How to Grill Flank Steak: Tender Results Every Time

Flank steak often carries a reputation for being too lean, too tough, or lacking flavor. Yet when prepared the right way, this cut transforms into something extraordinary—tender, juicy, and full of robust character. With the right tenderizing techniques, a flavorful marinade, and careful grilling, you can turn this budget-friendly cut into a centerpiece worthy of any table.

This recipe highlights the best methods for unlocking flank steak’s true potential. By scoring, marinating, and grilling with precision, you’ll create a dish that rivals more expensive cuts—perfect for weeknight dinners or weekend gatherings.

The Secret to Tender Flank Steak

Flank steak is naturally lean and muscular, which explains its reputation for toughness. But instead of avoiding it, all it takes is a few smart techniques to ensure tenderness and flavor in every bite.

• Scoring the Surface: Shallow diagonal cuts across the meat break down muscle fibers and allow the marinade to penetrate more deeply.
• Marinating with Acidic Ingredients: A balsamic and citrus-based marinade not only adds flavor but also helps soften the steak’s structure.
• Cooking to the Right Temperature: Overcooking is the quickest way to ruin flank steak. Aim for medium-rare (130°F) or medium (145°F) to keep it juicy and tender.

With these steps, flank steak becomes more than just a “budget cut”—it becomes a star.

What to Serve With Grilled Flank Steak

This recipe is bold, savory, and deeply satisfying. Thanks to its balsamic-based marinade, the steak has enough flavor to stand alone, so heavy sauces aren’t necessary. Instead, pair it with fresh, simple sides:

• A crisp vegetable salad for balance
• Roasted or grilled corn for smoky sweetness
• Classic French fries or roasted potatoes for heartiness
• Fresh herbs, lime wedges, or a drizzle of olive oil as finishing touches

Together, these sides complement the steak without overpowering its rich flavor.

Easy & Delicious Grilled Flank Steak

Yield: 4–6 servings
Prep Time: 15 minutes
Marinating Time: 4–24 hours
Cook Time: 15 minutes
Total Time: About 30 minutes (plus marinating)

This recipe ensures tender, flavorful flank steak every single time.

Ingredients

For the Flank Steak:

• 1.5 to 2 pounds flank steak

For the Marinade:

• ¼ cup Worcestershire sauce
• 2 tablespoons low-sodium tamari sauce
• ¼ cup balsamic vinegar
• 1 lemon, juiced
• 2 tablespoons honey
• 5 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 2 tablespoons olive oil

Instructions

1. Prepare the Marinade
   In a large bowl, whisk together Worcestershire sauce, tamari, balsamic vinegar, lemon juice, honey, garlic, rosemary, black pepper, salt, and olive oil until well combined.
2. Score the Steak
   Place the flank steak on a cutting board. Using a sharp knife, lightly score the surface in a diagonal crosshatch pattern. Keep cuts shallow and spaced about 1½ inches apart. This helps the marinade penetrate and tenderize the meat.
3. Marinate the Steak
   Place the steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring it’s fully coated. Seal and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
4. Bring to Room Temperature
   Remove the steak from the refrigerator 20–30 minutes before cooking. Room-temperature meat cooks more evenly than chilled steak.
5. Preheat the Grill
   Heat your grill to about 450°F. If using charcoal, allow coals to turn gray and ashy before cooking.
6. Grill the Steak
   Remove the steak from the marinade, letting excess drip off. Place it directly on the hot grill. Cook for 4–5 minutes per side. For medium-rare, remove the steak when the internal temperature reaches 130°F; for medium, aim for 145°F.
7. Rest Before Slicing
   Transfer the steak to a cutting board and loosely tent with foil. Let it rest 5–10 minutes to retain juices.
8. Slice Against the Grain
   Slice the steak thinly, about ⅛ inch thick, against the grain. This ensures every bite is tender rather than chewy.
9. Serve & Enjoy
   Arrange slices on a platter, garnish with fresh herbs, a drizzle of olive oil, and lime wedges if desired. Serve warm with your favorite sides.

Nutrition Facts (per serving)

• Calories: ~280
• Protein: 27g
• Total Fat: 16g
  • Saturated Fat: 4g
• Cholesterol: 85mg
• Carbohydrates: 5g
  • Dietary Fiber: <1g
  • Sugars: 3g
• Sodium: 580mg
• Potassium: 450mg
• Iron: 2.7mg (15% DV)

Note: These values are approximate and can vary depending on exact cut of flank steak, fat trimming, and how much marinade is absorbed vs. discarded.

The Bottom Line

Flank steak may not have the prestige of ribeye or tenderloin, but when prepared with care, it proves itself as a flavorful, tender, and versatile cut. Scoring, marinating, and grilling with precision bring out its best qualities, while thin slicing ensures the perfect bite. Affordable yet impressive, this dish is proof that with the right approach, even humble cuts can shine on the grill.