How to Grill Flank Steak (And How Long)

Name: How to Grill Flank Steak (And How Long)
Prep time: 10 min
Cook time: 8 min
Total time: 20 min
Yield: 6 people
Ingredients: ½ cup olive oil; 1 ½ teaspoon kosher salt; 1 ½ teaspoon black pepper; ⅓ cup honey; 2 tablespoon Worcestershire sauce; 3 tablespoon red wine vinegar; 6 cloves garlic; 1 tablespoon Dijon mustard; 1 teaspoon hot sauce; 3 tablespoon parsley; 2 pounds flank steak; lime; parsley

User Reviews

5

14 reviews

Excellent

Prep Time
10 mins
Cook Time
8 mins
Additional Time
2 mins
Total Time
20 mins
Servings
6 people
Calories
402 kcal
Course
Main Course
Cuisine
American

How to Grill Flank Steak (And How Long)

Soren Pugh

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This How to Grill Flank Steak recipe features a garlic honey marinade with olive oil, red wine vinegar, Worcestershire sauce, Dijon mustard, and fresh garlic. The marinade tenderizes and flavors the 2-pound flank steak before grilling. The marinade’s combination balances sweet, tangy, and savory notes while helping develop a flavorful crust on the steak.

Description

How to Grill Flank Steak (And How Long) describes marinating a 2-pound flank steak in a mixture of olive oil, honey, garlic, Worcestershire sauce, red wine vinegar, Dijon mustard, hot sauce, and parsley for 2 to 24 hours. This infuses the meat with bold flavors and helps tenderize it. The steak is grilled after resting at room temperature to ensure even cooking.

The marinade’s acidity and aromatics create a nicely caramelized exterior and maintain juiciness inside. Lime wedges and additional parsley provide fresh garnish that brightens the dish.

Careful storage instructions note frozen flank steak keeps up to 4 months, and cooked leftovers store for 3 days refrigerated. Reheating tips help maintain tenderness. This recipe serves well as an entree or sliced for sandwiches and salads.

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Ingredients

Servings

Garlic Honey Marinade

½ cup olive oil
1 ½ teaspoon kosher salt
1 ½ teaspoon black pepper
⅓ cup honey
2 tablespoon Worcestershire sauce
3 tablespoon red wine vinegar
6 cloves garlic minced
1 tablespoon Dijon mustard
1 teaspoon hot sauce
3 tablespoon parsley chopped

Meat

2 pounds flank steak about 1 kg

Garnish

lime to squeeze on top of the steak, wedges
parsley chopped

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Instructions

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Marinade Flank Steak: To start, make sure your steak is completely thawed! Then prepare our simple marinade.
In a gallon Ziploc bag, combine all of the ingredients for the marinade (olive oil, red wine vinegar, salt, pepper, honey, Worcestershire sauce, garlic, Dijon mustard, hot sauce, and parsley).
Zip the top and toss the marinade mixture gently until the salt is dissolved. Then, place the flank steak in the marinade. Make sure to press out any excess air from the bag and seal it tightly.
Using your hands, massage the marinade around the flank steak for an even coating.
Chill in the fridge for at least 2 hours to up to 24 hours. But remove the bag from the fridge 30 minutes before cooking so it will cook evenly. Meanwhile, clean and preheat your grill (see below)!
NOTE: If you prefer to not marinate the meat before grilling, tenderize the thawed steak by placing plastic over the meat on a cutting board. Then use the rough edge of a meat mallet to lightly pound the meat on both sides. Pat the meat dry with paper towels and season both sides well!
Grill Flank Steak: Choose one of the 3 ways to grill the meat!
ON THE GAS GRILL: Scrape clean your gas to get rid of any remaining bits from your last grilling.
Heat the grill to high, about 450° F (232° C), and then let it for 15 minutes. Remove the meat from the bag and shake it to remove excess marinade. Discard the marinade!
Oil the grill grates! Place the steak on the grill and close the lid. Set a timer for 1 minute (or 2 minutes if it’s a very thick flank steak).
Open the lid and flip the steak. Again close the lid and set a timer for another 1 or 2 minutes.
After searing the steak, don’t open the lid anymore. But turn the heat down to medium.
Cook the steak over medium heat for 6-9 minutes total, opening the grill lid once only in order to flip the steak halfway through.
Use a meat thermometer to take the internal temp. It must reach 125° F (52°C) for rare or 135° F (57°C) for medium-rare. But remember to take the meat out of the grill when it has reached a temperature that is 5 degrees BELOW the temps mentioned above because the meat will continue to cook after being removed from the grill.
ON THE CHARCOAL GRILL: To grill flank steak on a charcoal grill, prepare the grill by cleaning the grates. Start a 2-zone fire and get the hot zone as hot as possible. Oil the grates using a basting brush!
Place your flank steak over the hottest part of the grill (approximately 450–500°F). Sear, uncovered, on each side for 1-2 minutes depending on how thick is the meat.
Continue to grill the steak, uncovered, for 6-8 minutes total, flipping the meat once halfway through.
Use a meat thermometer to take the internal temp. It must reach 125° F (52°C) for rare or 135° F (57°C) for medium-rare. But remember to take the meat out of the grill when it has reached a temperature that is 5 degrees BELOW the temps mentioned above because the meat will continue to cook after being removed from the grill.
ON THE GRILLING PAN (STOVETOP): Heat a large grill mark cast-iron skillet or griddle over medium-high heat until sizzling hot.
Spray the bottom with no-stick cooking spray or oil it with a brush. Add the meat and cook for 4-5 minutes on each side, depending on the thickness of your steak and the level of doneness you want.
To get checkboard grilling marks, rotate the steak 45 degrees after 2 minutes.
Use a meat thermometer to take the internal temp. It must reach 125° F (52°C) for rare or 135° F (57°C) for medium-rare. But remember to take the meat out of the grill when it has reached a temperature that is 5 degrees BELOW the temps mentioned above because the meat will continue to cook after being removed from the grill.
Let it Rest: After grilling, transfer your steak to a platter where it can catch the dripping. Tent your steak with foil to keep it warm and retain/distribute the juices while it rests for 5 minutes.
Cut the Flank Steak: After resting for 5 minutes, tented with foil, place the meat on a cutting board. Using a sharp knife, slice the steak thinly, into ¼ inch strips, against the grain. But make sure to cut the strips at a 45 degrees angle, not straight up and down.
NOTE: “Against the grain” means that your knife should be cutting the meat perpendicular to the lines of muscle (“grain”) that usually run along the length of the flank steak.
Serve: You can serve our marinated grilled flank steak with grilled vegetables such as corn and lime wedges. Or you can serve it with chimichurri sauce or any steak sauce of your choice.

Notes

Store frozen flank steak up to 4 months; vacuum sealing extends shelf life.
Refrigerate raw flank steak up to 4 days before cooking.
Leftover cooked steak keeps well in airtight container for up to 3 days refrigerated.
Reheat leftovers gently in microwave with some sauce, covered loosely, at low power for best texture.

Nutrition Information

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Calories 402kcal (20%) Carbohydrates 9g (3%) Protein 33g (66%) Fat 26g (40%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 16g (80%) Cholesterol 91mg (30%) Sodium 807mg (34%) Potassium 599mg (13%) Sugar 5g (10%) Vitamin A 179IU (4%) Vitamin C 5mg (6%) Calcium 52mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 402 kcal

% Daily Value*

Calories	402kcal	20%
Carbohydrates	9g	3%
Protein	33g	66%
Fat	26g	40%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	16g	80%
Cholesterol	91mg	30%
Sodium	807mg	34%
Potassium	599mg	13%
Sugar	5g	10%
Vitamin A	179IU	4%
Vitamin C	5mg	6%
Calcium	52mg	5%
Iron	3mg	17%