This Grilled Flank Steak recipe is out of this world delicious! The marinade is the key, it adds such depth of flavor to the meat. I got really tired of soy sauce-based marinades for flank steak so this one is different.
This is a perfect summer recipe to cook on the grill. But it doesn’t have to be summer, you can make this any time of year! And when you slice it super thin the meat almost melts in your mouth.
Whether you are serving it with a couple of great side dishes, making fajitas, or steak tacos this grilled flank steak is the bomb! Just look at that steak…perfection!
HELPFUL ITEMS FOR THIS RECIPE
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Does flank steak need to be marinated?
In a word, yes. You need to either marinate your flank steak or at the very least give it a rub with a good beef rub. Unlike other cuts of beef flank steak need more than just a bit of salt and pepper before you grill it.
Even if you only marinate it for 20 minutes or so before you grill it that will make a difference. Some marinades will let you marinate the meat for longer. This recipe is a quick marinate and should not go longer than 45 minutes.
- Flank steak, trimmed
- Kosher salt
- Balsamic reduction
- Balsamic vinegar
- Olive oil
- Dijon mustard
- Worcestershire sauce
- Lemon zest
- Kosher salt
- Fresh ground pepper
- Red pepper flakes
How to make fantastic flank steak
As I mentioned, marinating your flank steak is almost a requirement, plus it adds so much flavor to your meat. Start by placing all the marinade ingredients into a food processor or blender. Blend until smooth, about 30 – 45 seconds.
Place the flank steak in a large resealable plastic bag and pour in the marinade. Massage the bag to make sure that the marinade is coating the flank steak. You can leave it on the counter if your steaks are cold and you are marinating for a shorter time. You should refrigerate the steaks if you are going to marinate them for 45 minutes.
Make sure you remove the bag about 15 – 20 minutes before you start to cook them on the grill so the meat can come to room temperature. Preheat your grill. Your grill needs to be hot, medium-high to high heat, about 450 degrees F.
Remove the flank steak from the marinade and place it directly on the preheated grill. I like to sprinkle the top side of the steak with Kosher salt as soon as I put it on the grill. Then again when I turn the meat. It just adds much more flavor! Close the lid and let your steak cook, don’t be poking at it or moving it around. You want nice to have grill marks on your steak.
Grill your flank steak for 7- 9 minutes on the first side. Turn the steak and continue to grill for an additional 5 – 7 minutes for medium-rare. Because flank steak is a lean cut of meat you want to be careful not to overcook it. Keep the cooking time fairly short, you are looking for an internal temp of about 135 degrees F for medium-rare.
I always use my trusty Thermoworks Thermapen instant-read thermometer. It is quick, easy to use, and gives me an exact temperature in a second every time! The new Thermapen One is amazing!
This post contains affiliate links. As a Thermoworks Affiliate, I earn a small portion from qualifying purchases at no extra charge to you.
Serving it up
As with all meats after you cook them you should allow them to rest for a few minutes. This allows the juices to be reabsorbed into the meat. Your meat will be juicy and more flavorful trust me. So let your grilled flank steak rest for about 7 – 10 minutes.
Now it’s time to serve it up. Starting at one end begin to slice your steak. Make sure you slice the steak against the grain, which means against the direction that the muscle fibers run. You want to make sure you thinly slice the flank steak. Cut the steak at a 45-degree angle, no more than 1/2 an inch thick.
This recipe is doesn’t take a long time to make and best of all the flavors are amazing! It’s great for a weeknight meal for the clan or a casual weekend dinner. I like flank steak because it is a different cut of beef. Rather than grilling up the usual strip loin or ribeye. You need to give this flank steak a try. (not that I don’t love a good strip loin or ribeye steak too!)
Look at that tasty bite of flank steak! Doesn’t it make your mouth water? I know it does for me! Next time you are at the grocery store or your local butcher pick up a flank steak. I know you and your family will love it!
Pin it HERE!!
Pin it HERE!!
- 2 lbs flank steak, trimmed
- 1-2 tsp Kosher salt
- ¼ cup balsamic reduction
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 4 whole cloves of garlic (peeled)
- 1 Tbsp Dijon mustard
- 2 Tbsp Worcestershire sauce
- 1 tsp lemon zest
- 1 tsp Kosher salt
- ½ tsp fresh ground black pepper
- ½ tsp red pepper flakes (optional)
- Place all the marinade ingredients in a food processor or blender and blend for 30 sec to 45 sec. until smooth.
- Place the flank steak into a large Ziploc bag and pour in the marinade.
- Seal the bag and place it in the fridge and allow to marinate for 30 – 45 minutes. Remove the bag from the
fridge 15 – 20 minutes before you are going to start grilling.
- Preheat your grill to 450 degrees F.
- Remove the flank steak from the Ziploc bag and place it directly on the grill, do not rinse or pat the steak dry. (you want all that marinade on the steak when you grill it!)
- Immediately sprinkle the steak on one side with Kosher salt and close the lid.
- Grill the steak for 7-9 minutes on the first side (for medium-rare).
- Turn the steak, sprinkle with Kosher salt and close the lid of your grill.
- Grill for another 5-7 minutes, or until there is a good crust on the steak and the internal temperature of the steak reaches 135 degrees F. (for medium-rare).
- Remove from the grill and allow the steak to rest for 7-10 minutes.
- Starting at one end of the steak, slice at a 45-degree angle. The slices should be no more than ½ inch thick. Make sure you cut across the grain of the steak when slicing.
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Amount Per Serving: Calories: 621Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 179mgSodium: 1265mgCarbohydrates: 15gFiber: 0gSugar: 12gProtein: 63g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.