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posted September 19, 2022

Marinated and Grilled Flank Steak

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

Sliced flank steak on a cutting board with text overlay - Grilled Flank Steak.

What is 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 cut of 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 (over high heat) helps to ensure that your meat comes out tender and moist.

Other ways to ensure your 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 steak ready to eat as-is or serve in fajitas.

Flank steak in a marinade.

Grilled Flank Steak

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

The muscle grain in flank steak all runs in a single direction, so this cut of beef is ideal for marinating and grilling. I like to marinate to help tenderize and flavor the steak and then sear over scorching high-heat 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.

Here’s what you need to make this 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 minced garlic
  • 1 teaspoon crushed red pepper flakes
  • 2-3 sprigs of fresh rosemary

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 includes marinating in an aromatic rosemary balsamic marinate prior to a quick sear on a hot grill. Let’s get into the process! Here’s how to grill flank steak to complete and utter perfection.

  1. Marinate. Combine the ingredients for the marinade and place the steak in a zip-top bag with the marinade. Place it in the fridge to marinate. The marinade time for this steak is up to you. Aim to marinate the meat for at least 2-4 hours, but you can leave it in the marinade for up to 24 hours if desired.
  2. Preheat. When you are ready to cook your meat, fire up that grill! Preheat your preferred grill to high heat (at least 450 degrees F) so that when the steak hits the grates, you get a nice crispy sear on the outside.
  3. Grill. Since the steak is so thin, it cooks up incredibly quickly. Once your grill is preheated, place the meat directly on the grates and close the lid. Grill for 4-5 minutes per side, or until the steak reaches your preferred internal temperature.  Try not to cook flank steak beyond 145 degrees F. It becomes extremely tough the longer you cook it. Medium-rare is my preferred doneness, but medium will also work well.
  4. 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. Serve immediately and enjoy!

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). I do not recommend cooking the steak 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.
  • Medium: 145 degrees F
  • Medium Well: 155 degrees F
  • Well Done: 165 degrees F

Sliced flank steak on a cutting board.

More Flank Steak Recipes

Ah, grilled flank steak. It’s fast, it’s easy, and it tastes completely amazing. It’s also affordable and makes for a great dinner option that’ll feed the entire family. Check out these other delicious flank steak recipes below.

Grilled Flank Steak Recipe

Follow the recipe, and I’ll teach you the simple steps to marinate and cook 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.

This post was originally published June 2018. It has since been updated with more information and helpful tips. The recipe remains the same.

Sliced flank steak on a cutting board.

Marinated and Grilled Flank Steak

Susie Bulloch (
Marinated and grilled flank steak is a simple, yet incredibly flavorful way to prepare a flank steak! The rosemary balsamic marinade is mouthwatering!
4.88 from 31 votes
Prep Time : 10 minutes
Cook Time : 10 minutes
Marinating Time : 2 hours
Total Time : 2 hours 20 minutes
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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