This is the juiciest grilled flank steak recipe. It's made with a fantastic marinade and grilled over high heat till tender.
This step-by-step guide on how to grill the best flank steak is simple and will be your new favorite way to prepare flank steak.
Flank steak is a lean cut of beef, so it's important to cook it correctly to optimize the flavor and tenderness.
You can serve this steak as a main course with a few sides or use it in a sandwich or steak salad. We love making flank steak tacos and serving them with sliced green onions and grilled pineapple salsa.
It keeps well in the refrigerator for several days, making it perfect for leftovers.
You can make this steak on a charcoal grill or gas grill, as long as you can get your grill super hot (400 degrees F or above). This is a quick sear recipe - we want to create a nice browned crust on the outside, leaving the interior juicy and tender. This is the best way to make a medium-rare steak.
Here's what you'll need to make this juicy steak recipe with a simple marinade.
- Flank Steak
- Worcestershire Sauce
- Ground Black Pepper
- Kosher Salt
- Garlic Powder
- Crushed Red Pepper Flakes
See the recipe card for quantities.
Combine the black pepper, salt, garlic powder, red pepper flakes, and Worcestershire sauce in a large zip-top bag.
Pat your steak dry with paper towels.
Add the flank steak to the bag and close the bag. Flip several times to coat the steak in the marinade.
Place the steak in the bag in the refrigerator for at least 4 hours (for best results allow the steak to marinate overnight or up to 24 hours) to marinate.
Remove the steak from the refrigerator and the bag. Allow it to rest on a cutting board for 30 minutes at room temperature
Heat your grill to high heat (400 to 600 degrees F).
Place steak on the grill and sear for 5 minutes.
Flip and allow the steak to cook for an additional 4 to 5 more minutes.
Test the steak with an instant-read thermometer - the thickest portion should be above an internal temperature of 125 degrees F, but below 135 degrees F before you remove it from the grill.
Remove the steak from the grill and place it on a cutting board. Let the steak rest for 15 minutes before slicing into thin strips.
Carve the steak diagonally against the grain.
Serve immediately or save for up to 4 days in the refrigerator.
More Grilling Recipes
Looking for more great main dishes you can make on the grill? Try some of our other favorites.
- Grilled BBQ Chicken Thighs Recipe - a richly flavorful chicken recipe
- Grilled Red Snapper - a lightly spicy, healthy fish recipe
- How to Grill Juicy Pork Chops - the best way to make pork chops
- Grilled Cod in Foil - this easy recipe for white fish is cooked in a foil packet
Substitutions & Variations
You can make some changes to this recipe - here are a few suggestions.
- Other Types of Steak - this preparation method is a great way to cook skirt steak as well. Skirt steak is typically thinner, so will need less grill time (try 3 to 4 minutes per side).
- Sauce - if you can't find Worcestershire Sauce, you can substitute it for soy sauce, balsamic vinegar, or make your own homemade Worcestershire.
What to Serve with Steak
If you're looking for some great side dishes for steak, try some of these!
- Grilled Corn in the Husk - fantastic corn on the cob made in the easiest way
- Roasted Purple Potatoes - hearty potatoes with lots of herbs
- Mediterranean Grilled Vegetables - a flavorful mix of vegetables grilled with seasonings
- The Best Green Salad Recipe - a soft, butter lettuce salad with panko and parm
Grilled steak will keep for up to 4 days in the refrigerator in an airtight container.
Reheat your steak in an oven or toaster oven or serve it cold on a sandwich!
Tips for Making this Recipe
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Cooking Tips - If you are concerned about the steak sticking to your grill grates (sometimes older grill grates are 'stickier'), brush your grates with some olive oil or vegetable oil.
Slicing Steak - Make sure to slice your steak against the grain of the muscle fibers. This can make or break a steak! Here's a guide on slicing against the grain.
Recommended Tools - I highly recommend using an instant-read meat thermometer for this recipe.
Excess Marinade - If you want to reuse the leftover marinade, you can make it into a sauce. It needs to be boiled for 5 minutes to kill off any harmful bacteria from the raw steak.
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- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- ½ tablespoon crushed red pepper flakes
- 1 cup Worcestershire sauce
- 1 ½ pounds flank steak
- Combine the black pepper, salt, garlic powder, red pepper flakes, and Worcestershire sauce in a large zip-top bag.
- Add the flank steak to the bag and close the bag. Flip several times to coat the steak in the marinade.
- Place the steak in the bag in the refrigerator for at least 4 hours (up to 24 if possible) to marinate.
- Remove the steak from the refrigerator and the bag. Allow it to rest on a cutting board for 30 minutes at room temperature.
- Heat your grill to high heat (400 to 600 degrees F).
- Place the steak on the grill and sear for 5 minutes. Flip and allow the steak to cook for an additional 4 to 5 more minutes.
- Test the steak with an instant-read thermometer - the thickest portion should be above 125 degrees F, but below 135 degrees F.
- Remove the steak from the grill and allow it to rest for 15 minutes before slicing.
- Carve the steak diagonally against the grain.
- Serve immediately or save for up to 4 days in the refrigerator.
Amount Per Serving: Calories: 350Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 134mgSodium: 1167mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 48g