Grilled Flank Steak
Grilled flank steak gives you a smoky, juicy, and flavorful steak with a mouthwatering texture and good chew with every bite. So simple and a total crowd-pleaser. Perfect steak indulgence for your weekend summer grilling.
I can’t imagine how boring life would be without steak. Aside from bread, steak is my go-to order when eating out. Although I’m occasionally willing to pay restaurant prices, nothing compares to beef grilled right in your backyard.
Oh, grilling season!!! Now that I live in a slightly cooler climate, I appreciate even more those gorgeous weekends that make grilling a pleasure. And when my family craves beef tacos, flank steak is the way to go. It also goes great on a black and blue salad (any leafy greens salad topped with blackened beef and blue cheese dressing).
Flank Steak vs. Skirt Steak
These steaks are similar but different. Flank steak is thicker and wider, with a tighter grain, making it a great candidate for marinades. Because it has less fat, it’s not quite as juicy and tender. Plus, it’s a little touchy on the heat. You don’t want the internal temperature less than 125℉ (52℃) or more than 135℉ (57℃). Then let it rest, and slice it across the grain for the best chew. But the challenge is so worth that intense beefy flavor.
Skirt steak is thinner and longer with more marbling. The looser grain gives it better than average marinade absorption, making it a classic for fajitas. An internal temperature of 130℉ (55℃) is the sweet spot. As with the flank steak, slice it across the grain for the best chewing experience.
How to Grill Flank Steak
- Marinade – Combine the marinade ingredients in a ziplock bag or large shallow dish. Add the steak. (Photo 1)
- Marinate the steaks for at least an hour. Refrigerate until ready to grill. (Photo 2)
- Preheat grill to medium-high.
- Drain the flank steak and use paper towels to pat it dry when ready to grill. It’s crucial to wipe excess moisture using paper towels. If the steak is too moist, it will steam instead of grilling.
- Grill – Brush and oil the grill grate. Place flank steak on the hot grate and grill for 5-6 minutes per side for medium-rare to medium, depending on preference, turning as needed with tongs. If using a meat thermometer, 125°F (51℃) for rare and 130-135°F (55-57℃) for medium-rare. I wouldn’t go any higher than that, or you might end up with dry, tough meat. Keep in mind that cooking times will vary due to the thickness of your steak. (Photo 3)
- Rest – When the flank steak is ready, transfer it to a cutting board and let it rest for about 10 minutes.
- Serve – Starting at one corner, thinly slice it into thin strips against the grain. Arrange on a platter and serve. (Photo 4)
Recipe Tips and Variations
- Make sure to pat the steak dry before grilling for a better Maillard reaction.
- Allowing the meat to rest for 5-10 minutes before slicing lets the juices reabsorb for juicier steak.
- Always slice the beef against the grain to minimize the length of muscle fibers.
- Replace the lime and orange juices with red or white wine vinegar if you don’t have fresh fruit on hand. The acidity in both citrus and vinegar aids in tenderizing the meat.
- Switch out the soy sauce and ginger with Worcestershire sauce and Creole seasoning for a Southwestern vibe.
- Add some heat to the marinade with hot sauce, cayenne, and red pepper flakes.
Make-Ahead Instructions
I love making a steak or two ahead, then slicing them and storing the slices in Tupperware containers. Then it’s easy to top a salad, throw a quick taco together, or freeze it for later. Meal prep made easy.
Leftover beef lasts in the refrigerator for up to four days or in the freezer for 3-4 months.
What Pairs With Grilled Flank Steak
Don’t forget to grab your favorite dry red wine to go along with this beef. That said, homemade flour tortillas for a great fajita, pico de gallo to top it off, and guacamole on the side are my go-to sides. Of course, a bowl of better-than-restaurant salsa or black bean and corn salad on the side with tortilla chips is always welcome.
More Amazing Steak Recipes to Try
This blog post was originally published in May 2018 and has been updated with additional tips and new photos.
Grilled Flank Steak
Ingredients
- ½ lime, freshly squeezed (about ½ tablespoon (2-3ml) juice)
- 3-4 tablespoons (45-60ml) soy sauce
- 2 teaspoons (10g) minced garlic
- ½ teaspoon (1-2g) freshly grated ginger (optional)
- ½ cup (120ml) orange juice
- ½ teaspoon (1g) oregano
- 1 teaspoon (3g) ground cumin
- 1 teaspoon (2-3g) white pepper
- 2-3 tablespoons (12-18g) fresh cilantro, chopped
- 1½-2 pounds (600-950g) flank steak
Instructions
- Combine marinade ingredients in a ziplock bag or large shallow dish, add flank steak, coat well, and marinate for at least an hour or refrigerate until ready to cook. Doing this in the morning or the night before, then grilling later that evening works great, too.
- Preheat grill to medium-high.
- When ready to grill, drain the steak and use paper towels to pat it dry; it's crucial to wipe excess moisture using paper towels. If the steak is too wet, it will steam instead of grilling.
- Brush and oil the grill grate. Place the meat on the hot grate and grill for 5-6 minutes per side, depending on preference, turning as needed with tongs. If using a meat thermometer, 125°F (51℃) for rare and 130-135°F (55-57℃) for medium-rare. I wouldn't go any higher than that, or you might end up with dry, tough meat. Keep in mind that cooking times will vary due to the thickness of your steak.
- When the flank steak is done, transfer it to a cutting board and let it rest for about 10 minutes.
- Then slice it into thin strips against the grain, starting at one corner. Arrange on a platter and serve.
Tips & Notes:
- Drying the steak before grilling allows it to sear better.
- If the weather is not ideal for grilling, you can cook it in a grilling pan instead. Either way, you’ll love how simple yet flavorful this fancy grilled flank steak is.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
