Grilled Flank Steak: just the name conjures up images of summer barbecues, juicy slices, and happy faces gathered around a table. But have you ever wondered how this particular cut of beef became such a grilling staple? Flank steak, once considered a less desirable cut, has risen through the ranks to become a favorite for its robust flavor and relatively quick cooking time. Its popularity surged as grilling became more accessible and people sought flavorful, affordable options for outdoor entertaining.
What makes grilled flank steak so irresistible? It’s a trifecta of deliciousness: the rich, beefy taste that stands up beautifully to marinades and rubs, the satisfying chewiness that’s not too tough when cooked properly, and the sheer versatility of the dish. You can slice it thin for tacos, serve it over a vibrant salad, or simply enjoy it as the centerpiece of your meal with your favorite sides. Plus, it’s a relatively lean cut, making it a guilt-free indulgence.
In this recipe, I’ll guide you through my foolproof method for achieving perfectly grilled flank steak every time. Get ready to impress your friends and family with this flavorful and easy-to-prepare dish!
Ingredients:
- 2 lbs Flank Steak, about 1 inch thick
- 1/4 cup Olive Oil, extra virgin
- 1/4 cup Balsamic Vinegar
- 2 tablespoons Soy Sauce, low sodium
- 2 tablespoons Worcestershire Sauce
- 2 cloves Garlic, minced
- 1 tablespoon Dijon Mustard
- 1 tablespoon Brown Sugar, packed
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1/2 teaspoon Black Pepper, freshly ground
- 1/2 teaspoon Red Pepper Flakes (optional, for heat)
- 1 teaspoon Salt, or to taste
- Fresh Parsley, chopped (for garnish)
Preparing the Marinade:
Okay, let’s get started with the most important part – the marinade! This is where all the magic happens, infusing the flank steak with incredible flavor and tenderizing it to perfection. Trust me, don’t skip this step!
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Combine the Wet Ingredients: In a medium-sized bowl, whisk together the olive oil, balsamic vinegar, soy sauce, and Worcestershire sauce. Make sure everything is nicely combined. The balsamic vinegar adds a touch of sweetness and acidity that really complements the beef, while the soy sauce and Worcestershire sauce provide a savory umami depth.
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Add the Aromatics and Seasonings: Now, add the minced garlic, Dijon mustard, brown sugar, dried thyme, dried rosemary, black pepper, and red pepper flakes (if using). Whisk everything together until the brown sugar is dissolved and the marinade is well combined. The garlic and herbs will infuse the steak with a wonderful aroma, while the Dijon mustard helps to emulsify the marinade and add a subtle tang. The brown sugar balances the acidity and adds a touch of sweetness that caramelizes beautifully on the grill.
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Taste and Adjust: Give the marinade a taste and adjust the seasonings as needed. You might want to add a little more salt, pepper, or red pepper flakes depending on your preference. Remember, the marinade should be flavorful and well-balanced, as it will be the primary source of flavor for the steak.
Marinating the Flank Steak:
Now that we have our amazing marinade ready, it’s time to get the flank steak soaking in all that goodness. This is crucial for tenderizing the meat and infusing it with flavor.
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Prepare the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. If using a dish, make sure it’s large enough to hold the steak and the marinade comfortably.
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Pour the Marinade: Pour the marinade over the flank steak, ensuring that it’s evenly coated on all sides. If using a plastic bag, seal the bag tightly, removing as much air as possible. If using a dish, cover it tightly with plastic wrap.
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Marinate in the Refrigerator: Place the steak in the refrigerator and marinate for at least 2 hours, or preferably overnight. The longer you marinate the steak, the more flavorful and tender it will become. I usually aim for at least 4 hours, but overnight is ideal. Turn the steak occasionally to ensure that it’s evenly marinated.
Preparing the Grill:
While the steak is marinating, let’s get the grill ready. A hot grill is essential for searing the steak and creating a beautiful crust.
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Preheat the Grill: Preheat your grill to medium-high heat (about 400-450°F). If using a charcoal grill, arrange the coals for direct heat. If using a gas grill, preheat all burners to medium-high.
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Clean the Grates: Make sure the grill grates are clean and lightly oiled. This will prevent the steak from sticking and help create those beautiful grill marks. You can use a grill brush to clean the grates and then lightly oil them with a paper towel dipped in vegetable oil.
Grilling the Flank Steak:
Alright, the moment we’ve been waiting for! It’s time to grill that marinated flank steak to perfection. Remember, flank steak is best served medium-rare to medium, so be careful not to overcook it.
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Remove the Steak from the Marinade: Remove the flank steak from the marinade and discard the marinade. Pat the steak dry with paper towels. This will help it sear properly and prevent it from steaming on the grill.
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Season with Salt: Season the steak with salt just before grilling. Remember, the marinade already contains soy sauce, so be careful not to over-salt it. A light sprinkle of salt is usually sufficient.
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Grill the Steak: Place the flank steak on the preheated grill and cook for 4-5 minutes per side for medium-rare, or 5-6 minutes per side for medium. The exact cooking time will depend on the thickness of the steak and the heat of your grill. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F. For medium, aim for 135-140°F.
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Create Grill Marks (Optional): For those beautiful grill marks, rotate the steak 45 degrees halfway through cooking on each side.
Resting and Slicing the Steak:
This is a crucial step that many people overlook. Resting the steak allows the juices to redistribute, resulting in a more tender and flavorful final product. Don’t skip it!
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Rest the Steak: Remove the flank steak from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
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Slice Against the Grain: This is the most important part! Flank steak has very distinct muscle fibers, and slicing it against the grain is essential for making it tender and easy to chew. Look for the direction of the muscle fibers and slice the steak perpendicular to them, at a slight angle. This will shorten the muscle fibers and make the steak much more tender.
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Serve and Garnish: Arrange the sliced flank steak on a platter and garnish with fresh chopped parsley. Serve immediately and enjoy!
Serving Suggestions:
Grilled flank steak is incredibly versatile and can be served in so many different ways. Here are a few of my favorite serving suggestions:
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As a Main Course: Serve the sliced flank steak with your favorite sides, such as roasted vegetables, mashed potatoes, rice, or a fresh salad.
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In Tacos or Fajitas: Slice the flank steak into thin strips and use it as a filling for tacos or fajitas. Top with your favorite toppings, such as salsa, guacamole, sour cream, and cheese.
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In Salads: Add sliced flank steak to a salad for a protein-packed and flavorful meal. It pairs well with a variety of greens, vegetables, and dressings.
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In Sandwiches or Wraps: Use sliced flank steak as a filling for sandwiches or wraps. Add your favorite toppings, such as lettuce, tomato, onion, and a flavorful sauce.
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With Chimichurri Sauce: Serve the grilled flank steak with a vibrant chimichurri sauce for an extra burst of flavor. Chimichurri is a South American sauce made with parsley, garlic, olive oil, vinegar, and spices.
Tips and Tricks for Perfect Grilled Flank Steak:
Here are a few extra tips and tricks to help you achieve grilling perfection:
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Choose the Right Cut: Look for a flank steak that is about 1 inch thick and has a good amount of marbling (flecks of fat) throughout. This will help ensure that the steak is tender and flavorful.
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Don’t
Conclusion:
So, there you have it! This Grilled Flank Steak recipe isn’t just another steak recipe; it’s a gateway to flavor town, a guaranteed crowd-pleaser, and honestly, one of the easiest ways to impress your friends and family. I truly believe this is a must-try recipe for anyone who loves a good steak, whether you’re a seasoned grill master or just starting out. The marinade does all the heavy lifting, infusing the flank steak with a depth of flavor that’s simply irresistible. The quick grilling time means you’re not stuck tending the flames for hours, and the result is a tender, juicy, and perfectly cooked steak every single time.
Why This Grilled Flank Steak Recipe is a Winner
What makes this recipe so special? It’s the combination of simplicity and incredible flavor. The marinade uses readily available ingredients, and the grilling process is straightforward. But the real magic happens when those flavors meld together during the marinating process and then caramelize beautifully on the grill. You get a smoky char on the outside and a tender, flavorful inside. Plus, flank steak is a relatively affordable cut of meat, making this a budget-friendly option for a delicious and satisfying meal.
Serving Suggestions and Variations
Now, let’s talk about how to serve this masterpiece! My personal favorite is to slice the grilled flank steak thinly against the grain and serve it over a vibrant salad with a tangy vinaigrette. The steak adds a protein punch and a burst of flavor to the greens. Another fantastic option is to use it in tacos or fajitas. The tender slices of steak are perfect with all your favorite toppings. You could also serve it alongside roasted vegetables, mashed potatoes, or even a simple side of rice. The possibilities are endless!
Feeling adventurous? Here are a few variations you can try:
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for a fiery kick.
- Go Asian-inspired: Use soy sauce, ginger, and garlic in the marinade for an Asian-inspired flavor profile.
- Add some sweetness: A touch of honey or brown sugar in the marinade will create a beautiful caramelized crust on the steak.
- Herb it up: Fresh herbs like rosemary, thyme, or oregano can add a wonderful aroma and flavor to the marinade.
Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking – it’s all about creating something that you love.
I’m so confident that you’ll love this grilled flank steak recipe that I urge you to try it this week. Seriously, fire up that grill, marinate that steak, and get ready for a flavor explosion! And when you do, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how you served it. You can leave a comment below, tag me on social media, or even send me an email. I’m always excited to see what you create in the kitchen. Happy grilling!
Grilled Flank Steak: The Ultimate Guide to Tender, Flavorful Results
Flavorful, tender grilled flank steak marinated in a balsamic-soy sauce blend with garlic, herbs, and a touch of sweetness. Perfect for a main course, tacos, salads, and more!
Ingredients
- 2 lbs Flank Steak, about 1 inch thick
- 1/4 cup Olive Oil, extra virgin
- 1/4 cup Balsamic Vinegar
- 2 tablespoons Soy Sauce, low sodium
- 2 tablespoons Worcestershire Sauce
- 2 cloves Garlic, minced
- 1 tablespoon Dijon Mustard
- 1 tablespoon Brown Sugar, packed
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1/2 teaspoon Black Pepper, freshly ground
- 1/2 teaspoon Red Pepper Flakes (optional, for heat)
- 1 teaspoon Salt, or to taste
- Fresh Parsley, chopped (for garnish)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together olive oil, balsamic vinegar, soy sauce, and Worcestershire sauce.
- Add minced garlic, Dijon mustard, brown sugar, dried thyme, dried rosemary, black pepper, and red pepper flakes (if using). Whisk until brown sugar is dissolved.
- Taste and adjust seasonings as needed.
- Marinate the Steak: Place flank steak in a large resealable bag or shallow dish.
- Pour marinade over the steak, ensuring it’s evenly coated.
- Marinate in the refrigerator for at least 2 hours, preferably overnight, turning occasionally.
- Prepare the Grill: Preheat grill to medium-high heat (400-450°F).
- Clean and lightly oil the grill grates.
- Grill the Steak: Remove steak from marinade and discard the marinade. Pat the steak dry with paper towels.
- Season the steak with salt just before grilling.
- Place flank steak on the preheated grill and cook for 4-5 minutes per side for medium-rare, or 5-6 minutes per side for medium.
- Rotate the steak 45 degrees halfway through cooking on each side for grill marks (optional).
- Rest and Slice: Remove steak from grill and place on a cutting board. Tent loosely with foil and let rest for at least 10 minutes.
- Slice against the grain at a slight angle.
- Arrange sliced steak on a platter and garnish with fresh chopped parsley. Serve immediately.
Notes
- Marinating the steak overnight is ideal for maximum flavor and tenderness.
- Use a meat thermometer to ensure the steak is cooked to your desired doneness. Medium-rare is 130-135°F, and medium is 135-140°F.
- Slicing against the grain is crucial for a tender final product.
- Serve as a main course, in tacos or fajitas, in salads, in sandwiches or wraps, or with chimichurri sauce.
