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Grilled Flank Steak Recipe

Simple grilled flank steak marinated and quickly cooked to medium-rare for tender, flavorful slices.
Prep Time10 minutes
Cook Time10 minutes
Total Time4 hours 20 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 pound flank steak
  • 1 batch flank steak marinade

Instructions

  • Pat the flank steak dry on both sides with paper towels and lightly score the top in a shallow diagonal crosshatch about 1½ inches apart.
  • Place the steak in a zip-top bag and pour in the marinade; remove as much air as possible, seal, and turn the bag to coat the steak evenly.
  • Place the bag on a plate or in a shallow dish to catch drips and refrigerate for at least 4 hours or up to 24 hours.
  • When ready to grill, remove the steak from the refrigerator and let it sit at room temperature for 20 minutes.
  • Heat a gas or charcoal grill to medium-high (about 425–450°F) and clean the grates.
  • Remove the steak from the marinade and shake off excess; discard the marinade. Grill the steak about 3–4 minutes per side until an instant-read thermometer reads 130°F for medium-rare (cook 1–2 minutes more per side for more well done).
  • Transfer the steak to a plate, cover loosely, and let rest for 10 minutes.
  • Slice the rested steak very thinly (about 1/8 inch) across the grain and serve warm.

Equipment

  • grill (gas or charcoal)
  • Instant-read thermometer
  • zip-top bag or shallow dish
  • Sharp Knife
  • Paper Towels
  • Plate

Notes

  • Refrigerate leftovers in an airtight container for up to 2 days.
  • Reheat in a 350°F oven or in a skillet.
  • Freezing leftovers is possible for up to 3 months; thaw overnight in the refrigerator.
  • Discard the used marinade; do not reuse it as a sauce unless boiled.
  • Nutritional info excludes the marinade because most is discarded.