Marinated and Grilled Flank Steak

June 15, 2018

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 that char from the grill.

Grilled Flank Steak

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.

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Flank Steak Recipe

How to Cook Flank Steak

Flank steak is a thin cut of beef that sits along the belly of the cow. The muscle grain 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.

Since the flank steak is so thin, it grills up incredibly quickly. I like to get my 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.

Temperature for Flank Steak

Use an instant read thermometer (I love this digital version for $29) to monitor the steak as it is grilling. Cook to 125 degrees F for a Rare steak, 135 degrees F for Medium Rare, or 145 degrees F for Medium. Flank steak is lean and tends to dry out when cooked above medium, but if you must, 155 degrees F is Medium Well, and 165 degrees F is Well Done.

Grilled Flank Steak Recipe

5 from 7 votes
Grilled Flank Steak
Marinated and Grilled Flank Steak
Prep Time
10 mins
Cook Time
10 mins
Marinating Time
2 hrs
Total Time
20 mins
 
Course: Main Course
Cuisine: American
Keyword: Grilled Flank Steak
Servings: 4 people
Author: Susie Bulloch (heygrillhey.com)
Ingredients
  • 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
Instructions
  1. 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.

  2. 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. Refrigerate for at least 2 hours, or up to 24 hours.

  3. 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. Remove the steak from the grill to a cutting board and allow to rest for 10-15 minutes.

  4. Slice the steak into thin strips against the grain (perpendicular to the long strands of muscle) and enjoy!

Recipe Video

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15 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.

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