Marinated and Grilled Flank Steak
On April 09, 2024 (Updated December 06, 2024)
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Marinated and grilled flank steak is a simple, yet incredibly flavorful way to prepare this cut of beef. 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.
What is Flank Steak?
Flank steak is a long and thin cut of meat taken from the lower chest or abdomen of the steer. 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.
Flank vs Skirt vs Marinade
While flank steak, skirt steak, and flap steak are all thin, flavorful cuts of beef, there are some key differences. Flank steak is wider and thicker than skirt steak, with a more intense beefy flavor. Skirt steak is long, thin, and chewy, with a robust taste that works well in stir-fry dishes. Flap steak, also known as sirloin tips, is a thin, relatively tender cut that is best marinated and grilled or pan-seared over high heat.
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 steak ready to eat as-is or serve in fajitas or steak salads.
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 fibers in flank steak all run in a single direction, so this cut of beef is ideal for tenderizing with a marinade and grilling over high heat. 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 flank steak 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, such as lime juice or red wine vinegar, adds that tangy bite, and the olive oil helps to transfer all of that marinade into the meat itself. Finally, the seasonings like garlic, black pepper and Dijon mustard 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 vinegar 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 flank steak 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.
- Marinate. Combine the ingredients for the marinade and place the steak in a zip-top bag with the marinade. Place it in the refrigerator to marinate. The marination 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.
- 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.
- 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 mins 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.
- Slice 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 Doneness Guide
I recommend using a meat 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
More Ways to enjoy flank
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. This versatile cut works great in steak fajitas, on a hearty steak salad, or in flank steak tacos. Download the Hey Grill Hey app, and then access all the recipes below, and hundreds more.
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 YouTube, Instagram, or our Facebook Page.
Marinated and Grilled Flank Steak
Video
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
- Make marinade. 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.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, 1 teaspoon crushed red pepper flakes, 2-3 sprigs fresh rosemary
- Marinate steaks. 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.1 1.5-2 pound flank steak
- Grill steaks. 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, serve, and enjoy. Slice the steak into thin strips against the grain (perpendicular to the long strands of muscle) and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**This post was originally published in June 2018, but we recently updated it with more information and helpful tips. However, the recipe remains the same.
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?
Love your suggestion Gary.
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.
One more thing, I marinated for 24 hrs.
Can flank be used for Pepper Steak? Do you have a recipe? Thank you ☺
I don’t have a recipe for Pepper Steak, but Flank is a great cut for that.
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.
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.
That’s so great! Way to nail it!
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
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
Thanks Susan!! Your mom is going to love it!! I appreciate you leaving me a comment!!
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
Five stars!
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!
Thanks so much Angela!! It’s a huge compliment when the kids like it!!!
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.
Thanks so much for your feedback!!
Tender, full of flavor, and easy to make!!!
Thanks for the review, Andy! Glad you liked it!
Looks sooo delish !!! Want to try that and more !!!!