How to Grill Flank Steak (And How Long)

Find out how to grill flank steak tender and for how long. Also, get our flank steak marinade for making it extra flavorful!

Do you love flank steak but don’t know how to cook it on the grill to get tender and delish meat?

Well, don’t worry! We will show you how to do it easily as we did in our post on how to cook skirt steak!

It is one of those budget-friendly cuts of beef that you can cook using different cooking methods and have a good result.

We will show you specifically how to grill flank steak 3 ways:

• On a gas grill
• On a charcoal grill
• And also on the stovetop use a grill pan or skillet.

Ready?

What’s Flank Steak?

Flank steak is a cut of meat taken from the flank, which lies behind the plate and under the loin.

It is known by different names depending on the country you live in as follows:

• In France, it is called bavette (“bib").
• In my home country Brazil, it is known as fraldinha ("little diaper") and also vazio ("empty").
• Moreover, flank steak goes under the name of sobrebarriga ("over the belly") in Colombia and vacío ("empty") in Argentina, Uruguay, and Spain.

Here are a few things to know about this cut of meat:

• It’s a tough and lean cut of beef.
• Relatively long and flat, with good graining!
• Flavorful yet chewy.
• It is usually cut thinly against the grain!
• Beef flan steak can be cooked through quick, high-heating methods such as grilling, pan-frying/searing, and broiling.
• Always cook it to be rare to medium-rare, never medium or well-done!

Flank Steak vs. Skirt Steak

Here are a few similarities and differences between these 2 meat cuts:

 Similarities

•  Both skirt steak and flank steak are lean and tough cuts: These are the reasons why they benefit from pounding with a mallet and marinade in order to tenderize them.
•  They benefit from quick, high-heat cooking methods: If overcooked, they can become tougher and even inedible! Cooking them rare to medium-rare will avoid that!
•  Must be cut thin against the grain: This will make them easy to chew!
• You may use them interchangeably: You can use either skirt steak or flank steak to prepare certain dishes such as London broil, steak fajitas, Chinese stir-fry beef, steak salad, or carne asada tacos.

 Differences

• Cut: While skirt steak comes from the diaphragm area of the cow, the flank is located behind the plate and under the cow’s loin.
• Size: Skirt steak is a longer and thinner cut while flank steak is thicker, wider, and heavier than skirt steak. When sliced, skirt steak will create long, skinny pieces while flank steak will have flat, wide pieces.
• Texture: Both are lean and tough cuts but while flank steak has a more tightly woven grain structure, skirt steak is less dense although it has a more fibrous grain structure. This is why marinades penetrate easier and quicker in skirt steaks than in flank steaks.
• Flavor: Skirt steak tends to be more flavorful than flank steak!
• Fat Content: Skirt steak is fattier and so has more marbling than flank steak.
• Cooking time: Because skirt steaks are thinner than flank steaks, they take fewer minutes to cook on each side (about 3 minutes per side in comparison to flank steaks that take about 5 minutes per side to cook).

 

Flank Steak Marinade

 Steak marinade recipes (like this Mexican carne asada marinade) usually call for a type of fat (oil), an acid (vinegar, lemon or lime juice, wine, etc), and seasonings and/or spices. 

The ingredients can vary according to each cuisine in the world.

Our honey garlic marinade asks for:

• Olive oil – Make sure to use a good-quality one or you can replace it with avocado or grapeseed oil has a high smoking point.
• Red wine vinegar: You may replace it with fresh lemon juice, lime juice, balsamic vinegar, or even red wine.
• Seasonings, spices, herbs, and condiments: Kosher salt and ground black pepper, fresh garlic (or garlic powder), fresh parsley (or another fresh herb of choice), Worcestershire sauce (or either horseradish sauce or low sodium soy sauce), Dijon mustard, and hot sauce (or chili powder).
• Honey: You can use agave or pure maple syrup instead (or even brown sugar)!

It is garlicky, savory and sweet, tangy, and mildly spicy! It is one of the best marinades for marinated grilled flank steak!

How Long to Marinade

Beef flank steak is a thicker and leaner cut than skirt steak.

While skirt steaks shouldn’t be marinated for longer than 20 minutes because your fibers can break down quickly, flank steak is best if marinated for at least 2 hours up to 24 hours in order to penetrate the meat fibers for tenderizing and flavoring purposes.

How to Grill Flank Steak (3 Ways)

Here are 3 different ways to grill flank steak.

Follow these steps to marinate, grill, rest, and cut the meat properly.

STEP ONE: Marinade Flank Steak

• To start, make sure your steak is completely thawed! Then prepare our simple marinade.
• In a gallon Ziploc bag, combine all of the ingredients for the marinade (olive oil, red wine vinegar, salt, pepper, honey, Worcestershire sauce, garlic, Dijon mustard, hot sauce, and parsley). SEE PICS. 1 & 2
• Zip the top and toss the marinade mixture gently until the salt is dissolved.
• Then, place the flank steak in the marinade. Make sure to press out any excess air from the bag and seal it tightly. SEE PICS. 3 & 4
• Using your hands, massage the marinade around the flank steak for an even coating.
• Chill in the fridge for at least 2 hours to up to 24 hours. SEE PIC. 5 But remove the bag from the fridge 30 minutes before cooking so it will cook evenly. Meanwhile, clean and preheat your grill (see below)!

NOTE: If you prefer to not marinate the meat before grilling, tenderize the thawed steak by placing plastic over the meat on a cutting board. Then use the rough edge of a meat mallet to lightly pound the meat on both sides. Pat the meat dry with paper towels and season both sides well!

STEP TWO: Grill Flank Steak

Choose one of the 3 ways below in order to grill the meat.

 ON THE GAS GRILL:

• Scrap clean your gas to get rid of any remaining bits from your last grilling.
• Heat the grill to high, about 450° F (232° C), and then let it for 15 minutes.
• Remove the meat from the bag and shake it to remove excess marinade. Discard the marinade! SEE PIC. 6
• Oil the grill grates! Place the steak on the grill and close the lid. Set a timer for 1 minute (or 2 minutes if it’s a very thick flank steak).
• Open the lid and flip the steak. Again close the lid and set a timer for another 1 or 2 minutes.
• After searing the steak, don’t open the lid anymore. But turn the heat down to medium.
• Cook the steak over medium heat for 6-9 minutes total, opening the grill lid once only in order to flip the steak halfway through.
• Use a meat thermometer to take the internal temp. It must reach 125° F (52°C) for rare or 135° F (57°C) for medium-rare. But remember to take the meat out of the grill when it has reached a temperature that is 5 degrees BELOW the temps mentioned above because the meat will continue to cook after being removed from the grill.

 ON THE CHARCOAL GRILL:

• To grill flank steak on a charcoal grill, prepare the grill by cleaning the grates. Start a 2-zone fire and get the hot zone as hot as possible. Oil the grates using a basting brush!
• Remove the meat from the bag and shake it to remove excess marinade. Discard the marinade!
• Place your flank steak over the hottest part of the grill (approximately 450–500°F). Sear, uncovered, on each side for 1-2 minutes depending on how thick is the meat.
• Continue to grill the steak, uncovered, for 6-8 minutes total, flipping the meat once halfway through.
• Use a meat thermometer to take the internal temp. It must reach 125° F (52°C) for rare or 135° F (57°C) for medium-rare. But remember to take the meat out of the grill when it has reached a temperature that is 5 degrees BELOW the temps mentioned above because the meat will continue to cook after being removed from the grill.

 ON THE GRILLING PAN (STOVETOP):

• Heat a large grill mark cast-iron skillet or griddle over medium-high heat until sizzling hot. Remove the meat from the bag and shake it to remove excess marinade. Discard the marinade!
• Spray the bottom with no-stick cooking spray or oil it with a brush. Add the meat and cook for 4-5 minutes on each side, depending on the thickness of your steak and the level of doneness you want. SEE PICS. 7 & 8
• To get checkboard grilling marks, rotate the steak 45 degrees after 2 minutes.
• Use a meat thermometer to take the internal temp. It must reach 125° F (52°C) for rare or 135° F (57°C) for medium-rare. SEE PIC. 9 But remember to take the meat out of the grill when it has reached a temperature that is 5 degrees BELOW the temps mentioned above because the meat will continue to cook after being removed from the grill.

STEP THREE: Let it Rest

After grilling, transfer your steak to a platter where it can catch the dripping. Tent your steak with foil to keep it warm and retain/distribute the juices while it rests for 5 minutes. SEE PIC. 10

STEP FOUR: Cut the Flank Steak

After resting for 5 minutes, tented with foil, place the meat on a cutting board. Using a sharp knife, slice the steak thinly, into ¼ inch strips, against the grain. But make sure to cut the strips at a 45 degrees angle, not straight up and down.

NOTE: “Against the grain” means that your knife should be cutting the meat perpendicular to the lines of muscle (“grain”) that usually runs along the length of the flank steak.

STEP FIVE: Serve

You can serve our marinated grilled flank steak with grilled vegetables such as corn and lime wedges.

Or you can serve it with chimichurri sauce or any steak sauce of your choice. 

How Long to Grill Flank Steak

Flank Steak Grill Time will depend on the temperature you cook it, the thickness of the meat, and the level of doneness you want (rare or medium-rare).

But overall, here is a chart of the grilling times for rare (125° F) to medium-rare (135° F):

• On the gas grill: 8-11 minutes
• On the charcoal grill: 8-10 minutes
• In a grill skillet (stovetop): 8-10 minutes

Doneness Temperatures

Make sure to remove your steak when it is 5 degrees less than the temperatures listed below. Why? The steak will continue to cook as it rests!

For flank steak specifically, do not cook passed medium-rare because it will become tough and chewer.

• Rare (125°F or 52°C): The center of the steak is bright red but pinkish towards the outside.
• Medium-Rare Steak (135°F or 57°C): The center is very pink but it is slightly brown towards the outside.
• Medium (145°F or 63°C): The center is light pink; the outer portion is brown
• Medium-Well (155°F or 68°C): The center of the steak is slightly pink; the outer portion is brown.
• Well (165°F or 74°C): Uniformly brown throughout.

How to Cut Flank Steak

1. After grilling flank steak, let it rest!
2. Right before slicing it, notice the direction of the grain which usually runs along the length of the meat.
3. Using a carving fork, hold the steak down firmly. Then, use a sharp knife to cut the meat evenly and thinly (about ½-inch thick) across the grain at a slight diagonal angle (45 degrees).
4. Cutting on a diagonal makes the slices slightly wider while cutting against the grain makes the fibers short and so the steak will be more tender and easy to chew.

 

Pro Tips

• Defrost your flank steak completely before marinating; otherwise, your surface texture will be mushy.
• There are 2 ways to tenderize your steak: 1. Pounding with a meat mallet (quick way) and season well; 2. Marinating (longer yet more flavorful).
• To prepare this flank steak recipe, marinate it first. Place your steak in a bowl or resealable plastic bag, add the marinade, and cover the bowl or close the bag. Marinade the meat for 2-24 hours in the fridge.
• Before cooking, remove the bag or bowl from the fridge 30 minutes prior and leave it on the counter at room temperature. This it will help cook it evenly.
• Allow the excess marinade to drain away.
• Follow the instructions to grill flank steak according to the chosen method (gas grill, charcoal grill, on the stovetop).
• Grill flank steak to either rare or medium-rare only; otherwise the meat will be tough and chewer.
• The grilling time will vary depending on the thickness, grilling temperature, and level of doneness.
• However, it takes around 8-11 minutes to grill flank steak. Use an instant-read thermometer to take its internal temperature!
• Rest the meat, tented with aluminum foil, for 5 minutes before serving. It will allow retention and distribution of the juices.
• Make sure your carving knife is sharp!
• Note which direction the fibers are running. Slice your flank steak into thin strips against the grain, using a 45 degrees angle ("cutting on the bias”). Keep each slice around ¼" – ½” thick.

How to Store 

• Frozen flank steak can be stored for up to 4 months – or longer if vacuum-sealed in thick plastic.
• Refrigerate raw flank steak for up to 4 days.
• Cooked leftovers keep well in the fridge for up to 3 days in an airtight container.
• To reheat, place the steak on a deep dish, add some sauce on top, cover with plastic wrap, and heat in the microwave on low at 30-second intervals until hot.

What to serve with

• Air Fryer Potato Wedges
• Air Fryer Zucchini
• Grilled Corn on the Cob
• Brazilian Potato Salad
• Homemade Coleslaw
• Yuca Fries

Other steak recipes to enjoy

• Air Fryer Steak 
• Steak and Eggs Recipe
• Filet Mignon with Madeira Sauce
• Flank Steak Burrito Bowls
• Steak Flatbread
• Picanha Roast

PIN & ENJOY!