This Grilled Flank Steak is marinated in a sweet and savory marinade and grilled, then sliced thin, resulting in a tender and juicy steak that's FULL of flavor!
Jump to:
What is Flank Steak?
The flank steak comes from a thin muscle cut from the lower rear abdominal or stomach area of the cow, below the loin, and in front of the hind legs. The meat from this hard-working muscle is coarse-grained and lean.
An average size flank steak is around an inch thick and 12 inches long, usually weighing in at around 1½ to 3 pounds. It can also often be found pre-sliced and sold as fajita meat.
Flank steak has a rich beefy flavor, but can be chewy if not properly cooked and cut. It takes marinades well and is best cooked hot and fast, so it's perfect for grilling.
Why This Recipe Works
The keys to tender flank steak are using an acidic marinade, only cooking the steak to medium-rare to medium, and slicing the steak thin across the grain.
- Marinade - The marinade not only adds tons of flavor, but the acid helps to break down the muscle fibers to tenderize the meat.
- Cooking Temperature - Flank steak is best grilled to a temperature between 135°F for medium-rare and 145°F for medium. Beyond that point, the lean meat can become dry and tough. I recommend using a digital instant-read thermometer while grilling your meat to check the temp.
- Cutting Flank Steak - Slicing the meat thin across the grain and at an angle, or bias, helps to break up the long muscle fibers and makes the steak more tender.
Key Ingredients
This flavorful, sweet and savory marinade for flank steak is a great all-purpose steak marinade for grilling. There are a number of ingredients, but you can easily make substitutions for many of them.
- Soy sauce - I recommend using a low-sodium soy sauce in this flank steak recipe to avoid it being overly salty. If you do not have low-sodium soy sauce on hand, omit the additional salt.
- Red wine vinegar - The acidity of the vinegar is needed to help tenderize the meat. You can substitute balsamic vinegar or lemon juice if desired.
- Brown sugar - The sugar helps to balance out the flavor of the sauce and adds some sweetness. You can also use honey to accomplish this.
- Olive oil - Use light or mild-flavored olive oil or substitute another mild-flavored oil like vegetable or canola oil.
- Italian Seasoning (not pictured!) - I like to add some herbaceous flavor to the marinade with a tablespoon of Italian seasoning. If you don't have any on hand, you can add other herbs like rosemary, oregano, and thyme.
How to Cook Flank Steak
- Whisk together the marinade ingredients in a small bowl. Place the flank steak in a large resealable plastic bag and pour the marinade over top. Refrigerate for at least 2 hours, up to overnight, to allow the marinade to work its magic flavoring and tenderizing the meat.
- Prepare your grill for high temp, direct heat grilling. Clean the grates and lightly coat them with oil. For a gas grill, set your burners to high and allow it to preheat for about 5 minutes. For a charcoal grill, spread an even layer of hot coals in the grill and fully open all vents to maximize airflow.
- Grill the flank steak for about 5-7 minutes per side, using tongs to flip occasionally. Cook until it reaches an internal temperature between 135°F for medium-rare and 145°F for medium.
- Remove from the grill and cover loosely with foil, then allow the steak to rest for 5 to 10 minutes before slicing.
How to Cut Flank Steak
Properly cutting flank steak against the grain into thin slices to break up the muscle fibers is critical for avoiding chewy meat.
- To cut a flank steak, set it on your cutting board with the grain running parallel to you.
- Beginning at one end, hold your knife at about a 45° angle and make thin slices perpendicular across the grain.
- You can use a fork or tongs to help hold the meat in place while you slice.
What to Serve With Grilled Flank Steak
Grilled flank steak is a versatile cut of meat and can be used in many different ways. The steak is flavorful enough to stand on its own with simple steamed rice and steamed vegetables like broccoli.
Grilled veggies like my grilled broccolini and my zucchini and squash foil packs are good options. And roasted veggies like herb-roasted potatoes or roasted brussels sprouts are great options too.
Other Ways to Use Flank Steak
The tender, juicy steak is also excellent for flank steak salads. Just pick your favorite greens, fresh veggies, and other salad toppings, then top it off with slices of flank steak. The flavor of the steak marinade is excellent with balsamic vinegar dressing.
Flank steak is also perfect for grain bowls and steak burrito bowls. Add a scoop of rice or other grains like quinoa to a bowl. Then add in other veggies and toppings then add your sliced flank steak.
For flank steak burrito bowls, I like to add lettuce, chopped tomatoes, grilled peppers and onions, corn, and black beans. Then top it off with shredded cheese, guacamole, sour cream, and a squeeze of lime juice.
The thin slices of tender, buttery meat is also awesome for flank steak sandwiches and wraps. They're perfect for Mexican favorites too like flank steak fajitas, flank steak quesadillas, flank steak burritos, and more!
Recipe Tips and FAQs
Skirt steak, hangar steak, and flat iron steak are all excellent flank steak alternatives. Sirloin flap steak, also known as bavette, is another good substitute for flank steak.
Flank steak can be a tough cut, so it is best to marinade with an acidic marinade containing vinegar or lemon juice for a few hours to help tenderize the meat.
Yes, you can absolutely make this flank steak recipe without a grill! Flank steak is best cooked hot and fast, so I recommend using a large cast iron skillet or the broiler of your oven.
The cooking technique is the same as for grilling. Simply sear the meat on each side until you reach the desired internal temperature being careful not to overcook the meat.
Let the steak rest, then slice it into thin slices, cutting across the grain, then serve.
📖 Recipe
Grilled Flank Steak Recipe
Ingredients
- 1½ - 2 pound flank steak
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons minced garlic
- ¼ cup light brown sugar
- 1 Tablespoon Italian Seasoning
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Kosher salt
Instructions
- Whisk together the marinade ingredients in a small bowl. Place the flank steak in a large resealable plastic bag and pour the marinade over top. Refrigerate for at least 2 hours, up to overnight.
- Prepare your grill for high temp, direct heat grilling. Clean the grates and lightly coat with oil. For a gas grill set your burners to high and allow it to preheat for about 5 minutes. For a charcoal grill spread an even layer of hot coals in the grill and fully open all vents.
- Grill the flank steak for about 5-7 minutes per side, using tongs to flip occasionally. Cook until it reaches an internal temperature between 135°F for medium-rare and 145°F for medium.
- Remove from the grill and cover loosely with foil, then allow the steak to rest for 5 to 10 minutes before slicing.
- To slice, set it on your cutting board with the grain running parallel to you. Beginning at one end, hold your knife at about a 45° angle and make thin slices across the grain.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Leave a Reply