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    Grilled Flank Steak

    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.

    Grilled flank steak on a flatter with grilled veggies.

    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.

    About the 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 that has umami from soy sauce, a touch of sweetness from brown sugar, and gets rounded out with other flavor enhancers like balsamic vinegar and Worcestershire sauce. When I feel like different flavors, sometimes I’ll use Carne Asada marinade or Teriyaki, but this one is my favorite.

    Steak marinating in a zip top bag.

    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 half an hour before cooking.

    How Long to Grill Flank Steak

    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.

    Very close up shot of the sliced steak.

    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, then slice it 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.

    Sliced steak on a platter with vegetables.

    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!

    Serving of sliced flank steak on the Gypsy Plate.

    More Great Steak Recipes:
    Garlic Butter Steak Bites
    Steak Pizzaiola
    Bistec Encebollado
    Beef Bulgogi
    Steak Tacos
    Shish Kabob
    Crying Tiger

    Featured image for grilled flank steak recipe.

    Grilled Flank Steak

    Yield: 4 servings
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes

    My easy Grilled Flank Steak is marinated for maximum flavor, and grilled to juicy perfection.


    • ½ cup olive oil
    • ¼ cup soy sauce
    • ¼ cup balsamic vinegar
    • 2 Tbsp Worcestershire sauce
    • 1 Tbsp Dijon mustard
    • 2 Tbsp brown sugar
    • 3-4 cloves garlic, minced
    • ½ tsp crushed red pepper
    • ½ tsp black pepper
    • 2 pounds flank steak


    1. Whisk together olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, mustard, brown sugar, garlic, crushed red pepper and black pepper until well mixed.
    2. 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.
    3. 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.
    4. Remove the steak to a cutting board or platter, cover loosely with aluminum foil, and rest for 10-15 minutes.
    5. Slice thinly against the grain, and enjoy!


    1. Leftovers are good refrigerated in an airtight container or zip top bag for 3-4 days.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide 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.

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