Grilled Flank Steak
Updated Jul 26, 2025
Grilled flank steak marinated in a tenderizing sauce of lemon, tamari, honey, garlic, and lemon, then grilled for 5-6 minutes per side.
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Grilled Flank Steak is so good
I’ll admit, I put off grilling flank steak for years because I was convinced it would end up tough and chewy (aka complete waste of money and effort). However, after seeing a friend grill flank steak at a casual backyard BBQ, I decided to give grilling flank steak at home a shot. To my surprise, with just the right marinade and careful timing, the steak turned out tender, and there wasn’t a piece left over!
Happy Cooking!
– Yumna
Grilled Flank Steak Ingredients
- Flank Steak: Look for a piece that weighs around 2 pounds and is pretty even in thickness. This cut cooks quickly and slices best against the grain after resting.
- Marinade: A mix of Worcestershire, tamari, lemon juice, honey, garlic, thyme, and pepper. It adds flavor and helps tenderize. Let the flank steak marinade for at least an hour before grilling, or overnight if you’ve got the time.
How to Make Grilled Flank Steak
Grilled Flank Steak Recipe
Video
Ingredients
- 2 pounds whole flank steak
- ¼ cup Worcestershire sauce
- 2 tablespoons low sodium tamari sauce
- 1 lemon juiced
- 2 teaspoons honey
- 3 garlic cloves grated
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
Instructions
- Place the Worcestershire sauce, tamari, lemon juice, honey, garlic and black pepper in a large bowl and whisk to combine. Add the steak on top and toss with the marinade to combine. Set in the fridge for at least 1 hour, or up to 24 hours, to marinate.
- When ready to cook, preheat an outdoor gas grill to 450˚F. Place the steak on the grill and cook for about 5 to 6 minutes on each side. If you have an instant read thermometer, 130°F to 140˚F will be medium rare and 150°F will be medium well. Keep in mind that the temperature will continue to rise about 5 degrees after you remove from heat and the steaks rest.
- When cooked to your liking, remove from the grill and place on a rimmed platter to collect the juices. Cover and let rest for at least 10 minutes. Slice thinly across the grain and serve.
Equipment
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Take your time marinating the meat: I usually let my flank steak marinate for at least a few hours, if not overnight! The lemon, and salt in the Worcestershire and tamari help tenderize and flavor the meat.
- Score your meat: To help the marinade get in deeper (and to prevent the steak from curling up on the grill), I like to score the surface lightly in a diamond pattern. Just a few cuts across the grain on each side are enough.
- Preheat the grill: Make sure your grill is hot before the steak hits the grate! High heat sears the meat quickly, locking in its juices and creating the grill marks.
- Look for the grain: When it’s time to eat, cutting the steak against the grain makes a big difference. This means slicing perpendicular to the muscle fibers, which makes it much more tender and easier to chew.
- Let it rest: As hard as it may be to wait (I get it), letting the steak rest for about 5-10 minutes after grilling lets the juices redistribute throughout the meat, which means a juicier bite when you do cut into it.
Serving Ideas
- Add potatoes. For a classic steak and potatoes meal, try pairing your meat with grilled baked potatoes, parmesan potatoes, or even baked French fries.
- Grill some extra veggies. While you’re already using the grill, throw on some grilled veggie skewers or grilled Brussels sprouts!
- Make steak salad. This grilled flank steak is a great salad protein!
FAQs
This steak will keep well in an airtight container in the fridge for 3-4 days. When you’re ready to eat, just reheat it in a skillet for 1-2 minutes (flank steak is thin, so it can dry out quickly when reheated)!
Yes! It should keep well in an airtight container in the freezer for up to 3 months. Just make sure it’s cooled completely before you transfer it to your container, and avoid slicing pieces you plan to freeze (they’ll dry out more quickly if they’re pre-sliced). When you’re ready to eat, thaw overnight in the fridge, then reheat in a pan. I like to add a bit of beef broth if it’s looking dry!
The best way to check is by using a meat thermometer. For medium-rare, aim for an internal temperature of about 130-135°F. Remember, the steak will continue to cook a bit more as it rests!
