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Grilled Flank Steak Recipe

Learn to make grilled flank steak quickly and easily and enjoy the sizzle of the barbecue all summer long! A bit of salt and pepper is all you need but I’m including a ton of flavor variations too!

Sliced flank steak on a cutting board.
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Enjoy Your Flank Steak Grilled!

Grilling flank steak is one of the easiest ways to enjoy a steak dinner throughout the summer. There is nothing better than good old-fashioned grilled meat, am I right?! The sizzle and smoke are the stuff summertime dreams are made of!

It is a budget-friendly cut of beef, so it’s a great choice for feeding a crowd at pool parties, barbecues, and on weekends with the family. It is so versatile that you could serve flank steak tacos as a meal one day and sliced pieces with a dipping sauce as an appetizer the next. 

I’m giving you the basic grilling method with just a bit of salt and pepper for seasoning, but you can switch it up any time by adding flank steak marinadeeasy steak marinade, or teriyaki steak marinade, to name a few.

Either way, this lean cut of meat will be juicy, tender, and deliciously charred by the time we’re done with it.  

Why We Love Grilled Flank Steak

  • It’s so easy. There is virtually no prep work with this recipe. Along with a simple salt and pepper seasoning, it’s just a matter of keeping an eye on it at the grill before enjoying the fruits of your barely-there labor. 
  • Flavorful. I find any type of grilled meat super flavorful just based on the char marks and smokiness alone. I like to use just a bit of salt and pepper to bring out the natural flavor of the meat but you’re welcome to use a dry rub or marinade!
  • Versatile. Pairs well with all kinds of side dishes. Potatoes, rice, pasta, vegetables, salad, bread, you name it. You can also cut it into thin strips and add it to various recipes.
Steps for grilling flank steak.

Ingredients Needed

  • Flank steak: I use about a pound.
  • Salt: Use kosher salt if you can. The size of the crystals is larger than regular table salt which means you are using less salt in the end. It’s also great at drawing out moisture from the meat, without oversalting, which is what we want! 
  • Pepper: The peppery half of the salt and pepper duo. 

How to Grill Flank Steak

  1. Prep meat. When preparing your meat for the grill, you want to make sure to dry the surface of the meat. Pat with paper towels so that way whatever seasoning you add sticks to it, but also so that it has a nice sear on it. Season with salt and pepper. 
  2. Place on grill. Cook the meat over a preheated grill set at medium-high heat. See below for notes on how long to cook your meat to the desired temperature. Flip halfway and allow it to rest on a cutting board for 5-10 minutes once it’s done.

How Long to Grill Flank Steak

This is a lean cut of beef so you don’t want to overcook it, that’s for sure!

I like mine medium-rare which is about 6 minutes per side. However, depending on how you like yours, the internal temperature on a meat thermometer should read:

  • Medium Rare (130°-140°F)
  • Medium (140°-150°F) 
  • Medium Well (150°-160°F)
  • Well (Over 160°F)

Grilling Tips

  • Clean and oil the grill. You don’t want remnants of whatever you were grilling last week on your grilled meat.
  • Always place the meat on a hot grill. You want to hear that sizzle! If you place the meat on a grill that’s not hot enough, there’s a good chance it will stick to the grill and overcook your meat by the time you wait for it to heat up. 
  • Allow the meat to rest before slicing. This way the juices have a chance to settle back into the meat and won’t run out as soon as you slice into it. This helps to keep it nice and moist.
  • Use a sharp knife to cut against the grain. Doing so shortens the muscle fibers making the meat even more tender and easy to chew.

No Grill? No Problem!

Grab a baking sheet and line it with aluminum foil. Broil meat in the oven, turning halfway until it’s cooked to desired internal temperature. Simple!  

Flank steak cooking on a grill.

Flavor Variations

Favorite Dipping Sauces to Use

If you’re not using a ton of seasoning or a marinade, there is always a way to add extra flavor and that’s to provide a variety of condiments for people to pick from! 

  • Dijon mustard or A1 sauce is sometimes all you need!
  • Homemade BBQ sauce, made with ketchup, tomato sauce, brown sugar, Worcestershire sauce, and seasoning.
  • Chimichurri sauce, made with red wine vinegar, fresh garlic, and fresh herbs like oregano, and parsley.
  • Teriyaki sauce, made with low sodium soy sauce, garlic, ginger, oil, honey, and a few additional ingredients. 

Ways to Serve Grilled Flank Steak

As mentioned above, you can enjoy it sliced with a dipping sauce, which is the way my kids like to eat it! 

You could add some slices to a bed of leafy greens and crisp veggies for a steak salad, use a steak fajita marinade and whip up some sizzling steak fajitas. This is a great way to use up leftovers too!

Or you could serve it with some sides like these: 

FAQs

Is flank steak a good grilling steak?

It is! It cooks quite quickly, so it’s great for getting dinner on the table fast. This is part of why grilled flank steak is one of my favorite recipes for busy weekdays!

Do you grill it on high?

You definitely can. I like to move anywhere from medium-high to high heat depending on the thickness of the cut. If using high heat, just keep an eye on it and check at the 5-minute mark. If you’re using a grill pan rather than directly on grill grates, then you are free to use a higher heat.

How do you make it less tough?

Being careful not to overcook it is essential, especially when you’re not using a marinade to help tenderize it. If you do use a marinade, using one with an acid such as lime juice, lemon juice, or balsamic vinegar helps to break down the fibers. Including olive oil or vegetable oil helps to keep it moist at the same time.

Sliced flank steak on a wooden cutting board.

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Sliced flank steak on a wooden cutting board.

Grilled Flank Steak Recipe

5 from 2 votes
Learn to make grilled flank steak quickly and easily and enjoy the sizzle of the barbecue all summer long! A bit of salt and pepper is all you need but I'm including a ton of flavor variations too!
Prep Time: 5 mins
Cook Time: 12 mins
Rest Time: 5 mins
Total Time: 22 mins
Servings: 4

Ingredients 

  • 1 pound flank steak
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • Pat the steak dry with a paper towel. Season each side generously with salt and pepper.
  • Preheat the grill to medium-high heat. Place steak on the grill and cook to desired internal temperature (about 6 minutes per side for medium rare (130°-140°F), depending on thickness of steak). See notes for cooking temperatures.
  • Let rest for 10 minutes to allow the juices to absorb and keep the meat tender.
  • Slice against the grain and drizzle with desired sauce to serve.

Notes

Cooking steak in the oven: Preheat the broiler. Place steak on a baking sheet. Cook, turning once halfway through, until cooked to desired internal temperature (about 6 minutes per side for medium rare, depending on thickness of the meat). See notes below for cooking temperatures.
Doneness: 
  • Medium Rare (130°-140°F) 
  • Medium (140°-150°F) 
  • Medium Well (150°-160°F)
  • Well (Over 160°F)

Nutrition

Calories: 155kcal | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 68mg | Sodium: 60mg | Potassium: 387mg | Calcium: 24mg | Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Main Dish
Cuisine: American
Author: Jamielyn Nye

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