Grilled Flank Steak

Grilled Flank Steak is juicy, flavorful, and the perfect summer dinner, thanks to a zippy marinade and a quick stint on the grill!

Grilled Flank Steak thinly sliced on cutting board

Reason #473 that I love summer:

On the weekends, my husband is an active participant in cooking dinner.

Before I go on, and before I throw myself under the proverbial spousal bus, let me add the disclaimer that my hubby would willingly help me fix dinner every night if he were home when said cooking occurred.

But on those summertime weekends when schedules aren't so tight and evenings aren't so rushed, my husband fires up the grill and I can relax my shoulders just a bit knowing that he's got the most important component of the meal this delectable Grilled Flank Steak! All I need to do is sit back and drink wine throw together a few quick side dishes and dinner is served!

Plate with grilled flank steak, salad, tomatoes, and a fork

The Beauty of Flank Steak

The nice thing about this marinated and then grilled flank steak -- aside from the fact that it's pretty darn tasty -- is that a little bit goes a long way.

This one piece of beef feeds my growing family dinner, sometimes with leftovers to spare.

Yet another bonus? This preparation of Grilled Flank Steak is totally versatile. This results in a hunk of meat that goes with just about anything.


This marinade is universally pleasing: savory and flavor-packed with a touch of sweet.

  1. Soy sauce. Permeates the beef so that it's seasoned all the way through.
  2. Olive oil. You could also use vegetable oil, if you prefer.
  3. Lime juice. A good marinade requires an acidic ingredient to help break down the meat enough to tenderize it and allow the other flavors to be absorbed.
  4. Honey. Substitute brown sugar, if you wish.
  5. Toasted sesame oil. A little bit of this ingredient goes a long way, but it contributes great flavor to this marinade (as well as other Asian-influenced recipes). Just be sure to store your sesame oil in the refrigerator when you're not using it. I've learned the hard way that it goes rancid and spoils at room temperature pretty quickly.
  6. Garlic. I almost always include this flavorful aromatic in my marinades.
  7. Crushed red pepper flakes. For a touch of heat. Or you can omit it. Or you can choose to use a hot sauce (like Tabasco) instead.
  8. Freshly ground black pepper. The more, the merrier!

Thinly sliced on a cutting board

How to Grill Flank Steak

Grilling flank steak is quick and easy, but for ultimate (and delicious) success, it helps to follow a few tips:

  • Allow the excess marinade to drip off the meat before grilling it. Or, if you're feeling extra industrious, pat it off with paper towels.
  • Keep in mind that, because flank steak is lean, it should be cooked quickly and over high heat.
  • On the other hand, take care not to overcook your beef or it will become tough. Reaching an internal temperature of 130°F will achieve a nice, medium-rare center (as pictured in this post). Cook meat to 135°F for medium. (These numbers do take into account the fact that the meat's temperature will continue to rise 5 more degrees after pulling it off the heat.)
  • Tent your cooked steak under foil and allow it to rest for about 10 minutes before slicing. This will give the internal juices time to redistribute throughout the meat so that they don't all seep out when you cut into the steak, which would diminish moisture and flavor.
  • When it's time to serve your flank steak, thinly slice it across the grain. How to do that? Look for the "lines" running down the slab o' beef, and then orient your knife perpendicular to them.

Close-up of medium-rare slices of grilled flank steak on a plate with sides

Ways to Enjoy Grilled Flank Steak

Sure, you can eat it straight-up with an assortment of sides, from Baked Zucchini to Marinated Tomatoes to Summer Couscous Salad.

(Pro Tip: OR grilled veggies mean your kitchen gets a complete break for the night!)

But it's also delightful -- warm or cold -- atop a salad, drizzled with classic Balsamic Vinaigrette or addictive Homemade Ranch.

Or want to know how we enjoyed the leftovers this time? Stuffed in whole wheat tortillas and piled high with this Black Bean & Corn Salad. Next time I might try the same with Mango Salsa instead...yum!

The BEST Grilled Flank Steak collage with text

So this summer, don't forget to take advantage of warm nights and late light by taking your dinner prep to the patio, deck, or backyard.

Grilled Flank Steak is quick, it's easy, and it doesn't heat up your kitchen or result in excessive clean-up. And all of that saves you time and energy better spent on making memories with friends and family.

Isn't that the best part of summertime anyway? 🙂

More Summer Dinner Ideas

Close-up of medium-rare slices of grilled flank steak on a plate with sides

Grilled Flank Steak

Grilled Flank Steak is juicy, flavorful, and the perfect summer dinner, thanks to a zippy marinade and a quick stint on the grill!
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Marinating Time:: 8 hours
Total Time: 8 hours 15 minutes
Servings: 4 to 6 servings
Calories: 281kcal
Print Pin Rate


  • ½ cup soy sauce
  • ¼ cup olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • Freshly ground black pepper, to taste
  • 1 ½ to 2 pound flank steak


  • Combine soy sauce, olive oil, lime juice, honey, toasted sesame oil, garlic, crushed red pepper flakes, and black pepper in a gallon-sized plastic bag. Place flank steak inside, turn it over in the marinade to coat, squeeze out the air, and seal the bag. Place the bag in a dish (in case of any leaks) and refrigerate for 6 to 12 hours, flipping the bag over halfway through if possible. Remove the meat from refrigerator at least 30 minutes before cooking so that it can start to come to room temperature.
  • To cook, grill over high heat for about 4 minutes per side, taking care not to overcook since meat is thin. (The center of the steak should register 130°F on an instant-read thermometer for medium-rare, or 135° for medium.) Remove steak from the grill and loosely tent it with foil for 10 minutes to allow the juices to redistribute. Thinly slice against the grain and serve immediately.

Equipment Needed


Calories: 281kcal | Carbohydrates: 3g | Protein: 37g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 416mg | Potassium: 597mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 36mg | Iron: 3mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!


Adapted from Dinner: A Love Story
Originally published July 16, 2013.

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  1. Was roaming around Pinterest in search of a flank steak recipe and came across your site. Cannot wait to make this and explore some of your other posts!

    1. Thanks so much, Lisa...I'm glad you found the site and I hope you find some more things that you like! I appreciate you taking the time to comment...hope you're having a great week! 🙂

  2. WOWZERS!!! You brought some awesome dishes to Saturday Dishes today! I pinned all of them to my Saturday Dishes board and added this one to my grocery list!! Thanks for joining me!

    1. Thanks so much, Paula! I always enjoy your party...thanks for hosting each week! I really appreciate the pins and I hope your family enjoys this flank steak. Have a great weekend and enjoy the extra hour of sleep tomorrow! 🙂

  3. Ooh this sounds yummy and looks beautiful! Hubby is the grill-er in our family, too, so I'll have to pin this for him to try! Thanks so much for sharing, Samantha!

    ~Abby =)