{"id":41340,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/grilled-tender-flank-steak\/"},"modified":"2024-09-02T02:17:12","modified_gmt":"2024-09-02T07:17:12","slug":"grilled-tender-flank-steak","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/grilled-tender-flank-steak\/","title":{"rendered":"Grilled Flank Steak"},"content":{"rendered":"

This grilled flank steak is so juicy, tender and flavorful that it’s sure to become a family favorite in your household. It certainly was for contributor Heather Ahrens. Heather fondly remembers this dish because her mother always made it for her on her birthday.<\/p>\n

Upon cooking the recipe, our Test Kitchen fell in love with the simple, four-ingredient marinade<\/a>. It balances savory soy sauce with sweet honey, tangy lemon juice and bold garlic. Met with the smoky char of the grill, this grilled flank steak becomes a real winner.<\/p>\n

Heather recommends serving this steak with her mother’s cheddar twice-baked potatoes<\/a> and orange-romaine salad. The combination of juicy steak, creamy potatoes and sweet-and-tangy salad is a perfect match! And don’t forget to finish the meal with pistachio ice cream dessert<\/a>. As Heather told us, this dessert is “very light and creamy\u2014the perfect thing to end a wonderful meal.”<\/p>\n

How to Grill Flank Steak<\/h2>\n

Before we talk about how to cook flank steak, let’s chat about the marinade. Marinated flank steak<\/a> is juicier, tastier and more tender than plain flank steak. This recipe uses a four-ingredient marinade made with everyday ingredients, so you can whip it together without going to the grocery store. Just add the steak to the marinade in the morning, and it’ll be ready to grill by dinnertime.<\/p>\n

When you’re ready to cook, preheat a gas or charcoal grill<\/a> to medium heat. If you have time, let the steak sit on the counter for about 30 minutes. Cold steak won’t cook as evenly as room-temperature steak. Then, grill the steak until it’s medium-rare. Flank steak is most tender at this level of doneness, and cooking it further can give it a chewy texture.<\/p>\n

Finally, let the steak rest for at least five minutes, and slice it against the grain. Flank steak contains a lot of muscle fibers, and it can taste tough if it’s not sliced properly. To cut steak the right way<\/a>, identify the grain (the muscle fibers running parallel to each other). Position your knife perpendicular to the grain, and cut the steak into tender slices.<\/p>\n

How long do you grill flank steak?<\/h2>\n

Flank steak cooks quickly and should reach medium-rare in about eight minutes per side on a grill preheated for medium heat. Depending on the steak’s thickness and the grill’s temperature, it may take more or less time, so use a meat thermometer<\/a> to check when the steak is finished cooking. Here are the target temperatures based on your desired level of doneness:<\/p>\n