How to Grill Marinated Flank Steak

Key Takeaways: Marinated Flank Steak

• Yield: Marinade for one flank steak; serves 4–6 as an entrée.
• Marinating Time: 2 to 8 hours for best flavor and tenderness.
• Easy Prep + Quick Cooking: About 5 minutes to whisk the marinade and roughly 10 minutes on the grill.
• Versatile Serving Options: Use for plated dinners, tacos, salads, wraps, grain bowls, or rice bowls.
• Why This Works: Lime juice and soy sauce add bright, savory flavor while helping tenderize the lean flank steak; brown sugar and ginger balance and enhance caramelization on the grill.

Recipe Highlights

• Key Tips (Don’t Skip!)
• Notes on Ingredients
• Step‑By‑Step Walkthrough
• Serving Suggestions
• Storage & Meal Prep Tips
• FAQs
• Grilled Marinated Flank Steak Recipe

Kristen’s Key Tips

Flank steak is lean and flavorful but can become tough if overcooked or sliced the wrong way. Follow these practical tips and your steak will be tender, juicy, and full of flavor:

• Use acid and salt to tenderize and flavor. The combination of lime juice and soy sauce brightens and seasons the beef while helping break down connective tissue.
• Score the surface. Light, shallow cuts in a diamond pattern let the marinade penetrate the top layer of the meat more effectively.
• Limit marinating time. Marinate 2–8 hours. Any longer can change the texture because of the citrus.
• Aim for medium‑rare. Flank steak shines when cooked to about 128–130°F and allowed to rest; overcooking dries it out.
• Always slice against the grain. Cut thinly on an angle to shorten the muscle fibers and keep each bite tender.

Happy cooking — xo Kristen

Notes on Ingredients

• Flank Steak: This marinade is perfect for a 1½ to 3‑pound flank steak. Increase the marinade if your steak is larger than about 3½ pounds.
• Olive Oil: Use refined light olive oil instead of extra virgin for a higher smoke point when grilling.
• Soy Sauce: Reduced‑sodium soy sauce keeps the final dish from becoming overly salty. Replace with tamari for a gluten‑free option.
• Brown Sugar or Honey: Adds balance to the lime and encourages browning and caramelization on the grill.
• Fresh Garlic & Ginger: Fresh aromatics give the best, brightest flavor; they create a subtle Asian‑inspired profile.
• Fresh Lime Juice: Fresh is recommended for the cleanest flavor and most effective tenderizing action.
• Crushed Red Pepper Flakes: Optional for a touch of heat — adjust to taste.

How to Grill Marinated Flank Steak

This step‑by‑step walkthrough covers marinating, grilling, resting, and slicing so you get tender, evenly flavored steak.

1. Whisk together 1/4 cup olive oil, 1/4 cup fresh lime juice, 1/4 cup low‑sodium soy sauce, 1/4 cup brown sugar (or honey), 2 tablespoons minced garlic, 1/2 tablespoon grated ginger, 1 teaspoon onion powder, 1/2 teaspoon crushed red pepper flakes, and a pinch of black pepper until combined.

2. Pat the steak dry with paper towels to remove surface moisture; this helps the marinade adhere and prevents steaming on the grill.

3. Lightly score the steak in a shallow diamond pattern with a sharp knife—only cut the surface to allow the marinade to penetrate.

4. Place the steak in a large zip‑top bag or shallow dish and pour the marinade over it. Refrigerate for at least 2 hours or up to 8 hours, turning once for even flavor.

5. When ready to cook, preheat a grill or grill pan to medium‑high and lightly oil the grates. Remove the steak from the marinade, letting excess drip off.
6. Grill the flank steak 4–5 minutes per side for medium‑rare, until the internal temperature reaches about 128–130°F. Times vary with thickness and heat level.

7. Transfer the steak to a cutting board, tent loosely with foil, and rest 5–10 minutes to allow the juices to redistribute.
8. Slice thinly on a sharp diagonal and always cut against the grain for the most tender bites.

Serving Suggestions

Marinated grilled flank steak is very versatile. Here are a few of the best ways to enjoy it:

• Plated Dinner: Serve with grilled zucchini, corn on the cob, or sautéed sugar snap peas and a simple green salad.
• Salads: Add sliced steak to mixed greens, mandarin orange salad, or an Asian noodle salad for protein and flavor.
• Grain Bowls: Top rice, quinoa, or cilantro‑lime rice with sliced steak, avocado, edamame, and a drizzle of sweet chili or sesame dressing.
• Wraps & Sandwiches: Layer sliced steak into warm tortillas or rolls with shredded cabbage and a creamy sauce for a hearty sandwich.
• Quesadillas: Use leftovers with cheese and sautéed peppers in tortillas for a quick skillet meal.

Storage & Meal Prep Tips

• Refrigerate: Store cooked steak in an airtight container for up to 3 days.
• Reheat gently: Warm in a skillet over low heat or briefly in the oven to avoid drying the meat.
• Enjoy cold: Sliced steak is excellent cold in salads or wraps—no reheating necessary.
• Freeze before marinating: For convenient future meals, add the scored steak and marinade to a freezer‑safe bag and freeze for up to 2 months. Thaw in the fridge 16–24 hours and cook promptly.

Grilled Marinated Flank Steak FAQs

Grilled Marinated Flank Steak

Ingredients

• 1/4 cup olive oil, plus more for greasing the grill
• 1/4 cup fresh lime juice
• 1/4 cup low‑sodium soy sauce (or tamari)
• 1/4 cup brown sugar (or honey)
• 2 tablespoons minced garlic (about 4–5 cloves)
• 1/2 tablespoon grated ginger root
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes (optional)
• Freshly ground black pepper, to taste
• 1 flank steak (1½ to 3 pounds)

Instructions

1. In a large shallow dish or measuring cup, whisk together the olive oil, lime juice, soy sauce, brown sugar, minced garlic, grated ginger, onion powder, crushed red pepper flakes, and a pinch of black pepper.
2. Pat the flank steak dry. Optionally, use a sharp knife to make shallow 1‑inch cuts in a diamond pattern across the surface; this helps the marinade penetrate.
3. Place the steak in the dish or a large zip‑top bag and pour the marinade over it. Turn to coat evenly. Refrigerate at least 2 hours or up to 8 hours, turning once or twice.
4. When ready to cook, preheat a grill or grill pan to medium‑high and lightly oil the grates. Remove the steak from the marinade and let excess drip away.
5. Grill the steak 4–5 minutes per side for medium‑rare, or until an instant‑read thermometer registers 128–130°F. Cooking times vary with heat and thickness.
6. Transfer the steak to a cutting board, tent loosely with foil, and rest 5–10 minutes.
7. Slice thinly on a diagonal against the grain and serve.

Notes

More Favorite Marinated Entrées

• Grilled Teriyaki Chicken
• Honey Soy Chicken Thighs
• Jerk Chicken Kabobs
• London Broil
• Marinated Greek Chicken
• Honey Garlic Pork Chops