Grilled Marinated Flank Steak

VideoFavorite SummerLow CarbPaleoFlank Steak

This Grilled Marinated Flank Steak is melt-in-your-mouth delicious! A marinade made with soy sauce, honey and garlic makes this cut extra delicious.

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 in a large cast iron frying pan as well.

Grilled Marinated Flank Steak sliced thinly on cutting board

What’s in the Marinade?

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.

Love flank steak? Try These Recipes:

Check out our video for how to grill flank steak!

Grilled Marinated Flank Steak Recipe

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

Ingredients

Marinade Ingredients

  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoon 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).

If you want, sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak.

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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Products We Love

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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

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

154 Comments / Reviews

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Did you make it? Rate it!

  1. Darlene

    Wow! I used this marinade on strip steaks. I scored them and marinated them for 8 hours. I grilled them quickly to 140°, let them rest under foil, and topped them with a compound butter. This was the best marinade I’ve ever tasted and my steaks turned out juicy, tender, and so full of flavor. My husband, who really doesn’t like steak, devoured his and said it was amazing. Thank you so much for this fabulous recipe!

    xxxxxyyyyy

  2. Emily

    For my money this is the best/easiest flank steak marinade out there. It’s easy to pull together, with ingredients that always seem to be on hand. I usually marinate for 3 hours in gallon freezer bag, which I prefer for it versatility. Thanks to Carl for the suggestion of cutting with a sharp straight edge knife

    xxxxxyyyyy

  3. Jessica

    Really great flavor and moist! Marinated it for about 1 1/2 days.

    xxxxxyyyyy

  4. Amy

    Will maple syrup work in the place of honey?

    Show Replies (1)
  5. Carl

    Love the recipe! But when you slice meat, always use a very sharp straight edged carving knife. Serrated blades tear the meat and release much of the juices onto the cutting board and plate. A good, clean cut helps keep more moisture in the meat when you plate it.

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