If you’re looking to expand your steak recipes beyond basic, this mouth-watering Grilled Flank Steak recipe will do the trick and have you firing up the grill in no time! 

Close up of sliced flank steak.

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In this recipe:

When it comes to succulent, delicious thin sliced beef, this grilled flank steak is amazing. Much like bavette steak, it’s begging for a hot quick grill and to be sliced and served with tons of chimichurri and toppings.

This easy recipe is all about taking that lean cut of beef and turning it into a juicy and flavorful masterpiece. We’re talking mouth-watering, perfectly seasoned meat with a touch of heat, sweetness, and a hint of tropical vibes. And let’s be real, who doesn’t love a good grilled steak? So grab your tongs, crank up the grill, and ignite your taste buds!

Flank steak on a kettle grill with onions and peppers.

What Is Grilled Flank Steak?

Flank steak is a lean cut of meat derived from a cow’s abdominal muscles. Similar to skirt steak, but from further back in a more worked primal with minimal marbling and little fat. When grilled, it becomes a juicy and flavorful dish you can serve in many different ways. So, if you haven’t tried grilled flank steak yet, you’re missing out on a versatile cut of beef! For more information on Flank Steak, check out the Ultimate Guide to Flank Steak!

Ingredients for this grilled recipe.

Grilled Flank Steak Ingredients

  • Flank steak marinade: Our favorite simple marinade for grilling this delicious steak dinner.
  • Flank steak: The lean cut of beef is perfect for grilling that packs a ton of flavor. Flank steak can be found in most butcher shops or grocery stores, but if you have trouble finding it, check out the best online meat delivery services for where we order meat online.
  • Salt and pepper: The dynamic duo of seasonings that brings out the meat’s natural flavors. We always use kosher salt and freshly ground black pepper when cooking.

How to Grill Flank Steak

When it comes to how to grill a steak like a pro, flank steak is the perfect excuse to fire up the grill!

MARINATE THE STEAK

  1. Using paper towels, pat the flank steak dry.
  2. Whip up the marinade as instructed. Add the flank steak and the marinade to a large Ziplock bag, and place in the refrigerator for 4 to 6 hours.

GRILL THE STEAK

  1. When ready to grill, grease the grill grates and preheat your grill or light and prep your coals if using charcoal.
  2. Remove the steak from the marinade and save the marinade for later. 
  3. Pat the steak dry and season it with salt and pepper.
  4. Once the grill is hot, grill to medium rare or preferred doneness, flipping once. 
  5. Allow the steak to rest tented with aluminum foil for 10 minutes before slicing.
  6. Meanwhile, in a small saucepan, bring the marinade to a boil. Transfer to the cooler side of the grill and let simmer until the liquid reduces by half.

EXPERT RECIPE TIPS

Marinating the Grilled Flank Steak

  • Marinating your steak enhances the flavor and tenderizes the meat, making it juicier and more delicious. And let’s be real, who doesn’t want a juicy steak?
  • But seriously, the acidic marinade breaks down the muscle fibers and connective tissues, making it easier to chew and digest. Plus, it adds flavor and depth to the meat you wouldn’t get otherwise. So if you want to elevate your steak game, don’t skip the marinade!

Slicing the Grilled Flank Steak

  • When slicing the steak, always cut against the grain into thin slices and use a cutting board. This is particularly important for flank steak due to the long muscle fibers. Slicing against the grain shortens the fibers, making the meat easier to chew, aka, better. Finally, sprinkle some fresh parsley or sliced green onions on top for a pop of color and flavor.

For a gas grill

  • Preheat the gas grill by turning all the burners on, cleaning and oiling the grill grate, and closing the lid. When the grill has reached 400 degrees F, turn off 2 of the 3 burners. Add the flank steak to the hot side of the grill over the ignited burner and cook as instructed in the recipe card.
  • Curious how to smoke on a gas grill? Add a smoked box filled with Jack Daniel’s wood chips. Remember, don’t soak your wood chips. 

For a pellet grill

  • Preheat your Traeger grill or pellet smoker to its sear setting. Allow the grill to preheat for 20 minutes. Add a smoker box filled with wood chips to the grill grate for added flavor. When the grill has preheated, add the flank steak to the grill and cook, rotating as needed as instructed above. However, with no cooler side to maneuver the meat or veggies too, watch them carefully to avoid burning.  
Cooked flank, thinly sliced for serving.

What to Serve With Grilled Flank Steak

Looking for some easy and tasty side dishes to serve with your grilled flank steak? Try making serving it alongside a Smoked Baked Potato, creamy cheese rajas con crema, or on top of some BBQ Glazed Smoked Brussels sprouts with Bacon! These simple and flavorful dishes will complement your juicy steak perfectly and make for a satisfying meal!

Making a fresh batch of chimichurri rojo or homemade chimichurri is always a good plan for this cut of beef too!

Check out our wine pairing tips too.

Leftovers & Reheating

Store any leftover steak in an airtight container or plastic bag in the refrigerator for 4-5 days if you haven’t already devoured it.

Need to reheat your steak but don’t want to ruin the flavor or texture? Don’t worry. Reheating your leftovers is easy and can be just as delicious as the first time. If you’re in a hurry, microwave your sliced flank steak for 10-15 seconds with a damp paper towel on top to keep it juicy.

But if you have a little bit more time, try reheating it on a skillet with some olive oil, red onion, and red pepper flakes for flavorful Flank Steak Tacos, carne asada nachos, or steak fajitas! Turn it into a Grilled Chimichurri Steak Potato Power Bowl or if you’re feeling extra fancy, make a steak salad with some herb-roasted potatoes and balsamic vinegar dressing.

Close up of thinly sliced medium rare slices.

MORE DELICIOUS STEAK RECIPES

And there you have it, folks! A delicious and juicy, great flank steak recipe with a flavorful marinade that will make you feel like a master master in no time. And if anyone asks how you got so good at grilling, tell them you learned from the best! Be sure to rate the recipe card and leave a comment below to help out the next reader. 

Grilled Flank Steak Recipe

5 from 20 votes
Prep: 4 hours 5 minutes
Cook: 15 minutes
Resting Time: 10 minutes
Total: 4 hours 30 minutes
Servings: 8
Overhead shot of sliced flank steak arranged on a platter for serving.
Savor this delectable grilled flank steak, marinated and grilled for a burst of flavor. The perfect combination of tenderness and char, this versatile dish is ideal for BBQs, family dinners, or special occasions. Elevate your grilling game and enjoy every juicy bite!

Ingredients  

Instructions 

Prep the flank steak

  • Remove the flank steak from the package and pat it dry with paper towels.
  • Using the recipe for flank steak marinade, or your own version, marinate the steak for 4 to 6 hours.

Preheat the grill

  • Set up your charcoal grill for indirect grilling by building a 2-zone fire.
  • Pour charcoal into a charcoal chimney and ignite with a natural fire starter below.
  • Wait 15 minutes, or until the charcoal is about 70% ashed over.
  • Carefully pour the charcoal to one side of the grill.
  • Place the grill grate on, clean and oil, and cover the grill with the lid. Adjust the vents to allow air flow and allow the grill to heat up to around 350-400 degrees F.

Grill the flank steak

  • When ready to grill, remove the flank steak from the marinade and pat it dry.
  • Season the steak on both sides with salt and pepper.
  • Strain the marinade into a small heat-proof pot or saucepan.
  • Place the steak on the hotter side of the grill, and cook, for about 10 – 15 minutes, rotating with long tongs as needed for even cooking.
  • Move the steak to the cooler side of the grill if it gets too charred and cover to finish cooking until the thickest part of the steak reaches 125 degrees F with the probe of an instant-read thermometer.
  • Meanwhile, place the saucepan with the reserved marinade over the hot side of the grill until it boils, if using. Move to the cooler side and allow it to simmer for 7 to 10 minutes to reduce.

Rest the steak

  • Carefully remove the flank steak from the grill and rest, tented with foil for 10 minutes.
  • When ready to serve, slice the steak in thin strips, about ¼ to ½” thick, against the grain.

Notes

We use Cowboy Hardwood Briquets and Jack Daniel’s wood chips on our Weber Kettle Grill for this fast and easy grilling recipe. 
Serve sliced thin in salads, wraps, sandwiches, and anything that calls for strips of beef or chop it and make tacos or top smoked baked potatoes.  

For a gas grill:
Preheat the gas grill by turning all the burners on, cleaning and oiling the grill grate, and closing the lid. When the grill has reached 400 degrees F, turn off 2 of the 3 burners. Add the flank steak to the hot side of the grill over the ignited burner and cook as instructed in the recipe card.
Curious how to smoke on a gas grill? Add a smoked box filled with Jack Daniel’s wood chips. Remember, don’t soak your wood chips. 
For a pellet grill:
Preheat your Traeger grill or pellet smoker to its sear setting. Allow the grill to preheat for 20 minutes. Add a smoker box filled with wood chips to the grill grate for added flavor. When the grill has preheated, add the flank steak to the grill and cook, rotating as needed as instructed above. However, with no cooler side to maneuver the meat or veggies too, watch them carefully to avoid burning.  

Nutrition

Serving: 1g | Calories: 156kcal | Carbohydrates: 0.2g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 68mg | Sodium: 935mg | Potassium: 390mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 1IU | Calcium: 25mg | Iron: 2mg
Course: Grilling Recipes, Main Course
Cuisine: barbeque
Author: Kita Roberts

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Recipe FAQs

WHAT DO I DO WITH THE EXCESS MARINADE?

Instead of throwing out the extra flank steak marinade, you can boil it and reduce it to a smooth, velvety sauce. Then, you can drizzle over the steak when you serve it for an extra flavorful punch!

HOW DO I KNOW IF MY STEAK IS COOKED TO THE RIGHT TEMPERATURE?

Use an instant-read meat thermometer to check the internal temperature for the best results. Aim for 130 degrees F for a medium-rare steak, and for medium, aim for 140 degrees F. Because this is a lean cut, we recommend medium-rare to medium for best results. Anything after that can dry it out.

WHAT’S THE SECRET TO A JUICY STEAK?

Temp not time is the key to a perfectly cooked medium-rare steak. Make sure the meat rests a few minutes after cooking, and use a meat thermometer to make sure it’s cooked to the right temperature. Letting the meat rest before cutting into it allows the juices to redistribute, enhancing its flavor. Also, don’t forget to slice against the grain to avoid tough muscle fibers!

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.

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5 from 20 votes (20 ratings without comment)

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Comments

  1. What do you do with the leftover marinade once you’ve reduced it by half and are the fire roasted peppers and onions something you prepared ahead or bought?
    Please answer, really want to try this recipe!!!!

    1. Hey Hey, Drizzle that reduction over the steak when you serve it. Mmmmm. I love adding flavor layers.

      For the fire roasted peppers and onions – these are a great find from Trader Joe’s! They are in the freezer section and on nights when I don’t have 10 minutes to slice and grill my own (another fine option) I toss them in.

      Please let me know if you try this one. I absolutely love this recipe.