Grilled Flank Steak is perfectly juicy and tender after preparing in a homemade marinade with savory ingredients and grilling until browned.
This succulent steak recipe makes a wonderful Dinner for a date night, a special occasion, or any time you’re craving a delicious steak. For more easy beef recipes, you can make Beef Tips with Gravy, BBQ Beef Short Ribs, and Classic Beef Stew.
Sabrina’s Grilled Flank Steak Recipe
This straightforward grilling method makes preparing juicy steak incredibly easy. Prep the meat the night before, or a few hours in advance in a simple homemade marinade. When the steak is done, it will have a browned outer crust. But it will still be juicy and flavorful on the inside.
Ingredients
Marinade:
- 1/4 cup vegetable oil
- 1/2 cup low sodium soy sauce
- 1/3 cup apple cider vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons brown sugar , packed
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon coarse ground black pepper
To Finish:
- 2 pounds flank steak
- 4 tablespoons unsalted butter , softened
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon paprika
- 3 cloves garlic , finely minced
Instructions
Marinade:
- To a large bowl or ziplock bag, add steak, oil, soy sauce, apple cider vinegar, lemon juice, Worcestershire sauce, dijon mustard, brown sugar, salt, garlic powder and black pepper and mix well.
- Refrigerate, covered if using a bowl, for 4 hours or overnight.
Steak:
- Remove the steak from your marinade and let it rest at room temperature for 30 minutes.
- Dry steak well with paper towels.
- Mix the butter, salt, black pepper, paprika and garlic cloves to a small bowl and mash together.
- Cover and refrigerate for 20 minutes while the steak is coming to room temperature.
- Heat grill to medium and cook for 5 minutes on each side before resting 10 minutes.
- Spread the seasoned butter on the steak towards the end of the cooking process, when its almost at the desired temperature.
- Slice against the grain and serve with corn on the cob and your favorite creamy summer salad like potato salad, macaroni salad or cole slaw.
Nutrition
Calories: 298kcal | Carbohydrates: 6g | Protein: 26g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 1294mg | Potassium: 513mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 244IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg
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Hey Sabrin, I would like to make this soon because I have a flank steak I need to use. Can I ask, do you put the butter mixture on the steak before or after grilling? Just double checking. Thanks!
Thanks for asking Jessie. I’ve updated the Recipe Card. Spread the seasoned butter on the steak towards the end of the cooking process, when its almost at the desired temperature. Let us know how it turns out!
When, or how, do you use the butter mixture?
Hi Alex, thank you for reaching out. I’m sorry to have confused you in the recipe. The seasoned butter gets used at step 6
When do you add the “finish?”
It just says to refrigerate it, ad the steak comes to room temperature, but then doesn’t say what to do with it after.
Do you add it to the skillet or on top of the steak, as a finish?
If you add it on top, do you add it chilled?
Hi Renee, thank you for your question. In the second section of ingredients, it’s listed as “To Finish”, not “The Finish”. I think that’s where the recipe became confusing. The seasoned butter that was being kept in the fridge will go on the steak at step 6. And yes, it is chilled, but will melt immediately upon touching the flank steak. I hope I cleared up your confusion!