Air Fryer Flank Steak
This air fryer flank steak is tender and cooked to perfection without heating up a grill or splattering all over your oven. Easy to clean up, healthy, and delicious!
Servings: 4 people
Equipment
- Air Fryer
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons coconut aminos or soy sauce see other substitutes in notes
- 1 tablespoon distilled white vinegar
- 2 large garlic cloves, minced
- 1/2 teaspoon kosher salt
- black pepper
- 1¾ pounds flank steak or skirt steak
Instructions
- Mix together the oil, coconut aminos, vinegar, and garlic in a shallow cooking dish or a ziplock bag that the steak will fit into. You can "score" the steak if you'd like, which can impart some extra flavor if your marinating time is short. To do this, simply use a knife to very slightly cut into the top of the steak a few times.
- Sprinkle salt and pepper on both sides of the steak and place into marinade, flipping to coat both sides. Return to the fridge to marinate the steak. Try to marinate the steak at least 1 hour, up to 24 hours.
- Remove the steak from the fridge at least 30 minutes before you intend to cook. Preheat your air fryer to 400 degrees Fahrenheit. Place the steak in the air fryer and cook for 5-7 minutes each side (5 for rare at 120-130 degrees internal temp, 6-7 for medium at 130-135 degrees internal temp), flipping halfway through.
- Check the internal temperature once the timer is up and if it's done, place it on a cutting board (preferably with a moat to catch the juices) and cover with foil. Allow it to rest for 10 minutes before slicing thin against the grain of the meat.
Video
Notes
- Air fryers can cook differently depending on size. A smaller air fryer will cook faster than larger. For this recipe I used Cosori's air fryer. Here are some general times to go by, but use a meat thermometer to double check yours.
- Medium rare: 130-135 degrees (about 6 minutes per side)
- Medium: 140-145 degrees (about 6-7 minutes)
- Medium well: 145-155 degrees (about 7-8 minutes)
- Well done: 155 and up
- Coconut aminos add sweetness to the marinade, using fewer ingredients overall. It can be subbed with soy sauce, but omit the extra salt and stir in 1-2 teaspoons of honey. Taste the marinade and adjust to your liking. I've also used cherry juice and balsamic vinegar as well for this! Omit the extra vinegar if you use balsamic.
- For a corn salsa topping - Add 2 cobs of corn, 1/2 shallot (about 2 tablespoons), 2/3 cup sliced cherry tomatoes, 3 tablespoons of cilantro or parsley and 1 tablespoon of vinegar.
Nutrition
Serving: 6ounces | Calories: 383kcal | Carbohydrates: 4g | Protein: 43g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 119mg | Sodium: 569mg | Potassium: 749mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 3mg
