Grilled Flank Steak with Marinade Recipe
A simple and flavorful grilled flank steak recipe featuring a marinated, tender cut cooked to juicy medium-rare perfection. Perfect for a quick yet impressive meal, this recipe guides you through scoring, marinating, grilling, and slicing the steak for optimal tenderness and taste.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 4 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Steak
- 1 1/2 pound flank steak
Flank Steak Marinade
- 1 batch flank steak marinade (store-bought or homemade marinade of your choice)
Instructions
- Pat: Using a paper towel, pat the flank steak dry on both sides to remove any moisture. Then, using the tip of a sharp paring knife, lightly score the top of the steak in a diagonal crosshatch pattern with shallow cuts about 1 1/2 inches apart to help the marinade penetrate better.
- Marinate: Place the scored steak inside a ziptop bag, pour the marinade over the steak, seal the bag removing as much air as possible, and turn to coat the steak evenly. Place the bag on a plate or shallow dish to catch any drips and refrigerate for at least 4 hours or up to 24 hours for best flavor and tenderness.
- Stand: When ready to grill, remove the steak from the refrigerator and let it come to room temperature for about 20 minutes to ensure even cooking.
- Grill: Preheat a gas or charcoal grill to medium-high heat (425°F to 450°F). Ensure the grill grates are very clean. Remove the steak from the marinade and shake off excess marinade, discarding the leftover marinade. Grill the steak for about 3 to 4 minutes per side until an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare. Adjust time if you prefer more doneness but note the steak can become tough.
- Rest: Transfer the grilled steak to a plate, cover loosely with foil, and let it rest for 10 minutes to allow the juices to redistribute.
- Cut: Using a sharp knife, slice the steak very thinly (about 1/8 inch thick) across the grain to maximize tenderness. Serve warm and enjoy!
Notes
- Scoring the steak helps the marinade flavor penetrate deeper and also tenderizes the meat.
- For best results, marinate the steak for at least 4 hours but no longer than 24 hours.
- Letting the steak stand at room temperature before grilling promotes more even cooking.
- Use an instant-read thermometer to ensure perfectly cooked steak.
- Slicing against the grain is key to tenderness when serving flank steak.
- Discard any leftover marinade that has been in contact with raw meat to avoid contamination.