Grilled Flank Steak

Flank steak is one of the most versatile cuts you can throw on the grill, and this recipe shows you exactly how to do it for juicy, tender steak every time. The marinade is simple and balanced, so it gives the steak plenty of flavor while still leaving the door open for just about any way you want to serve it. Dress it up with this mango salsa, spoon over some cowboy butter, slice it onto a salad, tuck it into tacos, or just serve it alongside your favorite summer side dishes. It’s budget-friendly, quick to marinate, and fast to cook, which makes it just as good for a weeknight dinner as it is for entertaining. Keep this recipe in your back pocket for grilling season!

What is flank steak?

Flank steak is a long, thin, lean cut of beef with lots of rich, beefy flavor. It’s usually one of the more affordable cuts, and it’s especially delicious when marinated and cooked quickly over high heat. It’s great for grilling, but it also works well in a grill pan or cast-iron skillet on the stove.

What temperature should flank steak be cooked to?

For a juicy flank steak, cook it to an internal temperature of 130 to 135 degrees Fahrenheit so it’s medium-rare to medium. Since the steak will continue to cook as it rests, take it off the grill about 5 degrees before it reaches your desired final temperature.

Why is my flank steak tough?

Flank steak can turn out tough if it’s overcooked, not marinated properly, or sliced the wrong way. Because it’s a lean cut with long muscle fibers, it’s best cooked quickly over high heat and sliced thinly against the grain to keep it tender. A good marinade with salt and acid, like the red wine vinegar used here, helps tenderize the meat, but flank steak only needs a short soak—about 30 minutes. Since it’s such a thin cut, marinating it too long can actually make the texture tougher instead of more tender. Letting it rest before slicing helps keep the juices in the meat, too.

What does it mean to slice against the grain?

It means cutting across the long muscle fibers in the meat, rather than parallel to them. On flank steak, the grain usually looks like long, visible lines running in one direction across the surface of the meat. Once you spot those lines, slice across them to shorten the fibers and make the steak more tender and easier to chew.

What is a good substitute for flank steak?

If flank steak isn’t available, skirt steak and flat iron steak are both great substitutes. Hanger steak also works well, though it can be a little harder to find. Top round can work in a pinch, but it’s leaner and may not be quite as tender. If you’re using a thicker cut of steak, just adjust the grilling time as needed.

How To Make Grilled Flank Steak

INGREDIENTS

• Olive oil: A little olive oil helps the marinade coat the steak evenly and carries all that delicious flavor.
• Worcestershire sauce: This adds rich, savory flavor with a hint of tang. It gives the marinade extra depth and helps round out the sweetness from the brown sugar.
• Red wine vinegar: A splash of vinegar brightens everything up and cuts through the richness of the steak. If needed, apple cider vinegar is an easy substitute.
• Brown sugar: Just a touch of brown sugar balances the tangy, savory ingredients in the marinade. Light or dark brown sugar will both work well.
• Flank steak: Lean and flavorful, this cut is great for soaking up marinade and cooks quickly on the grill. Look for one with a uniform thickness so it cooks evenly.
• Kosher salt: A sprinkle of salt seasons the steak and brings out all the flavor. If using table salt instead, use a little less.
• Ground black pepper: Black pepper adds bite and rounds out the seasoning.

STEP-BY-STEP INSTRUCTIONS

Start by making a quick marinade with olive oil, Worcestershire sauce, red wine vinegar, and brown sugar. It’s a simple mix, but it gives the steak plenty of savory flavor with a little sweetness and tang. Whisk the marinade together in a dish large enough to hold the steak.

Add the steak to the dish and turn it a few times so every side gets nicely coated. Let it hang out in the fridge for about 30 minutes so the marinade has time to work its magic.

Sprinkle both sides of the steak with salt and pepper.

Place the steak on a hot grill and cook until it’s nicely charred on the outside and done to your liking in the center. Flank steak cooks fast, so keep an eye on it and use a thermometer if you want to be sure.

Let the steak rest for a few minutes before slicing so the juices have a chance to settle back in. Then slice it thinly against the grain for the most tender bites.

Arrange the sliced steak on a platter and serve it right away with your favorite fixin’s!

A full list of ingredients and directions can be found in the recipe below.