This Easy Grilled Flank Steak starts with a flavorful marinade made with pantry ingredients before grilling it to perfection!
A simple 6 ingredient marinade makes this one of my go-to flank steak recipes.
Simple Marinade for Beef
Have you ever had a marinade in mind, but were short just one ingredient? Like the ginger root that’s shriveled in your vegetable drawer? The green onions that were on your shopping list but you forgot to purchase? That’s why I am a huge fan of this Easy Grilled Flank Steak Recipe.
I’m never without one of the essential components of this recipe, so as long as there’s a flank steak in my fridge or freezer, this dinner will happen! Soy sauce? Check. Red wine vinegar, ground ginger, fresh garlic, and vegetable oil? More checks. And it’s one of the best ways to enjoy a flank steak—I guarantee!
Easy Grilled Flank Steak
It was time for Nick to head back for his senior year of college. For his last dinner at home, I prepared “steak.” He became a beef lover as a tot, and I always lumped flank steak in with filet mignon, strip steaks, and ribeyes when discussing our entree.
It was another steak–and he enjoyed it as much as those latter options as long as it was cooked rare. Or just short of mooing as Bill would phrase it.
I picked up a Certified Angus Beef® flank steak at our local Market District. I usually save the pricier cuts for when the whole family is gathered, so I went back to this old favorite flank steak marinade recipe, roasted some asparagus and potatoes for a simple, yet fabulous meal. I hope you’ll give this Easy Grilled Flank Steak recipe a shot before the grilling season is over!
Tips for Grilling Flank Steak
Once I started grilling flank steak for the family, it became a regular on our menu rotation. I varied the marinades, but otherwise used the same technique for cooking. Here are a few pointers if you’re new to grilling this cut of meat.
- Before you marinate your flank steak, “score” or carefully cut into the meat against the grain (perpendicular to the lines you see running across the meat). I make shallow cuts about an inch and a half apart from one short side to the other, on a slight diagonal. Or you can have your butcher score your beef for you.
- Besides helping prevent the beef from curling while on the BBQ, scoring also helps the marinade permeate the beef.
- Beef can take a longer marinating time than chicken or seafood. Marinate overnight or place the flank steak in the marinade early in the day you’re planning to grill for the best results.
- I like to marinate in a Ziploc bag to avoid spilling marinade into the fridge. Been there, done that! It also makes it super easy to flip the bag a few times throughout the day for even marinade distribution.
- Flank steak is best grilled to medium-rare. If it’s overcooked, it could be tough and/or chewy. My family prefers rare, but I prefer it a little more done.
- Slice the meat thinly across the grain. This makes for tender slices.
What’s your favorite cut of beef to grill? Let me know in the comments!
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 1/2 teaspoon ground ginger
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 1 Certified Angus Beef® flank steak, scored if desired (cut very shallow slits perpendicular to the grain the whole length of the steak, flip and repeat. This helps the marinade permeate the meat).
- Score both sides of your flank steak by making shallow diagonal slashes over surface. This will allow the marinade to penetrate a little deeper.
- Combine all marinade ingredients in a large ziplock bag. Add flank steak, seal and chill for 6-8 hours (turning occasionally) or overnight.
- Bring to room temp before grilling to desired doneness.
Total time does not include marinating time.