How to Grill Flank Steak: The Complete Guide to Flavorful, Juicy Results
Balanced marinades, precise cooking, and careful slicing deliver a mouthwatering finish.
How to Grill Flank Steak: The Complete Guide
Flank steak is widely loved for its rich beefy flavor, affordable price, and versatility. When cooked correctly, this lean cut can be incredibly juicy and tender—perfect for weeknight dinners, backyard barbecues, or crowd-pleasing fajitas. This guide walks you through every step, from choosing the best cut and marinating, to grilling, resting, slicing, and serving.
What is Flank Steak?
Flank steak is a long, thin, flat cut taken from the abdominal muscles of the cow. While it’s naturally lean with prominent grain, it transforms into a flavorful, succulent main dish when cooked hot and sliced correctly. It is ideal for marinades, high-heat grilling, and quick prep meals, but requires care to maximize tenderness and flavor.
Why Flank Steak is a Grilling Favorite
- Quick Cooking: The thinness of flank steak means it cooks extremely quickly—just minutes per side.
- Big Beefy Flavor: Its pronounced grain and lean profile give it a deep, robust flavor.
- Soaks Up Marinades: Flank steak’s structure helps it absorb marinades beautifully, ensuring each bite is flavorful.
- Versatility: Great for fajitas, steak salads, sandwiches, or as a stand-alone star with a side of vegetables or potatoes.
Essential Ingredients for Grilled Flank Steak
- Flank steak: 2 lbs, trimmed of excess fat
- Olive oil: 1/4 cup
- Worcestershire sauce: 1/4 cup
- Red wine vinegar: 2 tablespoons
- Brown sugar: 2 tablespoons
- Kosher salt: 1/2 teaspoon
- Ground black pepper: 1/2 teaspoon
Ingredient Notes:
- Marinade Variations: Try adding fresh minced garlic, chopped fresh or dried herbs (like oregano, rosemary, or thyme), a dash of soy sauce, cumin, or even a spoonful of Dijon mustard for extra depth.
- Optional Toppings: Fresh chimichurri, salsa, sliced avocados, sautéed peppers and onions, or crumbled cheese complement the steak.
How to Marinate Flank Steak
Marinating is key to flavorful, tender flank steak. The acidity in vinegar and Worcestershire helps break down the fibers, while oil and sugar add richness and caramelization.
- Whisk marinade: In a large baking dish, combine olive oil, Worcestershire, red wine vinegar, and brown sugar. Whisk until the sugar dissolves.
- Coat the steak: Place flank steak in the dish. Turn several times to coat both sides thoroughly.
- Refrigerate: Cover and marinate for at least 30 minutes, preferably 2–6 hours for optimal flavor. Over-marinating (12+ hours) isn’t recommended, as the meat fibers can break down too much and get mushy.
Step-by-Step: Grilling Flank Steak
- Preheat grill: Heat your grill or grill pan to medium-high, aiming for 400˚-450˚F.
- Prepare the steak: Remove from marinade, pat dry with paper towels, and season with kosher salt and freshly ground black pepper.
- Grill: Place steak directly over the flame. For medium rare (best for flank steak’s tenderness), grill for 3–5 minutes on each side, until a thermometer inserted in the thickest part reads 130˚–135˚F. Adjust time for desired doneness, but do not overcook as the steak can dry out quickly.
- Rest: Remove steak from heat and transfer to a cutting board. Tent loosely with foil and rest for at least 5–10 minutes before slicing.
Why Resting Matters
Resting allows juices to redistribute inside the meat. Slicing too soon results in juices escaping and a drier steak. Always rest for juiciest results.
Properly Slicing Flank Steak
- Slice against the grain: This means cutting perpendicular to the muscle fibers, which shortens them and creates a tender chew.
- Keep slices thin: Thin slices make the meat easier to bite and help maintain juiciness—aim for about 1/4-inch thickness.
Expert Tips for Juicy, Flavorful Flank Steak
- High heat is essential: Sear rapidly over high heat to quickly caramelize the outside and seal in flavor.
- Never skip the marinade: Flank steak benefits greatly from acidic and flavorful marinades, even a quick 30-minute soak.
- Avoid overcooking: Medium rare (130˚–135˚F) is ideal. Flank steak becomes tough if taken to medium-well or beyond.
- Let it rest: Allow 5–10 minutes before slicing to retain juices.
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Frequently Asked Questions (FAQs)
What’s the best marinade for flank steak?
A marinade with a balance of acidity (vinegar, citrus, or soy), oil, and aromatics (garlic, herbs, spices) will tenderize and flavor the steak. Worcestershire-based blends add umami and depth.
How long should I grill flank steak per side?
For a typical 1–1.5 inch thick flank steak, grill 3–5 minutes per side over medium-high heat for medium rare. Thicker pieces may need an additional minute per side; always use a meat thermometer to confirm internal temperature.
Do I have to use a grill?
No. A well-heated grill pan on the stove or even a broiler will work. Make sure the cooking surface is hot enough to sear the steak quickly.
Should flank steak be tenderized before cooking?
Marinating is usually sufficient for tenderness, but you can also gently pound the steak with a meat mallet if desired.
Can I use this recipe for other cuts?
Yes. Skirt steak and hanger steak are good alternatives and work well with the same marinade and quick cooking method.
Serving Suggestions for Flank Steak
Flank steak is incredibly versatile and can be the centerpiece of many meals. Consider these serving ideas:
- Classic Steak Platter: Sliced steak with a side of grilled vegetables, roasted potatoes or garlic bread.
- Fajitas: Serve steak strips with sautéed bell peppers, onions, warm flour tortillas, salsa, and sour cream for crowd-pleasing fajitas.
- Salads: Top a fresh green salad with warm steak slices, cherry tomatoes, arugula, and a tangy vinaigrette.
- Sandwiches: Layer steak slices in crusty rolls or baguettes with peppery greens, cheese, and pickled onions.
- With Waffle Hash Browns: For a gourmet twist, serve with crispy three-cheese hash browns cooked in a waffle iron.
Flank Steak Grilling Quick Reference Table
| Doneness | Internal Temp (after resting) | Grill Time per Side | Characteristics |
|---|---|---|---|
| Rare | 125˚F | 2–3 min | Cool red center, very soft |
| Medium Rare | 130–135˚F | 3–5 min | Warm red center, juicy & tender (ideal) |
| Medium | 140–145˚F | 5–6 min | Pink center, firmer, still moist |
| Medium Well | 150–155˚F | 6–7 min | Small pink band, less juicy |
| Well Done | 160˚F+ | 7+ min | Little or no pink, dry |
Chef’s Notes and Troubleshooting
- Pat the steak dry before grilling: This ensures better browning and searing.
- Leave space on the grill: Crowding the grill traps steam, failing to develop a crust.
- Adjust for thickness: If your flank steak is especially thin or thick, check doneness earlier or later than recommended.
- Ventilation matters: If grilling indoors, use a vent or open window. High-heat searing produces smoke.
- Rest time is essential: Cutting too soon causes juice to run, resulting in drier steak.
Marinated Flank Steak: Flavorful Variations
- Asian-Inspired: Soy sauce, honey, ginger, and garlic form a savory-sweet marinade. Add toasted sesame oil for depth.
- Tex-Mex: Add lime juice, cumin, chili powder, and smoked paprika.
- Balsamic: Swap red wine vinegar for balsamic, add crushed garlic and rosemary.
Nutrition Facts (Per 4 Oz Grilled Flank Steak)
- Calories: 220
- Protein: 30g
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 3g (mainly from marinade)
- Sodium: Varies by marinade
Nutritional values are estimates and depend on marinade absorption and trimming.
Storage & Reheating
- Refrigerate: Leftover steak keeps well in an airtight container for up to 3–4 days.
- Reheat gently: Use low heat in a skillet or microwave to prevent drying out.
- Prime for meal prep: Pre-sliced flank steak is excellent for sandwiches, salads, or quick stir fries throughout the week.
More Useful FAQs
Can I freeze marinated flank steak?
Yes. Freeze steak directly in its marinade in a zip bag. Thaw overnight in the fridge and grill as usual.
What’s the difference between flank steak and skirt steak?
Both are thin, flavorful, and benefit from quick, high-heat cooking. Flank steak is wider, a bit thicker, and has a tighter grain. Skirt steak is even more intensely flavored and slightly fattier.
How do I know which way the grain runs?
The muscle fibers in flank steak are very visible—slice perpendicular to these lines for optimal tenderness.
Can I grill directly from the fridge?
Let steak sit at room temperature for 15–30 minutes before grilling. This helps with even cooking.
Summary: Key Takeaways for Flank Steak Success
- Always marinate: Even a quick marinade boosts both tenderness and flavor.
- Use high heat, grill 3–5 minutes per side for medium rare, and rest before slicing.
- Slice against the grain and serve immediately.
- Experiment with flavors—flank steak works with a wide variety of sauces and spices.
Bonus: Topping & Side Ideas
- Herby sauces: Chimichurri, salsa verde, or lemon-garlic butter
- Veggie sides: Grilled corn, sautéed peppers, crispy roasted potatoes
- Potato hash browns: Try making waffle-style crispy hash browns for a fun and tasty pairing.
- Grilled naan or tortillas: Great for building sandwiches or wraps with steak slices.
References
- https://www.wellborn2rbeef.com/blogs/recipes/pioneer-woman-flank-steak-beef-fajitas
- https://www.thepioneerwoman.com/food-cooking/recipes/a36356223/grilled-flank-steak/
- https://www.youtube.com/watch?v=aJFg48aI6h0
- https://www.thepioneerwoman.com/food-cooking/recipes/a10226/marinated-flank-steak-part-one/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10225/marinated-flank-steak-part-2-come-to-mama/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g46597099/flank-steak-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a60845153/steak-marinade-recipe/
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