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.
steve says
Love Grilled Steaks, Great Ideas!!
Hannah says
Okay, you got me- I can't think of a direct vegan equivalent to flank steak. BUT, I can still appreciate the simplicity of the concept to let each ingredient shine. Perhaps I can still try with a seitan cutlet. 😉
HWC Magazine says
You know Hannah this marinade is fabulous on grilled onions, peppers and mushrooms too. Just marinate for about 15 minutes and then throw it on the grill. Every once in a while got to feed the boys steak or otherwise they get too rowdy. LOL
Liz says
We're grilling flank steak tomorrow for fajitas, but I'm always looking for new marinades to try. This sounds perfect!!
HWC Magazine says
Fajitas sounds delicious Liz! We are always game for Tex Mex and just in time for Cinco de Mayo. Stay well and take care
mjskitchen says
Grilled flank steak is our go to protein on a hot summer day. Once grilled there are so many ways to use the leftovers. Great job with the instructions on how to get it right. It's not the easiest cut to get right. I've eaten so many that were overcooked that just make them inedible. Love the marinade! We have 2 in the freezer, so I'll give you'll marinade a try. We need to switch things up every once in a while. 🙂 Great post!
HWC Magazine says
Thank you MJ. We are glad the hints for making a tender flank steak are helpful. Flank Steak is best at medium rare. We feel as anything more done than that and it really destroys a good steak. Glad you have 2 in the freezer so you are ready to go for the summer. Stay well and take care
lambyknits01 says
Ooh! Herb butter...I need to make some of this for our steaks! Thanks for the inspiration 🙂
Healthy World Cuisine says
Thanks and your welcome. I think that herbed butter makes any item on your plate taste better. Everything from potatoes to veggies, pasta, and fish all taste better with herbed butter. I make a little extra and just store in plastic wrap in the freezer and cut off a little disk when I need some extra flavor for a dish. Take care, BAM
Jasline (Foodie Baker) says
Hi Bobbi! I really want some of those tender beef and the bashed potatoes! They look really amazing and delicious. My mouth is watering as I'm typing this... you're so making me hungry Bobbi! Have a great day!
Healthy World Cuisine says
Thank you for your kind comment Jasline. I hope you are doing well. It has been more difficult to keep in touch now that you are not on a wordpress template but I have signed up on your RSS feed and e-mail and at least 3 other ways so we can keep in touch. Take care, BAM
Vickie Landt says
Yummy Girl! I just bought some flank steak and I never cooked it before. Mike will be in heaven! Vickie
Healthy World Cuisine says
Long marinating time, very short time on a hot grill- 2 mins on each side, let rest for at least 10 minutes and then cut very thin. The recipe for perfectly cooked tender flank steak. I hope Mike makes you some soon. Take Care, BAM
Charles says
Hi Bam - that steak looks fantastic... so juicy. Grilled to perfection! Great ideas for the potatoes too... I never saw them cooked that way, but it looks really tasty!
Healthy World Cuisine says
Thank you Charles. I have been really craving some iron fortified dinners and this one is so easy to prepare, even my teenagers are learning how. Have a great weekend. BAM
Marisa - PictureRealFood says
I agree with your sons! Bacon definitely makes everything better. I too crave steak for a little iron, and I love your idea of bashing whole potatoes then sauteing them. Fantastic.
Healthy World Cuisine says
Thank you. My boys idea of the perfect day is for it to be raining bacon. You have to love teenagers. Have a great day. BAM
Mich - Piece of Cake says
Those steaks look totally mouth-watering with that herbed butter...
chef mimi says
Love this meal!
Healthy World Cuisine says
Thank you, have a super week. BAM
rabbitcancook says
This is just perfect meal for carnivore like me on peaceful evening..yum... 🙂
squishymonster says
The steak is cooked perfectly and flank happens to be one of my favorite cuts...you've paired it (again) with some of my favorite sides--so this puts me in 7th Heaven =)
rsmacaalay says
Love how the beef turned up, cooked to perfection
Healthy World Cuisine says
Thanks Ray. This dinner menu would be extra special if we served your mango dessert at the end of this delicious meal. Take care, bAM
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