Marinated Flank Steak – tender, juicy steak loaded with tons of flavor every time! Grills in under 10 minutes – perfect for fajitas, steak salads and more!
This flank steak is marinated with a few simple ingredients for the ultimate juicy, tender meat we crave.
Read on for how to get melt-in-your-mouth tender, juicy steak every time – including taking the mystery out of slicing against the grain.
Why I love this recipe:
Melts in your mouth: marinated, cooked and sliced right.
100% crowd pleaser: so it’s on repeat almost all year at my house.
Only a few pantry ingredients needed for the marinade
It’s inexpensive, easily feeds a crowd: plus it’s always tender, juicy with tons of great flavor.
Best grilled flank steak marinade: we love it for steak fajitas and steak salads!
Great steak recipe even if it’s your first time grilling!
Marinated Flank Steak ingredients:
- flank steak
- olive oil
- honey
- soy sauce
- balsamic vinegar
- garlic cloves
- salt and black pepper
Do I need to marinate flank steak?
Yes – marinating flank steak tenderizes it, breaking down tough muscle fibers and adds tons of flavor to the steak.
Just blend the easy marinade ingredients in a small bowl and add them to a large ziploc bag. Aim for marinating 2 hours up to overnight in the fridge.
How to grill flank steak:
This flank steak recipe works great using a gas grill, charcoal grill or even an indoor grill pan so don’t let the weather prevent you from making it.
Preheat the grill to medium-high heat (400-450°), drain the marinade well and bring the steak to room temp.
Pat excess marinade from the steak using paper towel then give it a generous seasoning of salt on both sides.
You’re ready to grill! Just place steak on the hot grill over direct heat and close the lid for 4-5 minutes on side one.
Flip it over and grill 3-4 minutes more. on the other side. Grill time varies with steak size.
Transfer steak to a cutting board and let it rest about 10 minutes then slice and eat.
What internal temperature should steak be grilled to?
I love a good medium-rare steak. Find your preference below.
*Avoid well done steak or it’ll most likely be dry*
- Rare: 120°
- Medium Rare: 130°
- Medium: 140°
- Medium Well: 150°
Best way to slice flank steak:
You’ve probably heard we should slice flank steak against the grain, but what the heck does that mean?
Picture the steak as a piece of wood like you see in a table. Both have long grains – slice the steak the short length or width-wise at a slight angle.
Tips, subs and variations:
- Grilling flank steak is fast so don’t leave the grill unattended.
- Use a meat thermometer for best results.
- Let the steak rest about 10 minutes after grilling and before you slice it.
- Use this same recipe and cook method for skirt steak.
- Vegetable oil can be used instead of olive oil in the marinade.
- Can sub low-sodium soy sauce.
What to serve with flank steak:
I love to grill diced bell peppers and onions for fajitas. Here are few other ideas:
Pico De Gallo (fresh tomato salsa)
Enjoy!
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Best Marinated Flank Steak
Ingredients
- 1 1/2 - 2 1/2 pound flank steak trimmed of excess fat
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 3 cloves garlic rough chopped
- 1/2 teaspoon black pepper
Instructions
- Add the olive oil, honey, soy sauce, balsamic vinegar, garlic and black pepper to a gallon size zip top bag, then seal it and gently shake to blend the marinade.
- Place flank steak inside the bag, seal and refrigerate at least 2 hours up to overnight.
- Before grilling, discard the marinade then lightly shake any excess marinade from the steak. Bring the meat to room temperature (about 15 minutes on the counter) then dab any excess moisture with paper towel.
- Preheat the grill to medium-high heat (400-450°), generously season with salt on both sides then place the flank steak on the preheated grill, closing the lid.
- Grill 4-5 minutes on the first side then turn and continue grilling 3 minutes on the other side for medium rare meat. Grill time will vary with the exact size of your flank steak and your preferred doneness.
- After grilling remove the steak to a platter and allow rest 10 minutes before thinly slicing against the grain.
Notes
- Rare: 120°
- Medium Rare: 130°
- Medium: 140°
- Medium Well: 150°
This was a great informative post! Great job…pat yourself on your back! The steak looks so good, and leftover steak sandwich sounds fantastic. Pinned. This is going on my menu for Monday – with potato salad, of course. Thanks for sharing. Have a happy and safe weekend. Chat again later!
Hi there Mary ~ awww thank you so much! I certainly will give myself a pat. Your kind words mean a lot. Thanks for following along and pinning. Wishing you and your family a safe, happy Memorial weekend as well. Enjoy friend!