Marinated and Grilled Flank Steak

December 3, 2019

Marinated and grilled flank steak is a simple, yet incredibly flavorful way to prepare a flank steak! The rosemary balsamic marinade is the perfect blend of savory with just a touch of sweet that is all highlighted in the flank steak by char from the grill.

sliced grilled flank steak on a wooden cutting board next to fresh rosemary

Flank Steak

Flank steak is a long and thin cut of meat taken from the lower chest of the steer (it’s basically like you’re eating the ab muscles of the cow). It is a versatile steak that can be cooked in a variety of ways. Because it is a well-used muscle, it can often be a bit tough. Cooking this steak correctly helps to ensure that your steak comes out tender and moist.

Other ways to ensure your flank steak isn’t tough include slicing against the grain (don’t forget about this!), and cooking it at or below medium doneness. By doing these simple things, you’ll have a tasty flank steak ready to eat as-is or serve in fajitas.

Grilled Flank Steak

As mentioned in the previous section, flank steak can be cooked many different ways, including roasting, boiling, grilling, braising, and more.

The muscle grain in flank steak all runs in a single direction, so the flank steak is ideal for marinating and grilling. I like to marinate to help tenderize and flavor the flank steak, and then sear over a really hot grill until medium rare.

Flank Steak Marinade

The key to any great marinade is including these 5 key elements- salt, sugar, acidity, oil, and seasonings. The salt and sugar help season the meat as well as increase the tenderness and juiciness of the meat. The acidity adds that tangy bite, and the oil helps to transfer all of that marinade into the meat itself. Finally, the seasonings are there to really influence the overall flavor profile of the meat.

This marinade covers all of those bases with balsamic dressing for acidity, olive oil, salt, a little hit of sugar, and plenty of flavor from the rosemary, garlic, and black pepper. It really is the perfect balance of flavors that also helps tenderize the flank steak while it marinates. I recommend marinating for at least 2 hours, but this marinade is so balanced, you can push it up to 24 hours for maximum flavor and tenderness.

marinated flank steak on the grill

How to Grill Flank Steak

This recipe for flank steak includes marinating in an aromatic rosemary balsamic marinate prior to a quick sear on a hot grill.

  1. Marinate. Combine the ingredients for the marinade and place the steak in a zip top bag with the marinade. The marinade time for this steak is up to you. Aim for at least 2 hours, but you can leave it in the marinade for up to 24 hours, if desired.
  2. Grill. Since the flank steak is so thin, it grills up incredibly quickly. I like to get my preferred grill preheated to at least 450 degrees F so that when the steak hits the grill grates, you get a nice crispy sear on the outside. I typically grill for 4-5 minutes per side, but the most important thing is internal temperature. Try not to cook beyond 145 degrees F.
  3. Slice against the grain and serve. Once you pull the steaks off the grill, remember to slice them against the grain to ensure they are as tender as possible.

Temperature for Flank Steak

I recommend using an instant read thermometer (I love this simple digital thermometer) to monitor the steak as it is grilling. Pull the steak from the grill when it reaches your target temperature (I’m a medium rare gal myself). For flank steak, I do not recommend cooking it above medium. If it’s cooked past 145 degrees F, it tends to dry out and get tough.

Here are the target temps depending on your preferred doneness:

  • Rare: 125 degrees F
  • Medium Rare: 135 degrees F. **This is my personal preference for flank steak.**
  • **Primary Target** Medium: 145 degrees F
  • Medium Well: 155 degrees F
  • Well Done: 165 degrees F

More Grilled Steak Recipes

Ah, grilled steak. It’s fast, it’s easy, and it tastes completely amazing. I highly recommend trying out a handful of different steaks. They all have a different flavor profile, and they are all totally amazing. If you’re a fan of trying out a variety of steaks, check out all these different cuts:

Grilled Flap Steak with Cilantro Chimichurri
Grilled Flat Iron Steak 
Flank Steak with Grilled Pineapple Salsa

Grilled Flank Steak Recipe

Follow the recipe, and I’ll teach you the simple steps to making your own grilled flank steak at home. Hey Grill Hey is dedicated to help you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can find more of my smoking and grilling recipes and videos on YouTubeInstagram, or our Facebook Page.

Making good food should be easy, and Hey Grill Hey is here to help! Over at Patio Provisions, we have sauces, rubs, and more to save you time and energy when you’re busy at the grill. Check it out today!

marinated and grilled flank steak

Marinated and Grilled Flank Steak

Marinated and grilled flank steak is a simple, yet incredibly flavorful way to prepare a flank steak! The rosemary balsamic marinade is mouthwatering!
4.96 from 25 votes
Prep Time : 10 mins
Cook Time : 10 mins
Marinating Time : 2 hrs
Total Time : 2 hrs 20 mins
Servings : 4 people
Calories : 248kcal



  • 1 1.5-2 pound flank steak

Rosemary Balsamic Marinade

  • 1/2 cup olive oil
  • 1 1/2 teaspoons Kosher salt
  • 1 1/2 teaspoons black pepper
  • 1/4 cup brown sugar
  • 2 Tablespoons Worcestershire sauce
  • 1/4 cup balsamic vinegar
  • 5 cloves garlic (minced)
  • 1 teaspoon crushed red pepper flakes
  • 2-3 sprigs fresh rosemary


  • In a gallon zip top bag, combine all of the ingredients for the rosemary balsamic marinade. Zip the top, then toss gently until all of the salt and sugar granules are dissolved.
  • Place the flank steak in the marinade, press out any excess air from the bag, and seal tightly. Using your hands, massage the marinade around the meat to ensure it is evenly covered. Refrigerate for at least 2 hours, or up to 24 hours.
  • Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 145 degrees for medium. Remove the steak from the grill to a cutting board and allow to rest for 10-15 minutes.
  • Slice the steak into thin strips against the grain (perpendicular to the long strands of muscle) and enjoy!


Calories: 248kcal | Carbohydrates: 2g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
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**This post was originally published June 2018. It has since been updated with more information and helpful tips. The recipe remains the same.

Grilled Flank Steak

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83 thoughts on “Marinated and Grilled Flank Steak

  1. This is great. I’ve only recently tried flank steak and have really not been happy with any of the recipes that I’ve tried so far. This is so simple and LOVE the balsamic. The only thing I did slightly differently was to use jarred minced garlic as I didn’t have any fresh on hand. My piece of flank steak was just over 1 pound, so after marinating in the fridge for about 6 hours, I cooked over a pretty hot charcoal fire for about 4 minutes per side. I took the meat out and patted dry and put back in the fridge (but brought to room temp before grilling). In the meantime, I very slowly reduced the marinade bringing to a full boil for about 1 minute at the end. Took off the heat an whisked in about 1 TBSP of butter. It made for a slightly oily but very good sauce to spoon over the meat as well as the orzo that I served with it. I finished up the meal by serving roasted cabbage steaks. Excellent! Oh, one slicing suggestion that I learned from another site….especially if you have a larger piece of meat…after resting, slice it first WITH the grain into two pieces, then slice thinly against the grain. It’s just easier to get uniformly thin slices by cutting in half length-wise first.

  2. I made this for my family of 6 last night. It was so good – my kids were begging for seconds. That NEVER happens! Well done!

  3. Hi from Susan! Came across your flank steak recipe yesterday. Excited! Love to cook! My 1.75 pound angus flank is marinating in your rosemary balsamic marinade. Followed instructions to a T, except added 1 TBSP minced ginger…just for the heck of it. (Was feeling guilty, it was begging to mesh with your fun mix.) Can’t wait to share results! Mom’s visiting ~ you and I are going to impress my 87 year old ex-Marine Corps officer mother! ~ Susan Kotula

      1. Thanks, Susie! Meal was fab! Mom/Rusty loved your tasty flank steak fun! Relish when recipes are spot on. Something to keep in my back pocket! Thank you! ~ Sue

  4. made this using skirt 3 steaks Marinated them over night. Wife was very pleased with it, said it was the best i cooked guess it was a hit. Thank you

  5. Everyone in the family devoured the steak. It was soooo good. A bit too sweet for me but I likely used more sugar than the recipe called for. Served with baked potato and spaghetti squash.

    1. Excellent recipe! Never grilled flank steak until yesterday, because of your recipe I stepped out on a limb and it was a hit. Was fearful of over-cooking, so I cooked it folded (essentially a thicker cut). Resulted in left/right edges well done, then med-well, , with the center med-rare.

  6. Absolutely phenomenal! This was an amazing recipe that I will be coming back to many times. Kudos on the video as well, really helps clarify the process.

  7. I’m going to give this recipe a try tonight. My main concern with a lot of marinade recipes is that they advocate the use of disposable plastic bags. Instead, I’m going to gently wisk the ingredients in a glass bowl, massage the meat with something washable (potato masher maybe), and cover the glass bowl while it marinates in the fridge. Can we start thinking of, with excellent recipes like this, suggesting re-usable resources instead of plastic bags?

  8. Wonderful! My mother used Italian Dressing to marinate and some salt. I am going to try it your way for I feel confident enough to follow your instructions. I am a single dad raising a teen daughter now and I am going to have her help me so she can learn. This is a great site for single dad wanting to learn to cook for self or for their kid(s). Thank you so much! Here we go!

  9. I used a Flap steak for this and it turned out WONDERFUL!!! Already wrote the recipe down and plan on doing it again

  10. I made this flank steak last night for some of my hisband’s colleagues. It was amazing!!! Thank you, thank you, thank you!! You helped to make our dinner party a success!

  11. I’m brand new to cooking! Wanted to impress the girlfriend and her friends so I invited them all around for dinner. I searched “Flank steak recipes” online and yours was the first to come up.
    I followed every instruction and when the meat cane out I left it for 15 minutes to cool down. The meat was so good everyone thought I was a chef!! Haha, thank you so much for your instructions and the recipe it was the most tasty meat I’ve ever cooked and you’ve made me become incredibly obsessed with cooking now haha!

    I cooked mine and served with cauliflower mash and cheese, was amazing!

    Thank you again!

  12. What type of grill do you use for your videos? I have aCamp Chef pellet grill and also when I can, use my Weber Kettle charcoal grill. But because I live in an apartment complex charcoal isn’t allowed. I follow your site and wondered if my pellet grill would work for your low and slow recipes

  13. I was never a big flank steak fan until I tried this recipe. It is awesome. Full of flavor and quick grilling. Hey Grill Hey is my go to site for anything grilling related.

  14. This is the perfect way to make flank stake I use to make it in the oven with stuffing Not always tender This recipe is a keeper Thanks for posting it

  15. This was a great recipe…. let soak for at least 6 hrs… the outside was the best.. caramelized nicely on the grill… outstanding flavors… a keeper for my recipe box

  16. Great recipe. Marinated the steak for 24 hrs. It came out so tender and tasty. Definitely a keeper. Will use this recipe again

  17. Something that I understand but always bothers me is when you have to let the meat sit after it’s been barbecued. I don’t want my meat to be cold. So with the flank steak what if it sits for the 10 minutes then I throw it back on the barbecue for 30 seconds a side?What do you think about that, so it gets hot again?

  18. I’ve made this several times for family and friends and it’s always a huge hit. Great flavor and very versatile- great for fajitas, tacos, sandwiches and, of course, just by itself. Very simple too, something you can make in hurry or in advance and take with you on a picnic or camping. Love it.

  19. Wow! That’s THE BEST steak recipe EVER!!!
    I made it last night and everyone was in disbelief of how delicious it was and this recipe makes it look so effortless!!!!
    Thanks for sharing!!!

  20. I marinated the meat for 24 hrs and it came out so tender and tasty… I made the same marinade and use it as a sauce after boiling it for about 5 minutes! It is sooo good! This is definitely a keeper!

  21. I like the sound of this recipe but want to cook the flank steak sous vide. Do I need to do anything different or do I just bag it up and cook it?

  22. I made this last night….Absolutely delicious! My husband couldn’t stop talking about it. Very Flavorful and so easy to prepare. Look no further!

  23. This recipe is amazing! We’ve done it twice now and it’s ridiculous how great they come out! We marinated overnight both times.
    The recipe Rating Stars aren’t working but I would give you a 10 if I could!

  24. WOW!

    One thing we did: before marinating the steak, we scored it diagonally, on both sides. We cut down about 1/4″ and spaced the cuts 1″ apart. We then marinated for 24 hours. WOW! You could REALLY taste the marinade in the meat!

    fyi: We are on keto, so we substituted Brown Swerve for Brown Sugar. As you can see, it turned out GREAT!

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