The Ultimate Grilled Flank Steak Recipe

Perfect Grilled Flank Steak: Tender, Juicy, and Flavorful

What if I told you that the secret to a perfectly tender, incredibly juicy, and flavor-packed flank steak isn’t about buying the most expensive cut, but about a powerful marinade that transforms this lean meat into a melt-in-your-mouth masterpiece? For years, I was intimidated by flank steak, often ending up with a tough, chewy result. That all changed when I perfected this grilled flank steak recipe. This isn’t just a recipe; it’s a game-changer for your summer barbecues and weeknight dinners. The magic lies in a meticulously balanced marinade that tenderizes the meat while infusing it with layers of savory, tangy, and subtly sweet notes.

This recipe will guide you through creating the ultimate flank steak experience. We’re talking about a beautifully charred exterior giving way to a perfectly pink and tender interior, sliced thin and ready to be the star of your meal. Prepare to redefine what you thought was possible with this humble cut of beef.

A Marinade That Works Magic

Here’s your arsenal of flavor for creating the most succulent flank steak imaginable. The synergy of these ingredients is what creates a truly memorable taste.

Timing Your Triumph

This recipe is designed for maximum flavor with minimal active cooking time, making it an ideal choice for any day of the week.

• Prep time: 15 minutes
• Marinating time: 2-8 hours
• Cook time: 10-15 minutes
• Total time (excluding marinating): 25-30 minutes

The marinating period is key, but the active cooking is remarkably fast—around 40% quicker than roasting a whole chicken, making this a surprisingly efficient meal.

Step 1: Craft the Ultimate Marinade

In a medium bowl, whisk together the olive oil, soy sauce, balsamic vinegar, lemon juice, brown sugar, Worcestershire sauce, and Dijon mustard. Once the wet ingredients are well combined, add the onion powder, garlic powder, paprika, pepper, red pepper flakes, dill, oregano, rosemary, and coriander. Whisk until everything is fully incorporated. This vibrant concoction is the secret to a tender and flavorful steak.

Step 2: Marinate the Flank Steak

Place the flank steak in a large resealable plastic bag or a shallow baking dish. Pour the marinade over the steak, ensuring it’s completely coated. If using a bag, press out the excess air before sealing. Let the steak marinate in the refrigerator for at least 2 hours, but for the best results, aim for 6-8 hours. Any longer, and the acidity can start to break down the meat too much.

Step 3: Prepare the Grill

When you’re ready to cook, preheat your grill to high heat. Clean the grates well and lightly oil them to prevent the steak from sticking. This is a crucial step for achieving those beautiful grill marks.

Step 4: Grill to Perfection

Remove the flank steak from the marinade and let any excess drip off. Discard the remaining marinade. Place the steak on the hot grill and cook for 4-7 minutes per side, depending on the thickness of your steak and your desired level of doneness. For a medium-rare steak, aim for an internal temperature of 130-135°F (54−57°C).

Step 5: Rest and Slice

This is arguably the most important step. Transfer the grilled flank steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and juicy bite. After resting, slice the steak thinly against the grain. Look for the long muscle fibers running down the steak and cut perpendicular to them.

this now & bake later ❤️

Nutritional Insights

Here’s an approximate nutritional breakdown for a 4-ounce (113g) serving of this grilled flank steak:

• Calories: ~350 kcal
• Protein: ~28g
• Fat: ~24g
• Carbohydrates: ~5g
• Sodium: ~450mg

This dish is an excellent source of high-quality protein, iron, and B vitamins, crucial for energy production and muscle maintenance.

Healthier Alternatives for the Recipe

While this recipe is already quite balanced, here are a few ways to tailor it to specific dietary needs:

• For a Lower-Sodium Version: Use low-sodium soy sauce or tamari, and consider reducing the amount slightly.
• To Reduce Sugar: You can omit the brown sugar entirely or use a sugar-free alternative like erythritol. The marinade will still be delicious.
• For a Keto-Friendly Option: Replace the brown sugar with a keto-friendly sweetener. The carbohydrate count is already quite low.

Sensational Serving Suggestions

The versatility of this grilled flank steak recipe is one of its greatest strengths.

• Classic Steak Dinner: Serve it with a side of roasted potatoes and grilled asparagus for a timeless meal.
• Flavorful Steak Tacos: Slice the steak and serve it in warm tortillas with your favorite toppings like pico de gallo, avocado, and cilantro.
• Hearty Steak Salad: Lay slices of the steak over a bed of mixed greens with cherry tomatoes, cucumbers, and a light vinaigrette.
• Delicious Steak Sandwiches: Layer the sliced steak on crusty bread with caramelized onions and a horseradish cream sauce.

Common Mistakes to Avoid

For a flawless flank steak every time, sidestep these common pitfalls:

• Not Marinating Long Enough: A short marinade won’t have enough time to tenderize the meat. Aim for at least 2 hours.
• Overcooking the Steak: Flank steak is best served medium-rare. Overcooking will result in a tough, chewy texture.
• Not Letting the Steak Rest: Skipping this step will cause the delicious juices to run out onto your cutting board instead of staying in the meat.
• Slicing With the Grain: This is the most common mistake. Slicing with the grain will result in long, tough muscle fibers. Always slice against the grain for maximum tenderness.

Storing Tips for Your Delicious Leftovers

If you’re lucky enough to have leftovers, here’s how to store them properly:

• Refrigeration: Store sliced or unsliced leftover flank steak in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the cooked steak for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
• Reheating: To avoid overcooking, reheat the steak gently in a skillet over low heat or in the oven at a low temperature.

Your New Go-To for Grilled Perfection

This grilled flank steak recipe is more than just a set of instructions; it’s a reliable method for achieving a consistently delicious and tender result. The robust and flavorful marinade works its magic, turning a lean cut of beef into a culinary delight that’s perfect for any occasion. It’s a testament to the fact that with the right technique, you can create truly exceptional meals in your own kitchen.

I wholeheartedly encourage you to try this recipe and experience the difference a great marinade can make. Share your results, or any creative ways you serve it, in the comments below. For more recipes that empower you in the kitchen, don’t forget to subscribe to our blog!

FAQs

What does it mean to slice against the grain?

“The grain” refers to the direction that the muscle fibers are aligned in the meat. To slice against the grain, you’ll make your cuts perpendicular to the direction of these fibers. This shortens the muscle fibers, making the meat much more tender to chew.

Can I cook this flank steak in a skillet instead of on a grill?

Absolutely. Use a cast-iron skillet over high heat for the best sear. Cook for about 4-6 minutes per side.

Is it okay to marinate the steak overnight?

Yes, you can marinate it for up to 24 hours, but be aware that a longer marinating time can result in a slightly mushier texture due to the acidic ingredients. 8 hours is the sweet spot for this recipe.

What is the best way to tell if my steak is done?

The most accurate way is to use an instant-read meat thermometer. For medium-rare, look for 130-135°F (54−57°C).

Can I prepare the marinade in advance?

Yes, you can whisk together the marinade ingredients and store it in an airtight container in the refrigerator for up to a week.