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–+ servings
Grilled Flank Steak

Juicy Grilled Flank Steak: The Ultimate Flavor Boost

This Grilled Flank Steak recipe offers a juicy, flavorful dish that's perfect for any gathering or weeknight dinner.
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Prep Time 5 minutes
Cook Time 12 minutes
Marinating Time 12 hours
Total Time 12 hours 17 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade Ingredients
  • 1 cup Olive Oil Can substitute with canola or vegetable oil
  • 1/4 cup Reduced Sodium Soy Sauce Low-sodium tamari works for gluten-free
  • 2 tablespoons Balsamic Vinegar Apple cider vinegar is an alternative
  • 2 tablespoons Lemon Juice Lime juice is a substitute
  • 2 tablespoons Brown Sugar Honey or maple syrup can be used
  • 1 tablespoon Worcestershire Sauce Soy sauce can work in a pinch
  • 1 tablespoon Dijon Mustard Regular mustard can be used as a replacement
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • to taste none Black Pepper
  • to taste none Red Pepper Flakes
  • 1 teaspoon Dried Dill Weed
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Ground Coriander
  • 1 pound Flank Steak The star of the dish, marinate well for tenderness

Equipment

  • Grill
  • Ziploc Bag
  • mixing bowl
  • Instant-Read Thermometer

Method
 

Preparation Instructions
  1. In a large Ziploc bag, combine all marinade ingredients. Whisk together until well mixed.
  2. Place the flank steak into the marinade-filled Ziploc bag, ensuring it's fully submerged. Seal the bag tightly and massage the marinade into the meat. Allow to marinate in the refrigerator for 4 to 12 hours.
  3. Preheat grill to high heat (450°F to 500°F) about 15 minutes before grilling, while cleaning the grates.
  4. Once the grill is hot, place the marinated flank steak over the heat. Cook for approximately 5 to 6 minutes without moving it for a nice crust. Flip and cook for another 5 to 6 minutes for medium-rare.
  5. Check doneness using an instant-read thermometer; ideal internal temperature for medium-rare is 135°F. Remove the steak from the grill and let it rest.
  6. Let the steak rest for about 10 minutes to redistribute juices. Cover loosely with foil.
  7. Slice the steak against the grain into thin slices and serve with your favorite sides.

Nutrition

Serving: 6ouncesCalories: 250kcalCarbohydrates: 6gProtein: 35gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 850mgPotassium: 350mgSugar: 3gVitamin C: 1mgCalcium: 1mgIron: 15mg

Notes

Letting the steak sit at room temperature before grilling enhances texture. Always slice against the grain for maximum tenderness.

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