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I can’t tell you how long this grilled flank steak has been a favorite in my family. We love it because it’s simple and just plain delicious! Nothing fancy, just something you crave when you think of homemade comfort food dinners.
Marinated overnight, the steak absorbs a ton of flavor while tenderizing to perfection. Whether grilled or broiled for about 10 minutes on each side, it’s remarkably easy to prepare, making weeknight dinners a breeze. With its rich, beefy flavor, this steak satisfies all appetites and brings smiles to faces around the table.
This recipe isn’t just a meal; it’s a cherished tradition that we enjoy throughout the year!
Let’s make this!
HOW TO SELECT A GOOD FLANK STEAK
When selecting your flank steak, look for one with a bright red color. Avoid steaks that look gray or brown, as this coloring may indicate they are not fresh. Marbling is essential as well.
Flank steak is inherently lean, so those small streaks of fat will enhance flavor and tenderness. The steak should feel firm and slightly moist when touched. Skip a steak that feels dry.
Lastly, look for a steak that is relatively consistent in thickness for even cooking.
HOW LONG DO I MARINATE A STEAK?
Make the marinade and pop your steaks right in. The flank steak should be marinated for a minimum of 4 hours, or overnight, as the recipe calls for, for optimal flavor, tenderness, and juiciness.
BEST TEMPERATURE FOR GRILLED FLANK STEAK
Use an instant-read thermometer to determine the internal temperature of the meat. I suggest you remove the steak from the grill at a lower temperature, as indicated in parentheses, due to carryover cooking. See more in the TIPS below.
- Rare: Target 125°F (remove at 120°F)
- Medium Rare: Target 135°F (remove at 130°F)
- Medium: Target 145°F (remove at 140°F)
- Medium Well: Target 150°F (remove at 145°F)
- Well Done: Target 160°F (remove at 155°F)
By removing the steak from the grill at these lower temperatures, you can achieve the desired doneness after it rests.
GRILLED FLANK STEAK INGREDIENTS
- Flank Steak
- Oil: You can use any neutral-flavored vegetable oil. I use olive oil.
- Low Sodium Soy Sauce: This ingredient adds umami flavor, making the dish more savory and delicious, while enhancing the overall taste. The salt in the soy sauce will help season the meat, but I suggest using low-sodium soy sauce so the steak doesn’t become too salty.
- Honey: Adds just the right amount of sweetness with very mild floral and fruity notes
- Rice Wine Vinegar: The acidity in the vinegar helps to tenderize the steak. This type of vinegar adds a subtle sweetness, along with a mild tanginess, that complements the other savory flavors in the marinade. You can switch the vinegar with red wine vinegar if you’d prefer.
- Ginger: We use dried ground ginger in the marinade. It has a more concentrated flavor than fresh, is quick to use, and convenient!
- Garlic Powder: Again, the dried garlic is super convenient and adds a lovely mild garlic flavor. You can switch the dried garlic and use fresh garlic.
TIPS
- Plan Ahead: Since this dish requires marinating overnight, you’ll need to plan ahead. The marinade is a snap to make, so your time investment the day before devouring the steak is minimal. In a pinch, you can marinate the steak for a shorter amount of time, but it will result in a compromise in flavor.
- Flank Steak Marinade: When you remove the steak from the marinade, discard the marinade. No Joke! Because it contains raw meat juices that can harbor bacteria.
- Bring To Room Temperature: Let your marinated flank steak sit out at room temperature for about 30 minutes before grilling. This will help the steak cook more evenly. When the meat is too cold, the outside will cook faster than the inside, which can lead to uneven doneness.
- Preheat The Grill: It’s best to have your grill preheated to high heat (450- 500°F) before placing the flank steak on it.
- Prep The Grates: Lightly oil the gas grill grates to prevent sticking. I use a few folded paper towels, dipped in oil, held with BBQ tongs to brush on the grates.
- Sear It! Sear your steak over direct heat for approximately 3-4 minutes on each side, then move it as needed to a cooler part of the grill to finish cooking.
- Carryover Cooking: Remember that after you pull the steak off the grill and let it rest, it will continue to cook from the residual heat. The internal temperature will rise a few degrees. Because of this phenomenon, it’s important to remove it from the grill when it’s slightly below your desired doneness. Grill flank steak to about 5°F.
- Meat Thermometer: Unless you’re an extremely experienced griller, use an instant-read thermometer! I use them all the time and love them. Cook the flank steak to your desired doneness; medium-rare is recommended (about 130°F to 135°F internal temperature). Be careful not to overcook, as flank steak can become tough.
- Rest It, Baby! This step is imperative to making a juicy flank steak. Doing so allows the natural juices to redistribute. Remove the cooked flank steak from the grill to a cutting board, loosely cover it with aluminum foil, and let it rest for 7-10 minutes.
- Slice It Up! When slicing the steak, do so against the grain. That is the opposite of the direction of the muscle fibers.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? After the steak has been cooked and cooled, leftovers can be stored in the refrigerator for 3 to 5 days. Store in an airtight container. Leftovers make a great steak salad.
- Can You Freeze This? Yes, this can be frozen. The texture will change slightly, but it handles freezing quite well.
- Make-Ahead: Since this recipe requires marinating overnight, you’re already making this ahead! The marinade can also be prepared a couple of days in advance for use.
- Food Safety: If you’d like more info on food safety check out this link.
SERVING RECOMMENDATIONS
There are so many side dishes that pair deliciously with this steak! We love it with my copycat KFC coleslaw, pineapple coleslaw, classic macaroni salad, macaroni salad with egg, Ina Garten potato salad, house salad, strawberry salad, honey butter skillet corn, old-fashioned savory skillet corn, or maque choux.
HOW TO MAKE GRILLED FLANK STEAK RECIPE
- Mix all the ingredients.
- Marinade the steak overnight in the fridge.
- Remove the steak from the fridge and let sit out on the counter for 30 minutes.
- Grill the steak for 8 -12 minutes per side until the steak is cooked to the desired doneness.
- Allow steak to rest for about 10 minutes then slice.
***See the full instructions below.
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Grilled Flank Steak
Ingredients
- 2 (2 1/2) pounds flank steak
- 3/4 cup vegetable oil
- 1/2 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 teaspoons dried ground ginger
- 1 teaspoon dried garlic powder
Instructions
- Mix all the ingredients together. Marinade steak overnight in the fridge.
- Remove the steak from the fridge and let sit out on the counter for 30 minutes while you prepare bbq grill.
- Grill over medium-high for about 8 -12 minutes per side until the steak is cooked to the desired doneness. (Most other recipes I've read call for the steak to be grilled for a total of 9-12 minutes. This has always resulted in a totally super rare steak for me. I like my steak MR.)
- Allow the steak to rest for about 10 minutes then slice on the bias and serve!
Fans Also Made:
Notes
- Plan Ahead: Since this dish requires marinating overnight, you’ll need to plan ahead. The marinade is a snap to make, so your time investment the day before devouring the steak is minimal. In a pinch, you can marinate the steak for a shorter amount of time, but it will result in a compromise in flavor.
- Flank Steak Marinade: When you remove the steak from the marinade, discard it!
- Bring To Room Temperature: Let your marinated flank steak sit out at room temperature for about 30 minutes before grilling. This will help the steak cook more evenly. When the meat is too cold, the outside will cook faster than the inside, which can lead to uneven doneness.
- Preheat The Grill: It’s best to have your grill preheated to high heat (450- 500°F) before placing the flank steak on it.
- Prep The Grates: Lightly oil the gas grill grates to prevent sticking. I use a few folded paper towels, dipped in oil, held with BBQ tongs to brush on the grates.
- Sear It! Sear your steak over direct heat for approximately 3-4 minutes on each side, then move it as needed to a cooler part of the grill to finish cooking.
- Carryover Cooking: Remember that after you pull the steak off the grill and let it rest, it will continue to cook from the residual heat. The internal temperature will rise a few degrees. Because of this phenomenon, it’s important to remove it from the grill when it’s slightly below your desired doneness. Grill flank steak to about 5°F.
- Meat Thermometer: Unless you’re an extremely experienced griller, use an instant-read thermometer! I use them all the time and love them. Cook the flank steak to your desired doneness; medium-rare is recommended (about 130°F to 135°F internal temperature). Be careful not to overcook, as flank steak can become tough.
- Rest It, Baby! This step is imperative to making a juicy flank steak. Doing so allows the natural juices to re-distribute. Remove the cooked flank steak from the grill to a cutting board, loosely cover it with aluminum foil, and let it rest for 7-10 minutes.
- Slice It Up! When slicing the steak, do so against the grain. That is the opposite of the direction of the muscle fibers.
Nutrition
I'm so looking forward to warmer weather and your delicious steak looks like summer on a platter! You can never post too many baked goods!
Sounds like a great seasoning combo. yum!
We love flank steak and this is a marvelous recipe, Kathleen!
Glad spring has sprung!
Excellent looking flank steak. It's one of my favorite cuts of beef.
I only do mine for 8 minutes total but that is at 450-500f about 4″ from the coals.
Looks delicious. This is definitely something my family would love. I like the flavors you have used. I like to cook my steak a little longer too:)
Flank steak is so easy I wish I could get the hubs to eat it!
flank steak is so good! this look full of flavor and so delicious!
I am soooo ready to fire up my barbecue! I've got at least another month here, but I'll save this for some weekend in May when I can enjoy it out on the deck.
Thanks for sharing your family recipes!
Love flank steak! Yours looks exceedingly tender and delicious.
There is nothing like a flank steak. This looks delicious. Thank you for sharing, my dear. Visiting the blogs that I've come to love this year brings me such comfort. Thank you for being such a sweet and uplifting presence. Have a great Friday.
That is one of my favorite cuts and preparation methods as well. I have one more flank steak from my trusted farmer in the freezer. Thanks for the great recipe idea.
This is one of my favorite cuts of meat, and the marinade looks really good and simple. Bookmarked!
That looks delicious! You can never have too many baked goods. :o)