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Grilled Marinated Flank 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.

Grilled Marinated Flank Steak
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.

Video: How to Grill Flank Steak

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Grilled Marinated Flank Steak

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.

Grilled Marinated Flank Steak
Elise Bauer

Love Flank Steak? Try These Recipes

Grilled Marinated Flank Steak

Prep Time 10 mins
Cook Time 20 mins
Marinating 2 hrs
Total Time 2 hrs 30 mins
Servings 6 servings

Ingredients

Marinade Ingredients

  • 1/3 cup extra virgin olive oil

  • 2 cloves garlic, minced

  • 2 tablespoons 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.

    flank steak marinade in glass bowl
    Elise Bauer
  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.

    grilled flank steak on coal grill
    Elise Bauer
    perfectly grilled flank steak on coal grill
    Elise Bauer

    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.

    Letting grilled flank steak rest on cutting board
    Elise Bauer
    Slicing perfectly grilled flank steak
    Elise Bauer

    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.

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