Grilled Marinated Flank Steak

My grilled marinated flank steak recipe goes back to the 80s from a recipe given to my mother by my Aunt Lila. It was instantly a big hit, and we usually served it with steak fries and a salad. The secret is in the marinade, turning a simple cut of beef into something incredibly delicious.

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Key Ingredients and Substitutions

This will quickly become one of your favorite cuts of beef, and your mouth will water when you smell it on the grill.

The complete ingredient list and measurements are listed in the printable recipe below.

• Flank Steak: This lean cut of beef, adjacent to the area where they get the sirloin, can be tough if not marinated and cooked correctly. If you can’t find flank steak, substitute it with a hanger, tri-tip, top sirloin, or flat-iron steak.
• Red wine: You don’t want to waste a good bottle for this – a $10 red blend from California or a Rioja from Spain will work fine. While you could still make this marinade without the red wine, you will need to replace it with some other acid, like red wine vinegar or balsamic vinegar.
• Worcestershire Sauce: Besides adding umami flavor to the marinade, it is made with vinegar, which adds more acid to help tenderize the meat.
• Soy Sauce: This is the marinade’s primary salt source, so it’s best not to skip this either. Tamari is a good substitute, but you’ll want to add a quarter teaspoon of salt since it has less sodium.
• Olive Oil: You can substitute a neutral flavored oil such as vegetable or canola, but you’ll miss a little bit of the earthy depth that comes with the olive oil.

How to Make Grilled Marinated Flank Steak

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.

Pro-tip: If you have a vacuum sealer, you can reduce the marinade time to an hour. Follow the directions of your equipment for best results, and let it marinate in the refrigerator.

1. Prep the Flank Steak: The butchers usually fold up the flank steak when they wrap it for you, so first, you’ll want to unfold it and place it on a cutting board. Using paper towels, pat both sides of the flank steak dry. Sprinkle salt and ground black pepper on both sides of the meat, patting it in and setting it aside as you prepare the marinade.

2. Prepare the Flank Steak Marinade: Add all the liquid ingredients in a medium bowl and stir to combine. Add freshly pressed garlic (the garlic can also be minced on a cutting board), lemon juice, and finely chopped green onions to the marinade, and then stir everything together one last time.

3. Marinate the Flank Steak: Place the flank steak into the zipper bag, then add the marinade making sure there is good contact with all the surfaces. Press out all the air before sealing, and lay on one side in the refrigerator. Marinate the flank steak for 4-6 hours and flip it over at least a few times for best results. Remove flank steak from the refrigerator 30-60 minutes before grilling to allow it to come to room temperature, promoting more even cooking.

4. Grilling: This cut of steak works well in most grill settings. While I prefer to grill outside using hardwood lump charcoal, it will still taste great from a gas grill or even on a cast iron grill on the stove in your kitchen. Preheat the grill to medium-high. Cook flank steak for approximately 10-12 minutes per side or until the internal temperature is 130ºF. Remove it from the grill, place the steak on a flat cutting board or baking sheet, and tent it with aluminum foil. Let it rest for at least five minutes to prevent the juices from running out.

5. Serving: Flank steak should be sliced using a sharp knife cutting against the grain. People who prefer beef on the medium side of doneness should get the pieces on either end. The middle section should be a near-perfect medium rare if you temp it and let it rest.

Recipe Tips and Notes

• Don’t skip the marinade. Flank steak is a lean cut of beef and needs to be marinated or braised to increase tenderness. Marinating flank steak gives it flavor but also breaks down the tough muscle fibers to produce a tender steak.
• Slice flank steak against the grain. To get-melt-in-your-mouth flank steak slice against the grain (perpendicular to the muscle fibers). By slicing against the grain, you shorten the muscle fibers, resulting in more tender slices of beef.
• The steak needs to rest. Resting allows the juices to redistribute and reabsorb into the meat. Cut too soon, and all those juices will seep out, resulting in drier slices of beef.
• Get a good sear. To achieve the best sear, make sure your grill is hot before adding the steak. Also, make sure the grill has been well-cleaned. Grease the grill well with oiled paper towels using tongs. 

Frequently Asked Questions

Frequently Asked Questions