Grilled Flank Steak

5 from 8 votes

Here’s our absolute favorite recipe for Grilled Flank Steak. This steak starts in a simple marinade and then gets a quick rub of spices before being grilled to perfection. If desired, top this delicious steak with simple chimichurri herb sauce included in this recipe.

Prep Time30

Cook Time10

Marinating Time1

Total Time1 40

Course: Dinner

Cuisine: American

Keyword: grilled flank steak

Servings: servings

Author: Chelsea Lords

Cost: $19.75

Equipment

Grill

Ingredients

Steak and Marinade

1-1/2 to 2 pounds flank steak
1/4 cup olive oil
2 cloves garlic coarsely chopped
2 tablespoons red wine vinegar
1/4 cup honey
1/4 cup soy sauce
1/4 teaspoon pepper
1 tablespoon finely chopped Italian parsley

Meat Rub

1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1/4 teaspoon pepper

Chimmichurri

3 to 4 cloves finely chopped garlic
2 tablespoons red wine vinegar
1 large lime
1/2 cup finely chopped cilantro 1 full bunch
1/2 cup finely chopped fresh flat-leaf parsley 1 full bunch
1/2 cup olive oil
3/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 tablespoon honey
Salt and pepper

US - Metric

Instructions

Remove flank steak from packaging and pat dry with paper towels. Place in a large resealable bag.
Combine the olive oil, minced garlic, red wine vinegar, honey, soy sauce, pepper, and 1 tbsp coarsely chopped Italian parsley in a bowl. Whisk together and pour over the flank steak. Seal and place in the fridge for at least 1 hour and preferably 4–6 hours. Flip steak in the bag halfway through marinating.
I like to make the sauce at the same time I’m marinating the meat—it gets more flavorful as it sits. In a large jar, add the finely chopped garlic cloves (2–3 cloves if sensitive to garlic or 4 cloves for garlic lover!), red wine vinegar, and 2 tbsp freshly squeezed lime juice. Stir and set aside. Finely chop a bunch of parsley and pack gently (you should use most, if not all of a good-sized bunch; some stems are fine—I just remove the bulk of large stems and chop the rest). Chop the cilantro and lightly pack. Add parsley and cilantro to the jar along with the olive oil, dried oregano, red pepper flakes, and honey. Season to taste with salt and pepper (I use 1/2 tsp salt and 1/4 tsp pepper). Stir thoroughly. Cover and refrigerate while the meat marinates.
Preheat grill to 450°F. Once heated, clean the grill grates with a wire brush. Liberally oil the grill (I do this by drenching a paper towel in canola or vegetable oil and, holding tongs, rub the paper towel over the grill). This will ensure the meat doesn’t stick to the grates and gets a great char (char = flavor!).
From “Meat Rub,” stir together the salt, ground cumin, ground coriander seed, and pepper.
Remove meat from marinade and discard remaining marinade. Sprinkle half the rub on top of the steak. Place on fully heated grill (rub side down) and quickly sprinkle the rub on top. Close grill lid. Cook for 4–5 minutes per side, or until internal temperature is 130–135°F for medium rare or 145°F for medium. (I use a meat thermometer. My grill takes exactly 4 minutes per side at 450°F.) Remove the steak to a cutting board. Tent with foil and allow to rest for 10 minutes. Once steak has rested, slice it very thinly against the grain (see note 1). Serve with chimichurri herb sauce.

Notes

Note 1: Find the fibers on the steak and determine how they are running along the steak. Once you find that grain, slice perpendicular (here’s a visual). This will keep the meat juicier and much more tender. It’s easier to chew when cut against the grain.

Nutrition