Switch up your summer grilling routine with a flavorful, smoky Grilled Flank Steak. Quick-cooking and tender, marinaded flank steak is easy to cook and will make you feel a little fancy when you serve it for dinner!
Why You’ll Love This Flank Steak Recipe
- It’s an Easy Summer Dinner. Aside from the marinating time, this grilled flank steak requires only 10 minutes of prep and 10 minutes of cooking on a charcoal or gas grill. Simple! (It also leaves you some extra time to make Grilled Broccoli or Grilled Corn on the Cob for your side.)
- Flank Steak Is Super Versatile. Slice it and serve it alongside Instant Pot Brown Rice. Pile it onto tortillas with grilled onions and bell peppers for Steak Fajitas or Flank Steak Tacos, make Steak Sandwiches or Steak Salad—so many options!
- You Can Scale It Up for a Crowd. Instead of the usual grilled fare at your next cookout, impress your guests with beautifully charred and supremely flavorful flank steak.
- Flank Steak Is a Great Steak for Grilling. Hot take! Yes, it has a reputation for being tough, but flank steak is one of my top choices for grilling because it cooks quickly, but not so quickly that you can’t achieve that perfect medium-rare center. I’ll show you how to make sure it turns out tender and juicy, never tough and dry.
- The Marinade Is *Chef’s Kiss*. Sweet, savory, and punched up with fresh ginger, garlic, and a few carefully chosen spices, my Flank Steak Marinade takes makes this grilled flank steak restaurant quality. Soy sauce helps tenderize the meat, ensuring that it’s juicy when sliced.
How to Make Grilled Flank Steak
- Flank Steak. Look for a smooth piece of steak with no membrane and a deep red color. Unlike skirt steak, flank steak tends to be a lean cut of beef; if it looks fatty, it hasn’t been butchered properly.
- Flank Steak Marinade. My flank steak marinade recipe has a nice balance of sweet, savory, and bold flavors.
- Prep the Steak. Dry the steak, score it with a knife to help the marinade penetrate, and place it in a zip-top bag.
- Marinate. Pour the marinade into the bag with the steak and marinate in the refrigerator.
- Grill. Discard the excess marinade and let the steak come to room temperature. Grill the flank steak over medium-high heat until it reaches 130 degrees F.
- Rest and Serve. Place the grilled flank steak on a plate, cover it, and let it rest for 10 minutes before slicing it into thin strips across the grain. ENJOY!
- To Store. Refrigerate leftover grilled flank steak in an airtight container for up to 2 days.
- To Reheat. Reheat leftovers in a 350 degree F oven, or in a skillet. You can also warm up the steak in the microwave, but it’s best avoided if you have other options.
- To Freeze. Freeze leftover steak in an airtight container for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above. I don’t love frozen and thawed cooked steak, but it’s certainly edible!
What to Serve with Grilled Flank Steak
- Veggie Sides. Make some quick Air Fryer Asparagus or Sautéed Mushrooms on the stove to pair with your steak.
- Asian-Inspired Dishes. The flavors in this recipe work well with Asian dishes like Asian Cucumber Salad and Asian Noodle Salad.
- Grilled Sides. As long as you have the grill fired up, use it to make Grilled Asparagus, Grilled Zucchini, or Grilled Eggplant for serving alongside your grilled flank steak!
- Salads. Layer tender slices of steak over Beet Salad or Arugula Salad.
- Potatoes. A classic Baked Potato or Roasted Fingerling Potatoes with a drizzle of olive oil, a squeeze of lemon juice, and some freshly cracked black pepper and flaky sea salt on top make for a classic side dish for steak.
Recommended Tools to Make this Recipe
- Sharp Chef’s Knife. You’ll need a good knife for scoring the steak before grilling and slicing it afterward.
- Instant Read Thermometer. Always an essential for grilling meats, but even more so with a cut like flank steak.
- Grill Tongs. The easiest way to flip the steak to sear both sides.
Recipe Tips and Tricks
- Don’t Over-Marinate. If marinating makes meat tender, you might think an extra-long marinating time will make your flank steak extra tender—but it will actually start breaking down the steak instead, giving it an unpleasant texture. Don’t marinate more than 24 hours.
- Bring the Steak to Room Temperature Before Grilling. Doing so will help it cook evenly.
- Use an Instant-Read Thermometer. This is the very best way to make sure grilled flank steak is tender and not tough. Instead of watching the clock, cook the steak until it reaches 130 degrees F on a meat thermometer.
- Let it Rest. If you cut grilled flank steak right after removing it from the grill, the juices will seep out, leaving you with bland, tough slices of beef. Cover the steak with foil and wait for 10 minutes before slicing.
- Cut Across the Grain. It’s the muscle fibers in flank steak that make it tough; making thin slices across the grain cuts through the fibers, giving you tender pieces of meat.
Grilled Flank Steak
- 1 1/2 pound flank steak
- 1 batch flank steak marinade
- With paper towel, pat the steak dry on both sides. With the tip of a sharp knife, such as a paring knife, lightly score the top of the steak in a diagonal crosshatch pattern. The cuts should be very shallow and placed about 1 1/2 inches apart. Place the steak inside a ziptop bag.
- Pour the marinade over the steak. Seal the bag, removing as much air as you can, then turn the steak a few times so it’s nicely coated. Place on a plate or in a shallow dish to catch any drips. Refrigerate for at least 4 hours or up to 24 hours.
- When ready to grill, remove the from the refrigerator and let stand at room temperature for 20 minutes.
- Heat a gas or charcoal grill over medium-high heat (425°F to 450°F). Make sure the grates are very clean. Remove the steak from the marinade, shaking off any excess (discard the marinade, it has done its job). Grill the steak until it reaches 130°F on an instant-read thermometer, about 3 to 4 minutes per side depending on its thickness. (This is for medium-rare, which is best for flank steak; if you like your steak more well done, cook it 1 to 2 minutes more, but note this cut of meat will be tough). Transfer to a plate, cover, and let rest for 10 minutes.
- Once the steak has rested, use a sharp knife to cut it across the grain into very thin (1/8-inch) slices. Enjoy warm.
- TO STORE: Refrigerate leftover grilled flank steak in an airtight container for up to 2 days.
- TO REHEAT: Reheat leftovers in a 350°F oven, or in a skillet. You can also warm up the steak in the microwave, but it’s best avoided.
- TO FREEZE: Freeze leftover steak in an airtight container for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above.
- Nutritional information is an estimate and has been calculated without the marinade to account for the fact that most of it will be discarded after use.
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Frequently Asked Questions
An average flank steak takes 3 to 4 minutes per side if you’re grilling over medium-high heat, but this can vary if the cut is thicker or thinner. Rather than watching the timer, use an instant-read thermometer to monitor the temperature; when the steak reaches 130 degrees F, it’s done.
I like to grill flank steak because it gets a nice char on the outside, but remains medium-rare on the inside. Marinating the steak first also helps keep it juicy and tender, as does letting it rest before slicing.
It’s better to marinate a flank steak, as this helps tenderize the meat before you grill it. For a dry rub recipe, try Smoked Chicken Breast.