Grilled Flank Steak
A flavorful marinade and quick grilling time will make this a no-brainer choice for weeknight dinners.
Serves6
Prep10 minutes
Cook10 minutes
This recipe for grilled flank steak has been a go-to favorite in my family for years. It’s a snap to prepare because the marinade comes together so quickly in the blender. All you have to do is blend together some scallion, canola oil, soy sauce, honey, white vinegar, ground ginger, and garlic powder until smooth. The savory marinade seasons the meat while tenderizing it. Once you are ready to cook, fire up the grill and quick sear the steak on both sides. You’ll have some gorgeous grill marks from the high heat with a perfectly tender medium-rare inside. Slice the steak against the grain and enjoy every last bite!
How Long Does It Take to Grill a Flank Steak?
A 2-pound flank steak will only need to grill for 3 to 5 minutes on each side. It’s a quick meal to prepare outside during the summer months.
How Do You Grill Flank Steak So It’s Not Tough?
There are three keys to tender grilled flank steak.
- Start by marinating the flank steak in a marinade that contains a little acid (here it’s vinegar) in order to break down the fibers of the meat. This will help keep the meat tender after grilling.
- Sear flank steak quickly over high heat. It doesn’t need a low-and-slow cook time to be perfectly tender and delicious.
- Cook to medium-rare and slice against the grain.
What Can You Serve with Grilled Flank Steak?
Grilled flank steak is a versatile main dish that can be accompanied by all sorts of side dishes. I love serving mine with cooked barley and sautéed or grilled zucchini. It also tastes great with corn on the cob or a nice potato salad.
Grilled Flank Steak Recipe
A flavorful marinade and quick grilling time will make this a no-brainer choice for weeknight dinners.
Prep time 10 minutes
Cook time 10 minutes
Serves 6
Nutritional Info
Ingredients
- 1
medium scallion
- 3/4 cup
canola oil
- 1/2 cup
low-sodium soy sauce or tamari
- 2 tablespoons
honey
- 2 tablespoons
distilled white vinegar
- 1 1/2 teaspoons
ground ginger
- 1 teaspoon
garlic powder or garlic granules
- 2 pounds
flank steak
Instructions
Trim and coarsely chop 1 medium scallion and place in a blender. Add 3/4 cup canola oil, 1/2 cup low-sodium soy sauce or tamari, 2 tablespoons honey, 2 tablespoons distilled white vinegar, 1 1/2 teaspoons ground ginger, and 1 teaspoon garlic powder. Blend on medium-high until smooth and combined, about 30 seconds.
Place 2 pounds flank steak in a gallon size zip top plastic bag. Pour the marinade over the steak and seal. Place in a bowl (in case of leaks) and marinate in the refrigerator for at least 8 hours or up to overnight. Flip or agitate the bag periodically to make sure the entire surface of the steak is coated in marinade.
Heat an outdoor grill for direct, medium-high heat (450 to 500°F). Scrape the grill grates clean if needed. Remove the steak from the marinade and place on the grill grates. Grill until a thermometer inserted into the thickest part registers 135°F for medium rare, 3 to 5 minutes per side. Transfer to a clean cutting board. Let rest for 5 minutes, then slice across the grain.
Recipe Notes
Storage: Refrigerate any leftover flank steak in an airtight container for up to 3 days.