Grilled Flank Steak

It's smokey, juicy, flavorful, marinated grilled flank steak with a beautiful tender texture and a good chew in every bite. So simple and a total crowd-pleaser, the perfect steak indulgence for your next summer grilling!

Course dinner, Main

Diet Gluten Free

Prep Time 5

Cook Time 12

Marinate Time 1

Total Time 1 17

Servings

Calories 264kcal

Author Imma

Ingredients

½ lime, freshly squeezed (about ½ tablespoon juice)
3-4 tablespoons soy sauce
2 teaspoons garlic, minced
½ teaspoon ginger freshly grated (optional)
½ cup orange juice
½ teaspoon oregano
1 teaspoon cumin
1 teaspoon white pepper
2-3 tablespoons cilantro
1½-2 pounds flank steak, trimmed

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. If you feel it will take more than an hour, refrigerate it.
Preheat grill to medium-high.
When ready to grill, drain the flank steak and use paper towels to pat it dry; it's crucial to wipe excess moisture using paper towels. If the steak is too moist, it will steam it instead of grilling it.
Brush and oil the grill grate. Place flank steak on the hot grate and grill for about 5 -6 minutes per side for medium-rare to medium, depending on preference- turning as needed with tongs. If using a meat thermometer, 125℉ to 130°F for rare, 140°F for medium-rare, 150°F for medium, and 160°F for medium-well. (52-55℃ for rare, 60℃ for medium-rare, 65℃ for medium, and 70℃ for medium-well)
Keep in mind that cooking times will vary due to the thickness of your steak.
When the flank steak is ready, transfer it to a cutting board and let it rest for about 10 to 15 minutes.
Then slice it into thin strips against the grain, starting at one corner. Arrange on a platter and serve.

Notes

Make sure to pat dry the flank steak with a paper towel before grilling, or else you’ll end up with a steamed flank steak instead of grilling.
Allow the meat to rest for 5-10 minutes before slicing it up. That allows the meat to retain its juice.
Always slice the meat against the grain to minimize the length of muscle that you have to chew.
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.

Nutrition