This Grilled Flank Steak recipe features a tenderizing marinade, a flavorful spice rub, and a perfect grill finish, all topped with a vibrant chimichurri sauce for extra flavor.
Keep the grill going and pair with this grilled Corn Salad.
The Best Grilled Flank Steak
I’ve been making Grilled Flank Steak all summer for years, and it’s become a family favorite, always impressing anyone who tries it.
The process starts with a simple six-ingredient marinade, followed by a four-ingredient spice rub for added flavor. While the steak is amazing on its own, it truly shines with an easy herb sauce—my take on chimichurri.
Since many ingredients overlap between the marinade and the sauce, making both is simple!
Quick Tip
What is flank steak? It’s thicker than skirt steak and may be called London Broil or Flank Steak Fillet. If it’s not available, you can use flat iron, hanger, or skirt steak instead.
Ingredients
- Flank Steak: Pat the steak dry before marinating to ensure the marinade sticks better.
- Olive Oil: Use a high-quality oil for better flavor.
- Garlic: Chop yourself or grab a jarred garlic.
- Red Wine Vinegar: Don’t skip this—it helps tenderize the steak.
- Honey: If you prefer less sweetness, use a little less honey.
- Soy Sauce Use low-sodium soy sauce to control the salt level.
- Italian Parsley: Use fresh parsley for better flavor.
- Seasonings: Adjust any to personal preference.
- Chimichurri: Make ahead of time and let it sit to enhance the flavors.
How To Grill Flank Steak
- Prep Grill: Rub the grates with a paper towel soaked in oil to stop the steak from sticking and get a nice char.
- Season Steak: Make sure the steak is evenly coated for better flavor.
- Grill Steak: Use a meat thermometer to check the internal temp.
- Rest the Steak: Cover it loosely with foil to keep it warm while resting.
- Slice and Serve: Cutting against the grain makes the steak more tender and juicy.
Quick Tip
How do you cook flank steak so it’s not tough? To cook tender flank steak: Preheat the grill for high-heat searing. Cut the steak against the grain at a steep diagonal after cooking for easier chewing. Slice at a 45-degree angle using a sharp knife. Monitor doneness with a meat thermometer.
How Long To Grill Flank Steak
Grill flank steak quickly at a high temperature (450 degrees F) for tender results. Cooking times vary by desired doneness:
- Rare: 120-125°F
- Medium-Rare: 135°F (about 8-10 minutes total)
- Medium: 140°F (about 8-12 minutes total)
- Medium-Well: 150°F (about 11-15 minutes total)
- Well-Done: 160-175°F
Note: Remove the grilled flank steak from the grill about 5 degrees before the target temperature and let it rest under foil for carryover cooking. Adjust times for steak thickness and grill specifics.
More Recipes To Grill
- Grilled Peaches with ice cream
- Flank Steak with Corn Salsa the perfect summer dinner
- Chicken Tacos with the best toppings
- Cilantro Lime Chicken with a mango salsa
- Burger Recipe perfect for hosting
Grilled Flank Steak
Equipment
Ingredients
- 1-1/2 to 2 pounds flank steak
- 1/4 cup olive oil
- 2 cloves garlic coarsely chopped
- 2 tablespoons red wine vinegar
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 teaspoon pepper
- 1 tablespoon finely chopped flat-leaf parsley
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon pepper
Instructions
- Remove flank steak from packaging and pat dry with paper towels. Place in a large resealable bag.
- Combine the olive oil, minced garlic, red wine vinegar, honey, soy sauce, pepper, and 1 tbsp coarsely chopped Italian parsley in a bowl. Whisk together and pour over the flank steak. Seal and place in the fridge for at least 1 hour and preferably 4–6 hours. Flip steak in the bag halfway through marinating.
- I like to make the sauce at the same time I’m marinating the meat—it gets more flavorful as it sits. In a large jar, add the finely chopped garlic cloves (2–3 cloves if sensitive to garlic or 4 cloves for garlic lover!), red wine vinegar, and 2 tbsp freshly squeezed lime juice. Stir and set aside. Finely chop a bunch of parsley and pack gently (you should use most, if not all of a good-sized bunch; some stems are fine—I just remove the bulk of large stems and chop the rest). Chop the cilantro and lightly pack. Add parsley and cilantro to the jar along with the olive oil, dried oregano, red pepper flakes, and honey. Season to taste with salt and pepper (I use 1/2 tsp salt and 1/4 tsp pepper). Stir thoroughly. Cover and refrigerate while the meat marinates.
- Preheat grill to 450°F. Once heated, clean the grill grates with a wire brush. Liberally oil the grill (I do this by drenching a paper towel in canola or vegetable oil and, holding tongs, rub the paper towel over the grill). This will ensure the meat doesn’t stick to the grates and gets a great char (char = flavor!).
- From “Meat Rub,” stir together the salt, ground cumin, ground coriander seed, and pepper.
- Remove meat from marinade and discard remaining marinade. Sprinkle half the rub on top of the steak. Place on fully heated grill (rub side down) and quickly sprinkle the rub on top. Close grill lid. Cook for 4–5 minutes per side, or until internal temperature is 130–135°F for medium rare or 145°F for medium. (I use a meat thermometer. My grill takes exactly 4 minutes per side at 450°F.) Remove the steak to a cutting board. Tent with foil and allow to rest for 10 minutes. Once steak has rested, slice it very thinly against the grain (see note 1). Serve with chimichurri herb sauce.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is absolutely delicious!
I’m soo glad you enjoyed this!! Thanks so much! 🙂
This was amazing! I’m so happy I found your pin! I changed it a bit to accommodate my diet restrictions and wanted to share. I had 3 chicken breasts so I divided accordingly. Instead of beans and corn I put fresh spinach under the chicken and I seared the chicken a bit on the stove before placing on the rice and spinach. Sealed them with 2 pieces of foil to ensure seal that you talk about and put on indirect heat on the BBQ. AMAZING! Happy husband here 🙂
To die for!
Thank you so much April! 🙂
I love a good steak!! And the chimichurri puts it over the top! Beautiful pictures too!!
This steak looks so juicy, I know what I’m having for dinner!!
Thanks so much Christina! 🙂 I hope you enjoy it!