Welcome to your new favorite way to enjoy **Grilled Flank Steak**! This recipe is meticulously crafted to deliver a remarkably tender, incredibly flavorful steak, elevated by a vibrant homemade chimichurri sauce. Say goodbye to tough, dry steak and hello to juicy, perfectly grilled perfection every single time.
To complete your ultimate summer meal, don’t forget to pair this fantastic steak with a refreshing Grilled Corn Salad.
The Ultimate Grilled Flank Steak Recipe
For years, this grilled flank steak has been a cherished centerpiece at our family gatherings and summer cookouts, consistently earning rave reviews from everyone who tastes it. What makes it truly stand out is a thoughtful, two-part flavor strategy: a tenderizing marinade followed by an aromatic spice rub.
The journey to this delectable steak begins with a simple yet powerful six-ingredient marinade, working its magic to break down tough fibers and infuse deep flavor. Following the marinade, a four-ingredient spice rub is applied, adding an extra layer of complexity and a beautiful crust when grilled. While the steak is undeniably delicious on its own, it reaches its peak of culinary excellence when generously adorned with our easy-to-make herb sauce – a fresh and zesty take on traditional chimichurri.
The brilliance of this recipe lies in its efficiency: many of the fresh ingredients used in the marinade are also featured in the chimichurri sauce, streamlining your prep and ensuring a harmonious flavor profile throughout the dish. This synergy makes preparing both components surprisingly simple, even for busy weeknights.
Quick Tip: Understanding Flank Steak
**What exactly is flank steak?** Often thicker and wider than skirt steak, flank steak is a lean, flavorful cut from the abdominal muscle of the cow. It’s sometimes marketed as London Broil or Flank Steak Fillet. Known for its robust beefy flavor, flank steak is ideal for grilling and marinating due to its fibrous texture. If flank steak isn’t available at your local butcher or grocery store, excellent substitutes include flat iron steak, hanger steak, or skirt steak, all of which benefit similarly from marinades and quick, high-heat grilling.
Key Ingredients for a Perfect Flank Steak
Crafting the best grilled flank steak requires a selection of fresh, high-quality ingredients. Here’s what you’ll need, along with tips for each:
- Flank Steak: Choose a cut that is uniformly thick if possible, to ensure even cooking. Always pat the steak thoroughly dry with paper towels before marinating. This crucial step helps the marinade adhere better to the surface, allowing its flavors and tenderizing properties to penetrate more effectively.
- Olive Oil: Opt for a good quality extra virgin olive oil. Its rich, fruity notes will enhance the overall flavor of both the marinade and the chimichurri sauce. It also helps to distribute flavors and keep the steak moist.
- Garlic: Freshly minced garlic offers the most pungent and authentic flavor. However, for convenience, jarred minced garlic can be a suitable alternative. Just ensure it’s high quality. Garlic is essential for both the marinade and the vibrant chimichurri.
- Red Wine Vinegar: This ingredient is non-negotiable for the marinade. Its acidity plays a vital role in tenderizing the flank steak by breaking down muscle fibers, resulting in a wonderfully succulent texture. It also adds a tangy brightness to the chimichurri.
- Honey: A touch of honey balances the acidity and savory notes in the marinade, contributing to a beautiful caramelization on the grill. If you prefer a less sweet profile, feel free to slightly reduce the amount.
- Soy Sauce: Use a low-sodium soy sauce to give you better control over the saltiness of your dish. It adds a crucial umami depth to the marinade, enhancing the savory beef flavor without overpowering it.
- Italian Parsley: Fresh Italian flat-leaf parsley is indispensable for both the marinade and the chimichurri. Its bright, peppery, and slightly bitter notes provide a refreshing counterpoint to the rich steak. Avoid dried parsley here; fresh makes all the difference.
- Seasonings: This recipe calls for a specific blend of salt, pepper, cumin, and coriander for the rub, and oregano and red pepper flakes for the chimichurri. Feel free to adjust these to suit your personal preference for spice and flavor intensity.
- Chimichurri Ingredients: Beyond what’s in the marinade (garlic, red wine vinegar, olive oil, parsley), you’ll need fresh cilantro, lime juice for extra zest, dried oregano, red pepper flakes for a subtle kick, and a hint more honey. For the best flavor, prepare the chimichurri sauce ahead of time, allowing the ingredients to meld and deepen their flavors.
Mastering the Grill: How to Cook Flank Steak to Perfection
Grilling flank steak to achieve that ideal blend of tenderness, juiciness, and a beautiful char is easier than you think with these step-by-step instructions. Follow these tips for a truly unforgettable meal:
- Prepare Your Grill for Optimal Searing: Start by preheating your grill to a high temperature, typically around 450°F (232°C). Once hot, use a sturdy wire brush to thoroughly clean the grates. This removes any leftover food particles that could cause sticking. Next, dampen a paper towel with a high-smoke-point oil (like canola or vegetable oil), hold it with tongs, and carefully rub the oiled towel over the hot grates. This creates a non-stick surface and helps achieve that desirable, deep char and crust on the steak, locking in juices and maximizing flavor.
- Season the Steak Evenly: After marinating and removing the steak from the bag, pat it dry again. Then, liberally apply the spice rub over the entire surface of the flank steak, ensuring it’s evenly coated. A consistent application means every bite will be bursting with flavor. The rub not only adds taste but also contributes to the beautiful browning and crust.
- Grill to the Perfect Doneness: Place the seasoned flank steak directly over the high heat. Grill for approximately 4-6 minutes per side, depending on the thickness of your steak and your desired level of doneness. For precise results and to avoid overcooking (which can lead to a tough steak), always use a reliable meat thermometer inserted into the thickest part of the steak. Refer to our temperature guide below for target temperatures. Resist the urge to constantly flip the steak; allow it to develop a good sear on each side.
- Rest the Steak for Maximum Juiciness: Once the steak reaches about 5 degrees below your target internal temperature (remembering carryover cooking), remove it from the grill and transfer it to a clean cutting board. Tent it loosely with aluminum foil. This resting period, typically 10 minutes, is absolutely crucial. It allows the muscle fibers to relax and the juices to redistribute throughout the steak, resulting in a far more tender and juicy final product. Skipping this step will result in juices running out when you slice, leaving you with a drier steak.
- Slice Against the Grain and Serve: The final key to a tender flank steak lies in how you slice it. Flank steak has prominent muscle fibers, known as the “grain.” To ensure maximum tenderness and ease of chewing, always slice the steak very thinly AGAINST the grain. Angle your knife at about 45 degrees for thin, delicate slices. This shortens the muscle fibers, making each bite incredibly tender and juicy. Serve immediately with a generous dollop of the fresh chimichurri sauce. Consider serving this succulent steak in a delicious steak bowl for a complete meal.
Quick Tip: How to Achieve Tender Flank Steak
To ensure your flank steak is never tough, follow these expert tips: First, preheat your grill to a high temperature for searing, which quickly cooks the exterior and locks in moisture. Second, and perhaps most importantly, always cut the steak against the grain. After grilling and resting, locate the direction of the muscle fibers running through the steak. Then, using a sharp knife, slice perpendicular to these fibers at a steep diagonal (approximately a 45-degree angle). This technique shortens the muscle fibers, making the steak significantly more tender and easier to chew. Lastly, continuously monitor the internal doneness with a meat thermometer to prevent overcooking, which is a common cause of toughness.
How Long To Grill Flank Steak: A Comprehensive Temperature Guide
Grilling flank steak quickly at a high temperature (around 450-500 degrees F / 232-260°C) is key to achieving a tender and juicy result. The exact cooking time will vary based on the thickness of your steak and your desired level of doneness. Always use a reliable instant-read meat thermometer for accuracy.
- Rare: For a cool, red center, aim for an internal temperature of 120-125°F (49-52°C).
- Medium-Rare: This is often considered the ideal doneness for flank steak, offering a warm red center. Target 135°F (57°C), which typically requires about 8-10 minutes of total grilling time (4-5 minutes per side) for a 1-inch thick steak.
- Medium: For a warm pink center, aim for 140°F (60°C). This usually takes about 8-12 minutes of total grilling time.
- Medium-Well: For a slightly pink center, cook to 150°F (66°C). Expect around 11-15 minutes of total grilling time.
- Well-Done: If you prefer a fully cooked steak with no pink, reach for 160-175°F (71-79°C). Be aware that cooking flank steak to well-done can make it tougher.
Important Note: Remember the principle of “carryover cooking.” Remove your grilled flank steak from the heat about 5 degrees before it reaches your desired final internal temperature. As the steak rests, its internal temperature will continue to rise for a few minutes. Tent it loosely with foil during this resting period to keep it warm and allow the juices to redistribute. Adjust grilling times as needed for thicker or thinner cuts of steak and based on your specific grill’s heat intensity.
Serving Suggestions and Perfect Pairings
This magnificent Grilled Flank Steak with Chimichurri is incredibly versatile and pairs wonderfully with a variety of sides. For a light and fresh meal, serve it alongside a crisp green salad or roasted seasonal vegetables. Its bold flavors also complement starchy sides like creamy mashed potatoes, fluffy rice pilaf, or a hearty quinoa salad. For a vibrant and refreshing option, consider our suggested Grilled Corn Salad.
Beyond traditional plating, thinly sliced flank steak is perfect for elevating various dishes. Use it to create flavorful steak tacos, hearty steak bowls with your favorite grains and veggies, or savory steak sandwiches. The robust flavor stands up well to other strong ingredients, making it an excellent choice for meal prep throughout the week.
For a complete dining experience, pair your grilled flank steak with a full-bodied red wine like a Cabernet Sauvignon or a Malbec, which will beautifully complement the rich beef and piquant chimichurri. For a non-alcoholic option, a sparkling water with a hint of lime or a fresh lemonade would be equally delightful.
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Print Recipe
Grilled Flank Steak
Equipment
- Grill
Ingredients
- 1-1/2 to 2 pounds flank steak
- 1/4 cup olive oil
- 2 cloves garlic coarsely chopped
- 2 tablespoons red wine vinegar
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 teaspoon pepper
- 1 tablespoon finely chopped flat-leaf parsley
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon pepper
- 3 to 4 cloves finely chopped garlic
- 2 tablespoons red wine vinegar
- 1 large lime (juiced)
- 1/2 cup finely chopped cilantro (1 full bunch)
- 1/2 cup finely chopped flat-leaf parsley (1 full bunch)
- 1/2 cup olive oil
- 3/4 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Remove the flank steak from its packaging and pat it thoroughly dry with paper towels. Place the dried steak into a large resealable bag.
- In a medium bowl, combine the 1/4 cup olive oil, 2 cloves minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, and 1 tablespoon coarsely chopped Italian parsley. Whisk these ingredients together until well combined. Pour this marinade over the flank steak in the resealable bag. Seal the bag, ensuring the steak is fully coated, and place it in the refrigerator to marinate for at least 1 hour, or preferably 4–6 hours, for optimal flavor and tenderness. Flip the steak in the bag halfway through the marinating time to ensure even coverage.
- For the best flavor development, prepare the chimichurri sauce while the meat is marinating. In a large jar or bowl, combine the finely chopped garlic cloves (use 2–3 cloves if sensitive to garlic, or 4 for a stronger garlic flavor), 2 tablespoons red wine vinegar, and 2 tablespoons freshly squeezed lime juice. Stir well and set aside. Finely chop one full bunch of flat-leaf parsley and one full bunch of cilantro (removing only the thickest stems). Add the chopped parsley and cilantro to the jar, along with 1/2 cup olive oil, 3/4 teaspoon dried oregano, 1/8 teaspoon red pepper flakes, and 1 tablespoon honey. Season generously to taste with salt and pepper (we recommend starting with 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir thoroughly to combine all ingredients. Cover the jar and refrigerate the chimichurri while the meat marinates, allowing the flavors to meld and deepen.
- Preheat your grill to a high temperature of 450°F (232°C). Once the grill is fully heated, clean the grates thoroughly with a wire brush to remove any residue. Liberally oil the grill grates: drench a paper towel in a high-smoke-point oil (like canola or vegetable oil), hold it with tongs, and carefully rub the paper towel over the hot grates. This step is essential to prevent the steak from sticking and to ensure it develops a fantastic char and crust, which equals more flavor!
- In a small bowl, prepare the “Meat Rub” by stirring together 1 teaspoon salt, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon pepper until well combined.
- Remove the marinated flank steak from the resealable bag and discard any remaining marinade. Sprinkle half of the prepared meat rub evenly over one side of the steak. Place the steak, rub-side down, onto the fully heated and oiled grill. Immediately sprinkle the remaining half of the rub over the uncooked side of the steak. Close the grill lid. Cook for 4–5 minutes per side for a 1-inch thick steak, or until an internal temperature of 130–135°F (54-57°C) is reached for medium-rare, or 145°F (63°C) for medium. (Using a meat thermometer is highly recommended for accurate doneness. On my grill, 4 minutes per side at 450°F typically yields medium-rare results.) Remove the grilled steak from the grill and transfer it to a clean cutting board. Tent the steak loosely with aluminum foil and allow it to rest for a full 10 minutes. This resting period is critical for the juices to redistribute, ensuring a tender and succulent steak. Once rested, slice the steak very thinly against the grain (refer to Recipe Note 1 for a detailed explanation on slicing). Serve immediately with the prepared chimichurri herb sauce.
Recipe Notes
Nutrition Information
Nutrition information is automatically calculated and should only be used as an approximation.
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