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    Grits and Pinecones » Recipes » Main Dish

    Ultimate Grilled Flank Steak Recipe – Tender and Juicy

    April 10, 2018 by Sharon Rigsby, Updated April 10, 2021 10 Comments

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    Ultimate Grilled Flank Steak Pinterest Pin

    Spring has sprung!  If you haven’t already, it’s time to dust the pollen off the grill and cook the Ultimate Grilled Flank Steak! This flank steak recipe includes the best marinade ever, and you will wonder how you ever got along without this easy and versatile recipe.

    Thinly sliced rare grilled flank steak on a wooden cutting board

    While it is true that in the South, most of the time we can grill all year round, there is something magical about grilling in the spring with all the fresh new growth on the trees and the beautiful weather. And the aroma from this delicious steak grilling is the stuff dreams are made of and guaranteed to make your neighbors jealous!

    How to cook a flank steak so it is tender and juicy?

    Yes, I know you have questions; you may have even grilled flank steak before and it was like eating shoe leather. But have no fear, today’s post includes all you ever need to know about flank steak, and how to cook a flank steak so it is tender and juicy.

    It all starts with my grilled flank steak marinade, which includes fresh rosemary, honey, soy sauce, garlic, and olive oil. This simple marinade will transform your steak into a masterpiece, one which you will be proud to serve your family at a backyard barbecue, or even guests at a fancy dinner party. Oh, and this same marinade is also delicious on pork or chicken. The flank steak does need to marinate for a minimum of two hours or can bask in the marinade for up to 24 hours. And, the best part, especially if you are making it for guests is you can grill the steak ahead of time and slice and serve it whenever you are ready to eat.

    After the flank steak has marinated, the other two critical parts to this process are actually grilling the flank steak to the proper temperature so it is not overcooked (which will result in a tough and dry piece of meat) and then slicing the flank steak.

    How to serve your steak:

    Flank steaks must be sliced against the grain of the meat. My sweet son-in-law Randy, who used to work in a restaurant, showed me the correct way to slice across the width of the steak at a slight angle rather than the length, and it works every time. Also, the thinner you can slice it the better!

    If you are not able to find flank steak, you might be wondering what’s a good substitute?  London broil, skirt steak, hanger steak, flat iron steak, and sirloin steak are all good substitutes for flank steak.

    More recipes for the grill:

    If you enjoy cooking on the grill, you might also like these delicious grilled recipes:

    • Grilled Chicken Skewers with Tomato Relish,
    • Marinated and Grilled London Broil
    • Grilled Teriyaki Chicken and Marinade
    • Grilled Beer Can Chicken, and
    • Chili Rubbed Pork Tenderloin with Apricot Glaze.

    How to cook flank steak:

    Score the steak with shallow cuts on the top and bottom to help it absorb the marinade and cook evenly.

    A steak on a cutting board scored prior to grilling.

    Mix all marinade ingredients and pour into a gallon size plastic storage bag.

    Beef marinade in a bowl with sprigs of rosemary.

    Place the steak in the marinade, and refrigerate for a minimum of two hours or up to 24 hours. Turn the bag occasionally.

    Steak in marinade in a plastic storage bag on a cutting board.

    Prepare the grill and oil the grill racks. When the coals are ready (most are glowing orange-red and covered with a faint layer of ash) remove the steak from the marinade (reserve the marinade) and place on the grill.

    Flank steak on a grill for Ultimate Grilled Flank Steak

    How long to cook flank steak:

    Cook over medium-high heat (400 degrees) for about 4 minutes per side or until a meat thermometer inserted in the thickest part of the steak registers 125 degrees F. for medium-rare. The amount of time your steak will take to cook depends on the thickness of the steak; thinner steaks will take less time, and thicker steaks will take more time. Do not over-cook!

    A steak with score marks being cooked on a grill.

    When the steak reaches 125 degrees, remove from the heat. Cover it with a plate or foil and let it rest for 10 minutes. It will come up to 130 degrees F. 

    A grilled steak resting on a cutting board garnished with fresh rosemary.

    While the steak is resting, place the reserved marinade in a small saucepan over medium-high heat. Bring it to a boil. Reduce the heat to medium-low and let it simmer for about 5 minutes.

    Use a sharp knife and slice the steak across the grain, or across the width (not the length) angling down from the top into thin slices. Arrange on a platter, top with extra marinade, garnish with fresh rosemary and serve.

    Ultimate Grilled Flank Steak on a cutting board with a few slices cut

    The photos of the steak in this post show a very rare flank steak. I didn’t have my trusty meat thermometer with me when I grilled this steak. This is what happens when you rely on timing it without a thermometer. I had to put it back on the grill for another minute or so to bring it up to medium-rare. 

    Ultimate Grilled Flank Steak on a cutting board with a few slices cut

    Ultimate Grilled Flank Steak Recipe

    Sharon Rigsby
    The Ultimate Grilled Flank Steak starts with the best marinade ever, which includes fresh rosemary, honey, soy sauce, garlic, and olive oil. This simple marinade will transform your steak into a masterpiece, one which you will be proud to serve your family at a backyard barbecue, or guests at a fancy dinner party.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 2 hrs 20 mins
    Course Main Dish
    Cuisine American, Southern
    Servings 6 servings
    Calories 552 kcal

    Ingredients
      

    • 2 lb flank steak

    Marinade Ingredients:

    • 3 tablespoon chopped fresh rosemary
    • ¼ cup honey
    • ½ cup low-sodium soy sauce
    • ½ cup olive oil
    • 6 cloves garlic minced or grated
    • 1 teaspoon ground black pepper
    • 1 teaspoon kosher salt
    • 1-2 sprigs fresh basil optional

    Instructions
     

    • Score the steak with shallow cuts on the top and bottom to help it absorb the marinade and cook evenly.
    • Mix all marinade ingredients and pour into a gallon-size plastic storage bag.
    • Place the steak in the marinade, and refrigerate for a minimum of two hours or up to 24 hours. Turn the bag occasionally.
    • Prepare the grill and oil the grill racks. When the coals are ready (most are glowing orange-red and covered with a faint layer of ash) remove the steak from the marinade (reserve the marinade) and place on the grill.
    • Cook over medium-high heat (400 degrees) for about 4 minutes per side or until a meat thermometer inserted in the thickest part of the steak registers 125 degrees for medium-rare. The amount of time your steak will take to cook depends on the thickness of the steak; thinner steaks will take less time, and thicker steaks will take more time. Do not over-cook!
    • When the steak reaches 125 degrees, remove from the heat, cover it with a plate or foil and let it rest for 10 minutes. It will come up to 130 degrees F. 
    • While the steak is resting, place the reserved marinade in a small saucepan over medium-high heat and bring it to a boil. Reduce the heat to medium-low and let it simmer for about 5 minutes.
    • Use a sharp knife and slice the steak across the grain, or across the width (not the length) angling down from the top into thin slices. Arrange on a platter, top with extra marinade, garnish with fresh rosemary and serve.

    Notes

    The photos of the steak in this post show a very rare flank steak. I didn't have my trusty meat thermometer with me when I grilled this steak and this is what happens when you rely on timing alone without a thermometer. I had to put it back on the grill for another minute or so to bring it up to medium-rare. 

    Nutrition

    Calories: 552kcalCarbohydrates: 14gProtein: 50gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 729mgSugar: 11gIron: 3.6mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    1. Mike

      December 18, 2018 at 9:40 am

      FANTASTIC! Great flavours for both the meat and sauce. I also used dried rosemary, (so I followed Jen’s suggestion from a previous post of a 1/3 ratio). I did add 6 chopped fresh basil leaves (optional in your recipe). I cooked the meat stove top in a ribbed cast iron frying pan, which was preheated in the oven. The flavours don’t over whelm the meat and the sauce was prefect with a side of mashed potatoes and veggies. My go-to in the future, and I can’t wait for summer to try it cooked over charcoal, thank you for the recipe. 10/10

      Reply
      • Gritsandpinecones

        December 18, 2018 at 4:02 pm

        Hi Mike,
        Wow! I’m so glad you liked this recipe! It’s one of my favorites too! I can’t wait for you to try it on the grill too! Thanks so much for leaving a comment! You made my day!
        All my best,
        Sharon

        Reply
    2. Jen

      September 18, 2018 at 8:08 pm

      This was DELICIOUS! Made it tonight using top sirloin. Substituted dry rosemary (1/3 the amount reccipe calls for when using fresh) bc I didn’t have fresh and used indoor grill pan. Added a pat of butter to the left over marinade after it had boiled. Everyone loved it and I’ll definitely make it again!

      Reply
      • Gritsandpinecones

        September 18, 2018 at 10:17 pm

        Hi Jen, thanks so much for letting me know. I’m so glad you and your family enjoyed it!
        All my best,
        Sharon

        Reply
    3. Jerry Green

      May 22, 2018 at 11:29 am

      Hi Sharon,

      This looks fabulous. I’ve made a similar recipe for years but never seen the scoring technique. I do have a question about the “reserved marinade” you reference. Are you saying to hold out some of the marinade when you initially make it or use what the steak marinaded in?

      Thank you,
      Jerry

      Reply
      • Gritsandpinecones

        May 23, 2018 at 8:44 pm

        Hi Jerry, The reserved marinade is the marinade that the flank steak was marinated in. That’s the reason you have to boil it and let it cook for about 5 minutes. I do hope you enjoy it!
        All my best,
        Sharon

        Reply
        • Jerry Green

          May 24, 2018 at 11:41 am

          Thanks for the response, Sharon. That was my assumption but wanted to confirm. I made this recipe last night and it was wonderful.

        • Gritsandpinecones

          May 24, 2018 at 8:16 pm

          Awesome! So glad you enjoyed it!
          Sharon

        • Janie

          April 10, 2021 at 4:18 pm

          Hello, this recipe looks great. Question: How long can I wait to serve this after its grilled. I want to have a dinner party and serve appetizers first. I would be grilling it about 2 hours before serving. Can I reheat it before serving? Thank you

        • Sharon Rigsby

          April 10, 2021 at 5:08 pm

          Hi Janie, this recipe only takes about 10 minutes on the grill. Is there any way you could grill right before your guests arrive and then let it rest while you serve your appetizers? I haven’t ever held it that long before serving so I can’t say for sure.
          The main issue is flank steak is best served rare or medium-rare and if you cook it, then refrigerate it, when you heat it up you run the risk of overcooking it.
          But, if you prefer to cook it ahead, I think for the best results, I would go ahead and slice it as thinly as you can, wrap it in aluminum foil, put that in the oven just for a few minutes to bring it back to just over room temperature and then heat the marinade and pour over it right before you serve it.
          I hope you and your guests enjoy it!
          Sharon

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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