Grilled Flank Steak Recipe

There’s something undeniably satisfying about the sizzle of steak hitting a hot grill, the smoky aroma filling the air, and the anticipation of that first juicy, flavorful bite. For my family, grilled flank steak has become a weeknight staple, a dish that manages to be both incredibly easy to prepare and impressively delicious. Even on busy evenings, I can whip up a marinade, let the steak soak while I handle other tasks, and then in mere minutes, we have a restaurant-quality meal right in our backyard. The best part? The kids devour it – even the veggie-averse ones! The tender slices, bursting with savory marinade, are just irresistible. If you’re looking for a guaranteed crowd-pleaser that won’t keep you chained to the kitchen all day, look no further. This grilled flank steak recipe is your answer. It’s simple, flavorful, and guaranteed to become a family favorite in your home too.

Ingredients for the Best Grilled Flank Steak

The key to an incredibly flavorful grilled flank steak lies in a vibrant and well-balanced marinade. Here’s what you’ll need to transform an ordinary flank steak into a mouthwatering masterpiece:

• 1.5 – 2 lbs Flank Steak: Look for a flank steak that is about 1-inch thick and evenly shaped. Good marbling is a plus, but flank steak is naturally leaner, so the marinade is crucial for tenderness and moisture.
• ½ cup Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits. It also helps to tenderize the steak and carry the flavors of the marinade.
• ½ cup Soy Sauce: Low sodium soy sauce is recommended to control the saltiness of the marinade. Soy sauce provides umami depth and saltiness, acting as a natural tenderizer.
• ¼ cup Worcestershire Sauce: This adds a complex savory and tangy note to the marinade that complements the soy sauce beautifully.
• 4 cloves Garlic, minced: Freshly minced garlic is essential for that pungent, aromatic flavor. Don’t skimp on the garlic!
• 2 tablespoons Dijon Mustard: Dijon mustard adds a subtle tang and helps to emulsify the marinade, ensuring it coats the steak evenly.
• 2 tablespoons Lemon Juice, freshly squeezed: The acidity of lemon juice brightens the flavors and further tenderizes the steak. Freshly squeezed juice is always superior to bottled.
• 1 teaspoon Black Pepper, freshly ground: Freshly ground black pepper offers a more robust and aromatic pepper flavor.
• ½ teaspoon Red Pepper Flakes (optional): For a touch of heat, a pinch of red pepper flakes adds a subtle kick without being overpowering. Omit if you prefer a milder flavor.
• 2 tablespoons Fresh Parsley, chopped (optional, for garnish): Fresh parsley adds a vibrant green color and a fresh, herbaceous note as a garnish. Other fresh herbs like thyme or rosemary can also be used.

Ingredient Notes and Substitutions:

• Flank Steak: If you can’t find flank steak, skirt steak is the closest substitute, though it cooks slightly faster. You could also use flat iron steak, but it’s a bit thicker and may require slightly longer cooking time.
• Soy Sauce: For a gluten-free option, use tamari. Coconut aminos can be used for a soy-free and slightly sweeter option.
• Worcestershire Sauce: For a vegetarian or vegan option, look for a vegan Worcestershire sauce or substitute with a combination of soy sauce, tamarind paste, and a touch of vinegar.
• Olive Oil: Other neutral oils like avocado oil or canola oil can be used in place of olive oil.
• Lemon Juice: Lime juice can be used as a substitute for lemon juice, offering a slightly different citrus flavor profile.
• Garlic: If you don’t have fresh garlic, you can use 1 teaspoon of garlic powder, but fresh is highly recommended for the best flavor.

Step-by-Step Instructions for Perfect Grilled Flank Steak

Follow these simple steps to grill a flank steak that is tender, juicy, and packed with flavor:

1. Prepare the Marinade:

• In a medium-sized bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, minced garlic, Dijon mustard, lemon juice, black pepper, and red pepper flakes (if using).
• Whisk vigorously until all ingredients are well combined and the marinade is emulsified (slightly thickened and no longer separated). This ensures all the flavors are properly blended and will evenly coat the steak.
• Taste the marinade and adjust seasonings if needed. You may want to add a touch more soy sauce for saltiness, lemon juice for acidity, or red pepper flakes for heat, according to your preference.

2. Marinate the Flank Steak:

• Place the flank steak in a large resealable plastic bag or a shallow dish.
• Pour the prepared marinade over the flank steak, ensuring it is completely coated on all sides.
• If using a plastic bag, squeeze out as much air as possible before sealing. If using a dish, cover it tightly with plastic wrap.
• Marinate the flank steak in the refrigerator for at least 2 hours, and preferably for 4-8 hours for maximum flavor penetration and tenderization. For an even deeper flavor, you can marinate it overnight, but no longer than 24 hours, as excessive marinating can sometimes make the steak texture slightly mushy.
• Turn the steak occasionally during marinating to ensure even flavor distribution.

3. Prepare the Grill:

• Preheat your grill to medium-high heat. For a gas grill, this is typically around 400-450°F (200-230°C). For a charcoal grill, wait until the coals are glowing red and covered with a thin layer of ash. You should be able to hold your hand about 4-5 inches above the grates for 4-5 seconds.
• Clean the grill grates thoroughly with a grill brush to remove any residue from previous grilling. This will prevent sticking and ensure beautiful grill marks.
• Lightly oil the grill grates with vegetable oil or cooking spray. This further prevents sticking and helps in achieving those desirable sear marks. You can use tongs to hold a paper towel soaked in oil and rub it across the hot grates.

4. Grill the Flank Steak:

• Remove the flank steak from the marinade and let any excess marinade drip off. You can discard the used marinade.
• Place the flank steak on the hot preheated grill.
• Grill for 4-5 minutes per side for medium-rare, or 5-7 minutes per side for medium. Flank steak is a thinner cut of meat, so it cooks relatively quickly.
• Use tongs to flip the steak – avoid piercing it with a fork, as this will release juices and dry out the steak.
• For best results, use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). Remember that the temperature will rise slightly as the steak rests.
• Avoid overcooking flank steak, as it can become tough and dry. It’s better to slightly undercook it and let it reach the desired doneness while resting.

5. Rest the Flank Steak:

• Once the flank steak has reached your desired internal temperature, remove it from the grill and place it on a cutting board.
• Tent it loosely with aluminum foil and let it rest for 5-10 minutes. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Do not skip this crucial step!
• While the steak is resting, the internal temperature will continue to rise a few degrees (carryover cooking).

6. Slice Against the Grain:

• Flank steak has very distinct muscle fibers running lengthwise. To ensure maximum tenderness, it’s essential to slice it against the grain.
• Identify the direction of the grain (muscle fibers).
• Using a sharp knife, slice the flank steak thinly across the grain, at a slight angle if desired. Slicing against the grain shortens the muscle fibers, making the steak much more tender and easier to chew.
• Arrange the sliced flank steak on a serving platter.
• Garnish with fresh chopped parsley (if using) for a pop of color and freshness.
• Serve immediately and enjoy!

Grilled Flank Steak Nutrition Facts

(Estimated values per serving, assuming 6 servings from a 2 lb flank steak. Nutritional values can vary based on specific ingredients and portion sizes.)

Serving Size: Approximately 4 oz (113g) of cooked flank steak

Calories per Serving: Approximately 350-400 calories

Macronutrients (Approximate):

• Protein: 35-40g
• Fat: 20-25g
• Carbohydrates: 2-3g (primarily from marinade ingredients)

Important Notes:

• These are estimated values and can vary depending on the specific cut of flank steak, the amount of marinade absorbed, and cooking methods.
• Grilled flank steak is a good source of protein, iron, zinc, and B vitamins.
• The calorie and fat content can be influenced by the amount of olive oil in the marinade. Using a lighter oil spray on the grill can help reduce added fat.
• To get precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients used.

Preparation Time for Grilled Flank Steak

Here’s a breakdown of the preparation time for this grilled flank steak recipe:

• Prep Time: 15-20 minutes (for measuring ingredients, mincing garlic, and mixing the marinade)
• Marinating Time: Minimum 2 hours, recommended 4-8 hours (up to 24 hours for deeper flavor)
• Grill Time: 8-14 minutes (depending on desired doneness and grill temperature)
• Resting Time: 5-10 minutes

Total Time (excluding marinating): Approximately 30-45 minutes

Total Time (including recommended marinating): Approximately 4 hours 30 minutes to 8 hours 45 minutes

Tips for Time Management:

• Prepare the marinade in advance, even a day ahead, and store it in the refrigerator. This will save time on the day of grilling.
• Marinate the flank steak in the morning before work or in the early afternoon for a weeknight dinner.
• While the steak is marinating, you can prepare your side dishes or get the grill ready.
• Flank steak cooks quickly, making it a great option for a relatively fast and flavorful meal.

Delicious Ways to Serve Your Grilled Flank Steak

Grilled flank steak is incredibly versatile and can be served in a variety of delicious ways. Here are some popular and flavorful serving suggestions:

• Classic Steak Dinner with Sides:
  • Mashed Potatoes: Creamy mashed potatoes are a classic pairing that complements the savory steak perfectly. Consider adding garlic or roasted garlic to your mashed potatoes for extra flavor.
  • Roasted Vegetables: Roast seasonal vegetables like asparagus, broccoli, bell peppers, onions, zucchini, or Brussels sprouts. Toss them with olive oil, salt, pepper, and herbs for a simple and healthy side.
  • Creamed Spinach: A rich and creamy spinach dish adds a touch of indulgence to the meal.
  • Corn on the Cob: Grilled or boiled corn on the cob is a summery and satisfying side dish.
  • Garden Salad: A fresh green salad with a vinaigrette dressing provides a light and refreshing contrast to the richness of the steak.
• Steak Fajitas:
  • Sautéed Peppers and Onions: Slice bell peppers (various colors) and onions and sauté them with olive oil and fajita seasoning until tender-crisp.
  • Warm Tortillas: Serve with warm flour or corn tortillas.
  • Toppings: Offer a variety of toppings such as salsa, guacamole, sour cream, shredded cheese, pico de gallo, and lime wedges. Let everyone build their own fajitas.
• Steak Salad:
  • Mixed Greens: Use a base of mixed greens, romaine lettuce, or spinach.
  • Vinaigrette Dressing: A bright vinaigrette dressing (like balsamic, lemon-herb, or red wine vinaigrette) complements the steak flavors.
  • Vegetables: Add sliced tomatoes, cucumbers, red onion, bell peppers, avocado, or roasted vegetables to the salad.
  • Cheese (optional): Crumbled feta cheese, blue cheese, or goat cheese can add a creamy and tangy element.
  • Croutons (optional): For added texture, include homemade or store-bought croutons.
• Steak Sandwiches or Sliders:
  • Baguette or Rolls: Use crusty baguette slices, ciabatta rolls, or slider buns.
  • Caramelized Onions: Sweet and savory caramelized onions enhance the steak flavor beautifully.
  • Cheese: Provolone, Swiss, or Monterey Jack cheese are good choices for steak sandwiches.
  • Arugula or Spinach: Add a layer of fresh arugula or spinach for a peppery green element.
  • Sauces: Consider adding a horseradish cream sauce, garlic aioli, or chimichurri sauce.
• Steak Tacos:
  • Corn or Flour Tortillas: Warm corn or flour tortillas.
  • Salsa: Serve with your favorite salsa – pico de gallo, salsa verde, or a fruit salsa.
  • Toppings: Offer toppings like shredded cabbage, cilantro, chopped onions, pickled onions, lime wedges, and hot sauce.
  • Guacamole or Avocado: Add creamy guacamole or sliced avocado for richness.
• Steak Bowls:
  • Grain Base: Use a base of cooked rice (white, brown, or cilantro-lime rice), quinoa, or couscous.
  • Vegetables: Add roasted vegetables, black beans, corn, sautéed greens, or pickled vegetables.
  • Sauces: Drizzle with chimichurri sauce, a creamy cilantro-lime dressing, or a spicy peanut sauce.

Top 5 Tips for Grilling the Best Flank Steak

Follow these expert tips to ensure your grilled flank steak is a guaranteed success every time:

1. Marinate for Flavor and Tenderness (Don’t Skip This Step!): Marinating is absolutely crucial for flank steak. Flank steak is a relatively lean and tougher cut of meat, and marinating helps to break down muscle fibers, making it more tender. The marinade also infuses the steak with incredible flavor, transforming it from ordinary to extraordinary. The acidity in ingredients like lemon juice or vinegar, along with enzymes in ingredients like soy sauce and Worcestershire sauce, work to tenderize the meat. A good marinade not only tenderizes but also adds moisture, preventing the steak from drying out during grilling. Aim for at least 2 hours of marinating, and ideally 4-8 hours for the best results.
2. Don’t Overcook It (Use a Meat Thermometer): Overcooked flank steak is tough and dry, and no one wants that! Flank steak is best served medium-rare to medium for optimal tenderness and juiciness. The best way to ensure you don’t overcook it is to use a meat thermometer. Insert the thermometer into the thickest part of the steak to get an accurate reading. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). Remember that the temperature will continue to rise slightly as the steak rests (carryover cooking). It’s always better to slightly undercook the steak and let it come up to temperature during resting, rather than overcooking it on the grill.
3. Get a Good Sear (High Heat is Your Friend): A good sear creates a flavorful crust on the outside of the steak and enhances its overall texture. To achieve a beautiful sear, make sure your grill is preheated to medium-high heat before placing the steak on the grates. You should hear a satisfying sizzle when the steak hits the hot grill. Avoid moving the steak around too much while it’s searing; let it sit undisturbed for a few minutes per side to develop those gorgeous grill marks and a rich, browned crust. This searing process not only improves the flavor and texture but also helps to lock in the juices, keeping the steak moist and tender.
4. Rest Before Slicing (Patience Pays Off): Resting the flank steak after grilling is just as important as the grilling itself. When steak cooks, the muscle fibers contract and push juices towards the center. Resting allows those muscle fibers to relax and the juices to redistribute evenly throughout the steak. This results in a much more tender, juicy, and flavorful final product. Tent the steak loosely with aluminum foil and let it rest for 5-10 minutes before slicing. Resist the urge to cut into it immediately – your patience will be rewarded with a significantly better steak.
5. Slice Against the Grain (The Key to Tenderness): As mentioned earlier, flank steak has very distinct muscle fibers running lengthwise. If you slice with the grain, you will be cutting parallel to these long fibers, resulting in chewy and tough slices. Slicing against the grain means cutting perpendicular to these fibers, effectively shortening them. This makes the steak significantly more tender and easier to chew. Before slicing, take a moment to identify the direction of the grain. Then, using a sharp knife, slice the steak thinly across the grain, at a slight angle if you prefer. This simple slicing technique makes a world of difference in the final texture and eating experience of your grilled flank steak.

Frequently Asked Questions About Grilled Flank Steak (FAQ)

Here are some common questions people have about grilling flank steak:

Q1: What exactly is flank steak, and why is it good for grilling?

A: Flank steak is a cut of beef taken from the abdominal muscles of the cow, specifically from the bottom sirloin butt. It’s a lean cut with long, visible muscle fibers, known for its robust beefy flavor. Flank steak is excellent for grilling because it’s relatively thin and cooks quickly over high heat, developing a delicious sear and smoky flavor. Its robust flavor holds up well to marinades, making it a very versatile and flavorful option for grilling.

Q2: How long should I marinate flank steak for the best results?

A: For optimal flavor and tenderness, marinate flank steak for at least 2 hours and up to 8 hours. Marinating for longer, up to 24 hours, can further enhance the flavor, but be cautious not to marinate for too long, as excessive marinating can sometimes make the steak texture slightly mushy due to the breakdown of muscle fibers. If you are short on time, even a 30-minute marinade will impart some flavor, but the longer you marinate, the more tender and flavorful the steak will become.

Q3: What is the ideal grill temperature for cooking flank steak, and how do I know when it’s done?

A: The ideal grill temperature for flank steak is medium-high heat, around 400-450°F (200-230°C). This allows for a good sear and quick cooking. To know when it’s done, use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C), and for medium, 135-140°F (57-60°C). Grilling time will typically be about 4-5 minutes per side for medium-rare and 5-7 minutes per side for medium, but always rely on the meat thermometer for accurate doneness.

Q4: Can I cook flank steak in the oven or in a pan if I don’t have a grill?

A: Yes, absolutely! While grilling imparts a unique smoky flavor, you can definitely cook flank steak in the oven or in a pan. For oven cooking, broil the flank steak on high heat for about 4-6 minutes per side, keeping a close eye on it to prevent burning. For pan-searing, use a heavy-bottomed skillet (cast iron is ideal) over medium-high to high heat. Add a bit of oil and sear the steak for 3-5 minutes per side for medium-rare. In both methods, it’s still crucial to use a meat thermometer and rest the steak after cooking.

Q5: What are some good side dishes to serve with grilled flank steak?

A: Grilled flank steak pairs wonderfully with a wide variety of side dishes. Classic options include mashed potatoes, roasted vegetables (like asparagus, broccoli, or bell peppers), creamed spinach, and corn on the cob. For a lighter meal, serve it with a fresh garden salad or a quinoa salad. Flank steak is also fantastic in fajitas, tacos, and steak salads. Consider the serving suggestions section above for more detailed ideas and inspiration to create a complete and delicious meal around your grilled flank steak.

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