Grilled Flank Steak Recipe

My Grilled Flank Steak got two thumbs up from my kids after the first bite. My son asked for seconds before I even sat down. This recipe is simple, but the result is really good. Flank steak is lean and full of flavor. It turns out tender and juicy as long as you marinate it overnight and do not overcook it. If you love Bistek Tagalog, you will like this one because flank steak is actually one of the best cuts to use for bistek.

I like to prepare the marinade the night before. My flank steak marinade has soy sauce, Worcestershire, Dijon mustard, and garlic with a little cayenne for some kick. I put the steak in a bag with the marinade and let it sit in the fridge overnight. The next day, I fire up the grill. The steak is done in about 15 minutes.

What is Grilled Flank Steak?

Flank steak comes from the abdominal muscles of the cow. It is a long, flat cut with visible muscle fibers running through it. You will notice the lines when you look at the meat. This cut is lean, so it does not have much fat. That is why marinating is important. The marinade adds flavor and helps tenderize the meat. You grill it hot and quick, then slice it thin against the grain. If you skip that last part, the meat will be chewy.

Why This Recipe Works

• Overnight marinating – The acids and seasonings need time to get into the meat. Six hours is okay, but overnight is better.
• High heat grilling – Flank steak is thin. You want to cook it fast over high heat so the outside gets a nice char while the inside stays juicy.
• Resting before slicing – Let the steak sit for 10 minutes after grilling. The juices settle back into the meat instead of running out when you cut it.
• Slicing against the grain – Look at the lines on the meat and cut across them. This shortens the fibers and makes each bite tender.

Ingredients for Grilled Flank Steak

• Flank steak – A lean cut with good beefy flavor. Look for one that is evenly thick.
• Flank steak marinade – Soy sauce, vinegar, Worcestershire, Dijon mustard, garlic, and spices. Use the exact amounts in the linked recipe.
• Salt and pepper – For seasoning before marinating.

1. Season the flank steak lightly with salt and pepper on both sides.
2. Place the steak in a strong resealable freezer bag and pour in the flank steak marinade.
3. Push out the air and seal the bag, then place it in the refrigerator.
4. Marinate overnight or for at least 6 hours for the best flavor.

1. Remove the steak from the refrigerator about 30 minutes before grilling to let it come closer to room temperature.
2. Heat up the grill to high heat and make sure the grates are clean and lightly oiled.
3. Take the steak out of the marinade and let the excess drip off.
4. Grill the flank steak for 6 to 7 minutes per side, adjusting for thickness and your preferred doneness.

The cooking time depends on the thickness of your steak and the heat of your grill. Use a meat thermometer to check: 130°F to 135°F is medium rare, 140°F to 145°F is medium. Remember that the temperature will rise about 5 degrees while the steak rests.

1. Remove the steak from the grill and transfer it to a cutting board.
2. Let it rest for 10 minutes to allow the juices to settle back into the meat.
3. Look at the lines running through the steak and slice against them at an angle into thin strips.
4. Arrange on a platter and serve immediately.

Pro Tips

• Do not flip too often – Let the steak develop a crust on one side before turning. One flip is usually enough.
• Watch for flare ups – The marinade can cause flames to shoot up. Keep an eye on the grill and move the steak if needed.
• Slice thin – Thinner slices are more tender and easier to chew. A sharp knife is essential.
• Save the juices – The liquid that collects on the cutting board while slicing is full of flavor. Drizzle it over the sliced steak before serving.

What to Serve with Grilled Flank Steak

I usually serve grilled flank steak with simple sides. Here are some that go well with it.

• Mashed potatoes – Creamy and buttery, a classic pairing with any grilled steak.
• Easy grilled vegetables – Bell peppers, zucchini, and onions cooked alongside the steak.
• Grilled potato salad – A tangy, smoky twist on traditional potato salad.
• Garlic fried rice – For a Filipino twist, serve the steak over sinangag with a fried egg on the side.
• Grilled corn – Sweet and slightly charred. A good match for grilled beef.

Storage and Reheating

Leftover grilled flank steak stores well and tastes great cold or reheated.

• Refrigerator: Place sliced steak in an airtight container and store for up to 3 days.
• Freezer: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.
• Reheating: Warm slices gently in a skillet over medium low heat with a splash of beef broth to keep them moist. Avoid microwaving on high power as it can make the meat tough.

Leftover slices are great in steak salads, sandwiches, or stir fry dishes like beef broccoli stir fry.

• Skirt steak – Similar texture and flavor, cooks even faster due to being thinner. Adjust grilling time to 3 to 4 minutes per side.
• Flat iron steak – More tender than flank with good marbling. Works well with the same marinade.
• Hanger steak – Rich, beefy flavor and tender when cooked to medium rare. May be harder to find.
• Top round steak – A budget option that benefits from longer marinating to tenderize.

How long should I marinate flank steak?

At least 6 hours, but overnight is better. The longer it sits, the more flavor gets into the meat.

What temperature should grilled flank steak be?

For medium rare, aim for 130°F to 135°F. For medium, cook to 140°F to 145°F. The steak keeps cooking a bit after you take it off the grill, so pull it about 5 degrees early.

Why is my flank steak tough?

Two reasons: overcooking or wrong slicing. Cook it to medium rare or medium at most. Always slice thin and against the grain. If you cut with the grain, the meat will be chewy no matter how you cook it.

Can I use skirt steak instead of flank steak?

Yes. Skirt steak is thinner and cooks faster, about 3 to 4 minutes per side. It has a stronger beefy flavor. The same marinade works well.

Can I cook flank steak without a grill?

Yes. Use a cast iron skillet over high heat. Sear for about 4 to 5 minutes per side. You can also broil it in the oven about 4 inches from the heat source. Let it rest before slicing.

The thing with grilled flank steak is you cannot skip the marinade. That is where all the flavor comes from. Once the steak soaks overnight, the grilling part is quick. I have been making this since I can remember, and it is still what my family asks for when we have cookouts (aside from my inihaw na liempo, of course)