Summer grill season is in full swing, and this Grilled Flank Steak is a great recipe for switching up your regular grill routine. Flank steak is marinated in an easy savory marinade, then grilled to medium-rare perfection on a sizzling hot grill. I love how easy this recipe is and how quickly the flank steak cooks, resulting in juicy, tender meat with a gorgeous sear on the outside.
serve it with:
Chimichurri Sauce
This is an herby sauce that originated in Argentina. It’s made with fresh parsley and cilantro, plus a few other simple ingredients, and is the perfect zippy pairing for grilled meats like flank steak or chicken.
How to Serve Flank Steak
Flank steak is a popular cut that’s relatively lean, inexpensive, and easy to find. My favorite way to eat it is with bright and spicy Chimichurri sauce on top alongside grilled corn on the cob, but there are lots of ways to enjoy it! Generally, flank steak should be served as the star of the meal paired with a side or two. Here are a few ideas:
Ingredients and Substitutions
Here’s what you’ll need to recreate this Grilled Flank Steak recipe at home:
- Flank steak – I mean…obviously. But if you’re having a hard time finding it or want to use something else, skirt steak would work really well too.
- Worcestershire sauce – A classic steak marinade ingredient! You can definitely swap it out for low sodium soy sauce for a deeper umami flavor.
- Balsamic vinegar – You need a little acidity in this marinade to help tenderize the meat. You could also use red wine vinegar.
- Oil – I used olive oil, but something like canola oil that has a higher smoke point and neutral flavor would work great too!
- Brown sugar – You don’t need much sugar here – you’re really not using it for sweetness anyway – but a little bit helps encourage Maillard browning and caramelization that looks and tastes so good.
- Garlic – I prefer to keep the garlic cloves whole, but lightly crushed so they’re easy to fish out before throwing the steak on the grill. This helps you avoid burnt, bitter bits of garlic on your steak while still getting garlic flavor in the marinade.
- Salt – Steak needs plenty of salt to bring out the amazing flavors. Add salt in the marinade and season with flakey sea salt before serving for best results.
- Pepper – Fresh cracked black pepper is best for maximum flavor!
- Oregano – Mexican oregano, to be specific. I don’t like to get too crazy with the dried spices in this marinade, but I do like the addition of citrusy oregano, which is also used in the Chimichurri sauce.
tips for cooking with
Flank Steak
Flank steak is a relatively thin, long cut of beef that’s rich in collagen. Here are some tips for getting the best results:
- Trim any excess fat – One end of flank steak usually has more fat and you want to get as much of that off as you can. Since flank cooks quickly, the fat won’t have time to render off on the grill.
- Break out the meat tenderizer – Make sure the flank steak is about the same thickness throughout so it cooks evenly.
- Marinate at least 2 hours – To allow the marinade to penetrate the meat, 8-10 hours is even better. Don’t go longer than 24 hours or the marinade will break down the meat.
- Cook it to 130°F – Flank steak is a cut that does not respond well to overcooking since it will get really tough.
- Let. It. Rest. – After grilling, let the steak rest on a wire rack over a rimmed baking sheet for 5-10 minutes. This allows the juices to redistribute throughout the meat so you don’t lose them as soon as you cut it.
- Slice against the grain – Like any steak, slicing against the grain makes for the best eating experience.
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Recipe
Grilled Flank Steak
Ingredients
- 1 1/2 lbs flank steak, excess fat trimmed off
- 1/4 cup Worcestershire or low sodium soy sauce
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp Mexican oregano
- flakey sea salt, for serving
Instructions
- Whisk or shake marinade ingredients together until emulsified. Pour over steak in an airtight container and flip the steak to ensure all sides are exposed to the marinade. Marinate at least 2 hours or up to overnight in the refrigerator.
- Remove the steak from the refrigerator and allow to rest at room temperature for at least 15-30 minutes. While the steak rests, pre-heat the grill to 450-500°F, with one side on high heat and the other on low heat.
- When the grill is pre-heated, rub the grates on the hot side with canola oil, then sear the steak for 1-2 minutes per side. Move the steak to the side on low heat and continue cooking for another 3-5 minutes or until the internal temperature reaches 130°F for medium-rare doneness.
- Allow the steak to rest for 5-10 minutes before slicing against the grain. Serve immediately.
Tips & Tricks
- Serve this steak with Chimichurri sauce and flakey sea salt for best flavor.
- Scan the barcode below or search for “Peanut Butter and Fitness Grilled Flank Steak” to log this food in My Fitness Pal.
Nutrition Information
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