Grilled Flank Steak is great because being a thin cut, it cooks quickly, takes marinades well and of it’s versatility in serving options. Grilled with charred edges caramelized from a marinade, sliced across the grain for tenderness and served up as the main course, in a sandwich or on a salad, flank steak is your perfect dinner option!
Grilled Flank Steak
Flank steak comes from a cow’s lower belly muscles. It’s a flavorful piece of meat, but is very lean, containing almost no fat. Similar to a skirt steak and in the same region on the cow, namely the nearby diaphragm, it is fattier than a flank.
Flank steak is ideal for fajitas, stir-fries, tacos and works best when cut across the grain, otherwise it will be tough and stringy.
What’s in the flank steak marinade?
Grilled Flank Steak starts with a marinade hitting all the flavor notes of sweet, savory, salty and the acid coming from lemon. A kiss of heat from sriracha is completely optional, but highly recommended.
How long to marinate?
I go for a 2 hour minimum to overnight marinade, depending on how far in advance you think of grilling flank.
How long to grill flank steak?
Grilled Flank Steak is a super easy meal to prepare and because the meat is thin, it cooks fairly quickly, 6 minutes per side.
You’ll want to cook flank to a temperature of 125°F for a Rare, 135°F for Medium Rare, 145°F for Medium, 155°F is Medium Well, and 165°F for Well Done.
This flank steak is always on rotation for lunches or dinners because it’s so easy and quick. Even with a quick douse of soy sauce and sprinkle Montreal seasoning while the BBQ grill heats up when low on time, it delivers. Enjoy!
What to serve with this?
- Hasselback Potato
The seasoned, sliced potato turn out crispy on the outside and tender on the inside. Almost like thick potato chips fanned out, but all still connected at the base.
- Bacon Wrapped Tots
Crispy, golden brown tator tots are wrapped with bacon and baked to a crunchy finish
- Classic Potato Salad
The classic potato salad needs to have the right balance of sweet and savory, creamy, tender yet firm potatoes, and not an overload of mayonnaise. This is it!
- Grilled Corn Salad
Lots of fresh, charred on the grill corn tossed with an orange vinaigrette with fresh herbs like tarragon and mint and toasted hazelnuts.
- Broccoli Salad
This has lots of fresh broccoli, golden raisins, marinated red onion and roasted pumpkin seeds all tossed in an amazingly tangy and delicious salad dressing.
Watch how to make this below!
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Grilled Flank Steak
- 2 lb flank steak
- 2 tbsp Montreal seasoning
- 2 garlic cloves smashed
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp sriracha sauce (or other hot sauce) optional
- Crush the garlic cloves with the side of a knife to break open. Set aside.
- In a small bowl mix together the marinade ingredients and set aside.
- With a sharp knife create cross hatch marks on both sides of flank steak (See video). Just cut the surface slightly, don't cut through meat. This is optional, but I love the crispy edges and caramelized flavors this brings.
- In a sealable bag or container add the flank steak, garlic and marinade. Squeeze air out of bag and seal. Massage meat to get marinade into cuts and refrigerate for a minimum of 2 hours or overnight.
- Heat grill to 350-400°F. Remove flank steak from marinade. Reserve marinade for basting. Rub both sides of flank steak with Montreal Seasoning. Grill flank steak 6 minutes per side, or until an internal temperature of 130-135°F is reached for medium rare. Baste several times during grilling.
- Place on a cutting board and allow meat to rest 10 minutes before slicing. Be sure to cut thin slices across the grain for a tender piece of meat.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Sounds wonderful. Garlic is in instructions but not ingredients
Updated to reflect, thanks Mitch!
Kevin, I love your detailed recipes!!! So well explained. This looks amazing!!!
Thank YOU so much. 🙂