Mastering Grilled Flank Steak

Unlock the secrets to the best garlic grilled flank steak recipe ever! Prepare to savor a truly delicious, incredibly juicy flank steak or skirt steak, boasting a perfectly crunchy crust fresh off the grill. This easy-to-follow recipe for grilled flank steak is versatile, making it ideal for creating mouthwatering steak salads, flavorful steak tacos, classic fajitas, and so much more!

For your convenience, we’ve included a table of contents below to help you navigate this comprehensive guide.

Delicious Grilled Flank Steak Perfection

Grilled flank steak, often interchangeable with grilled skirt steak, consistently ranks as a top favorite for home cooks year-round. These cuts are celebrated for their rich, beefy flavor and surprising ease of preparation on the grill or under the broiler. While they sometimes get a reputation for being tricky due to their tendency to become chewy if not handled correctly, a few simple techniques can transform them into a tender, juicy centerpiece for any meal.

This recipe specifically highlights flank steak, but the method and marinade are equally effective if you happen to have a skirt steak on hand. Don’t worry about the subtle differences between the two; this guide will ensure a delicious outcome regardless of your choice. Later in the post, we’ll delve into the nuances between skirt and flank steak, but rest assured, this recipe is designed for success with either cut.

Understanding Flank Steak: Cut, Characteristics, and Culinary Uses

Flank steak is a highly versatile cut of beef, cherished for its robust flavor profile. It’s an excellent choice for a variety of dishes, including sizzling fajitas, quick stir-fries, homemade cheesesteaks, or simply served sliced alongside fresh vegetables. Characterized by its lean nature and less marbling compared to other cuts, flank steak offers a meaty, rich, and undeniably juicy experience when prepared correctly.

Originating from the cow’s abdominal muscles, flank steak is well-known for its distinctive long, thick muscle fibers. This fibrous structure means it can become tough if not cooked with care and, crucially, sliced correctly against the grain. Understanding this characteristic is key to achieving tender results every time.

Optimal Cooking Methods for Flank Steak

Despite its potential to be tough if mishandled, flank steak shines beautifully when treated to the right cooking techniques. It truly excels when given a good soak in a flavorful marinade, which works wonders in tenderizing the meat and infusing it with incredible taste. Beyond marination, flank steak is exceptionally well-suited for high-heat cooking methods such that deliver a quick sear and retain juiciness.

Grilling is arguably one of the best ways to cook flank steak, creating a delectable charred exterior while keeping the interior tender and succulent. Its relatively thin profile allows for rapid cooking, making it a perfect choice for outdoor cooking. If grilling isn’t an option, flank steak also performs admirably in the oven. For an equally amazing flavor profile from your kitchen, you can explore recipes like Easy Oven Roasted Garlic Flank Steak, which mimics the deliciousness of grilling without needing an outdoor setup.

Mastering the Slice: How to Cut Flank Steak

The fibrous nature of flank steak necessitates a specific cutting technique to ensure maximum tenderness. Always slice flank steak (and skirt steak) *against the grain*. This means cutting perpendicular to the long muscle fibers that run across the meat. By doing so, you shorten these fibers, making the steak significantly easier to chew and enjoy.

Imagine the steak laid out in front of you. Identify the direction of the muscle lines. Instead of slicing along the length of these lines, which would result in long, stringy pieces, cut across the width of the steak, producing many thin strips. This simple step is absolutely crucial for transforming a potentially chewy cut into a melt-in-your-mouth experience.

Essential Ingredients for Grilled Flank Steak

Crafting the perfect grilled flank steak begins with a thoughtful selection of ingredients for our simple yet potent marinade. Each component plays a vital role in tenderizing the meat, enhancing its natural flavor, and creating that irresistible crust:

• Flank Steak (1 ½ lb): The star of our dish. This lean, robustly flavored cut of beef thrives on marination and quick, high-heat cooking. Its inherent chewiness transforms into tender delight when properly prepared.
• Sea Salt (1 tsp): More than just a seasoning, sea salt enhances the steak’s natural beefy notes and subtly aids in tenderization by drawing out moisture, then allowing the marinade to penetrate deeply. It offers a cleaner, brighter flavor than standard table salt.
• Freshly Cracked Pepper (1 tsp): Adds a vibrant, pungent kick that perfectly complements the rich beef. Freshly cracked pepper releases far more aromatic compounds and delivers a superior flavor experience compared to pre-ground varieties.
• Olive Oil (½ cup): Forms the luxurious base of our marinade, ensuring that all the flavors are evenly distributed and cling to the steak. Beyond flavor, olive oil helps keep the meat moist during grilling and facilitates that coveted crispy char.
• Italian Herb Mix (1 tsp): A classic blend typically featuring oregano, basil, thyme, and rosemary. This mix infuses the steak with a complex, aromatic, and subtly earthy flavor that elevates the beef without overwhelming it, bringing a touch of Mediterranean warmth.
• Garlic, Diced (¼ cup): Fresh garlic is indispensable for a robust, savory depth. As the steak grills, the diced garlic caramelizes, adding a sweet, nutty dimension that is utterly irresistible and a cornerstone of this “garlic grilled” recipe.
• Lemon Juice (2 oz): The acidic powerhouse in our marinade. Lemon juice tenderizes the flank steak by gently breaking down tough muscle fibers. It also contributes a bright, tangy counterpoint that balances the richness of the meat and the olive oil, lifting all the flavors.
• Garlic Powder (1 tbsp): Layering flavor is key! Garlic powder amplifies the fresh garlic notes, ensuring an intense, pervasive garlic aroma and taste throughout the steak. Its concentrated form penetrates the meat more thoroughly.
• Lemon Zest (1 lemon): Captures the vibrant essential oils of the lemon, delivering an incredibly concentrated citrus aroma and flavor. It works in harmony with the lemon juice, providing a fresh brightness and a subtle piquant edge that makes the steak sing.

Step-by-Step Guide: How to Grill Flank Steak

Grilling flank steak to perfection is surprisingly simple, transforming this flavorful cut into a tender, juicy masterpiece with a few key techniques. Follow these tips to ensure your flank steak is never tough or flavorless:

Prepare Your Steak: Removing Silver Skin

The “silver skin” is a thin, tough, silvery membrane often found on flank and skirt steaks. It’s crucial to remove this as much as possible before cooking, as it becomes incredibly tough and chewy when heated and offers no flavor benefit. Use the tip of a sharp knife to lift an edge of the silver skin, then grip it firmly (a paper towel can help with grip) and carefully slice underneath it, pulling the skin away from the meat. Work slowly to avoid removing too much of the valuable muscle tissue.

Master the Heat: Cook Fast at Very High Heat

Flank steak is a lean cut with minimal fat and connective tissue. This means it can quickly dry out and become tough if cooked too long at low temperatures. The secret to a tender, juicy result is to cook it hot and fast. Aim for a high heat on your grill or broiler. This rapid exposure to high heat creates a beautiful sear on the exterior, locking in juices and developing a savory crust, while keeping the interior perfectly tender.

Infuse Flavor and Tenderness: Marinate Before Grilling

Given flank steak’s leanness, marination is not just recommended, it’s essential. A good marinade serves two primary purposes: it helps tenderize the meat by breaking down some of the muscle fibers, and it infuses the steak with layers of delicious flavor. Our simple lemon-garlic marinade in this recipe is a perfect starting point, but feel free to experiment with other herbs and spices to find your ideal blend. Allow at least 40 minutes for marinating, but for truly exceptional flavor and tenderness, an overnight soak in the refrigerator is highly recommended.

Get Creative with Marinade Flavor Ideas:

While our lemon-garlic marinade is fantastic, flank steak is incredibly versatile and welcomes a variety of flavor profiles. Here are some inspiring ideas to kick your grilled flank steak up a notch:

• Asian Twist: Use a blend of soy sauce (or tamari for gluten-free), ginger, sesame oil, and a touch of brown sugar for a sweet and savory umami bomb.
• Spicy Cajun Kick: Blackening spices or a generous amount of cayenne pepper, paprika, and oregano will give your steak a vibrant, fiery edge.
• Sweet & Savory Fusion: Incorporate Chinese Five Spice powder for an exotic, slightly sweet flavor thanks to its cinnamon and star anise notes.
• Herby & Zesty: Montreal Steak Spices offer a robust, peppery, and garlicky zest. Remember to adjust or omit additional salt if using a pre-mixed blend, as they are often quite salty.
• Mediterranean Freshness: Beyond our recipe, consider adding fresh rosemary, thyme, and more lemon juice for a bright, herbaceous profile.

Patience is Key: Don’t Overflip

One common mistake when grilling is flipping the meat too frequently. A significant part of the delicious charred flavor and crunchy crust comes from allowing the steak to develop a good sear on each side. Resist the urge to flip your flank steak constantly. Let it cook undisturbed for several minutes per side, allowing those beautiful grill marks and a rich, browned crust to form. Typically, two flips total (one per side) are sufficient for medium-rare doneness.

Strategic Cooking: Cook Less for Meal Prep

If you’re preparing this delicious flank steak with the intention of enjoying leftovers later in the week, consider cooking it to a slightly less done stage than your ideal preference. For instance, if you prefer medium-rare, aim for rare. This foresight allows for gentle reheating without overcooking and drying out the steak. This is particularly important if you plan to microwave your leftovers. Personally, I love thinly sliced cold flank steak added to a vibrant taco salad or a hearty sandwich!

How to Store Grilled Flank Steak

Proper storage ensures your grilled flank steak remains delicious for future meals. Once cooked, allow the steak to cool completely to room temperature. This prevents condensation from forming and making the meat soggy. Tightly wrap the cooled steak in aluminum foil or plastic wrap, then place it in an airtight container or a resealable freezer bag. Refrigerate for up to 3-4 days. For longer storage, freeze the steak for up to 2-3 months. When you’re ready to enjoy, thaw frozen steak in the refrigerator overnight and reheat gently using methods like a warm oven or a skillet to maintain its tender texture and flavor.

Flank Steak Grilling FAQs

Creative Flank Steak Marinade Ideas

While this recipe provides a fantastic lemon-garlic marinade that infuses tons of delicious, juicy flavor into your flank steak, the beauty of this cut lies in its adaptability. If you’re looking to explore different flavor profiles and elevate your grilling game, here are some other incredible flank steak marinade ideas. Simply prepare your chosen marinade and then follow the grilling instructions outlined in our recipe card:

• Teriyaki Flank Steak: A sweet and savory blend of soy sauce, mirin, sake (or dry sherry), brown sugar, ginger, and garlic. Perfect for an umami-rich Asian-inspired meal.
• Chimichurri Flank Steak Marinade: A vibrant, herbaceous marinade made with fresh parsley, cilantro, oregano, garlic, red wine vinegar, and olive oil. It adds a bright, tangy, and slightly spicy kick, reminiscent of Argentinean grilling.
• Italian Flank Steak Marinade: Combine olive oil, red wine vinegar, dried Italian herbs (oregano, basil, thyme), garlic, and a pinch of red pepper flakes for a classic, aromatic flavor that pairs wonderfully with pasta or roasted vegetables.
• Balsamic Flank Steak Marinade: A rich and tangy marinade featuring balsamic vinegar, olive oil, Dijon mustard, minced garlic, and a touch of honey or maple syrup. It creates a beautiful glaze and a deep, complex flavor.
• Honey Soy Flank Steak Marinade: A delightful balance of sweet and salty, using soy sauce, honey, fresh ginger, garlic, and a splash of rice vinegar. This marinade tenderizes beautifully and delivers a glossy, flavorful crust.

Perfect Pairings: What to Serve with Garlic Grilled Flank Steak

Garlic grilled flank steak is incredibly versatile and pairs well with a myriad of side dishes, making it perfect for any occasion, from a casual weeknight dinner to a backyard barbecue feast. For an unforgettable grilled fajita night, simply toss some sliced onions and bell peppers on the grill alongside your steak. But if you’re hosting a cookout or looking for fresh ideas, here are some of our favorite easy side dishes that complement the rich flavors of this grilled steak:

• The Best Grilled Corn on the Cob Recipe: Sweet, smoky, and utterly delicious, grilled corn is a quintessential summer side.
• Roasted Cauliflower with Cilantro Cashew Pesto: A healthier, flavorful option that adds a vibrant, nutty, and fresh element.
• Spicy Grilled Watermelon: A surprising and refreshing side with a kick, offering a delightful contrast to the savory steak.
• Steakhouse Style Garlic Butter Charred Artichokes: Elevate your meal with these tender, smoky, and richly flavored artichokes.
• Restaurant Style Instant Pot Pinto Beans: Hearty and flavorful, these beans offer a comforting and authentic side.
• Sriracha Cheese Grilled Corn: A spicy, cheesy twist on classic grilled corn, perfect for those who love a little heat.

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4.50 from 255 votes

The Best Grilled Flank Steak Recipe

By:
Courtney ODell

Servings:

6
people

Prep:

5
mins

Cook:

15
mins

Additional Time:

5
mins

Total:

25
mins

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The best garlic grilled flank steak recipe ever for delicious juicy flank steak or skirt steak with a crunchy crust on the grill. Perfect easy recipe for grilled flank steak for steak salad, steak tacos, fajitas, and more!

Equipment

• 1 WÜSTHOF Gourmet 6-Piece Steak Knife Set, Black

Ingredients

• 
  1 ½ lb flank steak
• 
  1 tsp sea salt
• 
  1 tsp pepper, freshly cracked
• 
  ½ cup olive oil
• 
  1 tsp Italian herb mix
• 
  ¼ cup garlic, diced
• 
  2 oz lemon juice
• 
  1 tbsp garlic powder
• 
  1 lemon zest

Instructions

• Lay the flank steak out flat on a clean surface and carefully trim away any excess fat or silver skin.
• Generously season both sides of the steak with sea salt and freshly cracked pepper.
• In a large bowl or, preferably, a large plastic re-sealable bag, combine the olive oil, Italian herb mix, lemon zest, lemon juice, and diced garlic. Mix well to create your marinade.
• Add the seasoned steak to the bag with the marinade, ensuring it’s fully coated. Let it marinate in the refrigerator for at least 40 minutes, or for up to two hours for deeper flavor. For even more tenderness, marinate overnight.
• Preheat your grill or prepare your charcoal for high heat (aim for approximately 400 degrees Fahrenheit).
• Remove the steak from the marinade bag, allowing any excess marinade to drip off. Sprinkle both sides of the steak with garlic powder.
• Before placing the steak, wipe a little olive oil onto the grill grates to prevent sticking.
• Cook the steak on the very hot grill. For medium-rare doneness, flip the steak every 4-5 minutes, cooking for a total of approximately 10 minutes. Please note that cooking times can vary significantly based on your grill’s temperature, the steak’s thickness, and external factors like wind, so always monitor your steak closely.
• If you prefer a medium to well-done steak, cook it directly over the high heat, flipping twice, for the initial 10 minutes. Then, move the steak slightly away from the direct heat (to a higher rack or a cooler part of the grill) to allow it to continue cooking to your desired doneness without becoming overly charred.
• Remove the steak from the grill once it reaches your preferred doneness.
• Place a small piece of aluminum foil loosely over the steak (creating a “tent”) and let it rest for at least 10 minutes. This resting period is crucial; it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Cutting it too soon will cause all the delicious juices to run out.
• After resting, slice the steak thinly against the grain (width-wise, to create many thin strips rather than a few long ones). This essential step is key to preventing the steak from being chewy or tough.
• Serve immediately and enjoy your perfectly grilled, juicy flank steak!

Video

A video demonstrating this recipe is typically available here. Please check the original source for video content.

Nutrition

Serving:
1
g


Calories:
332
kcal


Carbohydrates:
4
g


Protein:
25
g


Fat:
24
g


Saturated Fat:
5
g


Polyunsaturated Fat:
2
g


Monounsaturated Fat:
15
g


Cholesterol:
68
mg


Sodium:
450
mg


Potassium:
449
mg


Fiber:
1
g


Sugar:
0.4
g


Vitamin A:
11
IU


Vitamin C:
8
mg


Calcium:
46
mg


Iron:
2
mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Easy Keto Beef Recipes, Main Course, Steak

Cuisine:
American

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