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.
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.
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.
- 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.
- 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.
- 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 digital version for $29) 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 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 YouTube, Instagram, or our Facebook Page.
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Marinated and Grilled Flank Steak
- 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!
**This post was originally published June 2018. It has since been updated with more information and helpful tips. The recipe remains the same.