Grilled Flank Steak

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Here's our absolute favorite recipe for Grilled Flank Steak. This steak starts in a simple marinade and then gets a quick rub of spices before being grilled to perfection. If desired, top this delicious steak with simple chimichurri herb sauce included in this recipe.

Course Dinner, Main Course

Cuisine American

Keyword grilled flank steak

Prep Time 30 minutes

Cook Time 10 minutes

Marinating Time 1 hour

Total Time 1 hour 40 minutes

Servings servings

Calories 1074kcal

Author Chelsea Lords

Cost $19.75

Ingredients

Steak & Marinade

1.5 - 2 pounds (907g) flank steak
1/4 cup (52g) olive oil
2 cloves garlic, coarsely chopped
2 tablespoons red wine vinegar
1/4 cup EACH: honey (84g) and soy sauce (65g)
1/4 teaspoon pepper
1 tablespoon finely chopped Italian parsley

Quick Spices

1 teaspoon fine sea salt
1/2 teaspoon EACH: ground cumin, ground coriander seed
1/4 teaspoon pepper

Chimmichurri

3-4 cloves finely chopped garlic
2 tablespoons red wine vinegar
1 large lime (2 tablespoons juice)
1/2 cup (30g) finely chopped cilantro (~1 full bunch)
1/2 cup (33g) finely chopped fresh flat leaf parsley (~1 full bunch)
1/2 cup (104g) good-quality olive oil
3/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 tablespoon honey
fine sea salt and freshly cracked pepper

US - Metric

Instructions

PREP: Remove flank steak from packaging and pat dry with paper towels. Place in a large resealable bag.
MARINADE: Combine the olive oil, minced garlic, red wine vinegar, honey, soy sauce, pepper, and 1 tablespoon coarsely chopped Italian parsley in a bowl. Whisk together and pour over the flank steak. Seal and place in the fridge for at least 1 hour and preferably 4-6 hours. Flip the steak in the bag halfway through the marinating time.
CHIMICHURRI SAUCE: I like to make the sauce at the same time I'm marinating the meat, because it gets more flavorful as it sits. In a large jar, add the finely chopped garlic cloves (2-3 cloves if sensitive to garlic, or 4 cloves for garlic lover!), red wine vinegar and freshly squeezed lime juice. Stir and set aside. Finely chop a bunch of parsley to get a full 1/2 cup, gently packed (you should use most, if not all of a good sized bunch; some stems are fine -- I just remove the bulk of large stems and then chop the rest). Chop the cilantro and measure to get a lightly packed 1/2 cup. Add the parsley and cilantro to the jar along with the olive oil, dried oregano, red pepper flakes, and honey. Season to taste with salt and pepper (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir thoroughly. Cover and refrigerate while the meat marinates.
GRILL PREP: Preheat the grill to 450 degrees F. Once heated, clean the grill grates with a wire brush. Liberally oil the grill (I do this by drenching a paper towel in canola or vegetable oil and, holding tongs, rub the paper towel over the grill). This will ensure the meat doesn't stick to the grates and gets a great char (char = flavor!).
QUICK SPICES: Stir together 1 teaspoon salt, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander seed, and 1/4 teaspoon black pepper.
STEAK: Remove from marinade and discard remaining marinade. Sprinkle half the rub on top of the steak. Place on fully heated grill (rub side down) and quickly sprinkle the rub on top. Close grill lid. Cook for 4-5 minutes per side, or until the internal temperature is 130-135 degrees F for medium rare or 145 degrees for medium. (I use a meat thermometer here. My grill takes exactly 4 minutes per side at 450 degrees F.) Remove the steak from the grill to a cutting board. Tent with foil and allow to rest for 10 minutes. Once the steak has rested, slice it very thinly against the grain (See Note 1). Serve with chimichurri herb sauce.

Notes

Note 1: Slicing the steak: Find the fibers on the steak and determine how they are running along the steak. Once you find that grain, slice perpendicular (here's a visual). This will keep the meat juicier and much more tender. It's easier to chew when cut against the grain.

Nutrition