Best Grilled Marinated Flank Steak Recipe

Craving a seriously good flank steak? This Grilled Marinated Flank Steak Recipe is your new go-to! It's super easy to make and the ginger-soy-balsamic marinade is out of this world. What makes it special is the little extra step to mix it all together really well – trust me, it makes a huge difference!

Bonus: You can use the leftover marinade as a salad dressing!

This tasty recipe is the perfect thing to make for an easy weeknight dinner, or for a special occasion like a backyard barbecue or family gathering. You can meal prep the night before and be ready to grill the next day.

This was inspired by our grilled chicken marinade recipe, and pairs well with these crispy oven roasted potatoes and this cowboy butter sauce. Don't forget to top off your meal with one of our irresistible dessert recipes like our super easy 3 ingredient peach dump cake!

Be sure to check out our other grilling recipes, like Grilled Ribeye Recipe, or Perfectly Grilled Lamb Chops.

Secret To This Recipe

Secret to making the best grilled marinated flank steak is to limit the amount of time you allow it to marinate to 10 hours maximum. Acids like the vinegar used in this marinade will have a tenderizing effect up to a point then they will begin to have the opposite effect and actually toughen the meat.

For best results, marinate somewhere between 4-10 hours.

Here's What You Need

Notes on Ingredients

flank steak - A very flavorful cut of beef. It's a tough cut of meat that is best when marinated. Good substitutes include: skirt steak, tri tip, hanger, flap, and flat iron.

Flank Steak Marinade

The key to making grilled flank steak is a great marinade. This simple marinade recipe is full of great flavor and sure to hit the mark. All you need are a few simple ingredients and a mason jar to shake it into an emulsification.

• oil - Use a neutral flavored cooking oil like canola or vegetable oil. Cooking oil works as an emulsifier to help the marinade to stick to the meat.
• balsamic vinegar - An acid used to emulsify and balance flavor.
• soy sauce - Used for umami or savoriness, and to tenderize. Soy sauce is an acidic, salty fermented condiment and a protease (enzyme) that breaks down proteins, making them more tender.
  
  May substitute Worcestershire sauce - An acidic, fermented condiment used for umami and to tenderize. Flavor is like A-1.
  
• honey - Works as an emulsifier and adds sweetness to balance the acidity of the vinegar.
  
  May substitute brown sugar - A small amount of brown sugar caramelizes and helps the meat to brown better.
  
• Dijon mustard - An emulsifier. Also adds flavor.
• aromatics - Used to add aroma and flavor in cooking. We use freshly grated ginger, garlic cloves, green onions, red pepper flakes, and black pepper to flavor this marinade.

See the recipe card for full information on ingredients and quantities.

Variations

Use this same marinade for other meats like grilled chicken, pork, lamb, or bison.

How To Make The Best Marinade For Flank Steak

This simple balsamic marinade is made just like you'd make a balsamic vinaigrette. You just put all the ingredients into a mason jar, screw the lid on tight, and shake it up vigorously. This will emulsify it into a thick marinade that will adhere and promote the distribution of all that great flavor.

What is an emulsification? Oil and water (vinegar) don't mix. But add the right ingredients, in the right proportions, and shake it all together, and it'll become as one, at least temporarily. Sooner or later, they will separate. That's why it is best to shake a vinaigrette just before serving.

Step 1. Make The Marinade. Place all marinade ingredients in a mason jar, close the lid on tightly.

Emulsification Prep Step. Shake vigorously to combine.

Step 2. Marinate It. Add the meat to the bag, press out all of the air, and seal bag tightly. Set it in a medium bowl or baking dish to prevent spilling.

Place it in refrigerator and let it marinate for 4-10 hours.

How To Grill A Marinated Flank Steak

Preheat Grill to high (approximately 550°F).

Step 3. Prepare For Grilling. Bring the meat up to room temperature. Dry excess marinade off with paper towels and place it on a plate so you can take it out to the grill.

Step 4. Grill First Side. Transfer steak from the plate to a very hot grill.

Place meat down on the center of the grill rack of an uncovered grill over direct heat. Grill for 5 minutes on the first side.

Step 5. Flip It. After 5 minutes, flip it over and grill for an additional 4-5 minutes on the other side.

Step 6. Check Temperature. Cooking times will vary depending on the thickness of the cut. So, keep an eye on the temperature. Check the temperature with an instant-read thermometer.

Pull it off the grill when the internal temperature is 5° below the desired final temperature. The USDA recommends 145°F for steaks.

Note: Use our handy Meat Temperature Guide below.

Step 7. Let It Rest. Cover with aluminum foil and let it rest for 5-10 minutes.

Resting allows the meat to relax and for the juices to be re-absorbed into the center, making it tender & juicy.

Step 8. Cut Against The Grain. Flank steak is a tough cut of meat with long muscle fibers. Cutting those muscle fibers into smaller pieces will provide the most tender bite.

Find the direction of the muscle fibers. Then, slice at a slight angle against the grain of the meat.

Step 9. Serve and Enjoy. Serve with your favorite side dishes. We love to keep it simple and serve it with a side of guacamole or on top of a greek salad or with this cowboy butter sauce.

Meat Temperature Guide

More Steak Recipes

• Grilled Ribeye Recipe - Make tender & juicy, perfectly grilled ribeye every time with this easy ribeye recipe.
• Tender Filet Mignon- It's simple to make steakhouse filet mignon at home. We'll show you how to make pan-seared steaks in a cast iron skillet and finish them off in the oven just like the pros.