Grilled Flank Steak recipe

There are some meals that just scream “summer,” “celebration,” or simply “delicious,” and for my family, this Grilled Flank Steak recipe is at the top of that list. The first time I made it, I was a little apprehensive. Flank steak can be tricky; it’s lean, and if not handled correctly, it can turn out tough. But armed with a killer marinade and a few key techniques, what emerged from the grill that evening was nothing short of spectacular. The aroma alone had my kids peeking out the kitchen window, and my husband, a notorious steak aficionado, declared it one of the best he’d ever had. The smoky char from the grill, combined with the deeply savory and slightly tangy marinade, created a flavor explosion. The meat was incredibly tender, practically melting in our mouths, thanks to proper marinating and, crucially, slicing against the grain. It’s since become a staple for everything from quick weeknight dinners to backyard BBQs with friends. It’s versatile, relatively budget-friendly for steak, and consistently delivers a “wow” factor that never gets old. This recipe isn’t just about cooking; it’s about creating those memorable mealtime moments.

Why Grilled Flank Steak is a Winner

Before we dive into the nitty-gritty of the recipe, let’s talk about why flank steak is such a fantastic cut for grilling. Flank steak comes from the abdominal muscles of the cow, specifically the flank primal. It’s a long, flat cut, known for its robust beefy flavor and its relatively lean profile. While it can be tougher than more marbled cuts if not prepared correctly, its distinct grain structure makes it an ideal candidate for marinades.

The benefits of choosing flank steak for your grill are numerous:

• Flavor: It boasts a rich, intense beefy taste that stands up well to bold marinades and smoky char.
• Texture: When marinated and cooked to medium-rare or medium, and then sliced thinly against the grain, flank steak becomes incredibly tender and enjoyable.
• Marinade Absorption: Its relatively loose muscle fibers and flat shape allow marinades to penetrate deeply, infusing the meat with flavor and helping to tenderize it.
• Quick Cooking: Due to its thinner profile, flank steak cooks relatively quickly on a hot grill, making it perfect for weeknight meals or when you’re short on time.
• Versatility: Grilled flank steak is a chameleon in the kitchen. It can be the star of the plate, sliced and served on its own, or it can be a key ingredient in tacos, salads, sandwiches, stir-fries, and fajitas.
• Value: Compared to premium cuts like ribeye or filet mignon, flank steak is often more budget-friendly, offering excellent flavor bang for your buck.

Understanding these characteristics will help you appreciate why the following recipe steps are designed the way they are, ensuring you get the most out of this fantastic cut of beef.

Complete Ingredients with Amounts

This recipe focuses on a marinade that tenderizes, adds moisture, and infuses the flank steak with a symphony of savory, tangy, and aromatic flavors.

For the Flank Steak:

• 1.5 – 2 lbs flank steak (approximately ¾ to 1 inch thick)

For the Marinade:

• ½ cup low-sodium soy sauce (or tamari for gluten-free): This is the umami powerhouse, providing saltiness and depth. Low-sodium is preferred to control the overall salt level.
• ¼ cup olive oil (extra virgin preferred): Adds richness, helps the marinade adhere, and prevents the steak from sticking to the grill. It also helps conduct heat for a better sear.
• ¼ cup red wine vinegar: The acidity here is crucial for tenderizing the meat by breaking down tough muscle fibers. It also adds a pleasant tang. Balsamic vinegar or apple cider vinegar can be substituted in a pinch, but red wine vinegar offers a classic steakhouse flavor.
• 2 tablespoons Worcestershire sauce: Adds another layer of complex umami, with sweet, savory, and tangy notes.
• 2 tablespoons honey (or brown sugar): Provides a touch of sweetness to balance the acidity and saltiness, and also aids in caramelization on the grill, leading to beautiful grill marks.
• 4 cloves garlic, minced (about 1.5 tablespoons): Aromatic and pungent, garlic is a must-have for most savory marinades. Freshly minced is always best for maximum flavor.
• 1 tablespoon Dijon mustard: Acts as an emulsifier, helping to bind the oil and vinegar. It also adds a subtle peppery, tangy kick.
• 1 teaspoon freshly ground black pepper: For a bit of spice and classic steak seasoning.
• ½ teaspoon dried oregano (or 1 tablespoon fresh, chopped): Adds an earthy, slightly peppery herbal note.
• Optional: ½ teaspoon red pepper flakes: For a touch of heat, adjust to your preference.

Equipment Needed:

• Large resealable plastic bag or a non-reactive dish (glass or ceramic)
• Whisk
• Grill (charcoal or gas)
• Grill tongs
• Instant-read meat thermometer
• Cutting board
• Sharp carving knife

Instructions: Grilling Flank Steak to Perfection

Follow these steps carefully for a tender, juicy, and flavorful grilled flank steak experience.

1. Prepare the Marinade:
* In a medium-sized bowl, combine all the marinade ingredients: soy sauce, olive oil, red wine vinegar, Worcestershire sauce, honey, minced garlic, Dijon mustard, black pepper, dried oregano, and red pepper flakes (if using).
* Whisk vigorously until the honey is dissolved and all ingredients are well combined and slightly emulsified. The oil and vinegar should not be completely separated.

2. Marinate the Flank Steak:
* Place the flank steak in a large resealable plastic bag or a shallow non-reactive dish.
* Pour the prepared marinade over the steak, ensuring it’s coated on all sides. If using a bag, press out as much air as possible before sealing. If using a dish, turn the steak a few times to coat.
* Place the marinating steak in the refrigerator for at least 2 hours, but ideally for 4-6 hours. For the best flavor penetration and tenderization, you can marinate it for up to 8 hours. Do not marinate for more than 24 hours, as the acidity can start to break down the meat too much, resulting in a mushy texture.
* Flip the steak halfway through the marinating time to ensure even flavor distribution.

3. Prepare the Grill:
* About 30 minutes before you plan to grill, remove the steak from the refrigerator and let it sit at room temperature. This helps it cook more evenly.
* Clean your grill grates thoroughly with a grill brush. This prevents sticking and ensures clean grill marks.
* Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). You want the grates to be hot enough to sear the steak quickly.
* For a gas grill: Turn all burners to high to preheat, then reduce to medium-high for cooking.
* For a charcoal grill: Arrange hot coals for direct heat grilling. The coals are ready when they are covered in a light grey ash.
* Once hot, lightly oil the grill grates by soaking a paper towel in a high smoke point oil (like canola or vegetable oil) and, using tongs, carefully rub it over the grates.

4. Grill the Flank Steak:
* Remove the flank steak from the marinade, letting any excess marinade drip off. Discard the leftover marinade (it’s unsafe to reuse after contact with raw meat).
* Place the flank steak directly on the hot grill grates.
* Grill for approximately 4-7 minutes per side for medium-rare, or 6-9 minutes per side for medium. The exact cooking time will depend on the thickness of your steak and the heat of your grill.
* Avoid pressing down on the steak with a spatula, as this squeezes out the flavorful juices.
* For distinct grill marks, you can rotate the steak 45 degrees halfway through cooking on each side.

5. Check for Doneness:
* The most accurate way to check for doneness is with an instant-read meat thermometer inserted into the thickest part of the steak.
* For Rare: 125-130°F (52-54°C) – cool, red center
* For Medium-Rare: 130-135°F (54-57°C) – warm, pink center (highly recommended for flank steak)
* For Medium: 135-140°F (57-60°C) – warm, slightly pink center
* For Medium-Well: 140-145°F (60-63°C) – minimally pink center (not generally recommended for flank steak as it can become tough)
* Remember that the steak’s temperature will continue to rise by about 5°F while it rests.

6. Rest the Steak:
* Once the steak reaches your desired internal temperature, remove it from the grill and transfer it to a clean cutting board.
* Tent it loosely with aluminum foil. Do not wrap it tightly, as this will cause it to steam and lose its beautiful crust.
* Let the steak rest for at least 10 minutes, or up to 15 minutes for a larger cut. This crucial step allows the muscle fibers to relax and the juices to redistribute throughout the meat, resulting in a much juicier and more tender steak. If you slice it too soon, all those delicious juices will run out onto your cutting board.

7. Slice the Steak:
* This is perhaps the most critical step for ensuring tender flank steak. Identify the direction of the muscle fibers (the grain). They run lengthwise along the steak.
* Using a sharp carving knife, slice the flank steak thinly (about ¼ inch thick) against the grain. This means slicing perpendicular to the direction of the muscle fibers. Slicing against the grain shortens the long muscle fibers, making the meat much more tender and easier to chew. If you slice with the grain, you’ll end up with long, stringy, and tough pieces.
* Slicing at a slight angle (on a bias) can also help create more tender slices.

8. Serve Immediately:
* Arrange the sliced flank steak on a platter and serve immediately with your favorite side dishes.

Nutrition Facts (Servings and Calories per Serving)

• Servings: This recipe typically yields 6-8 servings, assuming a 1.5-2 lb flank steak. A standard serving size for meat is generally considered to be 3-4 ounces cooked.
• Calories per serving (approximate): Around 250-350 calories per 4-ounce serving.

Please note: These nutritional values are estimates and can vary based on the exact size and leanness of your flank steak, the specific brands of ingredients used in the marinade (especially honey and oil), and the final serving size.

Breakdown (approximate per 4oz serving):

• Protein: High (around 25-30g) – excellent for muscle repair and satiety.
• Fat: Moderate (around 15-20g) – flank steak is leaner than many cuts. Much of the fat in this recipe comes from the olive oil in the marinade, which is a source of healthy monounsaturated fats.
• Carbohydrates: Low (around 5-8g) – primarily from the honey/sugar and other trace carbs in the marinade ingredients.
• Sodium: The soy sauce is the main contributor. Using low-sodium soy sauce significantly helps manage this.

This grilled flank steak can be a very healthy part of a balanced meal, especially when paired with plenty of vegetables.

Preparation Time

Understanding the time commitment helps in planning your meal effectively.

• Active Preparation Time (Marinade & Grill Prep): 15-20 minutes
  • Mixing marinade: 5-7 minutes
  • Steak and grill prep: 10-13 minutes
• Marinating Time: 2 hours (minimum) to 8 hours (optimal); up to 24 hours (maximum, but not ideal)
• Resting Time (Steak at Room Temp Before Grilling): 30 minutes
• Grilling Time: 8-18 minutes (depending on desired doneness and steak thickness)
• Resting Time (Steak After Grilling): 10-15 minutes

Total Time (excluding marinating time, using optimal values):

• Active Work: ~20 minutes
• Inactive (room temp rest, grilling, post-grill rest): ~1 hour
• Total from start of cooking to serving (with optimal 4-hour marination): Approximately 5 hours 30 minutes (but most of this is hands-off marinating and resting).
• Total focused cooking time (if steak is already marinated): Roughly 1 hour, including pre-grill rest, grilling, and post-grill rest.

Plan accordingly, especially for the marinating period, to ensure your steak is perfectly flavored and tender.

How to Serve Grilled Flank Steak

Grilled flank steak is wonderfully versatile. Here are some fantastic ways to serve it:

• Classic Steak Dinner:
  • Serve slices of flank steak alongside classic steakhouse sides:
    • Roasted potatoes or garlic mashed potatoes
    • Grilled asparagus or green beans almondine
    • A simple garden salad with vinaigrette
    • A dollop of compound butter (garlic herb butter) or chimichurri sauce on top of the steak.
• Flank Steak Tacos or Fajitas:
  • Slice the steak thinly.
  • Serve with warm corn or flour tortillas.
  • Offer toppings like:
    • Sautéed bell peppers and onions (for fajitas)
    • Salsa (pico de gallo, salsa verde, roasted tomato salsa)
    • Guacamole or sliced avocado
    • Shredded lettuce or cabbage
    • Crumbled cotija cheese or shredded Monterey Jack
    • Sour cream or Mexican crema
    • Fresh cilantro and lime wedges
• Flank Steak Salads:
  • Create a hearty and satisfying salad:
    • Bed of mixed greens, arugula, or spinach.
    • Add sliced grilled flank steak.
    • Incorporate ingredients like:
      • Cherry tomatoes, sliced cucumbers, red onion
      • Roasted corn, black beans
      • Crumbled blue cheese or feta cheese
      • Toasted nuts or seeds (pecans, walnuts, pumpkin seeds)
    • Drizzle with a flavorful dressing like a balsamic vinaigrette, blue cheese dressing, or a creamy cilantro-lime dressing.
• Flank Steak Sandwiches or Wraps:
  • Layer thin slices of flank steak on crusty bread or in a wrap.
  • Add complementary fillings:
    • Caramelized onions
    • Provolone or Swiss cheese (melted if desired)
    • Horseradish sauce or aioli
    • Arugula or lettuce
    • Roasted red peppers
• Flank Steak Grain Bowls:
  • Build a nutritious bowl:
    • Base of quinoa, farro, brown rice, or couscous.
    • Top with sliced flank steak.
    • Add roasted vegetables (broccoli, sweet potatoes, Brussels sprouts).
    • Include a fresh element like chopped cucumber or avocado.
    • Drizzle with a tahini dressing, soy-ginger dressing, or a light vinaigrette.
• Asian-Inspired Dishes:
  • Slice the steak and add it to noodle dishes (like a beef lo mein variation).
  • Serve over rice with stir-fried vegetables and an extra drizzle of soy sauce or teriyaki glaze.

No matter how you choose to serve it, the key is to let the beautifully grilled, tender flank steak be the star.

Additional Tips for Grilled Flank Steak Success

Elevate your flank steak game with these five essential tips:

1. Don’t Skimp on Marinating Time: While even 30 minutes can impart some flavor, flank steak truly benefits from a longer soak. Aim for at least 2 hours, with 4-6 hours being the sweet spot for optimal flavor penetration and tenderization from the acidic components. This step is non-negotiable for transforming a potentially tough cut into a tender delight. The marinade doesn’t just flavor; it fundamentally changes the texture.
2. Bring Steak to Room Temperature Before Grilling: Pull your marinated steak out of the fridge about 30-45 minutes before it hits the grill. A chilled steak cooks unevenly; the outside can overcook or burn before the inside reaches the desired temperature. Allowing it to come closer to room temperature promotes even cooking from edge to center, resulting in a more uniformly pink interior and a better sear.
3. Ensure a Screaming Hot Grill: A properly preheated, hot grill is crucial for achieving that desirable Maillard reaction – the chemical process that creates the delicious, browned crust and deep flavor. If the grill isn’t hot enough, the steak will steam rather than sear, resulting in a grey, unappetizing exterior and potentially overcooked meat by the time any color develops. You should hear a distinct sizzle when the steak hits the grates.
4. Use a Meat Thermometer & Avoid Overcooking: Flank steak is best enjoyed medium-rare to medium. Because it’s a leaner cut, overcooking it will inevitably lead to a tough, dry, and chewy result, no matter how well you marinated it. An instant-read meat thermometer is your best friend here. It removes the guesswork and ensures you pull the steak off the heat at the perfect moment. Remember it will continue to cook slightly as it rests.
5. Rest and Slice Correctly – The Grand Finale: These two steps are just as important as the grilling itself. Resting the steak for 10-15 minutes tented loosely with foil allows the juices to redistribute throughout the meat. Slicing it immediately will cause those precious juices to spill out. Then, always, always slice flank steak thinly against the grain. Locate the direction of the muscle fibers and cut perpendicular to them. This shortens the fibers, making each bite significantly more tender.

FAQ Section: Your Grilled Flank Steak Queries Answered

Here are answers to some commonly asked questions about grilling flank steak:

Q1: Can I use a different cut of steak with this marinade and grilling method?
A: Absolutely! This marinade is versatile and works wonderfully with other similar cuts. Skirt steak is an excellent alternative; it’s also a long, flat cut with a pronounced grain and great flavor, though it tends to be a bit thinner and might cook faster. Hanger steak or even sirloin flap meat (bavette) would also be delicious. Adjust grilling times based on the thickness and type of cut. The principles of marinating, high-heat grilling, resting, and slicing against the grain still apply.

Q2: What’s the absolute minimum and maximum time I should marinate flank steak?
A: For flank steak, the minimum marinating time to achieve noticeable flavor and some tenderizing effect is about 2 hours. However, for optimal results, aim for 4 to 6 hours. You can marinate it for up to 8 hours for even deeper flavor. While some sources say up to 24 hours is okay, it’s generally not recommended for marinades containing significant acid (like vinegar or citrus juice in this one), as the acid can start to “cook” the meat (like ceviche) and break down the muscle fibers too much, leading to a mushy or mealy texture on the exterior. Stick to under 12 hours for the best texture.

Q3: What is the best internal temperature for grilled flank steak for maximum tenderness and flavor?
A: For flank steak, the sweet spot for tenderness and flavor is medium-rare (130-135°F / 54-57°C). At this temperature, the steak is warm and pink in the center, juicy, and has the best texture. Cooking it to medium (135-140°F / 57-60°C) is also acceptable if you prefer less pink, but going much beyond that (into medium-well or well-done) will likely result in a tougher, drier steak, even with marinating and proper slicing. Always use an instant-read thermometer and pull the steak off the grill a few degrees below your target, as it will continue to cook while resting.

Q4: Can I cook this flank steak recipe indoors if I don’t have an outdoor grill?
A: Yes, you can! While you won’t get the same smoky char, you can achieve delicious results indoors.
* Grill Pan: A cast-iron grill pan on the stovetop is your best bet. Preheat it over medium-high to high heat until very hot. Cook the steak similarly to outdoor grilling, for about 4-7 minutes per side. Ensure good ventilation as it can get smoky.
* Broiler: Position an oven rack so the steak will be 4-6 inches from the broiler element. Preheat the broiler on high. Place the marinated steak on a broiler pan (to catch drips) and broil for 4-6 minutes per side, watching carefully to prevent burning.
* Cast-Iron Skillet: A regular heavy-bottomed cast-iron skillet can also give a great sear. Preheat it over high heat with a little oil until shimmering. Sear the steak for 4-6 minutes per side.
With all indoor methods, resting and slicing against the grain remain crucial.

Q5: How should I store and reheat leftover grilled flank steak?
A: Store leftover grilled flank steak in an airtight container in the refrigerator for up to 3-4 days.
* Reheating: The key to reheating steak without drying it out is to do it gently.
* Oven: Place sliced steak in an oven-safe dish, add a splash of broth or water, cover with foil, and reheat in a low oven (around 250-300°F / 120-150°C) until just warmed through.
* Skillet: Quickly sear slices in a lightly oiled skillet over medium heat for a minute or two per side.
* Microwave (use with caution): Reheat in short 20-30 second intervals at a lower power setting, and consider adding a damp paper towel over the steak to retain moisture.
Often, leftover flank steak is best enjoyed cold or at room temperature in salads or sandwiches to avoid the risk of overcooking during reheating.

This Grilled Flank Steak recipe, with its robust marinade and straightforward grilling technique, is more than just a meal; it’s an experience. It’s the sizzle on the grill, the intoxicating aroma filling the air, and the satisfied smiles around the dinner table. Whether you’re a seasoned grill master or new to the game, this recipe provides all the guidance you need for a show-stopping, tender, and incredibly flavorful main course. Enjoy the process, and more importantly, enjoy the delicious results!

Print