This Grilled Flank Steak is marinated in a combination of sweet, spicy, and citrus flavors, then grilled to tender perfection. It will knock your socks off!

This Grilled Flank Steak recipe is one of my favorites to make during the summer, either for the family or when we have friends over. It’s super easy and full of amazing flavor. This recipe calls for grilling the steak, but if you don’t have a grill, you can also make it in a cast iron pan.

Flank Steak vs. Skirt Steak

These two cuts of beef are pretty similar and often mistaken for one another. Flank steak is from the lower abdominal area of the cow, whereas skirt steak is cut from the diaphragm muscles. Flank steak is a thicker, wider cut than skirt steak, but both contain tough fibers, are also fairly lean, with deep beefy flavor. High heat and quick cooking is best for both cuts, and should be sliced against the grain when served, for optimal tenderness.

Skirt steak is most often seared or grilled and put to use in stir fry and fajitas. Flank steak can be stuffed, grilled, braised, or seared, and it loves to soak up a good marinade like the one we’re sharing today, which also ensures each bite is tender.

Best Grilled Flank Steak

For tender, melt-in-your-mouth flank steak, you’ll want to follow 4 important rules:

• Marinate (for at least 4 hours – the longer the better!)
• Sear over high heat (about 450 degrees F.)
• Medium-rare cook is ideal, but nothing over medium (which is 145 degrees F.) or it starts to get tough.
• Slice thin against the grain (this helps ensure tender bites of meat.)

Flank Steak Marinade

The best marinades contain 5 things – salt, sugar, oil, acidity, and seasonings. The salt and sugar not only lend flavor, but they help make the meat tender and juicy. The acidity adds tanginess, while the oil sort of acts as a vessel to transfer all the flavors into the meat. The seasonings then enhance everything, making it ultra delicious.

We recommend marinating at least 4 hours, but even 2 hours will help tenderize the meat and get you good results. Make it in the morning and let the meat absorb the amazing flavor all day, then when dinnertime rolls around all you have to do is get the grill ready.

This marinade recipe checks all the boxes with an awesome balance of flavor. Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)

• Orange Juice and zest: For fresh citrus flavor.
• Soy sauce: Normally we recommend low-sodium soy sauce for our recipes, but regular is fine here, since we’re not adding any extra salt to the marinade. Either is fine, though.
• Chili paste: We use Sambal Oelek, and yes it is spicy, but it’s balanced so well with all the other ingredients. Chili garlic paste is a decent substitute, which is like sambal oelek, but with added vinegar, garlic, sugar, and other seasonings. Sriracha is another option, which is sweeter.
• Chili powder: This is American-style chili powder and adds a smokey flavor. Don’t confuse it with cayenne pepper, which is very spicy.
• Garlic: Skip the powder and use fresh for optimal taste.
• Honey: The sweetness from honey, balances out the spiciness – don’t skip it.
• Vegetable oil: For necessary fat and to help the meat retain moisture.

(Pssst. We’ve also been known to marinate the steak in this Chimichurri Sauce – so good.)

How to Grill Flank Steak

For this recipe, we’ll be using the reserved marinade to make a reduction on the stovetop while the grilled steak rests.
(Scroll below to the printable recipe card for details and measurements.)

1. Marinate: Combine all the ingredients for the marinade in a gallon-sized resealable plastic bag, then add the steak and toss to coat. Try to marinate for at least 4 hours (or overnight), but if you’re in a pinch and only have a couple hours, that’s fine. (When you’re ready to grill, reserve the marinade, don’t discard it.)
2. Grill: Be sure that your grill is very hot and the grates are nicely oiled, so you get crisp grill marks – we aim for 450 degrees F – and cook the meat anywhere from 4 to 7 minutes a side, depending on the thickness and how many pounds we have. Most importantly is the internal temperature, which should’t go beyond medium (about 145 degrees F.) Since flank steak is fairly lean, it grills up pretty quickly and can also get over-cooked easily, making it tough, so use a thermometer to monitor it.
3. Sauce reduction: Set the grilled steak aside to rest for 5-10 minutes, while you make the sauce. Boil the reserved marinade in a small saucepan for 2-3 minutes.
4. Slice the steak: Slice the steak against the grain for maximum tenderness. Serve with the sauce.

How Long to Grill Flank Steak

Flank steak grill time depends on your personal preference, but we recommend not going beyond medium, which is about 145 degrees F. Past that temperature, it tends to get dry and tough. Use an instant read thermometer to monitor it. Here’s a temperature guide:

• Rare: 125 degrees F.
• Medium Rare: 135 degrees F.
• Medium: 145 degrees F. (we recommend not going past this temperature for flank steak)
• Medium Well: 155 degrees F.
• Well Done: 165 degrees F.

How to Cut Flank Steak

How to Cut Against the Grain: When you look at the steak, you will see thin long lines (or fibers), running in one direction through the meat. Those fibers are tough, so you want to slice perpendicular/crosswise to those lines, which will yield a much more tender steak and make each piece easier to chew.

What to Serve with Flank Steak

Grilled flank steak pairs well with so many things! Here are a few side suggestions that round out the meal:

• Simple Side Salad
• Mexican Street Corn Salad
• Creamy Cucumber Salad
• Chickpea Salad
• Cilantro Lime Rice

Any leftover steak is great used for fajitas or in our Chipotle Steak Burrito!

I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!