Add this grilled flank steak recipe to the menu this summer! It’s tenderized, marinated, and grilled, making this easy grilled flank steak so tender and delicious.
Perfect Grilled Flank Steak
If you are a steak person, this grilled flank steak is for you. Sometimes flank steak can get a bad wrap because it is affordable and can be a bit tough if you don’t cook it correctly.
We love flank steak here on Fit Foodie Finds because we know how to prepare and cook it to make it taste amazing. We have an amazing sous vide flank steak recipe and our Instant Pot beef and broccoli uses flank steak, too!
This grilled flank steak recipe is marinated, grilled, and cut into strips. It’s flavorful and seriously easy to make! The only decision you’ll have to make when preparing this steak is what to serve it with.
Is flank steak a good cut of meat?
I’m sure you’ve heard that flank steak is a tough cut of meat. In some cases, it can be tough and chewy and that’s because it is a very lean cut of beef. In this post, we’ll teach you how to properly tenderize and flavor it so that it’s both tender and tasty.
What You Need for Grilled Flank Steak
You only need 5 ingredients for this super basic grilled flank steak recipe.
- Flank steak – we recommend going to your local butcher to get around a 2 lb. flank steak.
- Salt and pepper – salt and pepper is used in the tenderizing process.
- Soy sauce – soy sauce is the main ingredient in this marinade. It’s salty and perfect for steak.
- Honey – honey balances out the soy sauce perfectly, adding a little sweet.
When it comes to this delicious grilled flank steak recipe there are three crucial steps to follow. Though they are all easy, they are all very important.
Not only is it important to pound flank steak so that it’s all the same thickness and cooks evenly, but also to tenderize the steak so it’s not as tough.
Lay down a piece of parchment paper on a cutting board, place the flank steak on top of the parchment paper, and then cover the steak with one more piece of parchment paper.
Then, use the textured side of the meat tenderizer to pound the steak until it is all the same thickness. Don’t be afraid to put some elbow grease into it.
When it comes to flavoring the meat, we wanted the perfect mixture of sweet and salty! What better ingredients than honey and soy sauce?
The salt of the soy sauce breaks down the meat and starts to tenderize the meat and the honey balances the saltiness of the soy sauce.
Once the marinade is finished, all you do is place the steak on a baking sheet with a lip (so you don’t make a mess) and pour the marinade over the steak and let it marinate for 2 hours!
Alternatively you can marinate the steak in a gallon-size plastic bag or a casserole dish.
Ultimate Steak Marinade
This is the ultimate steak marinade made with Worcestershire sauce, balsamic vinegar, garlic, and a little lemon juice. Feel free to swap out the soy sauce and honey for this marinade instead.
Finally, it’s time to grill your steak. We like to get the grill nice and hot! You will be searing the meat first over direct heat and then over indirecrt heat.
- Heat the grill to 450ºF – 500ºF.
- Sear the flank steak over direct heat for 2 minutes on each side.
- Then, move the meat to indirect heat and let it cook for an additional 5-10 minutes or until the internal temperature reaches 130º-135ºF (medium/rare).
Sear flank steak over direct heat for 2 minutes on each side at 450ºF. Then, move it to indirect heat and cook for an additional 5-10 minutes or until the internal temperature reaches 130ºF – 135ºF for medium/rare.
How do I know my flank steak is done cooking?
The best way to tell if your flank steak is cooked is by temperature. Here’s what the internal temperature needs to be:
- Medium/Rare: 130 – 135ºF
- Medium: 135ºF – 145ºF
- Well-Done: 145ºF – 155ºF
Once the steak is removed from the grill, let it rest for at least 5 minutes. During this time it will continue cooking around 5ºF. It will also absorb all of those delicious juices and make the meat super tender.
Then, all that’s left is cutting the steak against the grain.
Use a sharp knife to cut the flank steak against the grain, cutting through the muscle fibers. This will make it easier to eat and chew.
What to Serve with Grilled Flank Steak
Grilled Veggie Sides
- 2 lb. flank steak
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/2 cup soy sauce
- 2–3 tablespoons honey
- Begin by placing the flank steak onto a large cutting board. Use a meat tenderizer to even out your cut of meat. The goal here isn’t a certain thickness, rather to get everything even.
- Next, transfer the flank steak onto a large baking sheet with edges. You will be marinating the meat on the baking sheet.
- Sprinkle both sides of the flank steak with salt and pepper and massage the spices into the meat.
- Next, whisk together the soy sauce and honey and pour the marinade over the flank steak.
- Cover the flank steak with plastic wrap and place it in the refrigerator for at least 2 hours, flipping the flank steak at 1 hour to make sure both sides of the flank steak have time to marinate. Alternatively, you can use a large, gallon-size bag or casserole dish.
- Preheat the grill to 450ºF – 500ºF.
- Remove the meat from the refrigerator and let it sit at room temperature for at least 15 minutes.
- Next, shake out any excess marinade from the flank steak and then sear the steak over direct heat for 1-2 minutes on each side (the grill should be very hot).
- Then, move the flank steak over to indirect heat and cook for about 10 minutes, flipping after 5 minutes. This will vary on how hot your grill is. Be sure to check the internal temperature of the steak at 5 minutes, 10 minutes, and so on until the internal temperature reaches about 130º – 135º for a medium-rare flank steak.
- Remove the steak from the grill and let it rest for 5 minutes.
- Slice the flank steak into strips by cutting the meat across the grain of the steak to break up the muscle fibers in the steak.
- Serve and enjoy!
Serving Size: 1/4
Author: Category: DinnerMethod: GrillCuisine: American
Keywords: grilled flank steak
Photography: photos taken in this post are by Erin from The Wooden Skillet.