Juicy, tender, and easy to make, this grilled flank steak takes just a few minutes to prepare. After marinating, it only takes about ten minutes to grill this flank steak for dinner! It’s so simple, yet incredibly flavorful!

Learning how to grill flank steak is a must. It’s flavorful, simple, and is perfect as a weeknight meal or weekend BBQ with friends! You can grill it with simply some salt and pepper or with a handful of ingredients for a marinade.

Overhead view of a grilled flank steak sliced in a platter with lemon slices and rosemary.

Why You’ll Love This Recipe

It’s easy to make. After marinating the steak (the marinade takes like 5 minutes to throw together), all you have to do is throw it on the grill. Dinner really doesn’t get any easier than that.
Grill it up for lunch or dinner or make it for your next BBQ with friends. It’s always a crowd-pleaser, no matter what the occasion.
It goes with everything! From a baked potato to grilled corn to a leafy salad (or raw carrot salad) to garlic bread, or just some rice, you can make grilled flank steak every night and not get tired of it.

Ingredients You’ll Need

Ingredients needed to make grilled flank steak.

oil — I use olive oil, but you can use any neutral oil of your choice that has a high smoke point.
garlic — I use garlic cloves, but you can use dried garlic powder if you don’t have any fresh garlic on hand.
soy sauce — make sure to use low sodium soy sauce.
lemon juice and zest
herbs — just a couple of sprigs of rosemary and parsley. You can swap it out and use just one or another if you prefer.
salt — I always use kosher salt.
red pepper flakes — I use a little red pepper flakes to add a tiny bit of heat. In my steak bowl recipe, I used sriracha in the marinade so you can swap out the red pepper flakes in its place.
flank steak — I usually get my flank steak at Costco in packs of two. They are usually between 1½ to 2 pounds per steak.

How to Grill a Flank Steak

Set of two photos showing marinade added to a container and steak added to it.

In a large bowl or container, add the olive oil, smashed garlic cloves, soy sauce, lemon zest, lemon juice, parsley, rosemary, salt, and red pepper flakes.
Pat the steak dry with a paper towel. Add the flank steak to the marinade and give it a good mix so it’s well-coated. Cover and marinate in the fridge for one to two hours.

Set of two photos showing before and after steak grilled on a gas grill.

Heat the grill to 450F.
Grill the flank steak (shake off any extra marinade) on direct heat for 4 to 5 minutes per side, keeping the grill lid closed between flips.
Remove the steak from the grill and allow to rest for at least five minutes before slicing. If possible, cover with foil.

A close up view of sliced grilled flank steak.

Recipe Tips and Notes

You can make this ahead of time by marinating your steak for 12 hours or overnight before grilling.
I prefer my flank steak to be medium to medium-rare. I usually eye my steak but you can use a meat thermometer for a more exact measurement. Aim for 120 to 125°F for rare, 130 to 140°F for medium rare, or 140 to 145°F for medium.

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

Always cut across the grain when serving as the cut can be tough. Cutting across the grain will help with keeping the beef tender.
If you don’t have flank steak, you can use NY strip or sirloin steak. The cooking time will vary depending on the thickness of the different cuts.
If you want to make this on the stovetop, my steak bowl recipe cooks the steak in a cast iron.
Pat the steak dry with a paper towel before you begin to help the marinade absorb better.
Let your marinaded steak come to room temperature before grilling. This helps the steak grill more evenly.
Try it with my Japanese steak sauce!

A plate with a serving of grilled flank steak along with a baked potato with sour cream and grilled corn.

Make Ahead Tips

Meal prep: once cooled, store the cooked steak in an airtight container for up to 4 days in the fridge. I recommend not slicing the steak until you’re ready to eat. This way it doesn’t dry out when you reheat the steak.
Reheat: you can reheat the steak in an air fryer at 350F for 5 minutes or so or on the stovetop in a skillet until the internal temperature of the steak reaches at least 120 to 125°F for rare steak.

Grilled Flank Steak

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Prep Time: 2

Cook Time: 10

Total Time: 2 10

Servings: servings

Ingredients

⅓ cup olive oil
5 cloves garlic, smashed
⅓ cup soy sauce, low sodium
1 lemon, juiced and zested
1 teaspoon red pepper flakes
1 teaspoon salt
2 to 3 sprigs rosemary
1 handful parsley
1½ to 2 pounds flank steak

Instructions

In a large bowl or container, add the olive oil, smashed garlic cloves, soy sauce, lemon zest, lemon juice, parsley, rosemary, salt, and red pepper flakes.
Pat the steak dry with a paper towel. Add the flank steak to the marinade and give it a good mix so it’s well-coated. Cover and marinate in the fridge for one to two hours.
Heat the grill to 450F.
Grill the flank steak (shake off any extra marinade) on direct heat for 4 to 5 minutes per side, keeping the grill lid closed between flips.
Remove the steak from the grill and allow to rest for at least five minutes before slicing. If possible, cover with foil.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Author: Carmy

Course: Main Course

Cuisine: American

Nutrition Disclaimer

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