Grilled Flank Steak
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Flank steak might just be one of the most underrated cuts of beef, especially when grilling season rolls around. It’s lean, flavorful, and incredibly versatile, yet it often gets overshadowed by flashier steaks like ribeye or filet. But here’s the thing: flank steak is a grill master’s dream. It cooks quickly, soaks up marinades like a sponge, and one steak easily feeds a family of four, making it both practical and delicious.
The secret to turning this humble cut into something that tastes spectacular lies in two simple steps: a bold, flavorful marinade and slicing it properly after grilling. Letting the steak soak for several hours infuses it with flavor and helps tenderize the meat. And when it’s time to serve, slicing thinly against the grain is non-negotiable—it’s the key to that melt-in-your-mouth texture that makes every bite irresistible.
Now that September’s here, I’m squeezing in every last bit of grilling I can before Utah’s unpredictable weather decides to flip the switch. Honestly, I love grilling in the fall even more than in the summer. The cooler temps make it so much more enjoyable to stand by the grill, and there’s something cozy about cooking outdoors with a crisp breeze and colorful leaves swirling around. Flank steak and fall grilling? A match made in backyard heaven.
Ingredients for Grilled Flank Steak
- OLIVE OIL
- CIDER VINEGAR
- SOY SAUCE
- WORCESTERSHIRE SAUCE
- DIJON MUSTARD
- PEPPER
- GARLIC
- FLANK STEAK
Instructions for Grilled Flank Steak
Marinate the Steak – In a gallon-sized zip-top bag, combine all marinade ingredients (except the steak) and mix well. Add the flank steak to the bag, seal tightly, and gently massage to coat the meat evenly. Refrigerate for 4 to 24 hours while marinating, turning the bag occasionally to ensure every inch of the steak is infused with flavor.
Preheat the Grill – When ready to cook, preheat your grill to medium heat and lightly oil the grates to prevent sticking.
Grill to Desired Doneness – Remove the steak from the marinade and let any excess drip off. Grill the steak for 6–9 minutes per side, depending on thickness and preferred doneness:
- Medium-rare: pull at 135°F, finish at 145°F
- Medium: pull at 150°F, finish at 160°F
- Well done: pull at 160–165°F, finish at 170°F Tip: Always remove the steak from the grill about 5–10 degrees before your target temperature—carryover cooking will take care of the rest.
Rest & Slice – Transfer the steak to a cutting board and let the steak rest for 5 minutes to lock in the juices. Then slice thinly across the grain for the most tender bite.
Frequently Asked Questions
Do I really need to marinate flank steak?
Yes—flank steak is a lean cut that benefits from a flavorful, acidic marinade. It helps tenderize the meat and infuse it with bold flavor. Even a few hours make a noticeable difference.
How long should I marinate the steak?
Anywhere from 4 to 24 hours works well. The longer it marinates, the deeper the flavor. Just be sure to refrigerate it and rotate the bag occasionally for even coverage.
Why do I need to slice against the grain?
Slicing against the grain shortens the muscle fibers, making each bite more tender. It’s the key to turning a lean cut into a melt-in-your-mouth experience.
Can I use a different cut of steak?
Yes! Skirt steak, flat iron, or hanger steak are great alternatives. Just adjust the cook time based on thickness.
Can I cook this indoors?
Absolutely. Use a cast iron skillet or broil in the oven. Sear each side over high heat, then finish to your preferred doneness.
How do I know when the steak is done?
Use a digital meat thermometer for accuracy. Visual cues—like juices running clear and a firm texture—help, but temperature is your best bet.
Can I freeze the marinated steak?
Yes! Place the steak and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw in the fridge overnight before grilling.
How should I store leftovers?
Let the steak cool, then slice and store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying it out.
FOR MORE RECIPES LIKE THIS, TRY:
Grilled Flank Steak
Real Mom Kitchen
Ingredients
- â…“ cup olive oil
- â…“ cup cider vinegar
- â…“ cup soy sauce
- 1 ½ Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- ½ tsp pepper
- 3 cloves garlic crushed
- 1 lb. flank steak
Instructions
- In a gallon-sized ziploc bag, combine all of the above ingredients, except the steak. Once everything is combined in the bag, add the steak and seal.
- Place in the fridge for 4-24 hours, rotating it every few hours or so.
- Grill on a oiled grill over medium heat for 6-9 minutes per side until desired doneness (for medium rare – 145 degrees, for medium – 160 degrees, and well done 170 degrees). Keep in mind you want to pull it off the grill 5-10 degrees before desired doneness. The meat will cook a little more while it rests.
- Allow the steak to rest for 5 minutes. Slice thinly across the grain. Serves 4
Nutrition
Recipe adapted from Lisa G Cooks.
