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I’ll admit, I put off grilling flank steak for years because I was convinced it would end up tough and chewy—a complete waste of money and effort. However, after seeing a friend grill it effortlessly 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!
Table of Contents
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Grill
Dietary Info: Low Carb
Key Flavor: Beef
Skill Level: Easy
Summary
- Tender and Juicy: I used to think flank steak was too tough to grill, but with the right marinade and timing, it turns out tender and juicy every time.
- Full of Flavor: The marinade not only tenderizes the meat but also packs it with a ton of delicious flavor that everyone loves.
- Versatile: Whether you slice it for a steak salad, stuff it in a gyro, or serve it as the main dish, flank steak fits into any meal.
- Quick to Cook: Flank steak grills up fast, making it great for those nights when you want something off the grill without a long wait.
- Budget-Friendly: Flank steak is relatively cheap (not that anything is “cheap” anymore), which is great for feeding the whole family or a crowd.
Ingredients to Make Grilled Flank Steak
- Flank Steak: I usually go for a piece about 1 to 1.5 pounds. It’s just the right size for serving a few people without having too much leftover.
- Olive Oil: A couple of tablespoons to help the marinade adhere to the steak and keep it from sticking to the grill.
- Soy Sauce: Adds a deep, savory flavor to the marinade that really enhances the natural flavors of the meat.
- Lemon Juice: The acid helps tenderize the steak.
- Garlic: A few cloves, minced. You can’t not add garlic, it adds a kick to the marinade.
- Seasonings: Simple salt and black pepper do the trick. They bring out the best in the steak without overpowering it.
- Optional Add-ins: Sometimes I throw in a bit of rosemary or thyme if I have it on hand for extra flavor.
Popular Substitutions & Additions
- Different Marinades: If you’re not into soy sauce, swapping it for Worcestershire sauce can give the steak a slightly different but equally yummy flavor. Balsamic vinegar also works well for a tangier taste. Check out my fav steak marinade recipes for even more ideas.
- Use limes or oranges: Instead of lemon juice, try lime or orange juice for a different citrus flavor in the marinade.
- Spicy Kick: For those who like it a bit spicy, adding a teaspoon of crushed red pepper flakes or a splash of hot sauce to the marinade can heat things up nicely.
- Sweet Touch: A tablespoon of honey or brown sugar in the marinade can balance the saltiness with a touch of sweetness.
How to Make Grilled Flank Steak
Tips for Making the Best Grilled Flank Steak
- Marinate for flavor and tenderness: Flank steak benefits hugely from a good marinade. I usually let mine soak for at least a few hours, if not overnight. The acids in ingredients like lemon juice or vinegar help tenderize the meat, and the flavor really picks up.
- Score the 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 does the trick.
- Preheat the grill: Make sure your grill is hot before the steak hits the grate. A high heat sears the meat quickly, locking in those juices and getting you those sought-after grill marks.
- Keep it quick: Flank steak cooks best over high heat for a short time. Depending on thickness, 5-7 minutes per side should be enough. It’s perfect for those nights when you don’t want to spend a lot of time cooking.
- Look for the grain: When it’s time to eat, cutting the steak against the grain is crucial. This means slicing perpendicular to the muscle fibers in the meat, which makes it much more tender and easier to chew.
- Let It Rest: As hard as it might be to wait, 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.
What to Serve With Flank Steak
- Grilled Veggie Skewers
- Sautéed Garlic Mushroom
- Grilled Brussel Sprouts
- Grilled Vegetables
- Homemade Chimichurri
- Grilled Baked Potatoes
Frequently Asked Questions
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.
While marinating does help tenderize the steak, leaving it in an acidic marinade for too long can start to break down the meat fibers too much, making it mushy. I usually stick to a maximum of 24 hours.
This usually happens if the steak is overcooked or not sliced against the grain. Flank steak has long muscle fibers, so slicing it against the grain shortens these fibers, making it easier to chew.
Grilled flank steak is the steak of summer in my opinon! Just serve with your fav grilled sides and finish off with a yummy dessert!
More Grilled Meat Recipes:
- Grilled Lobster Tail
- Grilled Lamb Chops
- Shish Tawook
- Grilled Chicken Thighs
- West African Beef Kabobs
- Grilled Cod
- Grilled Beef Kabobs
- Grilled Harissa Chicken
- Grilled Shrimp Skewers
- Grilled Beef Kafta
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Grilled Flank Steak
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.
