How to Grill Flank Steak: A Complete Guide
Master grilling flank steak with practical tips on seasoning, marination, heat control, and slicing. This step-by-step guide from Grill Cooking helps home cooks achieve tender, flavorful results.
By the end of this guide you’ll grill flank steak to a juicy, crusty finish and a tender, even slice. You’ll learn how to choose, season or marinate, preheat, sear, rest, and slice against the grain. This method centers on direct heat, proper timing, and safe handling for consistent results.
Why flank steak is a great choice for grilling
Flank steak is flavorful, economical, and fast-cooking, making it ideal for weeknight grilling. Its loose texture benefits from high-heat searing and quick finish. According to Grill Cooking, flank steak shines when grilled hot and rested briefly before slicing, which helps retain juices and develop a crust. Proper trimming removes the tough membrane and silverskin, ensuring more even cooking and a cleaner slice. The key is to manage heat carefully, since flank can overcook quickly if left unattended. When sliced properly, the meat reveals a rich beefy flavor balanced by a slightly chewy bite that many home cooks love.
Selecting and preparing flank steak
Choose flank steak that is bright red with a thin white fat cap and minimal discoloration. Look for even thickness, about 0.5 to 1 inch, to ensure uniform cooking. Pat the surface dry with paper towels to promote a good sear. Remove any visible silver skin and trim off excess fat. If you plan to marinate, place the steak in a resealable bag or nonreactive container, add your chosen marinade, and refrigerate for 1-6 hours; for dry-brine, just salt the surface and rest for 30-60 minutes.
Marinating vs dry-brining: what works best
Marinating adds flavor and can help tenderize flank, especially with acidic components like citrus, vinegar, or yogurt. Keep marinades balanced so you don't overpower the beef. Dry-brining—seasoning with salt a few hours before cooking—improves crust and juiciness without added liquid. The Grill Cooking team found that short marination or dry-brining yields excellent results without excessive flavor masking. Whichever method you choose, pat the surface dry before grilling to maximize crust.
Temperature and thickness considerations
Flank steak is typically fairly thin, so heat is your friend. Aim for even thickness to avoid undercooked centers or overly charred edges. If the steak is uneven, you can fold portions or trim higher parts slightly to balance. Use an instant-read thermometer to monitor doneness, targeting roughly 125-130°F for medium-rare or 135°F for medium, then rest to redistribute juices.
Heat management: direct vs indirect and when to rest
Start with direct high heat to create a crust, then move to indirect heat to finish cooking to the desired temperature. Resting is essential; tent loosely with foil for 5-10 minutes to let juices redistribute. Keep grill lid closed during searing to maintain consistent temperature, but avoid excessive heat to prevent scorching the exterior before the interior catches up.
The grill setup and sear: achieving crust and tenderness
Preheat your grill to a hot, stable temperature (around 450-500°F). Oil the grates lightly, then place the flank steak on and sear for 2-3 minutes per side, depending on thickness. Use tongs to flip once; avoid pressing down on the meat, which can squeeze out juices. After searing, move steak to a cooler area or indirect heat to finish cooking with a thermometer.
Grilling times by doneness and thickness
Doneness depends on thickness and personal preference. For a 0.5- to 1-inch flank steak, aim for medium-rare when the internal temperature reaches about 125-130°F, then rest. If you prefer medium, pull at 135°F and rest. Thicker pieces need a longer indirect heat phase, so monitor with a thermometer rather than relying on time alone.
Slicing and serving: how to cut for maximum tenderness
Always cut against the grain to shorten muscle fibers and yield a more tender bite. Slice thinly across the width of the steak for easy chewing. Serve with simple sides like grilled vegetables, a bright chimichurri, or a tangy steak sauce. If you have leftovers, slice and store promptly in a shallow container.
Troubleshooting common issues and quick fixes
If the exterior is charred but the interior is underdone, reduce heat or move to indirect zones sooner. A tough texture often indicates overcooking; keep a close eye on doneness and use a thermometer. If the steak tastes bland, consider a stronger marinade or finishing salt just before serving. Always pat dry before searing to promote crust.
Flavor ideas and finishing touches
Finish with a drizzle of high-quality olive oil, a pinch of flaky salt, and a squeeze of lemon or lime for brightness. Chimichurri, herb butter, or a quick vinaigrette can elevate flank steak. Pair with grilled potatoes, roasted peppers, or a simple salad to complete a balanced plate.
Tools & Materials
- Gas or charcoal grill(High-heat setup for direct sear)
- Instant-read thermometer(Monitor internal temp; target 125-130F for medium-rare)
- Tongs(Grip steak securely; flip only once if possible)
- Sharp chef knife(Trim silver skin and slice after resting)
- Cutting board(Large enough for steak and sliced portions)
- Resealable plastic bag or nonreactive container(For marinating)
- Aluminum foil(Tent steak during rest)
- Paper towels(Pat surface dry before searing)
- Oil with high smoke point (e.g., canola or avocado)(Lightly oil grates or steak)
- Optional: cast-iron skillet(For indoor sear if needed)
- Optional marinade ingredients(If marinating; citrus, soy, herbs)
Steps
Estimated time: 25-40 minutes
- 1
Choose and trim the flank
Select flank steak that is bright red with minimal marbling and trim away any heavy connective tissue. Remove the silver skin to prevent curling and ensure even thickness. Pat dry so the surface can sear properly.
Tip: Trim any thick silverskin to prevent uneven cooking. - 2
Marinate or dry-brine
If using marinade, combine flavorful components and marinate 1-6 hours in the fridge. For dry-brine, salt the surface and rest 30-60 minutes to improve crust and juiciness. Pat dry before grilling to maximize sear.
Tip: Dry-brining often yields a crustier exterior with less risk of over-marinating. - 3
Preheat the grill and oil the grate
Preheat your grill to a high, steady temperature. Oil the grates lightly to prevent sticking—this helps achieve a clean crust. Have a thermometer ready to monitor internal temperature.
Tip: High heat is your friend for flank; avoid crowding the steak on the grill. - 4
Sear the flank steak
Place steak over direct heat and sear for 2-3 minutes per side, until a deep crust forms. Do not press down on the meat, which squeezes out juices. Flip once using tongs for an even sear.
Tip: Watch for visual crust formation; resist the urge to flip repeatedly. - 5
Finish on indirect heat
Move steak to a cooler part of the grill or reduce flame to finish cooking to the desired doneness. Use the thermometer to check target temps (about 125-130°F for medium-rare, 135°F for medium).
Tip: Target the lower end of doneness and rely on your thermometer more than time. - 6
Rest the steak
Remove steak from heat and tent loosely with foil for 5-10 minutes. Resting redistributes juices and makes slicing easier.
Tip: Keep it warm but not steaming hot under foil. - 7
Slice against the grain
Place the rested steak on a cutting board and slice across the grain into thin strips. This shortens muscle fibers for a tender bite and makes serving easier.
Tip: Angle the knife slightly to maximize even slices. - 8
Serve and enjoy
Serve with bright finishing touches like chimichurri or herb butter. Pair with grilled veggies or potatoes for a balanced plate. Store any leftovers in a shallow container.
Tip: A light finishing salt just before serving can elevate flavor.
FAQ
What is the best marinade for flank steak?
A soy-based marinade with citrus and oil adds umami and moisture. Marinate 1-6 hours; pat dry before grilling to promote crust.
A soy-citrus marinade works well; marinate for 1-6 hours and pat dry before grilling.
Can I cook flank steak without marinating?
Yes; you can dry-brine with salt and pepper to enhance crust and flavor. This approach keeps the beef clean while still delivering great taste.
Yes, dry-brining with salt and pepper works well and keeps the beef tasting beefy.
What internal temperature defines doneness for flank steak?
Aim for about 125-130°F for medium-rare and around 135°F for medium. Remember flank carries carryover heat, so rest after pulling.
Target 125-130°F for medium-rare; 135°F for medium, and rest before slicing.
Gas vs charcoal: which grill is better for flank steak?
Both work well. Gas grills offer precise temperature control, while charcoal adds more smoky flavor. Use direct heat for searing, then finish with indirect heat on either setup.
Both gas and charcoal work; pick based on flavor preference and convenience, using direct heat to sear.
Should I slice flank steak against or with the grain?
Slice against the grain to shorten muscle fibers, yielding a more tender bite. Make sure the steak is well-rested before cutting.
Always slice against the grain for tenderness and rest before cutting.
What sides pair well with flank steak?
Grilled vegetables, chimichurri, baked potatoes, or a fresh green salad pair beautifully with flank steak’s beefy flavor.
Pair it with chimichurri and grilled vegetables for a balanced plate.
Watch Video
Quick Summary
- Choose high-heat, direct sear for crust.
- Rest 5–10 minutes before slicing.
- Slice against the grain for tenderness.
- Marinate or dry-brine to boost flavor.
- Monitor internal temp, not time alone.
