Grilled Flank Steak is quick, flavorful, and perfect for just about any occasion. With a simple marinade and a fast sear on the grill, you’ll have a juicy, tender steak that works just as well for busy weeknights as it does for weekend cookouts.
It’s great sliced over salads, tucked into tacos, or served with your favorite sides. Flank steak is affordable, easy to prep, and full of beefy flavor that shines with just a few ingredients and the right technique.
Why You’ll Love This Recipe
This grilled flank steak is flavorful, easy, and fast—a triple win. A quick marinade infuses it with bold taste, and grilling creates a perfect charred crust while keeping the inside juicy and pink.
It’s protein-packed, naturally gluten-free, and versatile enough to serve with veggies, in tacos, or even over salad. Plus, it only takes about 30 minutes total with minimal prep.
Whether you’re a seasoned grill master or new to outdoor cooking, this recipe is reliable, delicious, and endlessly adaptable.
What You’ll Need
For the Flank Steak:
- 1.5–2 pounds flank steak
- 2 tablespoons olive oil
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar or lime juice
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- ½ teaspoon salt
- Optional: 1 tablespoon brown sugar or honey (for extra caramelization)
Pro Tips
- Marinate for at least 30 minutes, but 4–6 hours is ideal for deeper flavor.
- Always slice against the grain to ensure tenderness.
- Use a meat thermometer for perfect doneness—130–135°F for medium-rare.
- Let the steak rest for 5–10 minutes before slicing to retain juices.
- Get the grill hot to develop a beautiful sear without overcooking.
Tools You’ll Need
- Grill (gas or charcoal) or grill pan
- Tongs
- Small bowl for marinade
- Measuring spoons
- Cutting board and sharp knife
- Meat thermometer (optional but helpful)
Substitutions & Variations
No Grill? Use a cast iron skillet or grill pan on the stovetop.
Low Sodium: Use low-sodium soy sauce or substitute coconut aminos.
Add Spice: Mix in chili flakes or hot sauce to the marinade for heat.
Herbaceous: Add chopped rosemary, thyme, or oregano to the marinade.
Citrusy: Swap balsamic vinegar with orange or lime juice for a bright finish.
Make-Ahead Tips
- Marinate the steak up to 24 hours in advance for best flavor.
- Make extra for leftovers—great for salads, wraps, and bowls.
- Slice only what you’ll serve immediately to keep the rest juicy.
- Freeze raw steak in marinade for a ready-to-grill dinner later.
How to Make Grilled Flank Steak
Step 1: Make the Marinade
In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, garlic, salt, pepper, and optional brown sugar.
Step 2: Marinate the Steak
Place the flank steak in a large zip-top bag or shallow dish. Pour the marinade over it, seal, and refrigerate for at least 30 minutes (or up to 24 hours).
Step 3: Preheat the Grill
Preheat your grill to high heat (around 450–500°F). Clean and oil the grates.
Step 4: Grill the Steak
Remove steak from marinade and pat dry. Grill for 4–5 minutes per side, depending on thickness, until internal temp reaches 130–135°F for medium-rare.
Step 5: Rest and Slice
Transfer steak to a cutting board and let it rest for 5–10 minutes. Slice thinly against the grain and serve.
Leftovers & Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat gently in a skillet or microwave with a splash of broth to prevent drying.
- Freeze slices in portions for up to 2 months—great for quick protein.
- Use leftovers in tacos, stir-fry, steak sandwiches, or grain bowls.
Recipe FAQ
1. How long should I marinate flank steak?
At least 30 minutes, but 4–6 hours is ideal. You can marinate it overnight for even more flavor.
2. Can I cook flank steak without a grill?
Yes. A cast iron skillet or grill pan on the stovetop works great. Cook over high heat for 4–5 minutes per side.
3. What’s the best way to slice flank steak?
Always slice against the grain—this shortens the muscle fibers and keeps each bite tender.
4. What internal temperature should I aim for?
For medium-rare, cook to 130–135°F. For medium, go up to 140°F. Use a meat thermometer for accuracy.
5. Can I freeze flank steak?
Yes. You can freeze it raw in marinade or freeze cooked slices. Just thaw overnight in the fridge and reheat gently to avoid drying out.
Bold Flavor, Tender Texture, and Perfect for the Grill
This Grilled Flank Steak Recipe is a must-have in your summer dinner rotation—or anytime you crave bold, satisfying flavor without much fuss.
The simple marinade adds depth, the grilling locks in juices, and every slice is melt-in-your-mouth good. Whether served as a main or in wraps, bowls, or salads, it’s a reliable recipe that keeps everyone coming back for more.