Flank Steak
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Say hello to my marinated and grilled flank steak recipe! This budget-friendly cut of beef turns out juicy, tender, and packed with flavor thanks to a simple marinade and hot grill.
I never turn down a juicy, tender steak, especially one that can be repurposed into endless meals. That’s why this flank steak recipe is one of my favorites.
Also known as Bavette steak, flank steak is a lean cut of beef from the cow’s abdominal muscles. It’s known for its rich, beef flavor and ability to soak up marinades beautifully.
Flank steak is notorious for being tough and chewy, so when testing this recipe, I quickly learned two things that made all the difference: a short but flavorful marinade and slicing correctly after cooking. They’re simple steps, but they’re the key to transforming a tougher cut into one that’s juicy, tender, and perfect for everything from salads to tacos and grain bowls.
Arman’s tips before starting
- Don’t rush the marinade. I recommend marinating the steak for at least 2 hours, but overnight is even better. Flank steak is a lean cut, and the extra time helps tenderize the meat while allowing the flavors to penetrate more deeply.
- Get the grill VERY hot. It’s the secret to a caramelized crust and juicy center. I drop a teaspoon of water, and if it sizzles, it’s good to go.
- Use a meat thermometer. Flank steak can go from perfectly cooked to overdone very quickly. My partner prefers medium-rare, so I pull it from the grill at about 130-135°F, but you can adjust it to your preferred doneness.
- Let the steaks rest before slicing. Give it at least 10 minutes before cutting into it. This allows the juices to redistribute throughout the meat rather than run onto the cutting board.
- Always slice against the grain. If you look at the steak, you’ll see long lines running through the meat. Use a sharp knife and cut across those lines rather than alongside them. It’s a simple step, but it makes the difference between a tender steak and a chewy steak.
★★★★★ REVIEW
“Love this flank steak SO much- it’s so juicy and tender. It’s never rubbery or dry. 🙂” – Olivia
Key Ingredients
Here’s what goes into grilled flank steak, along with my kitchen notes. Full measurements are in the recipe card below.
- Flank steak. Look for a steak with a little marbling and a bright red color. Because flank steak is naturally lean, a little extra marbling goes a long way in keeping it juicy after grilling.
- Soy sauce. I like to use soy sauce as the base for the flank steak marinade because it adds deep umami richness and produces a caramelized crust on the surface. If you need a substitute with a similar flavor profile, try tamari, coconut aminos, or Worcestershire sauce.
- Olive oil. This also encourages browning around the meat and prevents it from sticking to the grill grates.
- Honey. Its sweet flavor balances the saltiness of the marinade.
- Balsamic vinegar. Adds tanginess and helps tenderize the meat. I tested this recipe with citrus juice too, but I preferred the richer flavor balsamic provides.
- Garlic cloves. Fresh garlic is best here and adds plenty of flavor without overpowering the beef.
- Thyme. One of my favorite herbs with grilled steak. It adds a subtle earthy flavor that works beautifully with the marinade.
- Black pepper. To taste.
How to cook flank steak
Step 1- Make the marinade. Whisk the marinade ingredients in a small bowl.
Step 2- Marinate. Place the steak in a large bowl and pour the marinade over it. Cover and place it in the fridge to marinate for at least 10 minutes or overnight.
Step 3- Prepare for grilling. Let the marinated steak sit at room temperature while you preheat the grill.
Step 4- Grill the steak. Pat the steak dry and season it with pepper. Place it on the grill and cook to your desired doneness.
Storage instructions
To store: Let the steak cool to room temperature, then place it in an airtight container and refrigerate for 3 to 4 days.
To freeze: Wrap the leftover flank steak tightly in plastic or foil, then freeze for 2 to 3 months. Let it thaw overnight in the fridge.
To reheat: I prefer reheating flank steak in a skillet over medium-low heat with a splash of water to help keep it juicy. You can warm it in a 250°F oven until heated through. Be careful not to overheat it, as flank steak can become tough if cooked too long.
Leftover tip: Thinly sliced cold flank steak is excellent in salads, wraps, and rice bowls.
How To Cook Flank Steak (Perfect Every Time)
Video
Ingredients
- 2 pounds flank steak 1kg
- 1/3 cup soy sauce 80mL
- 1/4 cup olive oil 60mL
- 1/4 cup honey 60mL
- 1/4 cup balsamic vinegar 60mL
- 2 cloves garlic minced
- 3 sprigs thyme
- 1/4 teaspoon pepper to taste
Instructions
- Combine the soy sauce, olive oil, honey, balsamic vinegar, garlic, and thyme. Whisk well until the honey has dissolved and the marinade looks smooth and glossy.
- Place the steak in a large bowl and pour the marinade so the steak is completely coated. Marinate in the fridge for at least 2 hours or up to 24 hours.
- Remove the meat from the marinade and let it sit at room temperature while you heat the grill. Preheat the grill to medium heat.
- Sprinkle the meat with pepper and place it on the grill. Cook until the internal temperature reaches around 130F for rare or your desired doneness, flipping several times until the outside develops a deep brown crust.
- Let the steak rest for 10 minutes before slicing. The juices should settle back into the meat, making it easier to slice and keeping every bite juicy. Slice thinly across the grain and serve.
Notes
- Medium Rare: Remove at 125˚F for a final cooked temperature of 130˚F
- Medium: Remove at 135˚F for a final temp of 140˚F
- Medium-Well: Remove at 145˚F for a final temp of 150˚F
- Well Done: Remove at 155˚F for a final temp of 160˚F
Nutrition
More mouthwatering steaks to grill
Originally published October 2023
Love this flank steak SO much- it’s so juicy and tender 🙂
Thanks so much, Olivia- I’m so glad you enjoyed it 🙂