Grilled Flank Steak

Grilled Flank Steak is a tender cut of beef, marinated in a balsamic vinegar-based marinade and seared to perfection. It is delicious in steak fajitas, on a steak salad with bleu cheese, or with a loaded baked potato with a side of grilled asparagus.

This is one of my favorite grilled beef recipes, and it could not be any easier. The steak is best marinated for at least six hours. If you like this recipe, try New York strip steak, Steak Diane, and steak bites.

Start With The Perfect Marinade

The best way to prepare grilled flank steak is to marinate it for several hours. The star of this delicious marinade is balsamic vinegar. Adding a bit of lime juice, brown sugar, garlic, and a few other key ingredients helps ensure your flank steak is juicy, tender, and flavorful. Just the thought of this delicious marinade makes my mouth water.

How To Grill Flank Steak

1. Marinate the flank steak in the refrigerator for at least six hours.
2. Preheat the grill to 450 degrees.
3. Grill the flank steak for 4-5 minutes on each side without disturbing it or flipping more than once.
4. Tent the steak and let it rest on a cutting board for 10-15 minutes. Slice against the grain.

Preparation Tips For Success

• This recipe also works with skirt steak, top-round steak, and flat-iron steak.
• Marinate the steak for at least 2 hours up to overnight.
• For optimal flavor, don’t overcook this lean cut of beef. This steak is best cooked medium-rare to medium. Use an instant-read meat thermometer to ensure the meat reaches the desired temperature.
• Use a long, sharp knife and slice it thinly against the grain. This helps break up the muscle fibers, making the steak more tender and easier to chew.

How Long To Grill It

The best way to check for your desired doneness is with a meat thermometer.

• Rare – 125 degrees ˚F
• Medium Rare – 135 degrees ˚F
• Medium – 145 degrees ˚F
• Medium Well – 150 degrees ˚F
• Well Done – 160 degrees ˚F

Flank steak can get tough if cooked above medium (145𝆩 Fahreinheit), so I do not recommend anything higher than that.

Perfect Pairings

• Flank steak tacos with sauteed mushrooms and onions wrapped in fresh tortillas.
• Thinly sliced over a bed of fresh tortilla chips with tomatoes, red onions, and melted queso.
• Serve it over a bed of fresh spring greens with avocado, corn, pickled red onions, grape tomatoes, cucumber, and bleu cheese.
• Smother it in chimichurri sauce, then serve it next to a giant baked potato lathered with butter, sour cream, and fresh chives.

Great Side Dishes

Grilled Flank Steak

Grilled Flank Steak is a tender beef steak that is marinated in a balsamic vinegar base and seared. It is perfect in fajitas or on a salad with bleu cheese.

5 from 42 votes

Print Pin Rate

Course: Beef

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4

Calories: 538kcal

Author: Beth Pierce

Ingredients

• 1½ lbs flank steak
• ½ cup olive oil
• 3 cloves crushed garlic
• ¼ cup low sodium soy sauce
• ⅓ cup balsamic vinegar
• 2 tablespoons Worcestershire Sauce
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• 1½ tablespoons stone ground mustard
• ½ teaspoon fresh ground black pepper

Instructions

• In a large Ziploc bag or bowl, combine the olive oil, garlic, soy sauce, vinegar, Worcestershire Sauce, brown sugar, lime juice, mustard, and black pepper. Add the flank steak and marinate it covered in the refrigerator for 6 hours to overnight. Turn several times.
• Preheat the grill to medium-high heat (around 450 degrees). Using tongs, remove the steak from the marinade and place it on the grill. Discard leftover marinade.
• Cook for 4-5 minutes on each side or until the desired doneness. Try not to disturb the steak. Let it sear.
• Remove it from the grill and cover it with an aluminum foil tent. Let it rest for 10-15 minutes. Using a serrated or sharp long knife, slice against the grain at a sharp diagonal. Season with kosher salt and fresh ground black pepper to taste. 

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat at a low temperature (250 degrees) in the oven or in the microwave for short increments at 60% power until warm.

Nutrition

Calories: 538kcal | Carbohydrates: 14g | Protein: 38g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 102mg | Sodium: 844mg | Potassium: 766mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 16IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 4mg

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