Grilled Marinated Flank Steak

Favorite SummerLow CarbPaleoFlank Steak

This grilled Marinated Flank Steak is melt in your mouth delicious! The flank steak marinade of soy sauce, honey and garlic does the trick for this cut of meat.

Photography Credit: Elise Bauer

What is Flank Steak

Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle across the grain of the meat.

Prepared this way, marinated, cooked quickly at high heat, and thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak on a large cast iron frying pan as well.

Grilled Marinated Flank Steak sliced thinly on cutting board

The flank steak marinade in this recipe calls for a lovely blend of soy sauce, honey, and garlic. It works wonderfully for this cut of meat.

For more Southwestern flavors, see our carne asada recipe. Do you have a favorite flank steak marinade? Or a grilling trick for flank steak? If so, please let us know in the comments.

Check out our video for how to grill flank steak!

Updated August 8, 2018 : Intro notes updated and a new video

Grilled Marinated Flank Steak Recipe

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  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Marinating time: 2 hours
  • Yield: Serves 6

My mother likes to score the flank steak with 1/4-inch cuts about an inch apart across the grain of the steak before cooking. It helps the marinade penetrate more deeply and the steak cook more quickly.

Ingredients

Marinade Ingredients

  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 Tbsp red wine vinegar
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1/2 teaspoon freshly ground black pepper

Other ingredients

  • 2 pounds flank steak

Method

1 Marinate the steak: Combine the marinade ingredients in a large non-reactive bowl. Place steak in the bowl and turn so that it is completely coated with the marinade. (You can also place the steak and marinade in a freezer bag and place it in a bowl.)

Chill and marinate for at least 2 hours and up to overnight.

2 Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second.

3 Grill the steak: Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you'll want the oil on it to help keep the steak from sticking to the grill).

Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking.

How do you know when the steak is done? One way to tell is to poke it with your fingertips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. Touch the tip of your nose and that's what a very well done steak feels like. Here's a visual guide, the finger test to check the doneness of steak.

Otherwise use a good meat thermometer (I recommend a thermapen.)  Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium.

4 Rest the steak: When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.

5 Slice across the grain: Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers.

So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. I find it easiest to use a long serrated bread knife for this, but any long sharp knife will do.

If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.

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Links:

Flank Steak Carne Asada here on Simply Recipes

Chimichurri Sauce here on Simply Recipes

Grilled Flank Steak with Black Beans, Corn, and Tomatoes from Skinny Taste

Beer Marinated Flank Steak with Avocado Cilantro Cream Sauce from the Beeroness

Flank Steak Tacos from Not Without Salt

Grilled Flank Steak with brown edge and pink center sliced thinly

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

124 Comments / Reviews

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Did you make it? Rate it!

  • Candice

    Great recipe – but a little confusing. On the stove top skillet version, you say not to score the meat if grilling because all of the juices will be lost. But on this grilling recipe you say to score the meat so the marinade will penetrate further.

  • Ray

    Huge hit with friends and family! So simple to prepare, recommend 24 hours marinating if you have the time. Sharing this recipe with friends.

    xxxxxyyyyy

  • Susan

    I went to reprint this recipe I had from 2012, noted that this recipe unlike the previous one omits sprinkling the steak with coarse salt and fresh ground pepper prior to cooking it. This is the delicious part as a crust is then on the steak.

  • Orne

    Not clear,,, use “excess marinade”, but do you mean the marinade the flank was in? *or just excess marinade that was made but not in with the meat

  • Annie

    This was delicious, got a beef shoulder, marinated for 24 hours, sliced thin and it was the bomb

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