Grilled Flank Steak Recipe

If you want to wow everyone at your next cookout or simply treat yourself to a steakhouse-worthy dinner at home, this Grilled Flank Steak is unbeatable. With its savory, caramelized crust and juicy center, every slice bursts with layers of garlic, tangy balsamic, and a subtle kick of heat. The easy marinade does all the heavy lifting—leaving you with steak so flavorful and tender, you might just make this your new weeknight favorite.

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Ingredients You’ll Need

The beauty of this Grilled Flank Steak is in its lineup of straightforward yet powerhouse ingredients—each one pulling its weight for flavor, tenderness, or that signature grilled appearance. Grab a few pantry staples and your favorite cut of flank steak, and you’re halfway to a winning meal!

• Flank steak (1 1/2–2 pounds): The star of the show—this lean, flavorful cut absorbs marinade beautifully and cooks quickly on the grill.
• Olive oil: Helps carry all the spices into the meat and ensures a moist, tender result.
• Reduced sodium soy sauce: Adds rich, savory depth while balancing the sweetness and acidity of the marinade.
• Balsamic vinegar: Brings a gentle tang and natural sweetness, helping tenderize the steak.
• Lemon juice: Brightens up the marinade while gently breaking down muscle fibers for extra tenderness.
• Brown sugar: Gives a subtle caramelized note that enhances grill marks and flavor.
• Worcestershire sauce: Infuses a deep, umami punch that makes steak irresistible.
• Dijon mustard: Adds a gentle bite and helps emulsify the marinade.
• Onion powder & garlic powder (1 TBS each): Classic flavor boosters—you get robust taste in every bite.
• Paprika, pepper, red pepper flakes (1 tsp each): For color, warmth, and a subtle, crave-worthy kick.
• Dried dill weed (1 tsp): Lends fresh, slightly grassy brightness to balance richness.
• Dried oregano & rosemary (1/2 tsp each): Earthy aromatic notes tie the flavors together.
• Ground coriander (1/2 tsp): Adds citrusy nuance and complexity.

Variations

This recipe is super flexible, so feel free to get creative! Whether you’re working with what’s in your pantry or adjusting for guests’ preferences, there are endless ways to let your version of Grilled Flank Steak shine.

• Herb Swap: Switch up the dried rosemary, dill, or oregano for fresh chopped herbs like thyme, basil, or parsley for a slightly different flavor profile.
• Spicy Kick: Like it hotter? Amp up the red pepper flakes or add a teaspoon of chipotle powder for smoky heat.
• Citrus Twist: Swap lemon juice for lime or orange juice for a bolder, brighter marinade.
• Gluten-Free: Use tamari in place of soy sauce to keep things gluten-free—no flavor compromise whatsoever.

How to Make Grilled Flank Steak

Step 1: Whisk and Marinate

In a large freezer-sized zip-top bag, whisk together all the marinade ingredients, reserving a couple of tablespoons to use later as a finishing drizzle. Pop the flank steak into the bag, press out as much air as possible, and seal it up. Give everything a gentle massage so the steak is thoroughly coated. Marinate in the refrigerator for a minimum of 2 hours—if time allows, aim for 12 hours, which makes the steak even more melt-in-your-mouth tender.

Step 2: Prepare the Grill

When you’re almost ready to grill, take the steak out of the fridge and let it rest at room temperature for 30–60 minutes. This helps the steak cook evenly. Meanwhile, clean the grill grates well and preheat to medium-high (about 450°F with the lid closed). Oil the grates thoroughly using a wad of oiled paper towels and tongs—never spray oils on a hot grill!

Step 3: Grill to Perfection

Place the steak on the grill once it’s hot and sizzling. Grill for about 5–6 minutes per side, turning only once, until a meat thermometer inserted into the thickest part reads 130–135°F for medium rare or about 140°F for medium. Remember, final doneness always depends on your preferred steak temperature and the thickness of your cut.

Step 4: Rest & Slice

Transfer the steak to a cutting board and let it rest for 10 minutes—this crucial pause helps all those flavorful juices redistribute. For ultimate tenderness, slice the steak thinly and always cut against the grain. Drizzle with the reserved marinade for a burst of extra flavor right before serving.

How to Serve Grilled Flank Steak

Garnishes

Brighten up your platter with fresh, colorful garnishes! Sprinkle your steak with chopped parsley, cilantro, or thinly sliced green onions. A squeeze of lemon or even a drizzle of chimichurri can add a zesty finishing touch that takes the flavors even higher.

Side Dishes

This Grilled Flank Steak pairs perfectly with roasted vegetables, creamy mashed potatoes, or a crisp summer salad. For lighter fare, try grilled asparagus or corn on the cob. And if you’re feeling classic, nothing beats a side of garlic bread to soak up all those steak juices.

Creative Ways to Present

Slice your steak thin for show-stopping salads, fold into warm tortillas for killer tacos, or pile onto a crusty baguette with grilled peppers for hearty steak sandwiches. For a dinner party, serve pre-sliced on a wooden board with grilled lemons and a sprinkle of flaky salt for a dramatic, rustic presentation.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer your sliced Grilled Flank Steak to an airtight container and refrigerate for up to 5 days. The flavors will continue to mingle, making it just as irresistible for lunch or a quick dinner later in the week.

Freezing

You can freeze your steak both before or after grilling. To freeze marinated steak, just bag and freeze up to 3 months, then thaw overnight in the fridge before grilling. Or freeze cooked steak, sliced or whole, for 2–3 months; just make sure it’s cooled completely before packing it up.

Reheating

For best results, gently rewarm slices in a skillet over medium heat or covered in the oven at 350°F until heated through. The microwave works in a pinch—just use short bursts to avoid overcooking. Add a splash of reserved marinade or beef broth to keep things juicy!

FAQs

Final Thoughts

Whether you’re grilling for a crowd or simply treating yourself, this Grilled Flank Steak is a guaranteed dinner win. Packed with bold flavor, juicy texture, and endless serving options, you’ll find yourself coming back to this recipe all summer long. Fire up your grill—you’re in for something truly delicious!

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