This grilled flank steak tutorial breaks down how to grill one of my personal favorite cuts. From choosing your meat to tips on marinating, slicing, and (of course) the actual grilling process, all the information you need is right here.
I’ve been grilling steak for a long time and flank steak is, in my opinion, one of the most versatile cuts. I love how well it absorbs the flavors of any marinade you throw at it. This makes it a wonderful choice for a variety of different dishes and cuisines. Whether you are new to grilling or a seasoned grill master, I hope this post will help inspire you to get out there and try your hand at the perfect grilled flank steak.
What is Flank Steak?
Flank steak (or London broil) is the cut of meat that comprises the lower section of the abdomen of the cow, starting from the lower part of the rib cage. It can be recognized by its long, flat shape and long, hefty grain (grain refers to the muscle fibers that run side-by-side lengthwise along a cut of meat). Because of its grain, flank steak can be a bit tougher and chewier than other cuts, but it has a lovely, bold flavor and, marinated and cooked properly, it can be surprisingly tender and tasty.
Do You Need to Marinate Flank Steak?
You do not need to marinate flank steak, but it makes a big difference. This is a cut that LOVES marinade. It absorbs it well, and the right marinade will help tenderize the meat a bit before it gets thrown on the grill. You only need to marinate flank steak for a couple of hours. Letting it sit for too long can cause the meat to start to break down, turning the texture of the end product mushy.
How Long Do You Grill Flank Steak?
The amount of time your flank steak spends on the grill depends on how “done” you want it. “Doneness” refers to the internal temperature of the meat which is most reliably measured by inserting a meat thermometer into the thickest part of the flank steak. Here’s an overview of levels of doneness and how long to cook your steak to achieve each.
- Rare (internal temperature of 120° F). Cook the steak for 3-4 minutes on either side. *
- Medium-rare (130° F). Cook the steak for 4-5 minutes on either side.
- Medium (140° F). Cook the steak for 5-6 minutes on either side.
- Well done (150° F +). Cook the steak for 6-8 minutes on either side.
Note that cook times will vary depending on the size and thickness of the steak. A meat thermometer will help you ensure the proper internal temperature.
Do You Need to Let it Rest Before Slicing?
100% yes! As steak encounters the heat of the grill, its juices tend to flood the center of the meat. If you slice into your flank steak immediately after removing it from the grill, the juices will spill out of the meat and all over the cutting board. Not only will you have a mess on your hands, but you will be left with a much drier, much less flavorful piece of meat. If you let your steak rest for 5-10 minutes, on the other hand, the juices will get a chance to redistribute throughout the meat, bringing flavor and moisture to every centimeter. So have a little patience and let it rest.
How Do You Slice Cooked Flank Steak?
Slice any steak against the grain. Because flank steak has particularly long muscle fibers, this is particularly important for this cut. Cutting against the grain reduces the length of those muscle fibers, making each slice much easier to chew through.
Tips for Perfectly Grilled Flank Steak
Grilling is one of the most straightforward ways to cook up a flank steak. Straightforward or not, though, I have some simple tips and tricks up my sleeve to help you achieve optimal results. Here they come.
- Think ahead for a tender bite. I suggest tenderizing this sometimes-tough cut of meat. Pound it throughout with a spiked mallet or ask the butcher to do it for you. Using a marinade will also help tenderize the meat as the acids in the marinade will help to break down the muscle fibers.
- Don’t marinade for too long. Marinating flank steak for more than an hour or two is overkill. The acids in the marinade will start to break down the muscle fibers too much, resulting in a mushy steak.
- Remove moisture. After marinating, pat the steak dry with a paper towel and season it with salt. Let it sit at room temperature for 30-40 minutes. The salt will draw excess moisture out of the meat, allowing it to sear instead of steam. This will end you with a much more tender finished product.
- Don’t overcook. Flank steak is notoriously easy to overcook. When overcooked, it is unpleasantly tough to chew through. Grilling hot and fast helps. I suggest 3-4 minutes per side over medium-high heat to get a nice medium-rare.
- Let it rest. Give the juices a chance to redistribute throughout the steak before slicing it. Remove it from the grill and let it rest for 5 minutes in an aluminum foil tent. See the section below titled “Do You Need to Let it Rest Before Slicing?” to find out why this is so important.
- Slice against the grain. The steak will be much easier to chew. See the section below titled “How Do You Slice Cooked Flank Steak?” to learn more.
Every time I make this marinated flank steak, it’s been a hit. In fact I usually get asked for the recipe because it’s bursting with flavor! (So for all you friends wondering, here it is!) This dish is absolute perfection when it comes to dinner recipes. It’s super flexible because it’s great for a crowd or a simple dinner option for the family. Bon Appétit, friends!
More Winning Steak Recipes
The Best Marinated Grilled Flank Steak Recipe
- Prep Time: 1 hr. 5 min
- Cook Time: 10 min
- Total Time: 1 hr. 15 min
- Yield: 4 1x
- Category: Grill, Beef, Gluten Free, Paleo, Low Carb, Keto
- Method: Grill
- Cuisine: Mexican
Description
This Marinated Grilled Flank Steak is melt in your mouth delicious! The flank steak marinade itself has a Mexican flare with lime juice, cilantro, and red pepper flakes, which makes a zesty marinade makes the meat super tender!
Ingredients
- 1 lb. tenderized flank steak
Marinade:
- 1 garlic clove
- 1 cup fresh cilantro
- 2 tablespoon red wine vinegar
- 1 tablespoon lime juice
- 3 tablespoons olive oil
- ¼ teaspoon smoked paprika
- 1/4 teaspoon cumin
- ½ teaspoon red pepper flakes
- salt & pepper to taste
Instructions
- To a small food processor add garlic clove, fresh cilantro, red wine vinegar, lime juice, olive oil, smoked paprika, cumin, red pepper flakes, salt, and pepper to taste. Blend until cilantro is finely diced.
- Add flank steak to a large ziplock bag or medium bowl. Pour 3/4 of marinade over steak, reserve remaining marinade for later. Move steak around to cover in marinade. Let sit for 1 hour or overnight (for best results)
- Heat grill to medium high heat, about 375-400 degrees F.
- Spray grill grates with cooking spray or rub down with oil soaked rag.
- Place marinaded flank steak on grill. Grill each side for 4-5 minutes.
- Remove from grill and let rest for 5 minutes to let the juices redistribute.
- Slice and serve with remaining marinade.
Nutrition
- Serving Size: 4 oz.
- Calories: 270
- Sugar: 0 g
- Sodium: 128 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 70 mg
