Grilled Flank Steak Recipe

make grilled flank steak when I want something simple to cook on the grill for the family. This cut is thin and lean, so I do not keep it over the fire too long. After an overnight marinade, a few minutes on each side is enough. The marinade is simple: soy sauce, garlic, Worcestershire, Dijon, and lemon. It is similar to the flank steak marinade I use for other beef dishes. My kids liked it right away, so it became one of those recipes I make again whenever we grill at home.

I like that most of the prep happens the night before. The steak is marinated overnight, and the next day is just grilling, resting, and slicing. I usually get it on the grill while the rice is still cooking, and it is ready by the time everything else is on the table.

What is Flank Steak?

Flank steak is a long, thin cut of beef with a lot of flavor and not much fat. Take a look at it and you will see lines running in one direction across the meat. Those lines matter more than you would think, because slicing across them later is what keeps every bite tender.

It is the same cut used for carne asada, and it soaks up a marinade like a sponge, which is exactly why I never skip that step. Keep the marinade simple, give it an overnight soak, and this lean, budget-friendly cut turns into something juicy that tastes like it came from a steakhouse.

Ingredients

Here is everything that goes into the steak and the marinade. The exact amounts are in the recipe card below.

• Flank steak – Try to grab a piece that is even in thickness so it cooks the same all the way across. About a pound and a half is plenty for a small family.
• Soy sauce – This is what seasons the beef and gets it savory all the way through, not just on the outside.
• Red wine vinegar – The acid is what tenderizes the meat, and it balances out the oil and soy.
• Worcestershire sauce – A splash gives the marinade a deeper savory note that you notice but cannot quite name.
• Dijon mustard – It helps the marinade cling to the steak instead of sliding right off.
• Paprika – For a little warmth and color.
• Cayenne pepper – Just a pinch for a gentle kick. I leave it out when the kids are eating.
• Olive oil – It carries all the flavors and keeps this lean cut from drying out over the flame.
• Garlic – Fresh and minced, always. It really makes a difference here.
• Lemon – A good squeeze freshens everything up and plays well with the soy and vinegar.
• Salt and black pepper – A simple seasoning on the steak before it goes into the marinade.

Once the steak has marinated, this comes together fast. Here is how I do it.

1. Season the steak with salt on both sides.
2. Combine the red wine vinegar, soy sauce, Worcestershire, Dijon mustard, paprika, cayenne, olive oil, garlic, lemon juice, and black pepper in a bowl. Stir until blended.
3. Put the steak in a deep bowl or resealable bag, pour in the marinade, press out the air, and seal it. Leave it in the refrigerator overnight.
4. Take the steak out of the fridge about 30 minutes before grilling.

1. Heat up your grill. Give it a good 10 minutes to get hot.
2. Lift the steak out of the marinade, let the excess drip off, and grill for 6 to 7 minutes per side. Pull it at 130°F to 135°F for medium rare.

If you have a meat thermometer, this is the moment to use it. Flank is lean, so it can slip from just right to overdone in a minute or two.

1. Move the steak to a cutting board and let it rest for a full 10 minutes. It is worth the wait.
2. Slice it thin against the grain, cutting across those lines and not along them. Spoon the board juices over the top and serve.

What to Serve with Grilled Flank Steak

I like to keep the sides easy since the steak is the star. Here is what usually ends up on the table with it.

• Garlic mashed potatoes – Creamy potatoes and grilled steak are a classic for a reason. This is what I reach for when I want the plate to feel full.
• Cucumber tomato salad – Something cool and fresh to cut through the beef. It comes together in a few minutes while the steak rests.
• Sinangag – For a Filipino plate, I lay the sliced steak over garlic fried rice and add a fried egg on the side. Hard to beat.
• Chimichurri – When I want a little more going on, I spoon this fresh herb sauce over the slices. It wakes the whole plate up.
• Grilled corn – The grill is already hot, so throw a few ears on while the steak cooks.

Storage

Leftover flank steak is one of my favorite parts. It is just as good the next day, and honestly a little easier to slice once it is cold.

• Refrigerator: In the fridge, it keeps for about 3 days in an airtight container. I usually leave it whole and slice as I go, so it stays juicy.
• Freezer: Got more than you can finish? Wrap it tightly in plastic and foil, and it is good in the freezer for a couple of months. A whole piece freezes better than slices, so keep it in one chunk if you can.
• Reheating: Low heat is the trick here. A quick minute in a skillet with a splash of beef broth brings it right back. High power in the microwave just toughens it, so I stay away from that.

Cold slices are great too. Pile them into a sandwich or toss them into a beef broccoli stir fry the next day, and nobody at the table complains.

More Beef Recipes

If you liked this one, here are a few more beef recipes I cook on repeat at home.

• Carne Asada – The same marinate-and-grill idea, turned into taco and burrito night.
• Grilled Rib Eye Steak with Arroz Amarillo – Grilled steak over golden yellow rice, for when the plate needs to feel a little special.
• Teriyaki Bistek – My mash-up of bistek and teriyaki, and it uses flank steak too.
• Chimichurri Steak Bites – Steak cubes seared fast with chimichurri, great for a night you are short on time.
• Beef Teriyaki Tapa – Sweet teriyaki beef, silog style with garlic rice and a fried egg, the way I love it for breakfast.

Do not stress if you are missing something. Here is what I swap in when I am out.

• Flank steak – Skirt steak is my first pick if I cannot find flank. Hanger or flat iron work too, and all of them love this marinade.
• Red wine vinegar – Apple cider or plain white vinegar will do. You just want some acid in there to tenderize the beef.
• Soy sauce – The low sodium kind is what I use when I am watching salt. Tamari keeps it gluten free.
• Dijon mustard – Yellow mustard works in a pinch, though I lean Dijon for that sharper bite.
• Olive oil – Canola or vegetable oil is totally fine if that is what is on hand.
• Cayenne pepper – Skip it if you want no heat, or a pinch of red pepper flakes does the same job.

There is a reason this grilled flank steak stays in our regular rotation. The marinade does the heavy lifting overnight, and the next day it is just grill, rest, and slice. Give it a try the next time you fire up the grill for the family, and let me know how it turns out. Share and enjoy! simple grilled beef dish for the family. Share and enjoy!