Add this grilled flank steak to the menu this summer! You can serve this flank steak by itself, in tacos, or even in fajitas!
Flank Steak for the Win
If you are a steak person, this grilled flank steak is for you! Sometimes flank steak can get a bad wrap because it is affordable and can be a bit tough if you don’t cook it correctly.
This grilled flank steak recipe is marinated, grilled, and cut into strips. It’s flavorful and seriously easy to make! The only decision you’ll have to make when preparing this steak is what to serve it with!
We can help you make that decision! Here are some of our favorite vegetable sides to serve with this flank steak–>
How to Make Flank Steak
When it comes to this delicious grilled flank steak recipe there are three crucial steps to follow. Though they are all easy, they are all very important.
- Pounding the flank steak.
- Marinating the flank steak.
- Grilling the flank steak!
Let’s walk through each step and highlight some of the most important things to remember!
Pound the Steak
One important thing to remember is that it is easier to grill flank steak if it is all the same thickness!
How do you pound steak without making a mess? Let me tell you! Lay down a piece of parchment paper on a cutting board, lay the flank steak down on the parchment paper, and then cover the steak with one more piece of parchment paper.
Then, using a meat tenderizer, pound the steak until it is all the same thickness!
Flank Steak Marinade
When it comes to flavoring the meat, we wanted the perfect mixture of sweet and salty! What better ingredients than honey and soy sauce?
The salt of the soy sauce breaks down the meat and starts to tenderize the meat and the honey balances the saltiness of the soy sauce.
Once the marinade is finished, all you do is place the steak on a baking sheet with a lip (so you don’t make a mess) and pour the marinade over the steak and let it marinate for 2 hours!
Grill + Cut
Finally, it’s time to grill your steak! We like to get the grill nice and hot! You will be searing the meat first over direct heat. So heat the grill to 450º-500ºF and then sear the meat for 2 minutes on each side.
Then, you are going to move the meat to indirect heat and let it cook for an additional 5-10 minutes or until the internal temperature reaches 130º-135ºF!
Once the steak is removed from the grill, you want to let it sit so all the delicious juices are absorbed back into the steak. Then, all thats left is cutting the steak against the grain!
Cutting the steak against the grain is the last way you can tenderize the steak before serving the meat!
- 2 lb. flank steak
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/2 cup soy sauce
- 2–3 tablespoons honey
- Begin by placing the flank steak onto a large cutting board. Use a meat tenderizer to even out your cut of meat. The goal here isn’t a certain thickness, rather to get everything even.
- Next, transfer flank steak onto a large baking sheet with edges. You will be marinating the meat on the baking sheet.
- Sprinkle both sides of the flank steak with salt and pepper and massage the spices into the meat.
- Next, whisk together the soy sauce and honey and pour the marinade over the flank steak.
- Cover the flank steak with plastic wrap and place it in the refrigerator for at least 2 hours, flipping the flank steak at 1 hour to make sure both sides of the flank steak have time to marinate.
- Preheat the grill to 450ºF-500ºF and make sure there is space on the grill for high, direct heat and a spot for a lower indirect heat.
- Remove the meat from the refrigerator and let it sit at room temperature for at least 15 minutes.
- Next, shake out any excess marinade from the flank steak and then place the steak over direct heat and sear both sides for 1-2 minutes (it should be very hot!).
- Then, move the flank steak over to indirect heat and grill over indirect heat for about 10 minutes, flipping every 5 minutes. This will vary on how hot your grill is. Be sure to check the internal temperature of the steak at 5 minutes, 10 minutes, and so on until the internal temperature reaches about 130º-135º for a medium-rare flank steak.
- Remove the steak from the grill and let it rest for 10-15 minutes.
- Slice the flank steak into strips by cutting the meat across the grain of the steak to break up the muscle fibers in the steak.
- Serve and enjoy!
Nutrition FactsServing Size: 1/4 Calories: 419 Sugar: 11 Fat: 18 Carbohydrates: 13 Fiber: 0 Protein: 51
Keywords: grilled flank steak