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Grilled Flank Steak

Our absolute favorite recipe for an easy Grilled Flank Steak. This steak starts in a simple marinade and then gets a quick rub of spices before being grilled to perfection. If desired, top this delicious steak with simple chimichurri herb sauce included in this recipe.
Course Dinner, Main Course
Cuisine American
Keyword grilled flank steak
Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 682kcal
Author Chelsea Lords
Cost $19.75


Steak & Marinade

  • 1.5 - 2 pounds (907g) flank steak
  • 1/4 cup (52g) olive oil
  • 2 cloves garlic, coarsely chopped
  • 2 tablespoons red wine vinegar
  • 1/4 cup EACH: honey (84g) and soy sauce (65g)
  • 1/4 teaspoon pepper
  • 1 tablespoon finely chopped Italian parsley

Quick Spices

  • 1 teaspoon fine sea salt
  • 1/2 teaspoon EACH: ground cumin, ground coriander seed
  • 1/4 teaspoon pepper


  • 3-4 cloves finely chopped garlic
  • 2 tablespoons red wine vinegar
  • 1 large lime (2 tablespoons juice)
  • 1/2 cup (30g) finely chopped cilantro (~1 full bunch)
  • 1/2 cup (33g) finely chopped fresh flat leaf parsley (~1 full bunch)
  • 1/2 cup (104g) good-quality olive oil
  • 3/4 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon honey
  • fine sea salt and freshly cracked pepper


  • PREP: Remove flank steak from packaging and pat dry with paper towels. Place in a large resealable bag.
  • MARINADE: In a bowl, combine the olive oil, minced garlic, red wine vinegar, honey, soy sauce, pepper, and 1 tablespoon coarsely chopped Italian parsley. 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 the steak in the bag halfway through the marinating time.
  • CHIMICHURRI SAUCE: I like to make this the same time I'm marinating the meat, because it gets more flavorful as it sits. In a large mason jar, add the finely chopped garlic cloves (2-3 cloves if sensitive to garlic, or 4 cloves for garlic lover!), red wine vinegar and freshly squeezed lime juice. Stir and set aside. Finely chop a bunch of parsley to get a full 1/2 cup gently packed (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 then chop the rest). Chop the cilantro and measure to get a lightly packed 1/2 cup. Add the parsley and cilantro to the mason jar along with the olive oil, dried oregano, red pepper flakes, and honey. Season to taste with salt and pepper (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir thoroughly. Cover and refrigerate while the meat marinates.
  • GRILL PREP: Preheat the grill to 450 degrees 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, rubbing the paper towel over the grill). This will ensure the meat doesn't stick to the grates and gets a great char (char = flavor!)
  • QUICK SPICES: Stir together 1 teaspoon salt, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander seed, and 1/4 teaspoon black pepper.
  • STEAK: Remove 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 the internal temperature is 130-135 degrees F for medium rare or 145 degrees for medium. (I use a meat thermometer here. My grill takes exactly 4 minutes per side at 450 degrees F.) Remove the steak from the grill to a cutting board. Tent with foil and allow to rest for 10 minutes. Once the steak has rested, slice it very thinly against the grain (See Note 1). Serve with chimichurri herb sauce.


Note 1: Find the fibers on the steak and determine how they are running along the steak. Once you find that grain, slice perpendicular (here's a visual). This will keep the meat juicier and much more tender. It's easier to chew when cut against the grain.


Serving: 1serving | Calories: 682kcal | Carbohydrates: 26.5g | Protein: 41.9g | Fat: 46.5g | Cholesterol: 215mg | Sodium: 556.4mg | Fiber: 0.4g | Sugar: 22.9g