This grilled flank steak is so juicy, tender and flavorful that it’s sure to become a family favorite in your household. It certainly was for contributor Heather Ahrens. Heather fondly remembers this dish because her mother always made it for her on her birthday.
Upon cooking the recipe, our Test Kitchen fell in love with the simple, four-ingredient marinade. It balances savory soy sauce with sweet honey, tangy lemon juice and bold garlic. Met with the smoky char of the grill, this grilled flank steak becomes a real winner.
Heather recommends serving this steak with her mother’s cheddar twice-baked potatoes and orange-romaine salad. The combination of juicy steak, creamy potatoes and sweet-and-tangy salad is a perfect match! And don’t forget to finish the meal with pistachio ice cream dessert. As Heather told us, this dessert is “very light and creamy—the perfect thing to end a wonderful meal.”
How to Grill Flank Steak
Before we talk about how to cook flank steak, let’s chat about the marinade. Marinated flank steak is juicier, tastier and more tender than plain flank steak. This recipe uses a four-ingredient marinade made with everyday ingredients, so you can whip it together without going to the grocery store. Just add the steak to the marinade in the morning, and it’ll be ready to grill by dinnertime.
When you’re ready to cook, preheat a gas or charcoal grill to medium heat. If you have time, let the steak sit on the counter for about 30 minutes. Cold steak won’t cook as evenly as room-temperature steak. Then, grill the steak until it’s medium-rare. Flank steak is most tender at this level of doneness, and cooking it further can give it a chewy texture.
Finally, let the steak rest for at least five minutes, and slice it against the grain. Flank steak contains a lot of muscle fibers, and it can taste tough if it’s not sliced properly. To cut steak the right way, identify the grain (the muscle fibers running parallel to each other). Position your knife perpendicular to the grain, and cut the steak into tender slices.
How long do you grill flank steak?
Flank steak cooks quickly and should reach medium-rare in about eight minutes per side on a grill preheated for medium heat. Depending on the steak’s thickness and the grill’s temperature, it may take more or less time, so use a meat thermometer to check when the steak is finished cooking. Here are the target temperatures based on your desired level of doneness:
- Medium-rare: 135°F
- Medium: 140°
- Medium-well: 145°
Grilled Flank Steak Ingredients
- Flank steak: Flank steak is a long, flat muscle cut from the cow’s belly. It’s lean and contains a lot of connective tissue, so we usually tenderize it with an acidic marinade. Take care not to overcook flank steak recipes, or the meat will go from tender to tough in an instant!
- Four-ingredient flank steak marinade: This easy marinade contains reduced-sodium soy sauce, a flavorful, salt-rich ingredient that helps the steak retain moisture as it cooks. Adding acidic lemon juice to the mix tenderizes the steak by breaking down the tough muscle fibers, and sweet honey helps the steak gain a gorgeous caramelized color on the grill. A few garlic cloves tie it all together with a delightfully garlicky flavor.
Directions
Step 1: Marinate the flank steak
In a large shallow bowl, combine the soy sauce, lemon juice, honey and garlic. Add the steak, and turn to coat. Cover and refrigerate for six to eight hours.
Editor’s Tip: You can marinate the steak overnight, but we don’t recommend marinating it for longer than 24 hours. Too much time on the acidic marinade can make the meat mushy.
Step 2: Broil or grill the flank steak
Drain and discard the marinade. Broil the steak 4 to 6 inches from the heat, or grill it over medium heat until the meat reaches the desired doneness, 8 to 10 minutes on each side. The temperature should read 135° for medium-rare, 140° for medium or 145° for medium-well. Thinly slice the steak across the grain.
Recipe Variations
- Spicy flank steak marinade:Â Make the Sriracha chili sauce-infused marinade from this skirt steak recipe to give the steak a spicy finish.
- Key West flank steak marinade: Use this Key West flank steak recipe to give the steak a tangy burst of Key lime flavor.
- Asian-inspired flank steak marinade: Make the marinade with sesame oil and Chinese five spice powder, like this Asian flank steak recipe.
How to Store Grilled Flank Steak
Leftover grilled flank steak can be stored in an airtight container in the refrigerator for up to four days. Alternatively, it can be frozen in a freezer-safe container for up to three months.
Grilled Flank Steak Tips
Is flank steak tough?
Flank steak is quite lean and can be a bit tough if not prepared and sliced properly. Marinating the meat with an acidic ingredient, like lemon juice or vinegar, will help tenderize the muscle fibers for a more tender result. Cooking the steak until medium-rare and slicing it against the grain are the other keys to preventing tough flank steak.
Does flank steak get more tender the longer you cook it?
Unlike tough cuts like chuck and round roasts, flank steak does not become more tender the longer you cook it. It benefits from hot-and-fast cooking techniques, like grilling or broiling.
Can you substitute skirt steak for flank steak?
Skirt steak and flank steak are similar in texture and flavor, and you can substitute skirt steak for flank steak. Both steaks come from the abdominal section of the cow, but skirt steak is cut from the plate below the ribs and flank steak is cut from the area underneath the loin, which is closer to the hindquarters.
