Grilled Flank Steak

5 from 1 vote

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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!

overhead shot of sliced flank steak on wooden board

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.

prep photos for steak marinade

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.

Cooking temperatures

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.

sliced Grilled Flank Steak


Watch how to make this below!



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piece of tender flank Steak on fork

Grilled Flank Steak

5 from 1 vote
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 and 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 is your perfect dinner option.
Servings: 6
Prep: 2 hours 10 minutes
Cook: 12 minutes
Total: 2 hours 22 minutes




  • 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.


Calories: 335kcal | Carbohydrates: 12g | Protein: 33g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 91mg | Sodium: 495mg | Potassium: 566mg | Fiber: 1g | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 3mg

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.

Course: Dinner, Lunch, Main
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    Kevin, I love your detailed recipes!!! So well explained. This looks amazing!!!