Simple Grilled Marinated Flank Steak

Juicy, smoky, and packed with flavor, this grilled marinated flank steak is a summertime dream on a plate. Each slice is tender and savory, kissed by the fire of the grill and infused with a marinade that brings out the rich, meaty goodness of the steak. Whether you’re serving it up for a weekend barbecue or a cozy dinner, this steak will steal the spotlight and leave everyone asking for seconds.

Behind the Recipe

The inspiration for this recipe came from one of those unforgettable backyard moments when the sun was setting, music was playing softly, and the scent of grilled meat filled the air. Flank steak, with its robust character and lean texture, has always been one of my favorites to grill. A good marinade, some patience, and the right sear can turn this humble cut into something truly special.

Recipe Origin or Trivia

Flank steak is a cut from the abdominal muscles of the cow, known for its bold beefy flavor and lean, fibrous texture. It became popular in the U.S. during the post-war grilling boom when quick, flavorful meals were all the rage. In Latin American and Asian cuisines, flank steak is a go-to for stir-fries and grilled dishes, where marinades play a big role in tenderizing and enhancing its taste. It’s also the traditional cut used in dishes like fajitas and London broil.

Why You’ll Love Simple Grilled Marinated Flank Steak

Sometimes, the simplest recipes are the ones we return to again and again. This flank steak checks all the boxes:

Versatile: Slice it for tacos, lay it over salads, or serve it solo with roasted veggies.

Budget-Friendly: Flank steak offers a big beefy payoff without the ribeye price tag.

Quick and Easy: Just marinate, grill, and slice. That’s it.

Customizable: Adjust the marinade to suit your flavor cravings.

Crowd-Pleasing: Everyone loves a juicy, smoky slice of steak hot off the grill.

Make-Ahead Friendly: Marinate it the night before and it’s ready to cook next day.

Great for Leftovers: Sandwiches, stir-fries, or steak and eggs the next morning? Yes, please.

Chef’s Pro Tips for Perfect Results

Want that steakhouse-level bite at home? Here’s how to make it happen:

• Always slice against the grain for maximum tenderness.
• Let the steak rest for 10 minutes after grilling to lock in juices.
• A hot grill is key—aim for high heat to get those flavorful sear marks.
• Marinate for at least 4 hours, but overnight is best for deep flavor.
• Don’t skip the oil in the marinade, it helps carry flavor and prevent sticking.

Kitchen Tools You’ll Need

You don’t need fancy gear, just a few essentials:

Grill or Grill Pan: For that perfect sear and smoky flavor.

Sharp Knife: Crucial for slicing the steak thinly and cleanly.

Cutting Board: A sturdy surface to let the steak rest and slice.

Tongs: To safely flip the steak without piercing and losing juices.

Mixing Bowl or Zip-Top Bag: For mixing and marinating the steak.

Ingredients in Simple Grilled Marinated Flank Steak

There’s magic in how these few ingredients work together. Each one plays its part in building flavor.

1. Flank Steak: 1.5 to 2 pounds. Lean and flavorful, it’s the star of this dish.
2. Soy Sauce: 1/3 cup. Adds deep umami and saltiness.
3. Olive Oil: 1/4 cup. Helps the marinade penetrate and keeps the steak moist.
4. Balsamic Vinegar: 2 tablespoons. Balances with tangy sweetness.
5. Honey: 1 tablespoon. Adds a touch of caramelized flavor when grilled.
6. Garlic: 4 cloves, minced. Infuses sharp, aromatic depth.
7. Fresh Rosemary: 1 tablespoon, chopped. Earthy and fragrant.
8. Black Pepper: 1 teaspoon. Adds subtle heat.
9. Lemon Juice: 2 tablespoons. Brightens and tenderizes.

Ingredient Substitutions

Life happens, pantries vary. Here are some smart swaps:

Soy Sauce: Coconut aminos or tamari for a gluten-free option.

Olive Oil: Avocado oil or vegetable oil.

Balsamic Vinegar: Red wine vinegar with a pinch of sugar.

Honey: Brown sugar or maple syrup.

Fresh Rosemary: Dried rosemary (use half the amount).

Ingredient Spotlight

Flank Steak: This cut is known for its rich, meaty flavor and fibrous texture, making it perfect for marinades that tenderize and enhance taste.

Balsamic Vinegar: Adds a sweet-tart element that balances out the saltiness of the soy sauce and adds depth to the meat’s flavor.

Instructions for Making Simple Grilled Marinated Flank Steak

Let’s dive into the steps to get that juicy, flavorful steak on your plate.

1. Preheat Your Equipment: Fire up your grill to high heat, or set a grill pan over medium-high heat until it’s sizzling hot.
2. Combine Ingredients: In a mixing bowl or zip-top bag, mix soy sauce, olive oil, balsamic vinegar, honey, garlic, rosemary, black pepper, and lemon juice.
3. Prepare Your Cooking Vessel: Lightly oil the grill grates or your grill pan to prevent sticking.
4. Assemble the Dish: Place the flank steak in the marinade, seal, and refrigerate for at least 4 hours or overnight for best flavor.
5. Cook to Perfection: Remove the steak from marinade, shake off excess, and grill for 4–5 minutes per side for medium-rare. Adjust timing based on thickness and desired doneness.
6. Finishing Touches: Transfer steak to a cutting board and let it rest for 10 minutes.
7. Serve and Enjoy: Slice thinly against the grain and serve with your favorite sides.

Texture & Flavor Secrets

What makes this steak irresistible is the contrast between its slightly crispy, charred exterior and the juicy, tender center. The marinade works its magic by layering sweet, savory, and tangy notes into every bite. You’ll taste the smoky char first, followed by juicy richness with hints of garlic and herbs.

Cooking Tips & Tricks

A few smart moves go a long way:

• Let steak come to room temp before grilling for even cooking.
• Use a meat thermometer for precision. 130°F for medium-rare.
• Grill over direct heat for sear, then finish on indirect if thicker.

What to Avoid

Avoid these pitfalls for perfect steak every time:

• Skipping the rest time: The juices need time to redistribute.
• Over-marinating: More than 24 hours can turn it mushy.
• Slicing with the grain: This makes it chewy instead of tender.

Nutrition Facts

Servings: 4
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes (plus marinating time)
Cook Time: 10 minutes
Total Time: 20 minutes (plus 4 hours marinating)

Make-Ahead and Storage Tips

You can prep the marinade and meat the night before, and it only gets better. Store leftover cooked steak in an airtight container for up to 3 days. To freeze, wrap in foil and seal in a freezer bag for up to 2 months. Reheat gently to avoid drying out.

How to Serve Simple Grilled Marinated Flank Steak

Slice it thin and fan it out on a platter, drizzle with juices, and sprinkle with fresh herbs. Pair with roasted potatoes, grilled veggies, or lay it over a fresh salad. It’s also amazing in sandwiches or tacos.

Creative Leftover Transformations

Leftovers? Lucky you. Here’s how to enjoy them again:

• Thinly sliced in a steak sandwich with arugula and horseradish.
• Chopped into a hearty steak salad with vinaigrette.
• Tossed into a stir-fry with veggies and noodles.

Additional Tips

• For extra smoky flavor, add wood chips to your grill.
• Double the marinade and use it as a sauce after boiling it down.
• Always slice flank steak on a bias for maximum tenderness.

Make It a Showstopper

Serve it on a wooden cutting board with sprigs of rosemary, lemon wedges, and a drizzle of finishing olive oil. The contrast of dark sear marks and bright herbs makes it pop.

Variations to Try

• Asian-Inspired: Swap rosemary for ginger and add sesame oil.
• Southwestern: Add chili powder, cumin, and lime juice.
• Garlic Herb: Increase garlic, use thyme and parsley.
• Chimichurri Style: Serve with vibrant chimichurri sauce.
• Coffee Rubbed: Use a dry rub with espresso powder and brown sugar.

FAQ’s

Q1: Can I use another cut of beef?

A1: Yes, skirt steak or flat iron work well too, but cooking times may vary slightly.

Q2: Can I cook this indoors?

A2: Absolutely. Use a grill pan or cast-iron skillet over medium-high heat.

Q3: How do I know when it’s done?

A3: Use a thermometer. 130°F for medium-rare, 140°F for medium.

Q4: Should I poke holes in the steak for marinating?

A4: No need. A good soak in the marinade will do the trick.

Q5: How long should I marinate it?

A5: At least 4 hours, but 8 to 12 hours is even better.

Q6: What’s the best way to reheat leftovers?

A6: Warm gently in a skillet or wrapped in foil in the oven at 300°F.

Q7: Can I freeze it raw in marinade?

A7: Yes, it’s a great make-ahead option. Freeze for up to 2 months.

Q8: Can I make this in the oven?

A8: You can broil it, but watch closely to avoid overcooking.

Q9: What sides go well with it?

A9: Roasted veggies, mashed potatoes, corn on the cob, or a crisp salad.

Q10: Is this recipe gluten-free?

A10: Not as written, but use tamari instead of soy sauce to make it gluten-free.

Conclusion

There’s something truly satisfying about grilling up a steak that’s bursting with flavor and perfectly cooked. This simple grilled marinated flank steak delivers on every level, from juicy tenderness to bold, herby tang. Trust me, you’re going to love this one. Whether it’s your first time or your fiftieth, this recipe never fails to impress.

Print