How To Cook Flank Steak (Perfect Every Time)

How To Cook Flank Steak (Perfect Every Time)

Say hello to marinated and grilled flank steak! This budget-friendly piece of meat is perfect on its own or used in a plethora of dishes. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 262kcal

Author Arman Liew

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.

Video

Notes

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.

Steak doneness levels

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