Grilled flank steak on a plate.

Grilled Flank Steak

Add this grilled flank steak to the menu this summer! You can serve this flank steak by itself, in tacos, or even in fajitas!

Prep: 3 hoursCook: 20 minutesTotal: 3 hours 20 minutes
Fat 18 Carbs 13 Protein 51
Yield 4 servings 1x


  • 2 lb. flank steak
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup soy sauce
  • 23 tablespoons honey


  1. 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.
  2. Next, transfer flank steak onto a large baking sheet with edges. You will be marinating the meat on the baking sheet.
  3. Sprinkle both sides of the flank steak with salt and pepper and massage the spices into the meat.
  4. Next, whisk together the soy sauce and honey and pour the marinade over the flank steak.
  5. 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.
  6. 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.
  7. Remove the meat from the refrigerator and let it sit at room temperature for at least 15 minutes.
  8. 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!).
  9. 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.
  10. Remove the steak from the grill and let it rest for 10-15 minutes.
  11. 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.
  12. Serve and enjoy!


Nutrition Facts

Serving Size: 1/4 Calories: 419 Sugar: 11 Fat: 18 Carbohydrates: 13 Fiber: 0 Protein: 51
Author: Linley RichterCategory: DinnerMethod: GrillCuisine: American

Keywords: grilled flank steak

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