Marinated Grilled Flank Steak
Flank Steak That’ll Make You Wanna Dance
Okay, so have you ever had one of those days where you just NEED steak? Like, you’re scrolling through your phone and suddenly it hits you — it’s steak o’clock! 🥩 Well, let me tell ya, this marinated grilled flank steak is everything you didn’t know you were missing. Seriously, it’s juicy, it’s flavorful, and it’ll make your grill the star of the show.
Okay, Let’s Talk Ingredients
Alright, so let’s hit the grocery store together. You’ll need about 1.5 lbs of flank steak (I mean, you can always go bigger if you’re feeling wild). Then, grab a jar of your favorite steak rub — I’m all about that Szeged Steak Rub life, but you do you. Oh! And don’t forget balsamic vinegar, fresh-squeezed juice (like lime or lemon), Worcestershire sauce (trust me, it adds magic), garlic powder, salt, and pepper. Sounds like a lot, right? Nah! Just basic stuff we usually stock. And a splash of olive oil to tie it all together. Easy-peasy!
So Here’s Why I Make This Constantly
Okay, real talk. I stumbled upon this recipe one summer when my buddies decided to have a grill-off. I was like, “I need to bring my A-game!” So, I found this marinade, and let me tell ya, it was a game changer. We had a bunch of people over, and I was just slicing into this beautifully grilled steak, and everyone was crowding around like I was the food Picasso. 😂 I’ve made it for birthdays, random Tuesday dinners, even just because it’s sunny outside! It’s just that good! And it reminds me of those carefree summer nights, ya know?
The One Trick That Changes Everything
Okay, so here’s my golden nugget: Let that steak marinate overnight if you can! Seriously. I mean, 8 hours minimum, but if you can do it overnight, your taste buds will throw a party. The longer it sits, the more flavor it soaks up. Like, don’t rush this part — it’s crucial!
Don’t Mess This Up (My Top Tips)
1. Check the Temp! Use a meat thermometer, okay? It’s your best friend! Go for 130°F for medium-rare. If you don’t have one, just go with the finger test, but you know, it’s not foolproof. Just trust the thermometer.
2. Resting is Key! I know it’s tempting to dig in right away, but let it rest for a good 5-10 minutes under foil. It’ll keep all those juicy goodness inside.
3. Cut Against the Grain! Seriously, slice it wrong and it’ll be chewy. You want those tender bites, not tough ones.
How to Keep Them From Disappearing (Or, How to Store Them)
If you somehow have leftovers (which I doubt, but let’s pretend), just wrap that bad boy in foil or put it in an airtight container and pop it in the fridge. It should be good for 3-4 days. Just reheat gently, maybe in a skillet with a bit of olive oil. You’ll thank me later!
If You Liked This, You’ll Probably Like These Too
Okay, if you’re vibin’ with the steak magic, you’ve gotta try my garlic butter shrimp or that spicy chicken marinade I whip up! And don’t even get me started on my grilled veggie skewers — they’re legit!
So, what’s your go-to grilling recipe? Got any secrets I should know? I’m always looking to level up my grill game! 🍽️✨
Marinated Grilled Flank Steak
Flavor-packed Marinated Grilled Flank Steak with amazing ingredients and incredible taste! Perfect for any occasion.
20 minutes
11 minutes
46 minutes
Ingredients
- 1 1/2 lbs. flank steak (see notes)
Instructions
- We bought a piece of flank steak that was just over 1 1/2 lbs. for this recipe, but you can use a slightly bigger piece if you prefer.
- For the marinade combine balsamic vinegar, fresh lime juice, Worcestershire sauce or Gluten-Free Worcestershire Sauce, garlic powder, coarse-ground black pepper, salt, and olive oil.
- Trim fat on the edges of the flank steak if needed, or if you prefer to keep some fat make small slits in the fat pieces so the edges don’t curl up on the grill.
- Rub meat on both sides with Szeged Steak Rub, Sugar-Free Montreal Steak Seasoning, or other steak rub of your choice.
- Put meat in Ziploc bag, add the marinade, and marinate in refrigerator for at least 8 hours. (I sometimes put it in the fridge at night before I go to bed, then cook for dinner the next day.)
- When you’re ready to cook drain the meat in a colander, catching the marinade in a bowl if you don’t want it to go down the sink.
- Let flank steak come to room temperature while you preheat the grill to high heat, about 450-500F or 230-260C.
- If you want grill marks, lay the steak on an angle across the grill grates, and turn heat down to medium-high if you can adjust it.
- Cook steak about 3 minutes or until you see grill marks when you lift the edge; then rotate and cook about 3 minutes at the opposite angle.
- Turn steak over and cook about 4-5 minutes on the second side, or until the meat reaches 130F/55C for medium rare when you test with an instant read meat thermometer. If you don’t have a meat thermometer, use the finger test. (The meat will continue to cook while it rests so if you want it quite rare, take it off the grill a bit sooner.
- When meat reaches the temperature you want, take it off the grill and place on a plate, cover with foil, and let rest 5-10 minutes
- Then put the steak on a cutting board and use a large serrated knife or chef’s knife to cut thin slices, cutting on a diagonal against the grain.
- Serve hot. Flank Steak would be great served with Chimichurri Sauce or olive sauce for steak.
