There is simply nothing better than the smell of charcoal beginning to glow in the summer air, right? But the absolute best part? That first bite of perfectly grilled steak that actually melts in your mouth. Now, I know what you’re thinking—flank steak is tough. I used to think so too! My early grilling attempts ended with me chewing on rubbery strips. I almost gave up on it completely until I figured out the secret blend of time and flavor. This Irresistible Tender Grilled Marinated Flank Steak Recipe is my go-to for everything from quick weeknight dinners to backyard parties. It’s the marinade, truly, that unlocks all that incredible flavor and *amazing* tenderness. After eight hours soaking up this little concoction, this cut becomes the star of the grill every single time.
Why This Irresistible Tender Grilled Marinated Flank Steak Recipe Works (E-E-A-T)
The reason this recipe delivers such ridiculously tender steak when other recipes fail is all about science, combined with a little bit of heat management. It’s not magic, but it sure feels like it when you cut into it! Mastering flank steak comes down to two main things: what you put on it, and how hot you cook it.
- The marinade is doing the heavy lifting here, breaking down those tough muscle fibers.
- We’re using medium-high heat, which gives us a gorgeous sear without drying out the middle.
- Always remember the golden rule: Rest that steak! If you cut it too soon, all those juicy interior efforts escape right onto your cutting board.
The Secret to an Irresistible Tender Grilled Marinated Flank Steak
Look at that marinade list—we have soy sauce for deep savoriness, Worcestershire for essential umami tang, and just a touch of brown sugar. That sugar caramelizes beautifully over the fire, but more importantly, the Worcestershire sauce contains natural acids. Those acids are your secret weapon; they gently penetrate the surface of the meat and tenderize it just enough before we hit the heat. It’s the perfect balance so the meat stays flavorful but doesn’t turn mushy.
Grilling Technique for Perfect Results with Irresistible Tender Grilled Marinated Flank Steak Recipe
You want your grill screaming hot—medium-high means business! Flank steak is thin, so it cooks fast. We are aiming for a quick blast of high heat to get those dark char marks and a great crust. I like to check the internal temperature often. Once it hits 130°F for medium-rare, pull it! Then, you absolutely must let it sit for a full 10 minutes. That resting time lets the moisture redistribute. If you skip that step, I can’t promise you tenderness, no matter how perfect the marinade was.
Gathering Ingredients for Your Irresistible Tender Grilled Marinated Flank Steak Recipe
Okay, let’s talk about what we need to make this magic happen! Getting the right ingredients is half the battle, especially making sure you have a respectable cut of flank steak to start with. We want about an inch thick for the best grilling results. Honestly, the marinade parts are all standard pantry staples, which is why this recipe is so easy to pull off last minute! Don’t sweat the measurements here; a slight variation won’t ruin it, but stick close to what I’ve written down for the best flavor balance.
Flank Steak and Marinade Components
Grab these things before you start whisking, because once you mix that marinade, you want the steak soaking almost immediately!
- 1.5 lb flank steak (Make sure it’s trimmed nicely!)
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce (This is key for depth!)
- 1 tablespoon brown sugar (Dark brown is best if you have it)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (For just a tiny little kick, don’t skip these!)
Step-by-Step Instructions for Irresistible Tender Grilled Marinated Flank Steak Recipe
Alright, this is where we bring all those lovely ingredients together! Don’t rush through the marinating part; that’s where the real transformation happens. Once it’s on the grill, things move fast, so make sure you have everything ready to go nearby. If you prefer searing on the stovetop sometimes, I have a great guide for stovetop steak, but for this flank steak, the grill really makes the flavor pop!
Preparing the Marinade
First things first, get your marinade base built. Grab a shallow dish—and I mean shallow! You want the steak to lay flat so it gets coated evenly. Whisk together your soy sauce, olive oil, Worcestershire, brown sugar, and all those spices: pepper, garlic powder, onion powder, and those little red pepper flakes. Whisk until that brown sugar dissolves completely. It should look deep brown and smell amazing already!
Marinating the Flank Steak
Now, put that gorgeous flank steak right into that dish. Use tongs to flip it over a few times because you want every millimeter covered. You have to cover the dish now and pop it in the fridge. I recommend at least two hours, but honestly? If you can let it go for 6 or 8 hours, that’s the sweet spot for flavor penetration. Any longer than 8, though, and those tenderizers start working too hard!
Grilling and Resting the Irresistible Tender Grilled Marinated Flank Steak
Heat up that grill to medium-high! Don’t forget to oil those grates so it doesn’t stick—that’s always a messy surprise if you forget. Pull the steak out, let any excess marinade drip off, and toss the leftover stuff out. Lay it on the hot grates. For medium-rare, aim for 4 to 6 minutes per side, depending on how thick your cut is. Seriously, use a timer! Once it’s done, take it off immediately and put it on a clean cutting board. Now, wait. Ten whole minutes. This resting period is non-negotiable if you want it tender!
Tips for Success with Your Irresistible Tender Grilled Marinated Flank Steak Recipe
Even with the best marinade, flank steak can be stubborn, so these little pointers will guarantee you knock this out of the park. These aren’t just suggestions; these are the rules I learned the hard way so you don’t have to ruin a beautiful piece of beef!
Slicing Technique for Maximum Tenderness
This is the most important thing you’ll do after the resting period: slicing! Flank steak has very long muscle fibers running in one direction. If you cut parallel to them, you end up with chewy little ropes. You have to slice thinly, and I mean thin, cutting directly against the grain. This shortens those fibers right up, making the steak feel unbelievably tender in your mouth. Just look at the steak sideways if you’re unsure which way those lines are running!
Ingredient Swaps and Freshness
The recipe calls for garlic powder, but if you’re a fresh-garlic fanatic like me, go for it! I usually substitute about 1 teaspoon of garlic powder with one large clove of fresh garlic, minced very, very finely, or you can check out my guide for foolproof steak methods for general measurements. And remember that wonderful rule about resting? That’s your final point of built-in trust for tenderness. Don’t peek!
Serving Suggestions for Irresistible Tender Grilled Marinated Flank Steak Recipe
So you’ve done the hard work, you rested your steak perfectly, and now it’s time to eat! This flavorful, savory steak pairs beautifully with bright, fresh sides. You don’t want anything too heavy competing with that amazing marinade, trust me.
I always lean toward crispy carbs and something green. My absolute favorites are slightly spicy roasted potatoes—you can find my recipe for lemon garlic oven roasted potatoes that get perfectly crispy on the outside while staying fluffy inside. That little bit of lemon zest cuts right through the richness of the beef.
For something lighter on a hot night, you have to make a quick salad. I love tossing together cucumber and bell pepper with a sharp vinaigrette. That crunch is just heavenly next to thinly sliced steak. Check out my recipe for a refreshing cucumber and bell pepper salad if you need an idea!
Storage and Reheating Instructions for Leftover Irresistible Tender Grilled Marinated Flank Steak
You’re probably not going to have leftovers because this steak is addictive, but just in case you do, we need to treat it right. Flank steak doesn’t love being reheated, so you have to be careful not to dry it out even more! Store any remaining slices in an airtight container in the fridge. It’s good for about three to four days max.
My absolute top recommendation is to serve it cold the next day! Thinly sliced on a sandwich or straight out of the container, it’s fantastic. If you absolutely must reheat it, do not microwave the whole steak!
Instead, slice any leftovers thinly first, and then just toss those slices quickly in a very hot, slightly oiled skillet—maybe 30 seconds per side, just enough to warm it through. You are warming it, not cooking it again, I promise you that!
Frequently Asked Questions About Irresistible Tender Grilled Marinated Flank Steak
Grilling can sometimes feel intimidating, even when you have a foolproof recipe like this one. I get so many questions about adjusting times or swapping ingredients, so I thought I’d tackle the most common ones right here! Let me save you a couple of trips to the pantry or the grill before you start.
Can I use a different cut of beef for this Irresistible Tender Grilled Marinated Flank Steak Recipe?
You definitely can! If you can’t find flank steak, or maybe you just prefer skirt steak, go for it. Skirt steak is super similar—it’s another long, flat cut that benefits hugely from marinating. Just know that skirt steak is often a little thinner than flank, so you’ll need to pull it off the heat even sooner! Keep an eye on that internal temperature so you don’t lose that tenderness we worked so hard for.
What happens if I marinate the steak for too long?
This is a really common worry, especially since this marinade tastes so good you want to soak it forever! Because we have those mildly acidic ingredients like Worcestershire sauce doing the tenderizing work, if you leave the steak soaking for way too long—say, overnight or 12 hours—the meat can get mushy. The fibers break down too much, and you lose that great meaty texture. Stick to that 2 to 8-hour window, and you’ll be golden. If you want even more deep-dive ideas on marinades, I have a whole post on the best flavor bombs for steak!
What temperature should my grill be for this flank steak?
You want that fire hot! We are aiming for medium-high heat, which usually means your grill thermometer should read somewhere between 400°F and 450°F. The goal here is a really quick cook time—just a few minutes per side—to get that fantastic smoky char on the outside. If your grill is only medium or medium-low, the steak will sit there too long and start to dry out before you even get a good sear, so give it a few extra minutes to really heat up first!
Estimated Nutritional Information
Now, since we are talking about delicious grilled dinner, I know some of you are counting macros or just curious about what exactly is going into your belly! Here are the estimated nutritional facts for this amazing flank steak. Remember, these numbers are based on my recipe using average ingredient values, so yours might shift a little bit depending on the brand of soy sauce you use or exactly how much oil you manage to drain off!
I always say that when you’re eating something this satisfying, you don’t need to stress too much about the exact numbers, but it’s good to know this is a high-protein, relatively low-carb winner for dinner!
- Serving Size: 4 oz cooked
- Calories: 280
- Protein: 34 grams (Wow, that’s a punch!)
- Fat: 14 grams (Healthy fats from the oil and beef!)
- Carbohydrates: 4 grams
- Sugar: 3 grams (Mostly from that tiny bit of brown sugar in the marinade)
- Sodium: 450 mg (Keep in mind the soy sauce contributes most of this!)
See? Lots of good stuff in there! This is an excellent protein anchor for any low-carb or high-protein diet. Enjoy every bite of that tender grilled flavor!
Share Your Irresistible Tender Grilled Marinated Flank Steak Experience
Whew! We made it through the marinade mixing, the careful grilling, and, most importantly, the agonizing wait while it rested! Now the best part begins: eating it and telling me what you thought!
Seriously, I put my heart and soul into testing this Irresistible Tender Grilled Marinated Flank Steak Recipe so that you never have to suffer through dry, chewy steak again. When you make this, I absolutely need to know how it turned out for you. Did you let it marinate the full eight hours? Did your family notice how much simpler it was to slice thinly than your old recipes?
Jump down to the comments section below and give this recipe a star rating! Even better? Snap a picture of your perfectly charred slices, maybe served over one of those fresh salads we talked about, and tag me on social media. I love seeing what you all cook up in your own kitchens!
If you tried this recipe and had any burning questions about adjusting grill temperatures, or maybe you want to give feedback on the spice blend, please head over to my contact page. I read every single note folks send me, and I’m always looking for ways to make this recipe even better for all of us backyard grill masters!
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Tender Grilled Marinated Flank Steak
- Total Time: 2 hours 27 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A recipe for flank steak marinated for tenderness and grilled to perfection.
Ingredients
- 1.5 lb flank steak
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
Instructions
- In a shallow dish, whisk together soy sauce, olive oil, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, and red pepper flakes to make the marinade.
- Place the flank steak in the marinade, turning to coat completely.
- Cover the dish and refrigerate for at least 2 hours, or up to 8 hours.
- Preheat your grill to medium-high heat. Lightly oil the grates.
- Remove the steak from the marinade and discard the remaining marinade.
- Place the steak on the hot grill. Grill for 4 to 6 minutes per side for medium-rare, depending on thickness.
- Remove the steak from the grill and let it rest on a cutting board for 10 minutes before slicing.
- Slice the steak thinly against the grain.
Notes
- For best results, slice the steak thinly against the grain after resting.
- You can substitute fresh garlic for garlic powder if desired.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4 oz cooked
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 34
- Cholesterol: 85
Keywords: flank steak, grilled steak, marinated steak, beef recipe, easy dinner