Grilled Marinated Flank Steak

When cooked right, this grilled marinated flank steak is a delicious, robust-tasting meat that’s a great choice for a crowd.

And there are lots of great ways to use leftovers if you’re lucky enough to have any.

I’ve been making grilled marinated flank steak forever so I’ve learned a thing a two.  It’s delicious and mouth watering.  The sauce made from the marinade boosts the flavor even further.

If I have any leftovers, I toss them into a stir fry, use them for fajitas, serve them on top of  salad or make sandwiches – all yum. Here are 15 ways to use leftover steak from Food Network. 

I love to serve this flank steak recipe with crispy smashed potatoes, Chinese stir fry green beans , bread salad with charred snap peas or a party salad with grilled vegetables and quinoa.

Tips for Success

• Portions

  • Figure about 3 people per pound of meat. Make it 2 if you want some leftovers or if you have big eaters.

• How to buy flank steak

  • Choose a dark red-colored piece of meat with little to no membrane covering it. I prefer a higher end cut like Certified Angus Beef, Choice or Prime for maximum tenderness and flavor. I try to get these cuts on sale as they are pricier.

• Preparing flank steak

  • Tenderize the meat by poking it all over with a knife.
  • Marinating the flank steak significantly enhances its flavor.

• Grilling and serving marinated flank steak

  • Sear the marinated flank steak on high heat. It only takes 3-5 minutes per side depending on the thickness.
  • Ideally, cook the meat to rare or medium-rare – beyond that, the meat gets tougher;
  • Let the meat rest for at least 10-15 minutes (important!) to maintain the juices in the meat.
  • Slice thinly (about 1/4 inch) across the grain to serve.

Tailor To Your Taste

There are two basic ways to vary the flavors of flank steak.

Marinade

• I absolutely love the flank steak marinade in this recipe. It’s rich, full bodied and slightly on the sweet side.
• There are many other great marinades though – Asian, Teriyaki, spicy, Italian, Mediterranean, etc.

Sauce or topping 

• Some people like it plain, especially if the steak is well marinated.
• For the most part, I turn the marinade into a sauce by boiling or microwaving it with a bit of cornstarch to thicken it.
• Other favorite sauces and condiments of mine are:
  • Chimichurri,
  • charred onions on the grill,
  • horseradish mayo,
  • fresh herb sauce,
  • Bearnaise sauce,
  • red pepper sauce and
  • peppercorn sauce.

Shortcuts

• Buy a marinade of your choice.
• Use a packaged product for a sauce. My favorites are Knorr Swiss Bearnaise Sauce and Knorr Swiss Peppercorn Sauce. I don’t feel guilty using these any more because guests always rave about them. I often have to fess up when I’m asked for the recipes. 🙁

Make ahead easy marinated flank steak

• Flank steak can be marinated ahead and grilled (and rested) just before serving. Alternatively, grill the steak and rest. Slice before serving. The steak will not be as warm so I serve the sauce hot to compensate.

How to make grilled marinated flank steak

Other recipes you might enjoy

Check out our summer Sunday dinner ideas.

Print Recipe Pin Save Recipe Recipe Saved!

Rate this recipe here

4.78 from 18 votes

Grilled Marinated Flank Steak

When cooked right, this grilled marinated flank steak is a delicious, lean, robust-tasting meat that's a great choice for a crowd. And there are lots of great ways to use leftovers if you're lucky enough to have any.

Prep Time5 mins

Cook Time10 mins

Marinate 3-24 hours4 hrs

Course: Main Course

Cuisine: American

Servings: 6

1x2x3x

Author: Cheryl

Cook ModePrevent your screen from going dark

Ingredients

• 2 pound flank steak preferably certified angus beef, prime, choice cut

Marinade/Sauce (Note 1)

• 1/3 cup oil
• 4 cloves garlic, minced
• 1/3 cup soy sauce
• 1/4 cup brown sugar or honey (maple syrup is fine too)
• 2 tablespoon good quality balsamic vinegar (red wine vinegar can be substituted)
• 1 teaspoon pepper
• 1 tablespoon chopped fresh rosemary or thyme - or 1 tsp dried (optional)

Instructions

• MARINATE FLANK STEAK: Put all the marinade ingredients in a sealed freezer bag. Squish around until well blended. Pierce the flank steak all over with a fork to help tenderize the meat. Place flank steak in ziploc bag, seal and refrigerate for 3-24 hours.
• GRILL FLANK STEAK: Heat the grill to high (450-475F). Remove flank steak and pat dry with a paper towel. Reserve marinade. Spray flank steak with cooking oil (or coat with olive oil). Sprinkle with salt. Grill for 3-4 minutes per side or until instant read thermometer reads 130F for medium rare (temp will rise further when resting). The meat should still be fairly soft when you poke it with your finger. Remove from heat and set on cutting board. Cover loosely with foil and let rest 10 minutes (important!). Slice against (opposite way of) the grain of the meat at a wide angle. Serve with your choice of sauces. Flank steak can also be broiled instead of grilled.
• MAKE SAUCE (optional): While flank steak is grilling, pour reserved marinade into a small sauce pan. If you prefer a slightly thickened sauce (I do), stir in 1 teaspoon cornstarch. Boil for a few minutes to ensure all impurities are cooked away. Adjust seasoning and add a tablespoon or two of water if needed to reach desired consistency. The sauce can be boiled for about 90 seconds in microwave instead in a glass measuring cup. Note 2 - other sauce options.

6

Notes

1. Marinade/Sauce: This recipe makes enough marinade to be converted to a good amount of sauce for serving if desired. 
2. Other sauce options: 1) Bearnaise sauce (shhh - I use Knorr Swiss - it's excellent!). Follow directions but use half the butter if desired. 2) mayo and horseradish 3) mango salsa 4) chimichurri 5) peppercorn sauce (Knorr Swiss brand great here too - shh!)
3. Make Ahead: Flank steak can be marinated ahead and grilled (and rested) just before serving. Alternatively, grill the steak and rest. Slice before serving. The steak will not be as warm so I serve the sauce hot to compensate. 

Nutrition

Nutrition Facts

Grilled Marinated Flank Steak

Amount Per Serving (6 g)

Calories 369 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Cholesterol 91mg30%

Sodium 804mg35%

Potassium 576mg16%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 10g11%

Protein 34g68%

Vitamin A 55IU1%

Vitamin C 2mg2%

Calcium 50mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?We'd love you to rate it above under 'rate this recipe' or in the comment section below. Thanks!

6g

Other marinated main dishes you might like:

Marinated Pork Chops

Once marinated, these grilled pork chops turn out moist and full of flavor in only 5-6 minutes on the BBQ.  My husband and I love these pork chops. I alter the marinade from time to time, but the basic easy prep and grill are the same.

Get the recipe

Sous Vide Flank Steak

Tender, succulent, flavourful meat cooked to perfection and drizzled with a rich, velvety sauce is guaranteed with Sous Vided Flank Steak. Impress your guests!

Get the recipe

Thai Grilled Chicken

Thai-inspired marinated grilled chicken is packed with flavors of coconut milk, curry paste, soy, garlic and maple syrup - and it's super versatile.

Get the recipe

Grilled Mediterranean Chicken

Grilled Mediterranean chicken - infused with olive oil, lemon zest, garlic, Dijon and herbs - is a go-to chicken dinner in our family. Delicious in a sandwich, salad, soup or over couscous.

Get the recipe