I can’t imagine how boring life would be without steak. Aside from bread, steak is my go-to order when eating out. Although I’m occasionally willing to pay full price, nothing compares to a homemade grilled steak right in your backyard. It’s cooked the way YOU want it with a marinade that is pretty customizable! And with the 4th of July coming in a few days, I think this Grilled Flank Steak perfectly fits our holiday feast. 😉 Skirt steak, on the other hand, is a thin, long cut from a cow’s diaphragm muscles and is beefier in flavor than flank steak. They make excellent stir-fry meat for fajitas, burritos, or sandwiches – just like my Grilled Skirt Steak.
Recipe Ingredients
First, you need a good marinade to enjoy a delicious homemade grilled flank steak. Luckily, I have the perfect marinade mix you can recreate at home. And the ingredients are pretty basic, too. 😉
How to Grill Flank Steak
Marinate the Beef
Make the Marinade – Combine all the ingredients in a ziplock bag or large shallow dish, and mix until well-combined.Marinate – Coat well and marinate for at least an hour or refrigerate until ready to cook. If you feel it will take more than an hour, refrigerate it. (Photos 1-2)
Grill It
Preheat grill to medium-high.Dry – When ready to grill, drain the flank steak and use paper towels to pat dry the steak. It’s crucial to wipe excess moisture using paper towels. If the steak is too moist, it will steam instead of grilling.Grill – Brush and oil the grill grate. Place flank steak on the hot grate and grill for about 5-6 minutes per side for medium-rare to medium, depending on preference, turning as needed with tongs. If using a meat thermometer, 125-130°F for rare, 140°F for medium-rare, 150°F for medium, and 160°F for medium-well. Keep in mind that cooking times will vary due to the thickness of your steak. (52-55℃ for rare, 60℃ for medium-rare, 65℃ for medium, and 70℃ for medium-well.) (Photo 3)Let it Rest – When the flank steak is ready, transfer it to a cutting board and let it rest for about 10 to 15 minutes.Slice and Serve – Then, starting at one corner, thinly slice it into thin strips against the grain. Arrange on a platter and serve. (Photo 4)
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Since our beef cut is a little tougher and leaner, I highly suggest marinating it overnight to ensure a more tender and flavorful grilled steak. This lets all the beautiful flavors seep into the meat fibers and gives it enough time to tenderize. And, of course, don’t forget to refrigerate to avoid bacteria. 😉
Serving and Storage Instructions
For summer grilling, I like to go with a good chunk of flank steak over wine and salad. I also love it wrapped in pita or tortilla with slices of tomatoes, bell pepper, and cheese for a quick steak burrito. Oh, yum! Leftover grilled steaks can be stored in a dry, clean, airtight container and kept in the fridge for four days. You can also wrap it with foil and store it in a heavy-duty freezer-safe resealable bag. Then freeze it to extend its shelf life for 3 months. Reheat the grilled steaks in a preheated 225°F/107℃ oven for 15 minutes or until the internal temp reaches 110°F/43℃. Or sear in a cast-iron pan with butter to bring back the moisture.
What to Serve With Grilled Flank Steak
Don’t forget to grab your favorite wine to go along with this beef. And while you’re at it, why don’t you serve it with these exquisite side dishes below to complete your fancy yet inexpensive restaurant-quality meal? Yes, please!
Avocado Corn SaladCobb SaladSauteed Brussel SproutsSeasoned RiceSouthern Corn Salad
More Amazing Steak Recipes to Try
Tomahawk SteakSpicy Grilled New York SteakSteak DianeHere
Conclusion
This recipe is perfect for the weekly rotation but elegant enough for special occasions. When do you plan on trying this recipe? Let me know below;) This blog post was originally published in May 2018 and has been updated with additional tips and new photos.
