Marinade your flank steak with this sweet and savory marinade that is loaded with garlic then grill for a tender and juicy meal every time. Serve on fresh greens for a delicious and easy meal.
We love great grilled beef, and flank steak just screams flavor but needs a nice marinade not only to add the flavors you want but to tenderize some.
I looked around for model recipes, and the closest I could find to our taste was Grilled Marinated Flank Steak at SimpleRecipe.com. I was cooking for a happy wife so more garlic and less honey. This simple marinade works great and we have used it a number of times.
My technique of cooking differs some. I did direct high-temperature grilling here to get nice char on the outside of the meat to get a Maillard reaction. I love that taste.
I'm going to a low five. Maybe a high 4. But lots of great garlic flavor for the wife.
Flank steak is located on the belly of the cow near the rear legs. The skirt steak is located just in front of the flank. The flank is leaner and finer grain than the skirt steak. While often confused, they are not the same. Flank steak is also occasionally called “London Broil.”
Flank is very lean and is generally used for grilling, roasting, or broiling. It can become tough rapidly if overcooked and should never be cooked more than medium.
It is usually cooked by searing at high temperatures to rare or slightly more and cut across the grain to help tenderness. If cooked correctly, it is tender and extraordinarily tasty.
A marinade will add flavor to the surface of the meat, and the salt will help pull fluid and with its great flavor into the meat. Water-soluble flavors like garlic and soy work especially good for this. Other flavors like ginger and rosemary can also be added.
Sugars like honey or brown sugar are frequently will help intensify the browning of the meat.
You will get good results in about 2 hours but can marinade longer up to 24 hours.
The steak needs to be cooked to a rare or medium-rare level and not a bit more. If you want your beef not to be red, don't buy flank steak.
Be sure to let the steak rest for 5-10 minutes after grilling before cutting.
Cutting cross-grain is a must, or you will be chewing a lot.
You need about ⅓ pound of meat per serving.
Serving Suggestion: This is great on a salad due to the intense flavor. Serving with rice is also a popular choice.
📖Grilled Beef Recipes
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🖼️Step-by-Step Photo Instructions
Start by trimming the flank steak of any visible fat.
Mix marinade in a 1-gallon ZipLock bag or non-reactive container. Add steak and refrigerate for about 2 hours.
Preheat grill on high. You want a surface temp of 550°-600°. Clean and oil grates. Move meat from marinade directly to grill. Discard the marinade.
Grill for 5-6 minutes per side to an internal temp of 125° to 130°. Do not overcook this meat. Remove and allow to rest for 5-10 minutes.
Cut cross-grain about ¼ inch thick. Serve hot over greens.
Grilled Marinated Flank Steak
- 1 ½ - 2 pounds flank steak
- ⅓ cups olive oil
- 4 cloves garlic - minced or crushed
- 2 tablespoons red wine vinegar
- ⅓ cups soy sauce
- 3 tablespoons honey
- ½ teaspoon pepper
- Start by trimming the flank steak of any visible fat.
- Mix marinade in a 1-gallon ZipLoc bag or non-reactive container. Add steak and refrigerate for about 2 hours.
- Preheat grill on high. You want a surface temp of 550°-600°. Clean and oil grates. Move meat from marinade directly to grill. Discard the marinade.
- Grill for 5-6 minutes per side to an internal temp of 125° to 130°. Do not overcook this meat.
- Remove and allow to rest for 5-10 minutes. Cut cross grain about ¼ inch thick. Serve hot over greens.
My Private Notes
- A flank steak will be about 1 ½ to 2 pounds, give or take a bit. Plan on ⅓ pound per serving.
- Marinade for 2 hours or more - up to 24 hours.
- The marinade adds a lot of taste and a bit can be added at serving. If you want to do this, reserve about ¼ cup of the marinade before adding the meat.
- Use a very hot grill and only about 5 minutes per side will usually do it.
- Never overcook a flank steak. About 130° will be a good target. If you do like redness in your beef, you should cook something else.
- Be sure to rest the meat for 5-10 minutes before cutting.
- Cut thin across the grain of the meat.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's Note: Originally Published September 3, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.