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Grilled Flank Steak

Grilled Flank Steak

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5 from 16 reviews

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.

Ingredients

  • 1 1/2 lbs flank steak
  • 1/2 cup olive oil
  • 3 cloves crushed garlic
  • 1/4 cup low sodium soy sauce
  • 1/3 cup balsamic vinegar
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons stone ground mustard
  • 1/2 teaspoon fresh ground black pepper

Instructions

  1. 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 flank steak and marinade in the refrigerator from 6 hours to overnight. Turn several times.
  2. Preheat the grill to high (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; flip once and cook another 4-5 minutes or until the desired doneness. Try not to disturb the steak and let it sear.
  3. 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

  • This recipe also works with skirt steak, top-round steak, and flat iron steak.
  • Marinate the steak from 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 proper cooking temperature.
  • Use a long sharp knife and slice it thinly against the grain. This helps break up the muscle fibers and makes it more tender and easier to chew.
  • 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 at reduced power.

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