Grilled Flank Steak

by Sabrina Snyder

Published on

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8 Servings
Prep Time 4 hours
Cook Time 10 minutes
Rest 10 minutes
Total Time 4 hours 20 minutes
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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.

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Dinner, then Dessert

Grilled Flank Steak

Grilled Flank Steak is perfectly juicy and tender after preparing in a homemade marinade with savory ingredients and grilling until browned.
Yield 8 Servings
Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Sliced, grilled flank steak on serving plate.
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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.
  • 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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Collage of sliced steak, marinating beef, and whole steak on grill

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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