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Grilled flank steak is one of those dishes that feels fancy but is surprisingly simple to prepare. It’s flavorful, lean, and versatile — perfect for a weekend barbecue or a quick weeknight dinner. In this guide, you’ll learn everything you need to know to make tender, juicy grilled flank steak that’ll impress your family and friends.
What Is Flank Steak?
Flank steak comes from the lower chest or abdominal area of the cow. Because it’s a well-used muscle, it’s lean with long, thick muscle fibers. This cut has very little fat, but what it lacks in marbling, it makes up for in bold, beefy flavor.
Since it’s a tougher cut of meat, flank steak benefits from two things:
- A good marinade to help tenderize it.
- Proper slicing — always across the grain — to make it easier to chew.
Why Grill Flank Steak?
Grilling flank steak is one of the best ways to cook it. The high heat of the grill gives the steak a delicious sear on the outside while keeping the inside tender and juicy. Plus, grilling enhances the flavors of the marinade and adds that unmistakable smoky touch.
The Perfect Flank Steak Marinade
A simple marinade goes a long way with flank steak. Here’s a flavorful, balanced blend that brings out the best in this cut:
Marinade Ingredients:
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/3 cup soy sauce
- 1/4 cup honey
- 1/2 teaspoon freshly ground black pepper
Combine all ingredients in a bowl, then add the flank steak. Marinate in the fridge for at least 2 hours — ideally 12 to 24 hours for the best flavor.
How to Grill Flank Steak
1. Preheat Your Grill
Set up your grill for high, direct heat. If possible, have one side cooler for indirect heat. You’ll sear the steak first, then finish it on the cooler side.
2. Grill It Right
- Remove the steak from the marinade and let the excess drip off.
- Optional: Season with coarse salt and fresh pepper for a savory crust.
- Sear the steak over direct heat for 1–2 minutes per side.
- Move it to the cooler side, cover the grill, and cook to your desired doneness.
Internal Temperature Guide:
- Rare: 120–125°F
- Medium Rare: 130–140°F
- Medium: 145°F
Use a meat thermometer for best results.
3. Let It Rest
After grilling, cover the steak with foil and let it rest for 10–15 minutes. This helps the juices redistribute, making the steak more tender and flavorful.
How to Slice Flank Steak (The Right Way)
Slicing flank steak correctly is key to tenderness. Look for the grain — the lines running through the meat — and slice across it at a 45-degree angle. This breaks up the muscle fibers, making each bite easy to chew.
Serving & Storing Ideas
Serving Suggestions
Grilled flank steak pairs well with:
- Grilled vegetables
- Corn on the cob
- Roasted potatoes
- Fresh green salad
Leftover Ideas
Have leftovers? Use them in:
- Tacos or burritos
- Stir-fries
- Steak salads
- Grain bowls
- Ramen or pho
- Nachos or lettuce wraps
Storage & Reheating
- Store leftovers in the fridge for 3–4 days.
- Reheat in a 225°F oven until warmed through (about 15 minutes), then give it a quick sear to bring back that crust.
Final Tips
- Don’t overcook it. Flank steak is best at medium rare.
- Always slice against the grain. This one step makes a huge difference.
- Let it rest. It’s tempting to dig in right away, but patience pays off.
In Summary
Grilled flank steak is affordable, full of flavor, and easy to prepare. With a simple marinade, a hot grill, and a good slicing technique, you can turn this humble cut into a delicious main course that everyone will love. Whether you’re serving it fresh off the grill or using leftovers creatively, flank steak is a must-have in your cooking rotation.
