Grilled Flank Steak is a tender beef steak marinated in a balsamic vinegar-based marinade and seared to perfection. It is delicious in steak fajitas, on a steak salad with bleu cheese, or with a loaded baked potato with a side of grilled asparagus.
This is one of my favorite grilled beef recipes, and it could not be any easier. The steak is best when allowed to marinate for at least six hours; therefore, a little advanced preparation is needed. If you like this recipe, try New York strip steak, Steak Diane, Swiss Steak, and steak bites.
Why You’ll Want to Make It
This mouthwatering grilled flank steak recipe is perfect for a summer barbecue or a quick and easy weeknight dinner. With a flavorful marinade and simple cooking instructions, this dish will surely become a family favorite.
If you are a grill nut like me, you need several good flank steak recipes. This is one of my favorites, as the marinade tenderizes the steak while giving it great flavor.
Start With The Perfect Marinade
The best way to prepare grilled flank steak is to marinate it for several hours. The star of this delicious marinade is balsamic vinegar. Adding a bit of lime juice, brown sugar, garlic, and a few other key ingredients helps ensure your flank steak is juicy, tender, and flavorful. Just the thought of this delicious marinade makes my mouth water.
How to Cook Flank Steak
Preheat a gas grill or charcoal grill to high heat (around 450 degrees). Remove the flank steak from the marinade and pat it dry with paper towels. Place it on the grill and cook for 4-5 minutes on each side. Do not disturb it, and do not turn it more than once.
You can watch for flare-ups, but if you preheated the grill, then you really should not have any with flank steak. Once grilled, place the steak on a cutting board and tent with aluminum foil. Let it rest for 10-15 minutes. Using a sharp knife, slice against the grain at a sharp diagonal. Slicing across the grain instead of with it makes it more tender and easier to chew. Slice it think into about 1/4-inch thick slices.
Preparation Tips
- This recipe also works with skirt steak, top-round steak, and flat iron steak.
- Marinate the steak from 2 hours up to overnight.
- For optimal flavor, don’t overcook this lean cut of beef. This steak is best cooked medium-rare to medium. Use an instant-read meat thermometer to ensure proper cooking temperature.
- Use a long sharp knife and slice it thinly against the grain. This helps break up the muscle fibers and makes the steak more tender and easier to chew.
How Long To Grill It
The best way to check for your desired doneness is a meat thermometer.
- Rare – 125 degrees ˚F
- Medium Rare – 135 degrees ˚F
- Medium – 145 degrees ˚F
- Medium Well – 150 degrees ˚F
- Well Done – 160 degrees ˚F
Flank steak can get tough if cooked above medium, so I do not recommend anything higher than that.
Serving Suggestions
- Flank steak tacos with sauteed mushrooms and onions wrapped in fresh tortillas.
- Thinly sliced over a bed of fresh tortilla chips with tomatoes, red onions, and melted queso.
- Serve it over a bed of fresh spring greens with avocado, corn, grape tomatoes, cucumber, and bleu cheese.
- Smother it in chimichurri sauce, then serve it next to a giant baked potato lathered with butter, sour cream, and fresh chives.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at a low temperature (250 degrees) in the oven or in the microwave for short increments at 60% power until warm.
Grilled Flank Steak
Ingredients
- 1 1/2 lbs flank steak
- 1/2 cup olive oil
- 3 cloves crushed garlic
- 1/4 cup low sodium soy sauce
- 1/3 cup balsamic vinegar
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 1 1/2 tablespoons stone ground mustard
- 1/2 teaspoon fresh ground black pepper
Instructions
- In a large Ziploc bag or bowl, combine the olive oil, garlic, soy sauce, vinegar, Worcestershire Sauce, brown sugar, lime juice, mustard, and black pepper. Add flank steak and marinade in the refrigerator from 6 hours to overnight. Turn several times.
- Preheat the grill to high (around 450 degrees). Using tongs remove the steak from the marinade and place it on the grill. Discard leftover marinade. Cook for 4-5 minutes; flip once and cook another 4-5 minutes or until the desired doneness. Try not to disturb the steak and let it sear.
- Remove it from the grill and cover it with an aluminum foil tent. Let it rest for 10-15 minutes. Using a serrated or sharp long knife, slice against the grain at a sharp diagonal. Season with kosher salt and fresh ground black pepper to taste.
Notes
- This recipe also works with skirt steak, top-round steak, and flat iron steak.
- Marinate the steak from 2 hours up to overnight.
- For optimal flavor, don’t overcook this lean cut of beef. This steak is best-cooked medium-rare to medium. Use an instant-read meat thermometer to ensure proper cooking temperature.
- Use a long sharp knife and slice it thinly against the grain. This helps break up the muscle fibers and makes it more tender and easier to chew.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at a low temperature (250 degrees) in the oven or in the microwave at reduced power.
Nutrition
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Janey H
I love steak! However, I really suck at grilling it. Thank you for these tips they will surely help.
Rosey
I like that you gave the instructions for how long to grill for varieties of ‘doneness.’ People take it for granted and think everyone knows, but I don’t eat meat (have never liked it) so it’s harder for me!! I do cook it though, for everyone else in the family and have for many years, but not on the grill. That was usually dad’s job. 🙂
Lisa
WOW, this grilled flank steak looks so tender and juicy. My husband loves steak so I’m going to try and use your recipe over the weekend and hope it turns out perfect like this one.
Melinda N
This grilled flank was amazing! I paired it with one of my favorite salads with with blue cheese, dried cranberries, and walnuts. It was a wonderful meal!