Few things scream “summer” like a big slab of marinated grilled flank steak. I have an enormous family, so I’m always looking for big cuts of beef I can grill simply and serve with lots of side dishes. Flank steak is lean, meaty, and one of my favorite cuts of beef to grill!
Like skirt steak, flank steak can be tough if not cooked properly. But after an hour in this garlicky flank steak marinade, the grilled steak becomes tender, buttery perfection. Another key to making the tenderest grilled flank steak is to take care to slice the steak against the grain. That helps make every bite nice and tender, too.
The Best Flank Steak Marinade
- Acid: The key to tenderizing a tough steak is acid, and I love to go for it with cider vinegar. However, you could use citrus juice (like lemon or lime) instead.
- Garlic: I firmly stand by the fact that there is no such thing as too much garlic in a steak marinade, especially when it comes to flank.
- Oil: Brings it all together. I use extra virgin olive oil, but regular olive oil would be fine.
- Salt: If you wanted to go a different direction, you could swap in soy sauce for salt.
- Sugar: Sugar is optional, but I love how it balances out the garlic and vinegar.
Marinate the steak for at least ONE HOUR in the fridge, and up to four hours. Don’t go longer than that, or the steak will begin to break down (in a bad way).
How To Grill Flank Steak To Buttery Perfection
- Heat your gas or charcoal grill to medium-high heat. You want the heat on the high side so that the steak sears and gets a nice crust on the outside.
- Take the steak out of the marinade and place it on the hot grill. Resist the urge to move it around. And yes, it’s fine for the steak to go right from the fridge to the grill. Kenji says so!
- Flip the steak after about 5-6 minutes.
- Grill it for another 5 minutes or so, until you see the internal temperature of the steak has reached 125°F (for a rare steak).
How To Buy Flank Steak
- My BEST tip for buying good beef is to talk to the folks at the butcher counter. They’ll know what’s best that day, and they might even remove any silver skin (another word for fatty tissues) for you and save you a little prep work.
- If you see a good price on flank steak, consider buying it, sealing it in an airtight container and freezing it for later use! It’ll be good for up to 3 months in the freezer.
- If you can’t find affordable flank steak (it is getting pricier) you can use this marinade and grilling method for skirt steak, too. Or splurge and grill some rib eye!
Grilled Flank Steak FAQs + Tips
- How do I know when to take the steak off the grill? If you have a meat thermometer, checking the internal temperature is typically the best way to know if you’ve grilled your steak exactly the way you like it. You can find various flank steak done temps in the recipe at the bottom of this post. I like 125°F - 135°F for a perfectly rare to medium-rare flank steak.
- When in doubt, cut into the steak and look. Grab a very sharp knife, and make a little slice to just look at the inside of your steak. Is it still cold in there? Is it nice and pink, but warmed through?
- Think of this flank steak marinade as a guide, rather than as set in stone. The key is to aim for a good balance of the salt, fat and acids, but feel free to play around with what marinade ingredients contribute those components. Try lime juice instead of vinegar and soy sauce instead of salt, or use a different oil if need be. It’s very forgiving, so have fun with it!
- Add fresh herbs to the marinade, if you have them. Herbs like rosemary, thyme, cilantro and parsley are all delicious with flank steak.
How To Serve Grilled Flank Steak
- Top your steak with herb sauces, like chimichurri or even pesto.
- Serve grilled flank steak with simple grilled side dishes for easy summer entertaining. Try grilled asparagus, grilled sweet potatoes, or a grilled Caesar salad if you really want to impress your guests!
- With a simple, hearty steak as your anchor, you can go have a lot of fun with appetizers. Try braised tomatoes and burrata, bruschetta or avocado salsa to start or on the side.
- Any leftover grilled flank steak makes for amazing steak salad or even can be used as a sandwich filling. Who would say no to a grilled flank steak sandwich?
More Flank Steak Recipes
Grilling Inspiration Galore + More
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