The Ultimate Guide to Grilled Flank Steak: Tips, Marinades, and Serving Ideas
Marinade secrets and precise slicing techniques unlock flavor and tenderness.
Grilled Flank Steak: Flavorful, Fast, and Crowd-Pleasing
When it comes to quick, flavorful, and impressive cuts of beef, flank steak is a true hero. With the right marinade and grilling technique, this cut can turn into a tender, juicy centerpiece for any meal. Inspired by The Pioneer Woman’s famous approach, this guide will walk you through every step of preparing the ultimate grilled flank steak, from ingredients and marinades to grilling, slicing, and creative serving suggestions.
Why Choose Flank Steak?
Flank steak is a lean, flavorful cut taken from the lower chest or abdominal muscles of the cow. It’s a favorite among grilling enthusiasts for its rich beefy taste and its ability to soak up marinades thanks to a loose, open grain structure. While traditionally considered tough if overcooked or cut incorrectly, flank steak can turn wonderfully juicy and tender when handled with care.
- Versatile: Great for grilling, broiling, or stir-frying.
- Quick Cooking: Thin profile means it cooks in minutes.
- Absorbs Flavors: Ideal for marinating and bold seasoning.
- Budget-Friendly: Often less expensive than premium steaks.
Key Ingredients for Marinade
The foundational marinade for grilled flank steak, as featured by The Pioneer Woman, balances savory, tangy, and slightly sweet elements to complement the robust flavor of the beef. Here’s what you’ll need:
- 1/4 cup olive oil – Helps distribute flavors and adds moisture.
- 1/4 cup Worcestershire sauce – Delivers a savory umami boost.
- 2 tablespoons red wine vinegar – Brightens and tenderizes the meat.
- 2 tablespoons brown sugar – Adds needed sweetness and balance.
- 2 lb. flank steak – The star ingredient.
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Optional flavor boosters:
- Minced garlic clove for added depth
- Fresh or dried herbs such as thyme, rosemary, or parsley
- Pinch of red pepper flakes for heat
Step-by-Step Guide: How to Grill Flank Steak
Marinate the Steak
Combine the olive oil, Worcestershire sauce, red wine vinegar, and brown sugar in a large baking dish. Add optional flavorings as desired. Place the flank steak in the dish, turning to coat. Cover and refrigerate for at least 30 minutes. For maximum tenderness and flavor, marinate for up to 4 hours, but avoid overnight to prevent the meat from becoming mushy.
Preheat the Grill
Prepare a grill or grill pan to medium-high heat (about 400–450˚F). Remove the steak from the marinade and pat dry with paper towels—this ensures nice browning and prevents steaming. Discard excess marinade.
Season and Grill
Sprinkle both sides of the steak generously with kosher salt and black pepper. Place directly over the hottest part of the grill. Cook for 3–5 minutes per side, or until a thermometer inserted into the thickest part of the steak reads 135˚F for medium-rare.
Let It Rest
Transfer the steak to a cutting board. Rest for at least 5 minutes to allow juices to redistribute, preventing them from spilling out when cut.
Slice Against the Grain
Crucial for tenderness: Slice the steak against the grain—perpendicular to the lines running across the steak—into thin strips. This shortens tough muscle fibers and results in a melt-in-your-mouth bite.
Flavor Variations: Creative Marinades for Flank Steak
While the core marinade is delicious and easy, flank steak is endlessly adaptable. Try these bold alternatives for different flavor profiles:
| Marinade Style | Key Ingredients | Flavor Notes |
|---|---|---|
| Classic Balsamic | Balsamic vinegar, soy sauce, brown sugar, Dijon mustard, garlic | Sweet, tangy, herbaceous |
| Asian-Inspired | Soy sauce, ginger, honey, sesame oil, garlic, sherry | Savory, slightly sweet, aromatic |
| Tex-Mex Fajita | Olive oil, lime juice, Worcestershire, cumin, chili powder | Citrusy, smoky, spicy |
Top Tips for Juicy, Tender Grilled Flank Steak
- Don’t Overcook: The sweet spot for flank steak is medium-rare to medium (135–140˚F internal temperature). Overcooking dries out this lean cut.
- Rest the Meat: Let the steak rest before slicing so the juices redistribute throughout the meat, not onto your cutting board.
- Always Slice Against the Grain: Shortens muscle fibers for maximum tenderness.
- Pat Dry Before Grilling: Moisture on the surface can inhibit browning and flavor development.
- High Heat is Key: A hot grill gives the outside a beautiful sear while keeping the inside juicy and pink.
Serving Suggestions: Beyond the Basics
Flank steak is a delicious centerpiece, but it also makes excellent leftovers and is versatile across many meals. Here are some favorite ways to enjoy it:
- Classic Platter: Serve sliced flank steak with roasted potatoes, grilled corn, and a crisp green salad.
- Steak Salad: Top mixed greens with warm steak strips, cherry tomatoes, avocado, and a drizzle of vinaigrette.
- Fajitas: Sauté peppers and onions, and serve with tortillas, salsa, and sour cream for a Tex-Mex fiesta.
- Sandwiches: Pile slices onto toasted ciabatta or baguette with horseradish cream, arugula, and grilled onions.
- Steak Bowls: Layer steak over rice or quinoa with black beans, corn, and pico de gallo.
What others are reading
Expert Q&A on Grilled Flank Steak
Q: How long should I marinate flank steak?
A: Thirty minutes is the minimum for good flavor; aim for 2–4 hours for maximum tenderness. Avoid overnight marinades to prevent mushy texture.
Q: Can I prepare flank steak without a grill?
A: Absolutely! Use a stove-top grill pan or broil 4–6 inches from the heat source for several minutes per side, following the same doneness guidelines.
Q: What should I do if my steak is tough?
A: Flank steak can be tough if overcooked or sliced with the grain. Always cook to medium-rare or medium, and slice thinly against the grain for the best texture.
Q: Should I use a meat thermometer?
A: Yes, using an instant-read thermometer is the best way to ensure perfect doneness. 135˚F for medium-rare is ideal.
Q: Can I freeze marinated flank steak?
A: Yes. Place the steak in a zip-top bag with marinade and freeze. Thaw in the fridge overnight, then cook as usual for added convenience and flavor infusion.
Delicious Sauces and Toppings
While flank steak is delicious on its own, the right sauce can take it to new heights. Here are flavorful options:
- Herb Chimichurri: Blend parsley, cilantro, garlic, olive oil, and vinegar for a zesty herb sauce.
- Garlic Butter: A spoonful on hot steak melts beautifully and adds richness.
- Fresh Salsa: Try tomato salsa or corn relish for brightness.
- Creamy Horseradish: Whip together prepared horseradish and sour cream for something bold and tangy.
Side Dish Pairings for Grilled Flank Steak
- Grilled Vegetables: Asparagus, bell peppers, and zucchini complement steak’s smoky flavors.
- Potatoes: Roasted, mashed, or even hash browns make a hearty meal.
- Summer Salads: Light, crisp salads with citrus or vinaigrette lighten the plate.
- Bread: Crusty bread or garlic toast helps mop up all those delicious juices.
Storage and Leftovers Tips
- Store cooked flank steak in an airtight container in the refrigerator for up to 3 days.
- Enjoy cold in sandwiches or salads, or gently reheat sliced steak in a skillet to avoid overcooking.
- Leftover steak is excellent in tacos, quesadillas, or stir-fries.
Nutrition Facts (Approximate)
| Nutrient | Per 4 oz (cooked) |
|---|---|
| Calories | 220 |
| Protein | 25g |
| Total Fat | 11g |
| Carbohydrates | 3g |
| Sugar | 2g |
| Sodium | 260mg |
Pro Chef’s Notes
- Marinade in a glass or ceramic dish, as metal can impart off-flavors to acidic marinades.
- For extra smoky flavor, add a few soaked wood chips to the grill.
- Letting the steak come to room temperature before grilling encourages even cooking.
- A garnish of fresh herbs or a squeeze of lemon right before serving can brighten flavors.
Summary: The Perfect Grilled Flank Steak Experience
Grilled flank steak is the ultimate combination of fast preparation, delicious flavor, and hearty satisfaction. Whether you keep it classic with salt and pepper or explore global marinades and sauces, mastering a few simple tricks—marinating, grilling hot and fast, and cutting against the grain—ensures every bite is savory and tender. Try it for your next cookout or weeknight dinner, and discover just how versatile and crowd-pleasing this cut can be!
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.thepioneerwoman.com/food-cooking/recipes/a10226/marinated-flank-steak-part-one/
- https://www.youtube.com/watch?v=aJFg48aI6h0
- https://www.thepioneerwoman.com/food-cooking/recipes/a60845153/steak-marinade-recipe/
Similar Articles
Read full bio of Sneha Tete
