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).
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.
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. 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!
Grill Flank Steak: Choose one of the 3 ways to grill the meat!
ON THE GAS GRILL: Scrape 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!
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!
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.
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.
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. 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.
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.
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 run along the length of the flank steak.
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.