Chargrilled Flank Steak

Master the art of grilling flank steak to achieve a perfectly cooked, incredibly flavorful, and wonderfully tender result every single time. This comprehensive guide provides you with a no-fail grilled flank steak recipe, ensuring your steak is juicy, succulent, and bursting with taste. Get ready to elevate your grilling game and impress your taste buds!

Perfect Grilled Flank Steak: A Summer Essential

If you consider yourself a true steak enthusiast, then this grilled flank steak recipe is an absolute must-try. Flank steak sometimes gets an unfair reputation for being a tougher, more affordable cut of beef. However, with the right preparation and cooking methods, it transforms into a culinary delight that rivals more expensive cuts.

Here at Fit Foodie Finds, we are passionate about showcasing the incredible potential of flank steak. We understand how to tenderize, marinate, and grill it to perfection, ensuring every bite is tender and packed with flavor. Beyond this incredible grilled version, we’ve explored its versatility in other popular dishes like our delicious sous vide flank steak recipe and our crowd-pleasing steak fajitas, which are a perfect weeknight meal. It even shines in our Instant Pot beef and broccoli. This specific recipe features a beautifully marinated flank steak, expertly grilled, and then sliced into tender strips, making it an ideal topping for salads or a show-stopping main course. It’s truly flavorful and surprisingly simple to prepare!

Why Flank Steak? Understanding This Versatile Cut

Flank steak is sourced from the abdominal muscles of the cow, a hardworking area that contributes to its distinct grain and lean profile. While it’s true that flank steak is a relatively lean cut, which can lead to toughness if not handled correctly, this very characteristic also makes it incredibly flavorful and receptive to marinades. Unlike fattier cuts that rely on marbling for tenderness, flank steak benefits immensely from mechanical tenderization and acid-based marinades that break down its muscle fibers.

It’s often confused with skirt steak, but flank steak is broader and thinner, with a more pronounced grain running along its length. Its affordability and robust beefy flavor make it a fantastic choice for grilling, stir-fries, fajitas, and salads. The key to unlocking its full potential lies in respecting its unique structure and applying the right techniques, which we’ll delve into in detail, ensuring your flank steak is always tender, juicy, and delicious.

Essential Ingredients for Your Grilled Flank Steak

This incredibly flavorful grilled flank steak recipe requires just a few simple, high-quality ingredients. The magic happens when these basic components come together to create a sweet and savory marinade that deeply flavors and tenderizes the meat.

• Flank Steak: We recommend selecting a quality cut from your local butcher, aiming for approximately 2 pounds. A good flank steak should have a deep red color and minimal fat.
• Salt and Pepper: These fundamental seasonings are crucial not only for flavor but also play a role in the initial tenderizing process. Coarse sea salt and freshly ground black pepper are always preferred.
• Soy Sauce: The cornerstone of our marinade, soy sauce delivers a rich, umami-packed saltiness that penetrates the meat, contributing significantly to its tender texture and delicious taste.
• Honey: A touch of honey perfectly balances the savory depth of the soy sauce, adding a subtle sweetness that creates a wonderfully complex flavor profile without being overpowering.

With these few ingredients, you’re well on your way to a spectacular grilled flank steak experience.

How to Grill Flank Steak Perfectly: A Step-by-Step Guide

Achieving a perfectly tender and juicy grilled flank steak hinges on three critical, yet simple, steps. Each stage contributes significantly to the final taste and texture, so don’t skip any! By following these guidelines, you’ll transform a potentially tough cut into a melt-in-your-mouth masterpiece.

1. Tenderize: Prepare the steak for optimal texture.
2. Marinate: Infuse the steak with deep, delicious flavors.
3. Grill: Cook the steak to your desired level of doneness.

Step 1: Tenderize the Steak for Maximum Tenderness

Tenderizing flank steak is a non-negotiable step that serves two important purposes: it ensures the steak cooks evenly, and more importantly, it breaks down those tough muscle fibers, resulting in a significantly more tender bite. This mechanical tenderization process is key to overcoming flank steak’s natural leanness.

To begin, lay a piece of parchment paper on a sturdy cutting board. Place the flank steak on top, then cover it with another piece of parchment paper. Using the textured side of a meat tenderizer mallet, pound the steak firmly until it achieves a uniform thickness. Don’t be shy – a little “elbow grease” here will pay off immensely in the final texture. This not only tenderizes but also creates a consistent thickness, preventing overcooked edges and undercooked centers.

Step 2: Crafting and Applying the Perfect Flank Steak Marinade

Our goal for this grilled flank steak is a harmonious blend of sweet and salty flavors, and our simple marinade achieves just that. The combination of honey and soy sauce is a classic for a reason – it deeply infuses the meat and contributes to its tenderization.

The salt in the soy sauce acts as a natural tenderizer, helping to break down protein structures and allow moisture and flavor to penetrate the meat more effectively. The honey, in turn, provides a delightful counterpoint to the soy sauce’s savoriness, adding a touch of sweetness that creates a wonderfully complex flavor profile without being overpowering. This balance creates a complex and irresistible flavor that makes this recipe truly stand out.

Once you’ve mixed your marinade, place the tenderized flank steak on a baking sheet with a lip to contain any spills. Pour the rich marinade generously over the steak, ensuring it’s fully coated. Let it marinate in the refrigerator for a minimum of 2 hours for optimal flavor infusion. For even better results, flip the steak halfway through the marinating time. If you prefer, you can also marinate the steak in a gallon-size plastic bag or a shallow casserole dish for convenience. For those times you’re short on marinade ingredients, our versatile steak seasoning can be used as a dry rub alternative – we recommend about 1/2 tablespoon for this cut.

Try a different flavor!

Ultimate Steak Marinade

Looking for another fantastic marinade option? Our ultimate steak marinade features Worcestershire sauce, balsamic vinegar, garlic, and a hint of lemon juice. It’s guaranteed to leave your steak incredibly flavorful and juicy. Feel free to swap out the soy sauce and honey marinade for this robust alternative.

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Step 3: Grilling Your Flank Steak to Perfection

The final step is the exciting part – grilling your marinated flank steak! For the best results, we employ a two-zone grilling method: starting with a high-heat sear and finishing over indirect heat. This technique creates a beautiful crust while ensuring the interior cooks evenly to your desired doneness.

1. Preheat Your Grill: Set up your grill for two-zone cooking. Heat one side to a high temperature, aiming for 450ºF to 500ºF for direct heat. The other side should remain unlit or on low heat for indirect cooking.
2. Initial Sear: Once the grill is scorching hot, place the flank steak directly over the high heat. Sear for 1.5 to 2 minutes on each side. This rapid cooking creates a delicious, caramelized crust known as the Maillard reaction, locking in juices and adding immense flavor.
3. Finish with Indirect Heat: After searing, move the steak to the indirect heat side of the grill. Close the lid and let it continue to cook for an additional 5-10 minutes. The precise time will depend on your grill’s temperature and your desired doneness. Always use a meat thermometer to accurately check the internal temperature.

Achieving the Ideal Doneness for Flank Steak

The most reliable way to ensure your flank steak is cooked to your preference is by using an instant-read meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bones (if present). Here’s a quick guide to internal temperatures for different doneness levels:

• Medium-Rare: 130ºF – 135ºF (Recommended for flank steak for maximum tenderness and juiciness.)
• Medium: 135ºF – 145ºF
• Medium-Well: 145ºF – 155ºF
• Well-Done: 155ºF+ (Be cautious, as flank steak can dry out easily at this temperature.)

Remember that the steak’s temperature will continue to rise a few degrees after it’s removed from the grill, a phenomenon known as “carryover cooking.”

Rest and Slice: The Final Touches for Tender Flank Steak

Once your flank steak reaches your desired internal temperature, remove it from the grill and place it on a clean cutting board. It’s crucial to let the steak rest for at least 5 to 10 minutes before slicing. During this resting period, two important things happen:

1. Carryover Cooking: The internal temperature will continue to rise by approximately 5ºF, helping it reach the perfect final doneness.
2. Juice Redistribution: The muscle fibers relax, allowing the juices that have migrated to the center during cooking to redistribute throughout the entire steak. This results in a much juicier and more tender piece of meat.

After resting, the final, equally important step is cutting the steak against the grain. Flank steak has long, visible muscle fibers running across it. Using a sharp knife, slice the steak thinly across these fibers, not parallel to them. Cutting against the grain shortens the muscle fibers, making the steak incredibly easier to chew and more tender. This simple technique can make all the difference in your flank steak experience.

What to Serve with Grilled Flank Steak: Versatile Pairings

Grilled flank steak is incredibly versatile and pairs beautifully with a wide array of sides and sauces. While a classic BBQ sauce or A1 sauce is always a hit, don’t limit yourself! Here are some of our favorite ways to serve this delicious cut:

• Chimichurri Sauce: Elevate your flank steak with a vibrant, herby homemade chimichurri. Its fresh, zesty flavors are a perfect counterpoint to the rich beef.
• Steak Salad: Transform your sliced flank steak into the star of a hearty and healthy steak salad. Combine it with crisp greens, fresh vegetables, crumbled cheese, and a delicious herbaceous dressing for a complete meal.
• Baked Potatoes in Foil: A timeless pairing! Serve your steak with perfectly tender baked potatoes, cooked right alongside on the grill in foil for minimal cleanup.
• Tacos or Fajitas: Use the thinly sliced flank steak for amazing homemade tacos or fajitas, loaded with your favorite toppings like salsa, guacamole, and sour cream.
• Stir-fries: Quickly toss leftover sliced flank steak into a vibrant vegetable stir-fry for a quick and flavorful meal.
• Sandwiches: Create mouthwatering steak sandwiches or wraps with grilled flank steak, caramelized onions, and your favorite cheese.

Frequently Asked Questions About Grilling Flank Steak

Here are some common questions about cooking flank steak to help you achieve the best results:

Can I marinate flank steak for longer than 2 hours?

While 2 hours is sufficient for flavor, you can marinate flank steak for up to 12-24 hours in the refrigerator. The longer marinating time allows the flavors to penetrate more deeply and further tenderize the meat, thanks to the soy sauce. Just be careful not to marinate for too long if your marinade contains strong acidic components, as this can start to “cook” the meat and make it mushy (though our simple soy/honey marinade is quite safe).

What if I don’t have a meat tenderizer?

No problem! You can achieve similar tenderizing results using the back of a heavy skillet, a rolling pin, or even the bottom of a sturdy glass bottle. Just ensure you cover the steak with parchment paper or plastic wrap to keep things sanitary and prevent tearing the meat.

Can I cook flank steak indoors?

Absolutely! If grilling isn’t an option, you can cook flank steak indoors using a cast-iron skillet or a grill pan. Heat the pan to a very high temperature with a little oil, sear on both sides, then reduce the heat to finish cooking. The internal temperature guidelines remain the same.

How do I store and reheat leftover grilled flank steak?

Store any leftover grilled flank steak in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the sliced steak in a skillet over medium-low heat with a splash of broth or water to prevent drying out. You can also enjoy it cold in salads or sandwiches.

5 from 1 vote

Grilled Flank Steak

This recipe guides you through tenderizing, marinating, and perfectly searing flank steak on the grill for an incredibly tender and flavorful meal.

By:
Lee Funke

Prep:
3 hrs

Cook:
20 mins

Total:
3 hrs 20 mins

Servings:
4

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Ingredients

• 2 lb. flank steak
• 1/2 teaspoon coarse salt
• 1/2 teaspoon ground black pepper
• 1/2 cup soy sauce
• 2-3 tablespoons honey

Instructions

1. Begin by placing the flank steak onto a large cutting board. Use a meat tenderizer to even out your cut of meat. The goal here isn’t a certain thickness, rather to get everything even.
   
2. Next, transfer the flank steak onto a large baking sheet with edges. You will be marinating the meat on the baking sheet.
3. Sprinkle both sides of the flank steak generously with salt and pepper and gently massage the spices into the meat.
4. Next, whisk together the soy sauce and honey in a small bowl, then pour this delicious marinade evenly over the flank steak.
5. Cover the flank steak tightly with plastic wrap and place it in the refrigerator for at least 2 hours. For best results, flip the flank steak at the 1-hour mark to ensure both sides have ample time to marinate. Alternatively, you can use a large, gallon-size plastic bag or a casserole dish for marinating.
   
6. Preheat your grill to 450ºF – 500ºF for direct heat, preparing for a two-zone cooking setup.
7. Remove the marinated meat from the refrigerator and let it sit at room temperature for at least 15 minutes before grilling. This helps it cook more evenly.
8. Gently shake off any excess marinade from the flank steak to prevent flare-ups, then sear the steak directly over the high heat for 1.5-2 minutes on each side until a beautiful crust forms.
9. Immediately after searing, move the flank steak over to the indirect heat zone of the grill. Close the lid and continue to cook for about 5-10 minutes, flipping once after 5 minutes. Cooking time will vary based on your grill’s temperature and desired doneness. Use an instant-read thermometer to check the internal temperature periodically, aiming for 130º – 135ºF for a medium-rare flank steak.
10. Once cooked, remove the steak from the grill and let it rest on a clean cutting board for at least 5-10 minutes. This critical step allows the juices to redistribute, ensuring a tender and moist steak.
11. Finally, slice the flank steak into thin strips by cutting the meat across the grain of the steak. This technique shortens the muscle fibers, making each piece incredibly tender and easy to chew. Serve immediately and enjoy!

Nutrition

Calories: 419 kcal,
Carbohydrates: 13 g,
Protein: 51 g,
Fat: 18 g,
Fiber: 0 g,
Sugar: 11 g

Nutrition information is automatically calculated and should be used as an approximation only.

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