Marinated flank steak grilled hot and fast
Grilled Flank Steak
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
1 flank steak
Difficulty
Easy
Cost
Moderate
$$
Grilled Flank Steak
Marinated flank steak grilled hot and fast
★4.5(11)
Lean flank steak marinated for tenderness and grilled over blazing heat for a charred exterior and juicy pink center. A weeknight warrior cut.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Flank steak is lean and full-flavored, but needs a good marinade and proper slicing to achieve maximum tenderness. A hot grill and thin slicing against the grain are non-negotiable.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Grilled Flank Steak is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
Instructions
- 1
Whisk soy sauce, olive oil, Worcestershire, garlic, brown sugar, and pepper. Marinate steak for 2-4 hours.
- 2
Remove steak and pat dry. Let come to room temperature for 20 minutes.
- 3
Preheat grill to high heat. Grill steak 4-5 minutes per side for medium-rare (130°F).
- 4
Rest on a cutting board for 10 minutes, tented loosely with foil.
- 5
Slice very thinly against the grain at a 45-degree angle for maximum tenderness.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Flank steakSkirt steak or flat iron
Skirt has more fat; flat iron is more tender
Worcestershire sauceBalsamic vinegar
Different flavor profile but same tenderizing effect
Tips & Storage
Pro Tips
Slicing against the grain is critical—cut perpendicular to the visible muscle fibers.
Score the surface in a crosshatch pattern before marinating for deeper flavor penetration.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat quickly in a hot skillet. Do not microwave or it will turn gray.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (90mg) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein36g
Carbohydrates12g
Fat3g
Fiber580mg
Sugar0g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How is flank different from skirt steak?
- Flank is wider and thinner with less fat; skirt is longer with more marbling and bigger beefy flavor.
- Can I cook this in a pan?
- Yes, use a cast-iron skillet over high heat for 4-5 minutes per side.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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