Marinated Grilled Flank Steaks are juicy, tender and full of flavor after being marinated in a soy-balsamic Italian marinade. Grilled to perfection and topped with an Easy Herb Butter for a delicious easy BBQ meal.
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Marinated Grilled Flank Steaks
These grilled flank steaks were marinated overnight and are almost so tender you can cut it with a fork. The secret is in the special marinade. If you throw on a few sliced onions and peppers or our Grilled Chili Lime Okra on the grill at the same time, you can have dinner ready in a jiffy.
Our grilled flank steaks are delicious on our Seared Steak Salad with Strawberry Cucumber Dressing , in a fajitas or even in a Thai Beef Salad. Maybe, Dad would just like a plain steak with a baked potato on the side. The choice is yours. We like to make our Healthy Alternative Zip Sauce to serve on the side as a dipping sauce.
How to make flank steaks tender
The Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. This steak comes from the well-exercised part of the cow and it can be tough. Who knows why this part of the cow gets so much exercise maybe they do sit ups and crunches? (smiling) Therefore, there are a few things that need to be done to keep this cut of meat tender and delicious.
- Remove any tough fascia from the flank steak before marinating.
- Marinate your flank steak in the refrigerator. The longer you marinate it the better. We like to marinate our steaks the night before so that they have about 24 hours to do their thing. However, you can also marinate them for just 2 hours, but they are not as tender as when you do it overnight.
- Be sure to take your flank steaks out of the refrigerator at least 20 - 30 minutes before grilling to allow the steaks to come to room temperature. Don’t be putting a cold steak on a hot grill! If you put a cold steak on a hot grill they want to shrivel, and it won’t cook evenly. The goal is to cook your steaks quickly over a higher heat to get a nice sear and keep them tender and let them cook evenly.
- Do not overcook the steaks. Cook to a medium rare. Do not cut your steak until after it is cooked.
- Let your flank steak rest for about 10 minutes under aluminum foil before carving and slice very thin. This helps keep the juices in your steak.
- Make sure you cut against the grain of the steak and not with the grain of the steak.
Best Steak Marinade
Just a handful of pantry ingredients make this marinade extra special. Ok, the secret is out! This savory flank steak marinade is fantastic for meat but is also fantastic for mushrooms and grilled veggies too. Just to note, vegetables and mushrooms only need to be marinated for about 15 minutes unlike a steak that needs at least 2 hours or up to 24 hours. For about a 1.5 pound flank steak we marinate our flank steaks with the following ingredients…
- Olive oil
- Soy sauce or Tamari sauce for gluten-free
- Aged balsamico from Mie Radici – it is naturally sweet from the aging process so there is no need to add a sweetener to this recipe as some do.
- Fresh garlic
- Fresh minced onion
- Italian dried herbs
- Fresh ground pepper
How long to cook a flank steak?
That depends on how you like your steaks. If you want to keep your flank steaks tender, be sure to keep them to no more than medium for the best outcome and the most tender steak. You can check the doneness of your flank steak by internal temperature or the finger touch method. Don’t be cutting into your steak to take a look or you will lose all that delicious juice.
- Rare: 125 to 130 degrees F (51 - 54 degrees C)
- Medium rare: 130 to 140 degrees F (54 – 60 degrees C)- our favorite way to grill flank steaks!
- Medium: 140 to 150 degrees F (60 - 65 degrees C)
- Medium well- not recommended
- Well- not recommended
Finger touch method
The finger touch method is great, especially if you do not own a meat thermometer. Check out this helpful infographic from the Furious Grill.
Infographic by FuriousGrill.Com
How long does it take to grill flank steaks to medium rare?
As for a time estimate, we cooked our 1.5 pound (680 grams) for about 4-5 minutes on each side. However, everyone’s heat level can be different depending on if you have a gas grill or coals, etc. So, it is best to go by internal temperature or finger test for best results. Maybe some guys out there will say, by the time I’m finish my first cold beer, their steak is ready… (smiling) It is not an exact science, but hey whatever works for you.
If you like this Marinated Grilled Flank Steaks recipe, you are going to want to try our Grilled Flank Steak with Thai Style Chimichurri Sauce, Wasabi Bloody Married Flank Steak , Herb Marinated Grilled Rack of Lamb and our delicious Caramelized Red Pepper Pesto Steak too.
What to serve with grilled steaks?
A delicious topping that takes your marinated grilled flanks steaks from delicious to epic is our Easy Herb Butter. Slather on a dollop upon serving to allow it to melt and it really kicks up this recipe.
If you already have the grilled fired up, you might as well add a few of our easy sides like our Best Grilled Asparagus, Feta Stuffed Portabella Mushrooms and grilled shishito peppers.
To keep the hungry family and friends happy while we are grilling, be sure to serve an Easy Bruschetta Bread or a Chargrilled Halloumi Prosciutto Wrapped Nectarines and Balsamic Glaze or spicy Firecracker Grilled Shrimp.
For dessert try our light and easy Grilled Nectarines with Coconut Cream.
Frequent Asked Questions (FAQ's)
Flank steak is a very lean piece of meat. It needs to be cut super thin and across the grain to keep it tender. This process helps cut though those tough fibers lending it to a tender bite. Look at the flank steak and look to see what way the long muscle fibers are running. Then, line your knife up to cut perpendicular though the fibers and across the grain. Do not cut parallel with the muscle fibers but across or perpendicular the muscle fibers. This method ensures a tender bite.
It is best to marinade flank steaks for at least 2 hours, but it is optimal to marinade overnight to ensure tenderness. Marinating your steak with acid (balsamic vinegar), fat (olive oil), Italian seasoning and fresh herbs and spices not only tenderizes the meat but also makes it extra delicious and gives the steak extra flavor.
Flank steak is from the bottom abdominal area of the cow. This area of the cow gets quite a workout. This cut of meat has a lot of tough fibers running through it and a very lean cut of beef. A flank steak is thicker, and wider compared to a skirt steak. In addition, generally the muscle fibers run lengthwise.
Skirt steak is from the diaphragm muscles of the cow. The cut of meat is much thinner compared to a flank steak and is much longer. In addition, it is very lean cut of meat. We think it has even more tough muscle fibers than a flank steak. The muscle fibers run horizontally across a skirt steak.
Either a flank steak or skirt steak can be used in our Marinated Grilled Flank Steak recipe.
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Marinated Grilled Flank Steaks
Equipment
- Grill or Grill pan
Ingredients
- 1.5 pounds flank steak whole (trimmed of fascia)
- 2 tablespoon olive oil
- ½ cup onion peeled and minced
- 1 teaspoon Italian seasoning dried (mixture basil, oregano, thyme, etc)
- 1 teaspoon black pepper freshly grated
- 2 tablespoon soy sauce or tamari
- 1 tablespoon balsamic vinegar we used an aged thick Mie Radici organic balsamic
- 2 cloves garlic peeled and minced
- salt and pepper to taste or a steak seasoning for grilling
Instructions
- In a sealed plastic bag or plastic container place your flank steak, olive oil, onion, Italian seasoning, black pepper, soy sauce, balsamic vinegar, garlic. Sealed and rub the steak to make sure the marinade is all over the steak.
- Marinate steak for 2 hours or up to 24 hours. The longer you let your steak marinade, the more tender it will be. We like to marinate our steak the day before in the evening and by the next evening it is ready to go.
- Preheat you grill to medium high heat. Prep and clean your grill. Remove your flank steaks from the marinade but leave on the attached onions and garlic as these are flavorful when they cook. Salt and Pepper Flank Steaks well on both sides or use a grill spice like McCormick's Montreal Steak Seasoning before placing the steak on the grill.
- Grill flank steaks about 4-5 minutes on each side for medium rare steak.
- Rare: 125 to 130 degrees F (51 - 54 degrees C)Medium rare: 130 to 140 degrees F (54 – 60 degrees C)- our favorite way to grill flank steaks! (perfectly juicy and tender)Medium: 140 to 150 degrees F (60 - 65 degrees C)Medium well - not recommendedWell done - not recommended
- You may also use the finger method to determine when you flank steak is cooked. Refer to the infographic above in the post for details.
- Remove your steak from the grill and let it rest, tented with aluminum foil for about 10 minutes.
- Slice Flank Steak across the grain and thin. Serve with Easy Herb Butter or our Healthy Alternative Sip Sauce, if desired. Enjoy!
Video
Notes
- Remove any tough fascia from the flank steak before marinating.
- Marinate your flank steak in the refrigerator. The longer you marinate it the better. We like to marinate our steaks the night before so that they have about 24 hours to do their thing. However, you can also marinate them for just 2 hours, but they are not as tender as when you do it overnight.
- Be sure to take your flank steaks out of the refrigerator at least 20 - 30 minutes before grilling to allow the steaks to come to room temperature. Don’t be putting a cold steak on a hot grill! If you put a cold steak on a hot grill they want to shrivel, and it won’t cook evenly. The goal is to cook your steaks quickly over a higher heat to get a nice sear and keep them tender and let them cook evenly.
- Do not overcook the steaks. Cook to a medium rare. Do not cut your steak until after it is cooked.
- Let your flank steak rest for about 10 minutes under aluminum foil before carving and slice very thin. This helps keep the juices in your steak.
- Make sure you cut against the grain of the steak and not with the grain of the steak.
Korena in the Kitchen says
Mmm, flank steak is one of my favorites. I've been sick for over a week - I wish someone would make this meal for me!!
Healthy World Cuisine says
Korena, please take care of your self. You know the rule, "Mom's can't be sick." I wish I lived closer as I would make you some Bam's cures what ails you chicken and rice soup. Take Care, BAM
Korena in the Kitchen says
Hehe, good thing I'm not a mom then 😉 I'd love to take you up on your offer but I doubt that soup does very well in the mail!
ChopinandMysaucepan says
Dear BAM,
Your flank steak looks absolutely delicious! I was also thinking of how great a steak sandwich it would make with the way you sliced it. And herb butter is definitely my favourite with a good piece of meat. Thanks for the tips.
Healthy World Cuisine says
Thank you very much. A Philly cheese steak sandwich, French dip sandwich or even a Thai beef wrap with lots of vegetables,coriander and a spicy Thai dressing sounds really good as well. Only one slight problem no a scrap leftover my teenage boys eat me out of house and home. I guess I will just have to make some more grilled flank steak soon.
Francesca says
Such a wonderful meal! I would have it right here right now 🙂
Healthy World Cuisine says
Thank you Francesca! Maybe we could end this meal with your beautiful ice cream and melba sauce. Take care, BAM
petit4chocolatier says
Your meal looks so good! The steak is perfect and those potatoes with bacon are yummier!
Healthy World Cuisine says
Thank you and we could finish off this meal with one of your delightful cupcakes. Now the big decision is which cupcake... Take care, BAM
Norma Chang says
Glad I am not the only one that crave a piece of steak when my iron level is low. I would probably grill an extra steak for the fridge to make salad or sandwich for a future meal.
Healthy World Cuisine says
I like where your head is at! What was I thinking? I laugh at myself to think that there would actually be leftovers from dinner with 2 growing teenage boys in the house. I really would love to make a Thai spicy beef salad. Take care, BAM
susartandfood says
BAM, that just looks too delicious. Please set an extra chair, I'm purchasing a ticket. 🙂
Healthy World Cuisine says
Please come and visit, we would love to have you! Take care, BAM
susartandfood says
Keep my seat warm, and if I could I'm sure we would have some chuckles and most certainly share some good recipes 🙂
Healthy World Cuisine says
Will do! Take care, BAM
Clare Cooks! says
Yum. Everything looks delicious. I've had a hankering for steak recently. Hopefully it stops raining here and I'll have time to try this on the grill over the weekend!
Healthy World Cuisine says
Thank you Clare, maybe your iron level is low too? It has been raining here too, so I just use my big golf umbrella out on the balcony to use the grill. Have a super weekend. BAM
neharmorarji says
Thank you for the shout out. I hope your followers get a chance to make the mousse. I can't wait to make this steak for my husband.
Healthy World Cuisine says
You are very welcome. I love the flavors of rich chocolate and orange together and also like the fact that you have tempered the eggs to make your dish not only delicious but safe. Take care, BAM
bitsandbreadcrumbs says
I've got the potatoes, the bacon and the spinach...now I just need the flank steak, which I am craving after reading this post! I know what's on my shopping list tomorrow, thank you, BAM!
Healthy World Cuisine says
Thank you, it is really quite an easy dish to get on the table in advance. I am all about that these days. I am going to be making your chicken cures what ails you soup today as our family needs some extra pampering during this cold, wet and cold and flu season weather. Take Care, BAM
sweetsimplestuff says
I'm reading this in the morning ... you made me want dinner! This may be on tonight's menu ... if I get to the grocery store 🙂
Healthy World Cuisine says
Thanks and I know what you mean about the grocery store this time of the year..... They do not even celebrate Christmas here in Hong Kong as most people believe in this religion and still the streets are crazy, even more crazy than normal. I think I am going to be one with online grocery ordering.... Take care, BAM
dianeskitchentable says
Oh you are on my wavelength today! I completely ran out of steam yesterday by 2:00. This looks so perfect right now especially after an entire week of total kitchen bombs (even the dog is complaining & she's a Berner). I love how you do those potatoes & of course bacon on top, why wouldn't you?
Healthy World Cuisine says
Diane, it sounds like your iron level is low too. Time for some steaks on the grill. Thanks for the shout out on your website and I hope this week is a better one for you. Take care, BAM
dianeskitchentable says
I'm like you with my body getting cravings & as it turns out I just had my annual physical & sure nuf, low red blood & low potassium. Need some red meat & bananas. I can't tell you how good that steak looked to me. It's on this week's shopping list for sure.
Karen says
Looks delicious. We had a similar meal last night...perfect during this hectic time of the year.
Healthy World Cuisine says
Thanks Karen, have a super weekend. BAM
Kathleen Richardson says
I'm struggling, as I do every year, with a Christmas Eve menu that will satisfy my carnivore son, son-in-law and grandsons, and my vegetarian daughter, and won't duplicate the Christmas Day meal. The Bashed Potatoes seem a perfect addition. I'll just substitute Bac-o's for the real stuff. I'll think of you Christmas Eve, BAM!
Healthy World Cuisine says
I know that can be so difficult having both carnivores and herbivores sitting at the same table. Just one more option for you would be to make a spinach phyllo pie as one of the side dishes. It doubles as both a starch, vegetable and a vegetarian entree. So easy to make with phyllo dough, butter, and spinach with heavy cream and nutmeg.... Just a thought as I had the same issues as you in the past. Take care, BAM
Mich - Piece of Cake says
These steaks are totally mouth watering, BAM. Makes me hungry for lunch right away!
Healthy World Cuisine says
You are welcome to drop by any time but you have to be fast as my teenagers inhale so just be the first to be seated and you are good to go. Have a super weekend. BAM
Choc Chip Uru says
This meal definitely looks super energizing my friend but very delicious too 🙂
Cheers
Choc Chip Uru
Healthy World Cuisine says
Thanks CCU. I promise the next menu item will be vegan! Take care, bAM