How to Grill Flank Steak (And How Long)

Marinated grilled flank steak makes a flavorful main course for summer cookouts, backyard barbecues, or dinner at home. The recipe works well on a gas or charcoal grill, and a cast-iron grill pan offers a convenient stovetop alternative. Serve the tender beef with grilled vegetables or chimichurri sauce, or enjoy it in flank steak tacos. Other beef recipes worth trying include how to cook skirt steak and a Mexican carne asada marinade.

Flank Steak vs. Skirt Steak

Flank steak comes from the cow's lower abdominal area, just below the loin. It's a long, flat cut with a noticeable grain, little fat, and a rich beefy flavor. In Brazil, related cuts are called fraldinha or vazio. You may also come across names such as bavette in France, sobrebarriga in Colombia, and vacío in Argentina and Uruguay, although the cuts aren't always identical.

Skirt steak, on the other hand, comes from the diaphragm area. It's usually thinner, narrower, and has more fat than flank steak. Both are great for grilling, but their differences in thickness and texture affect how they cook.

Because skirt steak is thinner, it usually takes less time to cook. Flank steak needs a little more attention on the grill, as overcooking can leave it tough and chewy. For both cuts, slicing thinly against the grain makes a big difference in tenderness.

Ingredients

• Flank steak – 2 pounds (about 1 kg). Choose a broad, relatively even cut with a visible grain. Its lean texture and rich beefy flavor work well with the honey-garlic marinade. Thicker cuts may need a little longer on the grill.
• Honey – ⅓ cup. Gives the steak a touch of sweetness and helps develop a caramelized crust. Let excess marinade drip off before grilling to prevent the sugars from burning.
• Garlic – 6 cloves, minced. Fresh garlic adds a savory, slightly pungent taste to the marinade. Garlic powder works as a substitute, but fresh cloves give the beef a sharper flavor.
• Worcestershire sauce – 2 tablespoons. Adds savory depth, umami, and a subtle tang that complements the beef. Low-sodium soy sauce is an alternative, although the flavor will differ.
• Red wine vinegar – 3 tablespoons. Brings a sharp, tangy flavor that cuts through the honey's sweetness. Fresh lemon juice or balsamic vinegar also works, with a slightly different taste.
• Dijon mustard – 1 tablespoon. Adds a mild peppery kick and tanginess, along with a smooth texture that helps the marinade blend.
• Olive oil – ½ cup. Coats the beef with the seasonings and gives the marinade a smooth consistency. Avocado or grapeseed oil can be used instead.
• Kosher salt and black pepper – 1 ½ teaspoons of each. Salt brings out the beef's natural flavor, and black pepper adds a mild, earthy heat. Keep in mind that kosher salt brands vary in crystal size.
• Hot sauce – 1 teaspoon. Adds a little heat and tang without making the steak overly spicy. Adjust the amount to your preferred spice level.
• Fresh parsley – 3 tablespoons, chopped. Gives the marinade a fresh, slightly peppery herbal note that contrasts with the rich beef. Save a little extra for garnishing.
• Lime wedges and additional parsley – For garnish. A squeeze of lime brightens the savory grilled beef, and fresh parsley adds a light herbal finish.

How to Grill Flank Steak

Marinate the Flank Steak

1. Prepare the beef: Make sure the flank steak is completely thawed before starting.
2. Combine the marinade: In a gallon-size resealable plastic bag, combine the olive oil, red wine vinegar, kosher salt, black pepper, honey, Worcestershire sauce, minced garlic, Dijon mustard, hot sauce, and chopped parsley. PIC. 1 & 2
3. Mix thoroughly: Seal the bag and gently massage it until the ingredients are well combined and the salt dissolves.
4. Add the steak: Place the flank steak in the bag, press out the excess air, and seal tightly. Massage the bag to coat the beef evenly with the marinade. PIC. 3 & 4
5. Refrigerate: Marinate the steak in the refrigerator for at least 2 hours or up to 24 hours. PIC. 5
6. Prepare for grilling: Remove the steak from the refrigerator about 30 minutes before cooking. Keep it within safe room-temperature limits, and use this time to clean and preheat the grill.
   Note: If you prefer to skip the marinade, place the thawed steak on a cutting board and cover it with plastic wrap. Use the rough side of a meat mallet to lightly pound both sides. Pat the beef dry with paper towels and season both sides well before cooking.

Flank Steak on a Gas Grill

1. Clean the grill: Scrape the grates to remove any residue from previous cooking.
2. Preheat the grill: Heat the gas grill to approximately 450°F (232°C). Allow 15 minutes for preheating.
3. Prepare the steak: Remove the beef from the marinade and shake off excess liquid. Discard the used marinade.
4. Sear the first side: Lightly oil the grill grates and place the steak on the hot grill. Close the lid and sear for 1 minute, or up to 2 minutes for a particularly thick cut.
5. Flip the steak: Open the lid, turn the beef over, and close the lid again. Sear the second side for another 1–2 minutes.
6. Reduce the heat: Lower the grill temperature to medium after searing both sides. Keep the lid closed until it's time to flip the steak.
7. Continue grilling: Cook for another 6–9 minutes total with the lid closed. Open the lid once to flip the steak halfway through this stage.

Flank Steak on a Charcoal Grill

1. Prepare the grill: Clean the grates and arrange the charcoal for a two-zone fire, with a hot section for searing and a cooler section for controlling the heat. Bring the hot section to approximately 450–500°F (232–260°C).
2. Oil the grates: Lightly coat the grill grates with oil using a basting brush.
3. Prepare the steak: Remove the beef from the marinade, shake off excess liquid, and discard the used marinade.
4. Sear the steak: Place the beef over the hottest section of the grill. Sear uncovered for 1–2 minutes per side, depending on thickness.
5. Continue grilling: Cook uncovered for another 6–8 minutes total, flipping the steak once halfway through this stage.

Flank Steak on a Stovetop Grill Pan

1. Preheat the pan: Heat a large ridged cast-iron grill pan or griddle over medium-high heat until sizzling hot.
2. Prepare the beef: Remove the steak from the marinade and shake off excess liquid. Discard the used marinade. PIC. 6
3. Oil the pan: Lightly coat the cooking surface with oil or cooking spray suitable for high-heat cooking.
4. Cook the first side: Place the steak in the hot pan and cook for approximately 4–5 minutes, depending on thickness. PIC. 7
   Note: For crosshatched grill marks, rotate the steak approximately 45 degrees after 2 minutes without flipping it. Continue cooking for the remaining time before turning it over.
5. Flip and finish cooking: Turn the beef over and cook for another 4–5 minutes, depending on thickness and desired doneness. PIC. 8 & 9

Rest and Slice the Steak

1. Rest the beef: Transfer the cooked flank steak to a clean platter that can catch the juices. Tent loosely with aluminum foil to keep it warm and let it rest for 5 minutes. PIC. 10
2. Slice the steak: After resting, transfer the beef to a cutting board. Using a sharp knife, cut thin slices against the grain at approximately a 45-degree angle. Aim for slices about ¼ inch thick.
   Note: Look for the long lines of muscle fibers running through the steak. Cut across those lines rather than following them for more tender slices.
3. Serve: Arrange the sliced steak on a serving platter with lime wedges and chopped parsley. Pair it with grilled vegetables, including corn, chimichurri sauce, or your preferred steak sauce.

How Long to Grill Flank Steak

The flank steak grill time depends on the thickness of the beef, grill temperature, and preferred doneness. Use these estimated cooking times for rare to medium-rare steak.

When deciding how long to cook flank steak on the grill, remember that thicker cuts may take longer. The gas and charcoal grilling instructions above also include additional cooking time after searing. Use an instant-read thermometer to check doneness rather than relying on cooking time alone.

Flank Steak Grill Time and Temperature

Use this flank steak grill temp and time guide to find the internal temperature for your preferred doneness.

For medium flank steak, aim for an internal temperature of 145°F (63°C). Steak also continues cooking slightly after leaving the grill. For rare or medium-rare preferences, remove the beef about 5°F below your desired final temperature to account for carryover cooking during resting.

Food Safety Note: The USDA recommends cooking beef steaks to an internal temperature of 145°F (63°C) before removing them from the heat, followed by at least 3 minutes of resting. Rare and medium-rare temperatures fall below this recommendation.

FAQ About Grilled Flank Steak

What to Serve With Grilled Flank Steak

• Potatoes: Try crispy smashed potatoes with golden, crunchy edges and creamy centers. They're great alongside the juicy steak.
• Vegetables: Pair the beef with grilled corn on the cob or air fryer asparagus. The sweet corn complements the honey-garlic marinade, and the asparagus adds a savory, lemony contrast.
• Salads: Add Shirazi salad to the meal. Its crisp cucumbers, juicy tomatoes, and citrus dressing contrast with the rich grilled beef.
• Rice: Spoon the sliced flank steak over steamed white rice to catch the juices, or try seasoned rice alongside the meat.
• Sauces: Drizzle authentic chimichurri sauce over the steak to add fresh herbs, garlic, and tangy vinegar. Lime wedges and steak sauce are good alternatives.

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5 from 9 votes

How to Grill Flank Steak (And How Long)

Discover how to grill flank steak with a homemade honey-garlic marinade that adds savory, slightly sweet flavor to this lean cut of beef for juicy, tender slices with charred edges.

Course:Main Course

Cuisine:American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Marinade Time 2 hours hours

Total Time 2 hours hours 18 minutes minutes

Servings 6 people

Calories437.3 kcal

Author Valentina Dimitrova

Cost $ 0.75 per person

Equipment

• 1 grill or grill mark cast-iron skillet
• 1 tongs

Ingredients

Garlic Honey Marinade

• ½ cup olive oil
• 1 ½ teaspoons kosher salt
• 1 ½ teaspoons black pepper
• ⅓ cup honey
• 2 tablespoons Worcestershire sauce
• 3 tablespoons red wine vinegar
• 6 cloves garlic – minced
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce
• 3 tablespoons chopped parsley

Meat

• 2 pounds flank steak

Garnish

• lime wedges – to squeeze on top of the steak
• parsley – chopped

US Customary - Metric

Instructions

Marinate the Flank Steak

• Prepare the beef: Make sure the flank steak is completely thawed before starting.
• Combine the marinade: In a gallon-size resealable plastic bag, combine the olive oil, red wine vinegar, kosher salt, black pepper, honey, Worcestershire sauce, minced garlic, Dijon mustard, hot sauce, and chopped parsley.
• Mix thoroughly: Seal the bag and gently massage it until the ingredients are well combined and the salt dissolves.
• Add the steak: Place the flank steak in the bag, press out the excess air, and seal tightly. Massage the bag to coat the beef evenly with the marinade.
• Refrigerate: Marinate the steak in the refrigerator for at least 2 hours or up to 24 hours.
• Prepare for grilling: Remove the steak from the refrigerator about 30 minutes before cooking. Keep it within safe room-temperature limits, and use this time to clean and preheat the grill.

  Note: If you prefer to skip the marinade, place the thawed steak on a cutting board and cover it with plastic wrap. Use the rough side of a meat mallet to lightly pound both sides. Pat the beef dry with paper towels and season both sides well before cooking.

Flank Steak on a Gas Grill

• Clean the grill: Scrape the grates to remove any residue from previous cooking.
• Preheat the grill: Heat the gas grill to approximately 450°F (232°C). Allow 15 minutes for preheating.
• Prepare the steak: Remove the beef from the marinade and shake off excess liquid. Discard the used marinade.
• Sear the first side: Lightly oil the grill grates and place the steak on the hot grill. Close the lid and sear for 1 minute, or up to 2 minutes for a particularly thick cut.
• Flip the steak: Open the lid, turn the beef over, and close the lid again. Sear the second side for another 1–2 minutes.
• Reduce the heat: Lower the grill temperature to medium after searing both sides. Keep the lid closed until it's time to flip the steak.
• Continue grilling: Cook for another 6–9 minutes total with the lid closed. Open the lid once to flip the steak halfway through this stage.

Flank Steak on a Charcoal Grill

• Prepare the grill: Clean the grates and arrange the charcoal for a two-zone fire, with a hot section for searing and a cooler section for controlling the heat. Bring the hot section to approximately 450–500°F (232–260°C).
• Oil the grates: Lightly coat the grill grates with oil using a basting brush.
• Prepare the steak: Remove the beef from the marinade, shake off excess liquid, and discard the used marinade.
• Sear the steak: Place the beef over the hottest section of the grill. Sear uncovered for 1–2 minutes per side, depending on thickness.
• Continue grilling: Cook uncovered for another 6–8 minutes total, flipping the steak once halfway through this stage.

Flank Steak on a Stovetop Grill Pan

• Preheat the pan: Heat a large ridged cast-iron grill pan or griddle over medium-high heat until sizzling hot.
• Prepare the beef: Remove the steak from the marinade and shake off excess liquid. Discard the used marinade.
• Oil the pan: Lightly coat the cooking surface with oil or cooking spray suitable for high-heat cooking.
• Cook the first side: Place the steak in the hot pan and cook for approximately 4–5 minutes, depending on thickness.

  Note: For crosshatched grill marks, rotate the steak approximately 45 degrees after 2 minutes without flipping it. Continue cooking for the remaining time before turning it over.
• Flip and finish cooking: Turn the beef over and cook for another 4–5 minutes, depending on thickness and desired doneness.

Rest and Slice the Steak

• Rest the beef: Transfer the cooked flank steak to a clean platter that can catch the juices. Tent loosely with aluminum foil to keep it warm and let it rest for 5 minutes.
• Slice the steak: After resting, transfer the beef to a cutting board. Using a sharp knife, cut thin slices against the grain at approximately a 45-degree angle. Aim for slices about ¼ inch thick.

  Note: Look for the long lines of muscle fibers running through the steak. Cut across those lines rather than following them for more tender slices.
• Serve: Arrange the sliced steak on a serving platter with lime wedges and chopped parsley. Pair it with grilled vegetables, including corn, chimichurri sauce, or your preferred steak sauce.

Recipe Video

Recipe Notes

Marinating takes 2–24 hours. The total recipe time includes the minimum 2-hour marinating period. You can also skip the marinade and season the beef before grilling.

Storage and Reheating

Refrigerate: Store leftover grilled flank steak in an airtight container in the refrigerator for up to 3 days. Raw flank steak can be refrigerated for up to 4 days at 40°F (4°C) or below.

Freeze: Wrap raw flank steak tightly in plastic wrap and place it in a freezer-safe bag or airtight container. Freeze for up to 4 months for best quality. Cooked steak can also be frozen for up to 3 months.

Reheat: Place the sliced steak in a microwave-safe dish with a little sauce or beef broth to prevent drying out. Cover and heat in short intervals, turning the slices as needed. Reheat to an internal temperature of 165°F (74°C).

Nutrition

Calories: 437.3kcal | Carbohydrates: 18.2g | Protein: 32.9g | Fat: 25.7g | Saturated Fat: 5.6g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 16.2g | Cholesterol: 90.7mg | Sodium: 783.7mg | Potassium: 608.4mg | Fiber: 0.4g | Sugar: 16.1g | Vitamin A: 178.8IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 3.1mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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