My easy Grilled Flank Steak is marinated for maximum flavor, then grilled to juicy perfection. It goes with a variety of sides, and is the perfect way to kick off grilling season.
I love firing up the grill when the weather is nice out. I cooked some great Jerk Chicken the other night, and Peruvian Chicken is practically on the menu every week in spring time.
But, to me, steaks make for the ultimate grilling night. And one of my favorite cuts to cook over a flame is flank. It soaks up marinade beautifully, and really gets enhanced by that smoky touch.
I must admit that in recent years I’ve taken to cooking my ribeye steaks in cast iron (see my Skillet Ribeye recipe). But, for a whole flank steak, grilled is the only way to go.
Ingredients
You will find exact measurements in the recipe card at the end of this post. Here are the things I am using today:
- Flank steak – Of course. You can also follow this same recipe with flap meat (which is very similar to flank) or skirt steak.
- Olive Oil – Acts as the base of the marinade and helps tenderize the steak while locking in moisture. You can swap it with avocado oil or vegetable oil if preferred.
- Soy Sauce – Adds a deep umami flavor and saltiness that enhances the beef’s natural taste. Tamari or coconut aminos are great gluten-free alternatives.
- Balsamic Vinegar – Red wine vinegar or apple cider vinegar can be used in a pinch, but I recommend balsamic if you have it.
- Worcestershire Sauce – Brings complexity and depth with its mix of tangy, savory, and slightly sweet flavors.
- Dijon Mustard – Helps emulsify the marinade and adds a mild, tangy kick. You can use brown mustard for a little more punch.
- Brown Sugar – Balances the acidity and enhances caramelization on the grill. Honey or maple syrup can be used as substitutes.
- Garlic – Freshly minced garlic is a must.
- Crushed Red Pepper – Adds a touch of heat that livens up the marinade. Adjust to taste, or omit entirely for a milder version.
- Black Pepper – Freshly ground pepper is best for the fullest flavor.
My Marinade
I always marinate flank steak. Sure, rubs are great for other cuts, but flank is just so good when marinated.
Today I am giving you a good all-around marinade. For different flavors, try Carne Asada marinade or Teriyaki.
Grilled Flank Steak Recipe
1. Make the marinade: First, I whisk together all marinade ingredients until they are fully emulsified.
2. Marinate steak: I marinate the steak in a zip top bag with as much air squeezed out as possible, this way the steak gets maximum contact with the marinade. In a pinch, you can get by with marinating it for a couple of hours, but I recommend longer. Usually I marinate my steak in the morning, then grill it for dinner in the evening.
Make sure to take it out of the fridge 30 minutes to an hour before cooking. This brings it to room temperature and helps it cook more evenly.
3. Grill: Preheat the grill to 450°F. I typically grill my flank for 4-5 minutes per side. This can vary based on how thick the cut is, and even factors like how windy it is. More than time, I base my grilling on the internal temperature of the meat, with the help of my trusty instant read thermometer.
I grill the steak until it reaches 130 degrees Fahrenheit, which is for medium-rare (the temperature will continue to rise as it rests). If you want it more well-done, you can add some time, but I recommend this doneness because flank steak can get a bit chewy beyond medium-rare.
After grilling, I tent it loosely with foil and let it rest for 10-15 minutes
4. Slice: After resting, I slice the steak thinly against the grain. I recommend only cutting as much as is going to be eaten at the time, as this helps keep the leftovers from drying out.
Serving Suggestions
Of course, steak and potatoes is always a classic combo. Baked, mashed, roasted… take your pick.
Since I already have the grill fired up, I usually also throw some veggies on as well. Tomatoes, corn, mushrooms and zucchini are top picks. A nice green salad also compliments the steak nicely.
Leftovers
You can refrigerate leftovers for up to 3-4 days. Gently warm them in a skillet, microwave or oven. They’re great for breakfast with a side of eggs, or in tacos or gyros. We have a really great Steak Flatbread recipe that’s also perfect for leftovers.
I also enjoy the leftovers cold, thinly sliced atop a salad.
Don’t let this beautiful weather pass you by without firing up the grill. I know I’ll be cooking this steak a lot, before the Florida rainy season kicks in.
If you try this recipe, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest.
Grilled Flank Steak, on our Gypsy Plate… enjoy!
More Great Steak Recipes:
Garlic Butter Steak Bites
Steak Pizzaiola
Brazilian Picanha
Bistec Encebollado
Beef Bulgogi
Steak Tacos
Shish Kabob
Crying Tiger
Grilled Flank Steak
My easy Grilled Flank Steak is marinated for maximum flavor, and grilled to juicy perfection.
Ingredients
- ½ cup olive oil
- ¼ cup soy sauce
- ¼ cup balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons brown sugar
- 3–4 cloves garlic, minced
- ½ teaspoon crushed red pepper
- ½ teaspoon black pepper
- 2 pounds flank steak
Instructions
- Whisk together olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, mustard, brown sugar, garlic, crushed red pepper and black pepper until well mixed.
- Place the flank steak in a zip top bag, then pour in prepared marinade from step 1. Squeeze out as much air as possible, then seal the bag. Marinate in the refrigerator for at least 2 hours (I usually marinate in the morning, then grill in the evening). Remove it from the fridge 30 minutes before grilling.
- Preheat the grill to 450°F. Grill the steak for 4-5 minutes per side (depending on the thickness) until it reaches an internal temperate of 130°F when measured with an instant read thermometer. This is for medium rare, which is my recommended doneness for flank steak. You can cook it for an extra couple of minutes for medium, but note that it can get tough.
- Remove the steak to a cutting board or platter, cover loosely with aluminum foil, and rest for 10-15 minutes.
- Slice thinly against the grain, and enjoy!
Notes
- Leftovers are good refrigerated in an airtight container or zip top bag for 3-4 days.
- For different flavors, try Carne Asada marinade or Teriyaki.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
Get griddling! Try these Blackstone Recipes!
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.
