Grilled Flank Steak: The Best Recipe & How to Grill

You know that feeling when summer arrives and all you want to do is fire up the backyard grill? I totally get that! When it comes to grilling steaks, my favorites are the expensive ribeye and the cheaper flank steak. Flank steak often makes an appearance on my table because it's affordable, but that doesn't mean it can't be just as tempting as pricier cuts. Basically, flank steak is a lean cut that can turn tough and chewy if not cooked and cut properly. So, if you’ve ever grilled something dry, you’ll want to try my grilled flank steak recipe. Paired with my special flank steak marinade and grilling tips, the final grilled flank steak will be tender, juicy, and absolutely beefy heaven. Now, without further ado, roll up your sleeves and let’s take a look at how to cook flank steak on the grill.

Ingredients:

• 1.5-2 pounds flank steak
• 1/4 cup avocado oil
• 1/4 cup soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• Pinch of red pepper flakes

Equipment:

• Grill
• Grill thermometer
• Large Ziploc bag
• Tongs
• Cutting board
• Sharp knife

What Is Flank Steak?

Flank steak is a long, flat cut from the lower chest or abdominal muscle of a cow. Because it's used a lot, it's relatively lean, low in fat, and has a very distinct wood-like grain. It's affordable and has a strong beefy flavor, but can turn too tough and chewy if not cooked and cut correctly, which is why it's so important to marinate flank steak to tenderize it. If you accidentally buy skirt steak - a completely different cut from flank steak - don't worry, while this recipe calls for flank steak, it will be just as delicious with skirt steak.

The Best Marinade for Flank Steak

While some recipes suggest that marinating flank steak isn't necessary since the marinade will not actually penetrate deep into the meat and is just a surface treatment, even if you marinate for several days, this step should definitely not be underestimated. Marinating not only enhances the flavor but also helps to tenderize the muscle fibers, making the grilled flank steak more delicious.

To prepare the marinade, whisk together the olive oil, soy sauce, red wine vinegar, Worcestershire sauce, minced garlic, onion powder, smoked paprika, black pepper, red pepper flakes, and brown sugar until well combined. Then, place the flank steak in a large Ziploc bag, preferably sealed with a vacuum sealer. If you don't have one, a shallow glass dish will work as long as you turn the steak in halfway.

Let it marinate in the refrigerator for 4 to 12 hours. I usually prepare it the night before so that it’s ready to go the next day. Even if you are pressed for time, you should marinate for at least 2 hours.

How to Grill Flank Steak?

Flank steak is easy to cook on grill, especially if you marinate it ahead of time and have a grill thermometer on hand. With just a bit of grilling tips, you can basically grill flank steak to a delicious, tender, and flavorful texture with little effort.

Step 1: Prepare the Steak. About 30-60 minutes before grilling, take the marinated flank steak out of the fridge and let it sit at room temperature, which will help it cook evenly. Gently shake off the excess marinade, leaving a thin layer. Then, lightly brush or spray the steak with a little neutral oil like canola or avocado. If you like, sprinkle the steak generously with kosher salt and freshly ground black pepper for that savory crust.

Step 2: Preheat Your Grill. High heat and two-zone cooking are key when grilling flank steak. Preheat one side of your grill to 450-500°F, while keeping the other side at a low, indirect heat. Seriously, get it really hot. For charcoal grills, simply push all the charcoal to one side and leave the other side empty. If you’re using a gas grill, light only one bank of burners and keep the other off.

Step 3: Insert Grill Thermometer. Insert the thermometer probe into the thickest part of the meat. If you’re using an instant-read thermometer, you should only use it to check the temperature near the end of cooking rather than leaving it on the grill. However, I highly recommend upgrading, preferably to a wireless grill thermometer, as it continuously monitors the flank steak internal temperature to prevent overcooking.

Step 4: Grill Flank Steak. Clean the grill grate with a grill brush and lightly grease with a folded paper towel dampened with avocado oil. Place the flank steak on the hot side of the grill and cook for about 3 minutes until it’s browned. Flip the steak and grill the other side for another 3 minutes. A good guideline is that if your steak is still sticking to the grate, it’s not ready to be flipped. Once both sides are browned, transfer the steak to the cool side of the grill, cover the lid, and continue grilling until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium. I don’t recommend grilling the steak beyond medium as it can become tough.

Step 5: Rest. Once the steak reaches your desired doneness, take it off the grill and transfer it to a cutting board. Loosely cover it with a large piece of foil to keep it warm, and let it rest for at least 10 minutes. If you cut it too early, all those delicious juicies will go onto the cutting board instead of in your mouth, so give it a moment.

How Long to Grill Flank Steak?

Grilling flank steak is quite easy and takes just about 10 minutes to grill after everything is prepared. However, the grilling time can be affected by the thickness of the steak, the temperature of the grill, and even your preferred level of doneness. To get it just right, it’s best to rely on the flank steak internal temp rather than just timing. The following are the temperatures of different doneness:

These are the final internal temperatures of the steak, but since the meat will continue to cook while resting, causing the temperature to rise by 5°F. To avoid overcooking, it’s wise to plan ahead and remove the meat from the grill at the right moment.

How to Cut Flank Steak?

Flank steak has a well-defined grain, which makes it easy to find the correct direction to cut. To make it most tender, you must cut against the grain, which means placing the knife perpendicular to the grain. Try to slice it as thinly as possible, about 1/4 inch thick. This cut breaks up the muscle fibers, which would otherwise be tough and difficult to chew.

Grilled Flank Steak Serving Ideas

Grilled flank steak can’t always be the same flavor, so switching the side dishes is a great way to keep things interesting. Here are some of my favorite combinations that might spark your creativity and help you enjoy this delicious dish in new ways:

• Classic Platter: Arrange those beautiful slices on a platter, drizzle with any accumulated resting juices. Perfect with grilled veggies like asparagus, zucchini, peppers, and maybe some crispy roasted potatoes.
• Tacos: Serve slices warm in warm tortillas with salsa, guac, sour cream, cheese, cilantro, and lime wedges. Fajita veggies such as onions and peppers are a must here.
• Over Greens: Slice it cold or warm over a big, hearty salad. Think romaine, spinach, tomatoes, cucumber, red onion, maybe some blue cheese or goat cheese. A bright vinaigrette is perfect.
• Sandwiches: Thinly sliced leftover flank steak makes incredible sandwiches - think crusty rolls with horseradish mayo or chimichurri.
• With Chimichurri: A vibrant, herb-packed chimichurri sauce is an absolute dream with grilled flank steak.