This Grilled Flank Steak recipe turns a simple cut of beef into a tender and juicy entree grilled to perfection with caramelized edges and bold balsamic garlic flavor.
Flank steak is perfect on its own with a side of grilled mushrooms, or sliced for fajitas or taco lettuce wraps.
Holly’s Recipe Highlights: Grilled Flank Steak
- Why Make It: Flank steak is a low-carb and budget-friendly protein with rich beef flavor, plus it’s super easy to cook.
- Flavor: Bold and flavorful marinade creates tenderized slices of meat infused with soy balsamic and garlic flavors.
- Time-Saver: Marinate the steak in a zippered freezer bag for easy cleanup and even coverage.
- Meal Prep: This marinated flank steak recipe is easy to double, and cooked slices are easy to portion for lunches all week.
Total Time: 4 Hrs, 25 Mins Servings: 4 Cooking Method: Grilled
Ingredient Notes
- Flank Steak: Flank steak comes from the lower part of the loin and has less marbling, but plenty of great flavor. Skirt steak and flank steak are similar cuts and can often be used in place of each other.
- Marinade:
- Use vegetable oil because it is a neutral tasting option that will coat the steak without competing with the marinade. Avocado oil is a good high-heat substitute.
- Balsamic vinegar is tangy and a bit sweet. Red wine vinegar can be used, but the marinade will have a sharper flavor.
- Soy sauce adds a salty and savory flavor.
- Fresh minced garlic provides a strong flavor, or use garlic paste.
- Dried oregano has an earthy flavor that compliments the beef.
- Season lightly with salt and pepper because the soy sauce is quite salty. Add extra seasoning to the steak only after tasting.
Variations
- Replace oregano with rosemary, thyme, or Italian seasoning for a herb forward flavor.
- For a brighter flavor, add a small amount of lime or lemon zest.
- For a spicy variation add red pepper flakes, cayenne, or a low carb hot sauce.
- Replace regular soy sauce with gluten-free tamari, or a reduced-sodium soy sauce.
How to Grill Flank Steak
- Combine the marinade ingredients (full recipe below).
- Score the steak, then place it in the marinade.
- Grill the steak over medium-high heat until it reaches your desired doneness.
- Transfer the steak to a plate and let it rest before slicing.
Secrets to Tender Steak
- For the best flavor, marinate flank steak for at least 4 hours, but not longer than overnight. Leaving the meat in an acidic marinade too long can make the surface soft.
- Always preheat the grill or ensure that the charcoal or pellets are fully heated to create the perfect sear on the outside of the steak.
- Overcooked flank steak can become tough, so remove from the grill 5°F before desired doneness. A meat thermometer is a great way to monitor the temperature.
- Allow the steak to rest before slicing to allow the juices to recirculate back into the meat, keeping it tender and juicy.
- Once rested, cut flank steak against the long grain (45° angle) to break down the fibers and make the meat tender and easier to chew.
Save Every Savory Slice
- Cool leftover steak and store it in a shallow, airtight container.
- Refrigerate for up to 4 days. Keep the steak whole when possible and slice as needed to retain moisture. Reheat gently without recooking, or enjoy it cold in salads, wraps, or bowls.
- Freeze for up to 2 to 3 months, then thaw overnight in the refrigerator.
- Raw steak can be frozen in its marinade, but always discard used marinade unless boiled thoroughly.
Steakhouse Sides at Home
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Grilled Flank Steak
A quick and tasty marinade makes this grilled flank steak flavorful and juicy every time.
Ingredients
- 1½ pounds flank steak or skirt steak
- ¼ cup vegetable oil
- ¼ cup balsamic vinegar
- 1½ tablespoons soy sauce
- 2 cloves garlic minced
- 1 teaspoon oregano
- ¼ teaspoon each salt & pepper
Instructions
- Combine oil, vinegar, soy sauce, garlic, oregano, salt, and pepper in a glass dish or freezer bag.
- Diagonally score the flank steak at 1-inch intervals, ⅛-inch deep. Add to the marinade and marinate for at least 4 hours or overnight.
- Preheat the grill to medium-high heat.
- Add the steak and grill for 6 to 8 minutes. Flip over and cook for an additional 5 to 7 minutes or to reach desired doneness.
- Transfer to a plate and rest for 10 minutes before slicing.
- Slice steak across the grain.
Notes
- Serve with horseradish sauce if desired.
- Cook times are approximate and will vary based on grill temperature and thickness of the meat.
- Use a meat thermometer to read the cook temperature accurately.
Nutrition Information
Calories: 375kcal | Carbohydrates: 4g | Protein: 37g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 617mg | Potassium: 625mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 0.5mg | Calcium: 52mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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