Fire up your grill and get ready for the juiciest, most flavor-packed Grilled Flank Steak you’ve ever tasted! This recipe infuses lean, beefy steak with a bold, tangy marinade, transforming a simple cut into an irresistible showstopper every time you grill.
Why You’ll Love This Recipe
- Big, Complex Flavor: The marinade is a knockout blend of savory, sweet, tangy, and spicy notes—every bite of flank steak is infused with mouthwatering depth.
- Quick and Simple Method: Minimal prep and hands-on time means this feels gourmet without taking all night.
- Versatile for Any Occasion: Slice it for tacos, serve it straight up, or add to salads—this Grilled Flank Steak works for everything from weeknight meals to outdoor celebrations.
- Always Juicy and Tender: The marinade not only flavors the meat, but guarantees every slice is melt-in-your-mouth tender (with no fancy techniques required).
Ingredients You’ll Need
One of the most wonderful things about this Grilled Flank Steak recipe is that each ingredient plays its role beautifully—complex flavors with pantry staples! Every element, from the spices to the marinade, helps elevate both the taste and texture.
- Flank Steak (1½–2 pounds): This lean, flavorful cut soaks up marinade like a dream and delivers perfect grill marks every time.
- Olive Oil (½ cup): Adds moisture and richness, helping the steak to char beautifully while keeping it juicy.
- Reduced Sodium Soy Sauce (⅓ cup): Brings deep umami flavor without oversalting the meat.
- Balsamic Vinegar (¼ cup): Provides a subtle tang and sweetness, perfect for tenderizing and balancing the marinade.
- Lemon Juice (2 tbsp): Bright acidity to further tenderize the steak and enliven flavors.
- Brown Sugar (2 tbsp): Just a touch for caramelization and mellowing the tangy and salty notes.
- Worcestershire Sauce (1½ tbsp): Adds savory, deeply layered flavor—a steakhouse favorite!
- Dijon Mustard (1 tbsp): A little heat and sharpness to make the marinade pop.
- Onion Powder & Garlic Powder (1 tbsp each): These aromatic powders deliver tons of flavor without extra prep.
- Paprika, Pepper, Red Pepper Flakes, Dried Dill Weed (1 tsp each): For color, gentle heat, subtle herbiness, and complexity.
- Dried Oregano, Dried Rosemary, Ground Coriander (½ tsp each): These dried herbs and spices add earthy notes and build the marinade’s depth.
Variations
Don’t be shy about making this Grilled Flank Steak your own! The marinade is versatile and the steak plays well with so many flavors, so feel free to swap, adjust, or add your favorites to perfectly suit your crew or dietary needs.
- Citrus Swap: Replace lemon juice with lime or orange juice for a different zesty profile.
- Extra Spicy: Dial up the red pepper flakes or add minced fresh jalapeño to the marinade for more heat.
- Herb Explosion: Use fresh herbs like chopped parsley, cilantro, or basil for garnish to brighten up the presentation and flavor.
- Allergen-Friendly: Sub tamari for soy sauce for a gluten-free marinade, or swap brown sugar for coconut sugar for a naturally sweet version.
How to Make Grilled Flank Steak
Step 1: Prep and Marinate the Steak
Start by whisking together all the marinade ingredients in a large freezer-safe zip-top bag, remembering to set aside 2 tablespoons for drizzling later. Add the flank steak, press out as much air as possible, and seal the bag. Then, use your hands to gently massage the marinade into the steak—making sure it’s coated edge to edge. Refrigerate for at least 2 hours, but if you can swing it, let the flavors soak in for 12 hours for maximum juiciness and taste.
Step 2: Preheat the Grill
About 30-45 minutes before grilling, take the steak out of the fridge to come to room temperature. Meanwhile, preheat your outdoor grill (or grill pan) to medium-high heat—not too hot, you’re aiming for around 450°F with the lid closed. This ensures an even sear and perfect doneness. Clean your grates well and oil them using tongs and a paper towel, not cooking spray (trust me on this one).
Step 3: Grill to Perfection
Place the flank steak directly on the hot grill. Grill for about 5–6 minutes per side, resisting the urge to fuss with it (this is how you get those dreamy grill marks!). Use a meat thermometer to check doneness—130-135°F for medium-rare, or up to 140°F for medium. If in doubt, err on the side of less done; the steak keeps cooking as it rests!
Step 4: Rest, Slice, and Drizzle
Transfer the steak to a cutting board and let it rest for a full 10 minutes. This patience is key for juicy results! Slice thinly against the grain (this shortens muscle fibers and keeps every bite tender). Drizzle with your reserved marinade, and get ready for applause at the table.
Pro Tips for Making Grilled Flank Steak
- Tenderizing Tactics: Pound the flank steak to an even thickness with a meat mallet for foolproof tenderness and to help it cook evenly.
- Optimal Marinating Window: Don’t marinate longer than 12 hours or the steak may get mushy; however, aim for at least 2 hours—overnight is a true flavor booster!
- Master the Rest: Resting after grilling allows juices to redistribute, preventing a dry steak and making every bite succulent.
- Slice Against the Grain: This simple final step ensures even a lean cut like flank steak tastes incredibly tender and never chewy.
How to Serve Grilled Flank Steak
Garnishes
Top your sliced Grilled Flank Steak with a sprinkle of flaky sea salt, chopped fresh herbs (like parsley or cilantro), or even a squeeze of fresh lemon. For a restaurant-style flourish, drizzle with a chimichurri or herby vinaigrette right before serving—the bright flavors are irresistible!
Side Dishes
This steak’s versatility is its superpower! Pair it with grilled veggies, crispy roasted potatoes, or a chilled corn salad for a summery meal. It also shines next to creamy mashed potatoes or a bold arugula salad tossed with balsamic vinaigrette.
Creative Ways to Present
Go beyond the ordinary and serve your Grilled Flank Steak taco-style in warm tortillas, with fajita toppings, or pile it onto a hearty sandwich with grilled onions and peppers. Leftovers? Toss them into a leafy salad with feta and cherry tomatoes for a steakhouse-worthy lunch!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Grilled Flank Steak into an airtight container and refrigerate—it’ll stay juicy and delicious for up to five days. Store the steak whole or sliced; just remember, slicing after reheating tends to keep the steak a bit moister.
Freezing
You can freeze the steak either raw (marinated and ready for grilling) or cooked. If freezing post-marination, defrost overnight and grill as usual. If freezing after cooking, cool the steak, wrap tightly, and freeze for up to three months—perfect for make-ahead meals or quick weeknight dinners.
Reheating
Gently reheat slices in a skillet over medium heat, covered with a splash of broth or reserved marinade to keep them moist. Alternatively, reheat in the oven at 350°F covered with foil for about 10 minutes, or give quick 60-second bursts in the microwave. Just don’t overdo it—steak tastes best just warmed through!
FAQs
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Can I make Grilled Flank Steak without a grill?
Absolutely! You can broil the marinated flank steak 8 inches from the broiler, flipping once, until your desired temperature is reached (typically 6–8 minutes per side). You can also sear it in a large cast iron skillet—just make sure the pan is big enough or cut the steak in half to fit. You’ll still get fantastic results!
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How do I know when my flank steak is done?
A meat thermometer is your best friend here! For medium-rare, aim for 130–135°F; medium is around 140°F. Remember, the steak’s temperature will continue to rise while it rests, so it’s okay to pull it a little early.
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Can I marinate the steak longer than 12 hours?
For best results, keep marinating time under 12 hours—after that, the acids in the marinade can break down the meat and make it mushy. But a good 8–12 hours creates incredible flavor and tenderness!
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What’s the best way to slice Grilled Flank Steak for maximum tenderness?
Always slice against the grain (perpendicular to the long fibers running through the steak). Doing this shortens the muscle fibers, so each bite is melt-in-your-mouth tender and never chewy.
Final Thoughts
If you’re craving steak night with a special twist, this Grilled Flank Steak is a must-try! The mouthwatering marinade, juicy results, and endless serving options will win over everyone at your table—so fire up the grill and treat yourself to pure, sizzle-kissed flavor!
Print
Grilled Flank Steak Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 29 minutes
- Yield: 3-5 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Grilled Flank Steak recipe is a flavorful and juicy dish that is perfect for a summer BBQ or a weeknight dinner. Marinated in a delicious blend of olive oil, soy sauce, balsamic vinegar, and spices, this steak is grilled to perfection and then sliced thinly for a delicious meal.
Ingredients
Marinade:
- 1 1/2 –2 pounds flank steak
- 1/2 cup olive oil
- 1/3 cup reduced sodium soy sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon dried dill weed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground coriander
Instructions
- Prepare Marinade: Whisk all marinade ingredients together in a freezer size ziplock bag. Reserve 2 tablespoons for later use.
- Marinate Steak: Add the steak to the bag, seal, and massage the marinade into the steak. Marinate in the refrigerator for 2-12 hours.
- Grill Steak: Preheat the grill to medium-high heat. Grill the steak for 5-6 minutes per side until desired doneness.
- Rest and Slice: Remove the steak from the grill, let it rest for 10 minutes, then slice thinly against the grain. Drizzle with reserved marinade.
Notes
- Pound the steak to an even thickness for tenderization and even cooking.
- Marinate for no more than 12 hours for optimal flavor.
- Bring steak to room temperature before cooking.
- Clean and grease the grill well before cooking.
- Use a meat thermometer to check doneness.
- Let the steak rest before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
