How to Grill Flank Steak

When you use the right grilling techniques, grilled steak is one of the most delectable proteins you can put on your plate. Although flank steak is a thinner cut that can dry out easily, it’s just right for the grill, especially with a little practice and a yummy marinade.

Use this guide to learn all about how to grill flank steak while keeping it moist and tender.

Choosing Quality Flank Steak

You’ll find lots of different options for flank steak when you buy it. The most common choices are USDA Prime, Choice, or Select. USDA Prime denotes the best marbling of these options, which leads to the most tender steaks when cooked properly. However, USDA Choice is also a solid option if you want to save a little money and still get a high-quality piece of flank steak.

You might also find dry-aged and wet-aged flank steaks. While either is an excellent option, dry-aging takes a bit more time to break down tough steak tissue, which is beneficial for flank steak you’ll put on the grill.

Preparing The Grill

You can grill flank steak on a gas or charcoal grill. For either type of grill, consider brushing a small amount of olive oil on the grates to prevent the steak from sticking. If your grates do tend to stick to meat, you can use a grill pan instead.

Here’s how to get your grill ready:

Gas Grill

Preheat your gas grill to 450-500 degrees, depending on its maximum temperature. If you have a two-zone grill, make one side high heat and the other low, about 275 degrees. Bring the heat to temp fully — about 5-10 minutes — before cooking.

Charcoal Grill

Mound coals in the bottom and center of your grill. Spray lighter fluid on the coals and light with a match. Once the coals should turn white, they’re ready to start heating up your steak. This usually takes 10-15 minutes. Evenly move the coals around on the bottom of the grill before cooking.

Some people prefer using a chimney starter to light the coals. To do this, crumple a couple of pieces of newspaper at the bottom of the starter and place coals on top. Then, light the newspaper. Give it about 10-15 minutes to turn the coals white before dumping the coals on the bottom of the grill to start cooking.

Temperature Doneness Guide

Flank steak is relatively thin compared to other cuts you might be used to working with, like ribeye or tenderloin. Therefore, it cooks quickly on the grill. In most cases, you can cook a flank steak on the grill in about 10 minutes to medium-rare.

Find the Right Temperature

Use a digital meat thermometer to find the accurate temperature of flank steak. Because this cut is thinner than others, it might not look quite done enough on the outside, but done more than you’d like on the inside. Once you become more familiar with grilling it, you’ll get a good idea of its look and feel for the level of doneness you like, but the only way to know for sure what temperature it is inside is with a meat thermometer. 

Check the flank steak on the grill by inserting the probe into its thickest part and comparing that temperature to the ‘remove from heat’ temperature in the chart above to determine when to pull it from the grill. Then, temp the steak again after resting to ensure that it’s reached your ideal doneness temperature.

While medium-rare is our suggested level of doneness for flank steak (more on that in a moment), it’s certainly not the only way to cook it. Use the chart below to gauge when to pull flank steak from the grill and the final temperature to expect.

Doneness	Temperature to Remove from Heat	Final Temperature
Medium-rare	125-130℉	130-135℉
Medium	135-140℉	140-145℉
Medium-well	145-150℉	150-155℉
Well-done	155-160℉	160-165℉

Why Medium Rare Flank Steak?

A medium-rare flank steak yields just the right texture for this cut of meat — not too tough, with just the right bite, and a pinkish-red, juicy center. 

To grill flank steak to medium-rare, place the steaks on the high-heat side of the grill after seasoning. Let sear on one side for 2-3 minutes before flipping to the other side and searing for another 2-3 minutes. Remove flank steak when the internal temperature reaches 125-130℉ in its thickest part. Then, rest for five minutes until the final temperature comes to 130-135℉.

Flank Steak Grilling Tips

Before we get into the nitty-gritty of grilling flank steak, we’re offering a few extra tips that can help you as you learn the techniques.

Marinate Flank Steak Before Grilling

Flank steak is one of the best cuts of beef to marinate, especially if it’s heading to the grill. Use your favorite marinade on the steak for at least a few hours before you’re ready to grill it to let the extra flavor soak in, and the marinade’s acidity break down tough fibers. You’ll end up with a crisp, flavorful flank steak.

Marinade, Seasoning, and Rub Flavor Ideas

Flank steak is one of the best cuts of beef to marinate, especially if it’s heading to the grill. Use your favorite marinade on the steak for at least a few hours before you’re ready to grill it to let the extra flavor soak in, and the marinade’s acidity breaks down tough fibers. You’ll end up with a crisp, flavorful flank steak. Here are some flavor ideas:

• Balsamic-herb marinade: Combine balsamic vinegar, olive oil, Dijon mustard, rosemary, and black pepper.
• Chimichurri-style marinade: Make this one with red wine vinegar, olive oil, chopped parsley, oregano, garlic, and crushed red pepper flakes.
• Citrus-chipotle marinade: Use orange juice, lime juice, chipotle peppers in adobo, honey, and cumin for a spicy marinade.
• Ginger-sesame marinade: This marinade offers an Asian twist, with sesame oil, soy sauce, fresh ginger, garlic, and rice vinegar.

If you want to save time, use a seasoning blend or rub instead to deliver plenty of flavor. Some seasoning and rub ideas for flank steak include:

• Salt and black pepper, which is always a reliable base. Allow the salt to sit for 30-45 minutes and add the pepper just before cooking.
• A smoky spice rub with smoked paprika, chili powder, garlic powder, onion powder, and a pinch of cayenne. This mix is great for seared crust and heat.
• Coffee and brown sugar rub, which adds a rich, almost BBQ-like bark to the steak.
• Montreal steak seasoning is a solid, all-purpose option packed with pepper, garlic, and dried herbs.
• Go classic with a garlic herb blend that combines garlic powder, dried thyme, oregano, and a touch of lemon zest for a Mediterranean-style profile.

Watch It Like a Hawk

Because of its thinner profile, flank steak can use a more watchful eye than other steaks. This steak is quick to grill, so it’s best to stay nearby when cooking, just to make sure it doesn’t get a little overzealous when searing.

Find the Right Temperature

Use a digital meat thermometer to find the accurate temperature of flank steak. Because this cut is thinner than others, it might look not quite done enough on the outside but done more than you’d like it on the inside. Once you become more familiar with grilling it, you’ll get a good idea of its look and feel for the level of doneness you like, but the only way to know for sure what temperature it is inside is with a meat thermometer. 

Check flank steak on the grill by inserting the probe into its thickest part and comparing that temperature to the ‘remove from heat’ temperature in the chart above to determine when to pull it from the grill. Then, temp the steak again after resting to ensure that it’s reached your ideal doneness temperature.

Choosing the Right Cut

You’ll find lots of different options for flank steak when you buy it. The most common choice is USDA Prime, Choice, or Select. USDA Prime denotes the best marbling of these options, which leads to the most tender steaks when cooked properly. 

You might also find dry-aged and wet-aged flank steaks. While either is an excellent option, dry-aging takes a bit more time to break down tough steak tissue, which is beneficial for flank steak you’ll put on the grill.

Grilled Flank Steak Recipe

Ingredients

• 1 lb flank steak
• olive oil
• salt and pepper, to taste
• OPTIONAL: marinade of your choice

Instructions

1. OPTIONAL: Marinate steak for at least two hours in the refrigerator. Then, season the steak with salt on both sides. Leave on a clean plate at room temperature for 45 minutes. When ready to cook, brush olive oil on the grill grates. Preheat the grill to high heat, or 450-500 degrees for a gas grill.
2. Sprinkle salt and pepper on each side of the flank steak, if desired. Transfer steaks to the grill, and sear for 3-4 minutes on each side, flipping only once
3. Check the steak’s temperature on the thickest part. If it needs some more time to reach your desired doneness, move it to a low-heat side of the grill for just another minute or two
4. Move steaks to a clean plate or cutting board. Tent with aluminum foil and rest for five minutes. Slice against the grain, if desired, to serve.

What to Serve with Grilled Flank Steak

While classics like grilled asparagus, corn on the cob, or mashed potatoes always have a place at the table, flank steak is versatile enough to pair with sides that aren’t “the usual.” Try grilled Mexican street corn salad, charred scallions, or blistered peppers for something a little different. Instead of mashed potatoes, use a different grain, like farro or quinoa, infused with lemon and herbs. Or, serve grilled flank steak with smashed fingerling potatoes, grilled peaches or pineapple, or roasted sweet potato wedges.

Ideas for Leftover Grilled Flank Steak

Did you make too much flank steak? No worries — store it properly (wrapped in plastic wrap and stored in an airtight container in the fridge) to keep it from drying out, and you’ll have about three more days to use your leftovers. 

One of our favorite options is slicing it thin and tossing it into a salad with your favorite toppings, like cherry tomatoes and eggs. You can also make a steak sandwich by adding thin flank steak slices to a toasted baguette with melted provolone and sautéed onions. Tacos are another option, pairing flank steak with fresh pico, avocado, and lime. Or, add it to a stir-fry with veggies and soy sauce for a quick dinner during the week.

Learn More About Cooking Flank Steak

We absolutely love a high-quality flank steak cooked on the grill, but this cut is incredible when cooked in various other ways, too. If the weather’s a little too cold for grilling or you just want a way to cook flank steak in your kitchen, try one of these other methods:

• Oven-baked flank steak
• Reverse-seared flank steak
• Sous vide flank steak
• Pan-seared flank steak
• Slow-cooked flank steak
• Skewered flank steak

Check out our other flank steak cooking guides to pan-sear or roast this steak to perfection, right in your own kitchen.