze during the last minute.
5. Let the steak rest 5 minutes, slice thinly against the grain, and drizzle with extra glaze. Garnish with rosemary.

The natural sweetness of figs and the tangy balsamic elevate this flank steak into a decadent fall dish.

Pair with roasted root vegetables or creamy mashed potatoes for a truly comforting meal.

Pomegranate-Molasses Flank Steak

This flank steak gets a vibrant, tangy-sweet flavor from pomegranate molasses, perfectly complemented by warm fall spices.

The sauce creates a glossy, caramelized finish that makes every bite deeply flavorful.

Ingredients:

• 1 ½ pounds flank steak
• 3 tablespoons pomegranate molasses
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• ½ teaspoon cinnamon
• ½ teaspoon black pepper
• ½ teaspoon salt
• Pomegranate seeds for garnish
• Fresh mint, chopped

Instructions:

1. In a bowl, combine pomegranate molasses, olive oil, soy sauce, garlic, cumin, cinnamon, salt, and pepper to make the marinade.
2. Marinate the flank steak for at least 2 hours or overnight in the fridge.
3. Preheat a grill or skillet over medium-high heat. Cook the steak 4–5 minutes per side for medium-rare.
4. Let rest 5–10 minutes, then slice thinly against the grain.
5. Garnish with pomegranate seeds and fresh mint before serving.

The sweet-tart flavor of pomegranate molasses paired with aromatic spices transforms a simple flank steak into a sophisticated fall dish.

It pairs beautifully with roasted vegetables or couscous.

Sage and Brown Butter Flank Steak

A nutty brown butter sauce infused with fresh sage elevates this flank steak to an indulgent autumn meal.

The sauce’s richness perfectly balances the beef’s natural flavor.

Ingredients:

• 1 ½ pounds flank steak
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 tablespoons unsalted butter
• 8 fresh sage leaves
• 1 teaspoon garlic, minced
• 1 teaspoon lemon juice

Instructions:

1. Season the flank steak with salt and pepper. Let sit at room temperature for 20 minutes.
2. Preheat a skillet over medium-high heat with olive oil. Sear the steak 4–5 minutes per side for medium-rare. Remove and let rest.
3. In the same skillet, melt butter until it begins to brown. Add sage leaves and garlic; cook 1–2 minutes until fragrant. Remove from heat and stir in lemon juice.
4. Slice steak thinly against the grain and drizzle with brown butter-sage sauce.

The warm, nutty flavor of brown butter and the aromatic touch of sage turn this flank steak into a comforting and elegant fall dinner.

Roasted Garlic and Thyme Flank Steak

This flank steak is infused with roasted garlic and fresh thyme, creating a savory, aromatic dish perfect for fall dinners.

Its simplicity highlights the beef while adding layers of autumn flavor.

Ingredients:

• 1 ½ pounds flank steak
• 3 cloves roasted garlic, mashed
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme, chopped
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat oven to 400°F. Roast garlic cloves for 15–20 minutes until soft and caramelized.
2. In a bowl, mix roasted garlic, olive oil, thyme, mustard, salt, and pepper to form a marinade.
3. Coat flank steak and marinate for 1–2 hours.
4. Preheat skillet over medium-high heat. Sear steak 4–5 minutes per side for medium-rare.
5. Let rest for 5 minutes and slice thinly against the grain.

The sweet and mellow flavor of roasted garlic combined with thyme creates a comforting, fragrant flank steak perfect for cozy fall evenings.

Balsamic Fig and Shallot Flank Steak

This flank steak features a sweet and tangy balsamic fig sauce with caramelized shallots.

It’s rich, savory, and slightly sweet—a perfect pairing for fall produce.

Ingredients:

• 1 ½ pounds flank steak
• ½ cup dried figs, chopped
• ¼ cup balsamic vinegar
• 2 tablespoons olive oil
• 2 shallots, thinly sliced
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• Fresh rosemary for garnish

Instructions:

1. In a skillet, sauté shallots and garlic in olive oil until soft. Add figs and balsamic vinegar; simmer until thickened.
2. Season flank steak with salt and pepper. Grill or sear 4–5 minutes per side for medium-rare.
3. Slice steak thinly against the grain and spoon fig-shallot sauce on top. Garnish with rosemary.

The combination of sweet figs, tangy balsamic, and savory beef makes this a sophisticated fall dish.

Serve with roasted root vegetables or mashed potatoes.

Maple-Chili Flank Steak

This flank steak balances sweet maple syrup with smoky chili flavors, creating a sticky, flavorful crust.

It’s perfect for those who enjoy a hint of spice with their autumn dishes.

Ingredients:

• 1 ½ pounds flank steak
• 3 tablespoons maple syrup
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. In a bowl, mix maple syrup, chili powder, smoked paprika, garlic, salt, and pepper.
2. Marinate flank steak for 2–3 hours in the fridge.
3. Preheat grill or skillet over medium-high heat with olive oil. Cook steak 4–5 minutes per side for medium-rare.
4. Let rest 5 minutes, slice against the grain, and garnish with fresh cilantro.

The sweet-heat combination makes this flank steak a memorable fall dinner.

Pair with roasted vegetables or a crisp fall salad for a balanced meal.

Apple Cider and Dijon Flank Steak

Tender flank steak infused with tangy Dijon mustard and sweet apple cider makes a perfectly balanced fall meal.

The sauce is slightly thickened to coat each slice beautifully.

Ingredients:

• 1 ½ pounds flank steak
• ½ cup apple cider
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• Fresh thyme for garnish

Instructions:

1. In a bowl, whisk apple cider, Dijon mustard, olive oil, garlic, salt, and pepper. Marinate steak for 2–3 hours in the fridge.
2. Preheat skillet or grill over medium-high heat. Sear steak 4–5 minutes per side for medium-rare.
3. Remove steak and let rest. Simmer remaining marinade in the skillet for 2–3 minutes to thicken.
4. Slice steak thinly against the grain and drizzle with thickened sauce. Garnish with fresh thyme.

The bright tang of apple cider and Dijon elevates this flank steak into a flavorful fall dish.

It’s perfect with roasted potatoes or sautéed autumn vegetables.

Cran-Maple Glazed Flank Steak

This flank steak is coated with a sweet-tart cranberry and maple glaze that captures the essence of fall.

The glaze caramelizes during cooking, giving the steak a sticky, flavorful crust that pairs beautifully with roasted vegetables.

Ingredients:

• 1 ½ pounds flank steak
• ½ cup fresh cranberries
• 3 tablespoons maple syrup
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 tablespoon olive oil
• Fresh thyme for garnish

Instructions:

1. In a small saucepan, combine cranberries, maple syrup, soy sauce, and garlic. Simmer until cranberries burst and the mixture thickens slightly, about 10 minutes. Mash slightly for a smoother glaze.
2. Marinate the flank steak with half of the glaze for 2–3 hours in the fridge.
3. Preheat a grill or skillet over medium-high heat with olive oil.
4. Cook the steak 4–5 minutes per side for medium-rare, brushing with remaining glaze during the last minute.
5. Rest the steak 5 minutes, slice thinly against the grain, and drizzle with extra glaze. Garnish with fresh thyme.

The cranberry-maple glaze adds a festive fall flavor to tender flank steak, perfect for cozy dinners or holiday gatherings.

Brown Sugar and Apple Cider Flank Steak

This flank steak is marinated in apple cider and brown sugar, giving it a sweet, tangy, and deeply caramelized flavor.

It’s perfect for a cozy fall evening or an autumn dinner party.

Ingredients:

• 1 ½ pounds flank steak
• ½ cup apple cider
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Combine apple cider, brown sugar, olive oil, garlic, salt, and pepper in a bowl.
2. Marinate the flank steak for at least 2 hours or overnight.
3. Preheat a grill or skillet over medium-high heat. Cook steak 4–5 minutes per side for medium-rare.
4. Let rest for 5 minutes before slicing thinly against the grain.
5. Garnish with fresh parsley and serve.

The brown sugar and apple cider marinade creates a succulent, sweet-tangy steak that embodies the flavors of fall.

Pumpkin Spice Flank Steak

This fall-inspired flank steak uses a subtle pumpkin spice rub to add warm, earthy flavors.

It’s a unique twist that’s both aromatic and deliciously seasonal.

Ingredients:

• 1 ½ pounds flank steak
• 1 tablespoon olive oil
• 1 teaspoon pumpkin pie spice
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cloves garlic, minced

Instructions:

1. Mix pumpkin pie spice, smoked paprika, garlic, salt, and pepper. Rub the mixture over the flank steak.
2. Preheat a grill or skillet over medium-high heat with olive oil.
3. Cook steak 4–5 minutes per side for medium-rare.
4. Rest for 5 minutes, then slice thinly against the grain.

The pumpkin spice rub adds warmth and subtle sweetness to this steak, making it a comforting fall entrée.

Maple-Balsamic Flank Steak with Roasted Pears

Sweet maple syrup and tangy balsamic vinegar create a rich glaze for flank steak, paired with caramelized roasted pears for a sophisticated fall dish.

Ingredients:

• 1 ½ pounds flank steak
• 2 tablespoons olive oil
• ¼ cup maple syrup
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 2 pears, sliced
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Whisk together maple syrup, balsamic vinegar, Dijon, garlic, salt, and pepper. Marinate steak for 2–3 hours.
2. Preheat grill or skillet over medium-high heat. Cook steak 4–5 minutes per side for medium-rare.
3. Roast pear slices in the oven at 400°F for 10–12 minutes until caramelized.
4. Let steak rest, then slice against the grain and serve with roasted pears.

The combination of maple-balsamic glaze and roasted pears makes this steak a festive, elegant autumn entrée.

Sage and Apple Flank Steak

Sage and apple complement the rich flavor of flank steak, creating a savory-sweet autumn dish.

The apples are lightly caramelized, balancing the earthy notes of sage and beef.

Ingredients:

• 1 ½ pounds flank steak
• 1 tablespoon olive oil
• 1 teaspoon fresh sage, chopped
• 2 apples, sliced
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Season steak with salt, pepper, and sage. Let sit for 20 minutes.
2. Preheat skillet over medium-high heat with olive oil. Sear steak 4–5 minutes per side for medium-rare.
3. Remove steak and cook apple slices and garlic in the same skillet until caramelized.
4. Slice steak thinly against the grain and serve with apples.

The earthy sage and sweet apples enhance the rich, juicy steak, making it a perfect fall dish.

Honey-Roasted Garlic and Thyme Flank Steak

Sweet honey, roasted garlic, and aromatic thyme create a deeply flavorful flank steak.

This dish is simple yet sophisticated, ideal for a fall dinner.

Ingredients:

• 1 ½ pounds flank steak
• 2 tablespoons olive oil
• 3 cloves roasted garlic, mashed
• 2 tablespoons honey
• 1 teaspoon fresh thyme, chopped
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Mix roasted garlic, honey, thyme, olive oil, salt, and pepper. Coat flank steak and marinate for 1–2 hours.
2. Preheat grill or skillet over medium-high heat. Cook steak 4–5 minutes per side for medium-rare.
3. Let steak rest 5 minutes, then slice thinly against the grain.

The honey-roasted garlic and thyme create a warm, comforting flavor, perfect for a fall dinner with roasted vegetables or mashed potatoes.

Caramelized Onion and Balsamic Flank Steak

Sweet caramelized onions combined with tangy balsamic vinegar create a rich topping for tender flank steak.

This savory-sweet combination embodies fall flavors and is perfect for a cozy dinner.

Ingredients:

• 1 ½ pounds flank steak
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• ¼ cup balsamic vinegar
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• Fresh rosemary for garnish

Instructions:

1. Heat olive oil in a skillet and cook onions over medium heat until caramelized, about 15–20 minutes. Add garlic and cook 1 more minute. Stir in balsamic vinegar and simmer until slightly thickened.
2. Season steak with salt and pepper. Preheat grill or skillet over medium-high heat and sear steak 4–5 minutes per side for medium-rare.
3. Let steak rest 5 minutes, then slice thinly against the grain. Top with caramelized onions and balsamic sauce. Garnish with rosemary.

The sweet-savory combination of caramelized onions and balsamic perfectly complements the flank steak, making it a fall dinner favorite.

Roasted Red Pepper and Thyme Flank Steak

This flank steak features roasted red peppers and fresh thyme, creating a colorful and aromatic fall dish.

The flavors are bright yet hearty, perfect for an autumn dinner.

Ingredients:

• 1 ½ pounds flank steak
• 2 tablespoons olive oil
• 2 roasted red peppers, sliced
• 1 teaspoon fresh thyme, chopped
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Preheat skillet over medium-high heat with olive oil. Season steak with salt, pepper, and thyme.
2. Cook steak 4–5 minutes per side for medium-rare. Let rest 5 minutes before slicing thinly against the grain.
3. Sauté roasted red peppers and garlic in the same skillet until warm. Serve steak topped with peppers.

The combination of sweet roasted red peppers and aromatic thyme adds depth and brightness to the flank steak, perfect for fall dinners.

Spiced Cranberry and Orange Flank Steak

This fall-inspired flank steak is topped with a spiced cranberry-orange sauce that’s sweet, tangy, and slightly warming.

It’s ideal for a festive autumn meal.

Ingredients:

• 1 ½ pounds flank steak
• ½ cup fresh cranberries
• ¼ cup orange juice
• 2 tablespoons honey
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. In a saucepan, combine cranberries, orange juice, honey, cinnamon, and ginger. Simmer 10 minutes until cranberries burst and sauce thickens.
2. Season steak with salt and pepper. Preheat skillet or grill over medium-high heat. Cook steak 4–5 minutes per side for medium-rare.
3. Let rest 5 minutes, slice thinly against the grain, and top with cranberry-orange sauce.

The spiced cranberry-orange sauce creates a festive fall flavor that pairs beautifully with the tender flank steak.

Apple Cider and Sage Flank Steak

This flank steak is marinated in apple cider and fresh sage, creating a sweet, herbal flavor that’s perfect for autumn.

The marinade tenderizes the steak while adding a rich fall aroma.

Ingredients:

• 1 ½ pounds flank steak
• ½ cup apple cider
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh sage, chopped
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Mix apple cider, olive oil, garlic, sage, salt, and pepper. Marinate steak for at least 2 hours in the fridge.
2. Preheat grill or skillet over medium-high heat. Cook steak 4–5 minutes per side for medium-rare.
3. Let rest 5 minutes before slicing thinly against the grain.

Apple cider and sage add sweet and earthy layers of flavor to this flank steak, making it a cozy, autumn-ready dish.

Honey-Balsamic and Fig Flank Steak

This flank steak is glazed with a honey-balsamic sauce featuring tender figs, creating a sweet, tangy, and luxurious fall dish.

Ingredients:

• 1 ½ pounds flank steak
• ½ cup dried figs, chopped
• 2 tablespoons honey
• ¼ cup balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Combine figs, honey, balsamic vinegar, and garlic in a saucepan. Simmer 10 minutes until thickened.
2. Season steak with salt and pepper. Preheat skillet or grill over medium-high heat. Cook steak 4–5 minutes per side for medium-rare.
3. Let rest 5 minutes, slice thinly against the grain, and drizzle with fig-balsamic glaze.

The sweet-tart fig and honey-balsamic glaze transforms the flank steak into a decadent fall dish perfect for special occasions or cozy dinners.

Maple-Soy Glazed Flank Steak

This flank steak features a sweet and savory maple-soy glaze, offering a balance of caramelized sweetness and umami depth.

It’s quick to prepare yet full of fall flavor.

Ingredients:

• 1 ½ pounds flank steak
• 3 tablespoons maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 teaspoon grated ginger

Instructions:

1. Whisk together maple syrup, soy sauce, garlic, ginger, salt, and pepper. Marinate steak for 1–2 hours.
2. Preheat grill or skillet over medium-high heat with olive oil. Cook steak 4–5 minutes per side for medium-rare.
3. Let rest 5 minutes before slicing thinly against the grain. Drizzle with any remaining glaze.

The maple-soy glaze creates a perfect sweet-savory balance, making this flank steak a quick and flavorful fall dinner option.

Cinnamon-Pumpkin Flank Steak

This flank steak gets a subtle fall twist with a cinnamon and pumpkin spice rub.

The warm spices complement the rich beef, creating a uniquely autumnal flavor profile that’s both fragrant and delicious.

Ingredients:

• 1 ½ pounds flank steak
• 1 tablespoon olive oil
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cloves garlic, minced

Instructions:

1. Mix pumpkin pie spice, cinnamon, garlic, salt, and pepper. Rub the mixture evenly over the flank steak.
2. Preheat a grill or skillet over medium-high heat with olive oil.
3. Cook steak 4–5 minutes per side for medium-rare.
4. Let the steak rest 5 minutes, then slice thinly against the grain.

The aromatic pumpkin and cinnamon flavors give this flank steak a cozy, fall-inspired taste, perfect for seasonal dinners with roasted vegetables.

Apple-Balsamic Glazed Flank Steak

Sweet apple cider and tangy balsamic vinegar create a rich glaze for flank steak.

Paired with sautéed apples, this dish is a beautiful representation of autumn flavors.

Ingredients:

• 1 ½ pounds flank steak
• ½ cup apple cider
• ¼ cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 apples, sliced
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. In a small saucepan, simmer apple cider, balsamic vinegar, and garlic until slightly thickened.
2. Season flank steak with salt and pepper. Preheat skillet or grill over medium-high heat.
3. Cook steak 4–5 minutes per side for medium-rare. Let rest 5 minutes.
4. Sauté apple slices in olive oil until caramelized. Slice steak thinly against the grain and serve with apples and glaze.

The apple-balsamic glaze adds a sweet and tangy layer of flavor, making this flank steak a comforting and elegant fall dish.

Maple-Chili Cranberry Flank Steak

This flank steak combines sweet maple syrup, tart cranberries, and a hint of chili for a sweet, tangy, and mildly spicy autumn flavor.

It’s perfect for a fall dinner with a kick.

Ingredients:

• 1 ½ pounds flank steak
• 3 tablespoons maple syrup
• ½ cup fresh cranberries
• 1 teaspoon chili powder
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. In a saucepan, simmer cranberries, maple syrup, garlic, and chili powder until cranberries burst and sauce thickens.
2. Season steak with salt and pepper. Preheat skillet or grill over medium-high heat. Cook 4–5 minutes per side for medium-rare.
3. Let rest 5 minutes before slicing thinly against the grain. Serve topped with the cranberry-maple sauce.

The sweet, tart, and slightly spicy combination creates a vibrant fall flavor that pairs perfectly with tender flank steak, making it ideal for seasonal dinners.