Learn how to make Grilled Flank Steak with this easy recipe! Flavored with a simple, flavorful marinade, this tender, juicy steak with a delicious smoky char turns an ordinary meal into a steakhouse experience!
Need the perfect side dish? Try Stuffed Baked Potatoes and Tomato Cucumber Salad with warm Garlic Rolls.
In This Post
I’m going to cut right to the chase here, y’all. Grilling a delicious, tender, juicy steak does not have to be hard or intimidating, and this recipe proves it. So, what’s the story? A flavor-packed marinade and a high-heat grilling method are my secrets to a perfectly grilled steak. Over the years, whether I make this simple grilled steak recipe for a weeknight meal or when I’m entertaining, these pro tips have never let me down.
What Is Flank Steak?
Flank steak, one of the leanest cuts of beef, is renowned for its robust flavor and tender steak texture when cooked properly. Unlike filet Mignon, it’s a bit more fibrous with tightly packed muscle fibers, so tenderizing and marinating it before grilling are essential.
Ingredients You’ll Need
- Flank Steak – You’ll need 2-3 pounds of steak
- The Flank Steak Marinade – Combines sweet and tangy flavors of red wine, balsamic vinegar, Worcestershire sauce, and honey.
- Spices – You’ll need salt, black pepper, and an Italian herb blend to season the steak
Donya’s Success Tips And Tricks
Marinate—since flank steak is a lean cut, marinate it for at least 2 hours, ideally overnight, to tenderize and infuse it with flavor.
Preheat The Grill – make sure that your grill is hot before the steak hits the grate. High heat sears the steak quickly, keeping the inside tender while creating a flavorful crust on the outside.
Use Tongs, Not A Fork – when turning your steak, use tongs instead of a fork. Piercing the steak with a fork can release delicious juices, making the steak less succulent.
How To Grill Flank Steak
- Make the red-wine marinade by adding all the ingredients to a bowl and stirring.
- Place the steak in a zip-top bag. Pour in the marinade, seal the bag, and refrigerate for 3 to 5 hours. Remove the steak from the fridge and let it come to room temperature for 30 minutes.
- Heat the grill or a grill pan to high heat. Remove the flank steak from the marinade and pat dry with paper towels. Discard any excess marinade. Grill on high heat for 4 to 5 minutes on the first side. Flip the steak and sear for 2 minutes.
- Place steak on the cutting board, tent with aluminum foil, and rest for 8 to 10 minutes. Slice meat against the grain using a sharp knife and serve.
Temperatures For This Quick Steak Recipe
I use a meat thermometer to ensure the steak is cooked to the perfect temperature. Flank steak is such a lean cut of beef, so it can dry out quickly, so I don’t recommend cooking it past medium.
- Rare: 125 degrees F
- Medium-Rare: 135 degrees F
- Medium: 145 degrees F
- Medium Well: 155 degrees F
- Well Done: 165 degrees F
Common Questions And Answers
Marinating flank steak with acidic ingredients like balsamic vinegar and red wine will tenderize and add flavor to the meat. This process helps to break down the tough muscle fibers, making the steak more tender.
Yes, you can use another cut, such as a skirt steak, flat iron steak, trip-tip steak, or hanger steak.
Once grilled, place your flank steak on a cutting board and cut against the grain to keep it tender and juicy.
Any leftovers can be stored in an airtight container for up to four days. To reheat them, heat them low and slow in the stove or microwave to avoid drying out the steak too much.
Serving Suggestions
This grilled steak recipe is so versatile that it can be enjoyed for dinner, in a sandwich, on a salad, and more. One of my favorite ways to serve tender grilled steak is with Caprese Pasta Salad, and fresh Southern Style Greens, then finish the meal with Banana Pudding Trifle.
More Easy Dinner Recipes
If you tried this Grilled Flank Steak Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 two to three pound flank steak
- ½ cup of red wine
- ½ cup balsamic vinegar
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried Italian herb blend
- 2 tablespoons honey
Instructions
- Place steak in a zip top bag.
- Mix the remaining ingredients in a small bowl. Pour marinade over steak, seal bag, and place in refrigerator for 3 to 5 hours. Remove the steak from the fridge and let it come to room temperature for 30 minutes.
- Heat grill or grill pan to high. Remove flank steak from the marinade and pat dry with paper towels. Grill on high heat for 4 to 5 minutes on the first side. Flip the steak and grill for 2 minutes.
- Place steak on cutting board, tent with foil and let rest for 8 to 10 minutes. Slice meat against the grain and serve.
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[…] build wonderful meals around. My list includes a great vinaigrette, a couple of great side dishes, main courses from the oven and grill along with a few special but easy desserts. One of the hardest working […]
Alice Wilson
I absolutely love the grilled flank steak! Thanks for the lovely recipe!
Thank you, Alice! Enjoy.
~Donya
Kimball Robert
In the text you mention red wine vinegar. In the recipe you list red wine?
Hey there! Thanks for your question. The marinade is red wine and balsamic. I’ve got the amounts listed in the recipe card.
Hope you’ll let me know how you like it.
~Donya
Terry
Short and sweet and right on point for the best possible outcome.
Thank you!
Thanks, Terry! I appreciate the great rating, too.
~Donya
Cheryl Dekoevend
Hi.
I don’t have a grill but would the cooking time be the same on the stove?
Hey Cheryl! If you mean on a grill pan, yes, I think it would be. You could also make it in the oven under the broiler. Set the oven to broil, move the rack up and use the same timing as the grill. Let me know how it goes.
Thank you so much for sharing!
XO,
~Donya