Best Flank Steak Recipe (With the Ultimate Marinade)

Name: Beef Flank Steak
Prep time: 5 min
Cook time: 12 min
Total time: 29 min
Ingredients: 1 1/2 -2 pounds flank steak; 1/2 cup olive oil; 1/3 cup reduced sodium soy sauce; 1/4 cup balsamic vinegar; 2 tablespoons lemon juice; 2 tablespoons brown sugar; 1 1/2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard; 1 TBS EACH onion powder, garlic powder; 1 tsp EACH paprika, pepper, red pepper flakes, dried dill weed; 1/2 tsp EACH dried oregano, dried rosemary, ground coriander

This Grilled Flank Steak is ridiculously juicy, tender, and packed with bold, steakhouse-worthy flavor—and it’s surprisingly easy to make at home (on the grill or stovetop). My foolproof technique keeps every slice buttery-tender, while a deeply flavorful homemade marinade creates incredible char and savory, mouthwatering flavor. With my expert tips for grilling and slicing, you’ll want to make this flank steak again and again.

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Watch How to Cook Flank Steak

top view of flank steak recipe cut in thin slices on a white platter with grilled corn and asparagus

Why This Recipe Works

Flank steak has a reputation for being tough because it’s so lean, but the right marinade and technique can transform it into something incredibly tender and flavorful! This steak was SO good that Patrick and I couldn’t stop eating—we polished off almost the entire steak in one sitting! After dialing in the techniques that make this flank steak buttery-tender, deeply savory, and beautifully charred, I’m sharing all my expert tips so you can get incredible results every time:

• A TWO-PART MARINADE does the heavy lifting: balsamic and lemon break down the tough fibers while soy and Worcestershire soak in rich, beefy depth.
• BROWN SUGAR AND DIJON pull double duty. The sugar caramelizes into a charred crust, and the Dijon emulsifies the marinade so it clings instead of sliding off.
• POUNDING the steak to an even thickness means the thin end never overcooks while the thick end catches up.
• RESERVING two tablespoons of marinade before the raw steak goes in gives you a fresh, punchy drizzle for the sliced steak.
• PULLING the steak at 130–135°F, resting it, and slicing it thinly against the grain keeps this lean cut juicy and melt-in-your-mouth tender instead of chewy.
• BONUS! The marinade takes 5 minutes to whisk together, and the steak takes less than 15 minutes to grill for a hearty, succulent steak dinner that everyone will love!

marinated flank steak on a cutting board cut into thin strips showing how juicy it is

What Readers Are Saying

“The most flavorful and tender flank steak I have ever grilled and served. Absolutely delish!! This will be my only flank steak marinade from now on!! — Cheri

“This marinated flank steak is a winner, meat was so tender & had a nice crust.” — J. Bouffard

“This marinade is amazing! When flank steaks are on sale, I buy a few and make up a bunch of marinade and freeze them… Quick easy supper.”
— Mandy

“The flavor is unique, but very full and distinct… It’s a keeper!” — Docmike

WHAT IS FLANK STEAK?

Beef flank steak is a long, flat cut from the cow’s abdominal muscles, just below the loin. Because those muscles work hard, the steak is lean and intensely beefy, with long muscle fibers running the length of the cut. That grain is why flank steak has a reputation for being tough. Marinated, cooked to medium-rare, and sliced correctly, it’s one of the most tender, flavorful, and affordable steaks you can buy.

• Flank steak vs. London broil: “London broil” originally meant broiled flank steak, so it’s a cooking method, not a cut. Today, stores often label top round as London Broil, so look for the cut name on the label rather than London broil.
• Flank steak vs. skirt steak: skirt steak comes from the diaphragm. It’s thinner, looser-grained, and fattier, with an even beefier flavor, but it turns tough fast if you cook it past medium-rare. Flank is thicker and wider, which makes it more forgiving on the grill.

FLANK STEAK MARINADE Ingredients

Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Flank steak: 1½–2 pounds. Choose the most evenly thick steak in the case.
Olive oil: carries the fat-soluble spices into the meat and keeps the steak from sticking to the grates.
Reduced-sodium soy sauce: regular soy sauce plus a long marinade makes the steak too salty, so stick with reduced-sodium.
Balsamic vinegar and lemon juice: use fresh lemon juice. Bottled juice tastes flat and slightly bitter.
Brown sugar, Worcestershire, and Dijon: light or dark brown sugar both work. Use smooth Dijon, not whole-grain, so it blends evenly.
Spice blend: onion powder, garlic powder, paprika, black pepper, red pepper flakes, dried dill, dried oregano, dried rosemary, and ground coriander. The dill and coriander may surprise you. Dill adds a fresh, herbal lift, and coriander brings a warm, faintly citrusy note that makes people ask what’s in it. Dried herbs hold up better than fresh over a long marinade.

Substitutions

Skirt steak or flap meat: both are excellent swaps. Marinate skirt steak 2–6 hours since it’s thinner, grill it 3–4 minutes per side, and don’t take it past medium-rare.
Top round (sold as “London broil”): this works in a pinch, but it’s leaner and tougher, so marinate the full 12 hours and slice it paper-thin.
Lime juice: a 1:1 swap for lemon, and great when the steak is headed for tacos. Orange juice is sweeter and less acidic, so the steak will be a little less tender.
Red wine vinegar: swap it 1:1 for balsamic. It’s sharper and less sweet, so add an extra teaspoon of brown sugar.
Tamari or coconut aminos: tamari is a 1:1 gluten-free swap for soy sauce. Coconut aminos are sweeter and much less salty, so add ½ teaspoon salt and cut the brown sugar to 1 tablespoon.
Avocado or vegetable oil: these work 1:1 for olive oil with no noticeable difference.

top view of grilled flank steak on a cutting board garnished with parsley

How to MAke Grilled Flank Steak

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Pound the steak. Place it between two sheets of plastic wrap and pound it with a meat mallet to an even thickness of about ¾ inch.

showing how to make flank steak recipe by tenderizing with a meat mallet

Step 2: Make the marinade. Whisk the marinade ingredients together in a gallon-size zip-top bag. Set aside 2 tablespoons in a small container and refrigerate it for serving.
Step 3: Marinate. Add the steak, press out the air, seal, and massage the marinade into the meat through the bag. Refrigerate for 4–12 hours (2 hours minimum), flipping the bag halfway through.

showing how to make marinated flank steak recipe by adding flank steak to a plastic bag

Step 4: Bring it to room temperature. Move the steak to the counter 30–60 minutes before grilling so it cooks evenly from edge to center.
Step 5: Heat and prep the grill. Preheat to medium-high, about 450°F with the lid closed. Scrub the grates clean, then grease them with a wad of oiled paper towels held in tongs.
Step 6: Grill. Let the excess marinade drip off, then grill for 5–6 minutes per side, flipping once. The steak is ready to flip when it releases easily and has deep, dark grill marks. Pull it at 130–135°F for medium-rare or 140°F for medium.

showing how to cook flank steak recipe by grilling steak over medium high heat

Step 7: Rest. Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes.
Step 8: Slice and serve. Slice thinly against the grain on a slight diagonal, then drizzle with the reserved marinade.

showing how to make grilled flank steak by letting it rest before slicing

Flank Steak Cooking Times

Method	Heat	Time per side	Pull temperature
Grill	Medium-high (450°F)	5–6 minutes	130–135°F medium-rare, 140°F medium
Broiler	High, rack 8 inches from the element	6–8 minutes	Same as grill
Cast iron skillet	Medium-high	6–8 minutes	Same as grill

For rare, pull the steak at 120–125°F. I don’t recommend cooking flank steak past medium (140°F), because this lean cut tightens and turns chewy.

Oven and Stovetop Flank Steak

• Broiler: line a sheet pan with foil, set the steak on it and broil, flipping once. Watch closely after the first flip because the sugar in the marinade can go from charred to burnt quickly.
• Cast iron: heat the skillet until it just starts to smoke, add a thin film of oil, and sear the steak without moving it. If the steak doesn’t fit flat, cut it in half so it sears instead of steams.

showing how to cut flank steak across the grain by slicing it on a wood cutting board

Tips for the Best Flank Steak

• Find the grain before you cook: note which way the fibers run while the steak is raw. Once it’s charred, the grain is much harder to see.
• Chewy slices mean a slicing problem: if the steak is tough but not overcooked, you either sliced with the grain or cut the slices too thick. Aim for ¼-inch slices.
• Don’t marinate past 12 hours: the acid starts breaking down the surface and turns it mushy. If your plans change, freeze the steak in its marinade (see Storage).
• Never use spray oil on a hot grill: it can flare up. Oiled paper towels held with tongs grease the grates safely.
• Skip the fork-poking: poking holes doesn’t help the marinade penetrate. It just lets juices escape.
• Flip with tongs, not a fork: every puncture leaks juice.
• Don’t add the steak until the grill is hot to achieve a beautiful sear.
• Don’t overcook!

Flank Steak Variations

• Fajita-style: swap the lemon for lime and the dill and rosemary for cumin and chili powder. Slice it for tacos, fajitas, or burrito bowls.
• Asian-inspired: swap the balsamic for rice vinegar, replace the dried herbs with fresh ginger, Chinese five-spice, and a splash of sesame oil, and finish with green onions and sesame seeds.
• Cajun: replace the dried herbs with 1 tablespoon Cajun seasoning for a smoky, peppery kick.
• Extra spicy: double the red pepper flakes or add ½ teaspoon chipotle chili powder for smoky heat.
• Additions: finish with cilantro-jalapeño chimichurri, a pat of garlic-herb butter, or crumbled blue cheese.

showing how to make flank steak by basting with reserved marinade after the steak is cooked and sliced

Storage, Make-Ahead and Freezing

• Refrigerate: store cooked steak in an airtight container for up to 4 days.
• Keep it whole for meal prep: store the steak unsliced and slice it just before serving so it stays juicy.
• Reheat gently: warm the slices in a skillet over medium heat with a splash of broth just until heated through, or cover and reheat in a 350°F oven for about 10 minutes. It’s also delicious cold on salads.
• Freeze cooked steak: cool completely, freeze in a zip-top bag with the air pressed out for up to 3 months, and thaw overnight in the fridge.
• Freeze raw in the marinade: freeze the bagged steak and marinade for up to 3 months. It marinates as it thaws overnight in the fridge, so grill it the next day.

What to Serve with Flank Steak

• Potatoes: Smashed Potatoes, Mashed Potatoes or Twice Baked Potatoes
• Grilled vegetables: Corn on the Cob, Grilled Zucchini, Grilled Asparagus, Grilled Vegetables
• Roasted Vegetables: Roasted Broccoli or Roasted Brussels Sprouts
• Pasta salads: Italian Tortellini Salad, Greek Orzo Pasta Salad or Cowboy Pasta Salad
• Crisp salads: Outback Wedge Salad, Cucumber Tomato Salad, or Strawberry Salad
• Bread: Garlic Bread or Dinner Rolls

Ways to Use Leftover Flank Steak

• Tacos: pile it into tortillas with Pico de Gallo, Guacamole, and Avocado Crema.
• Rice bowls: serve it over Cilantro Lime Rice with Black Bean Corn Salsa.
• Steak salad: fan the slices over greens with Cilantro Lime Dressing.
• Pasta: toss it with Creamy Mushroom Pasta or Risotto.
• Breakfast: fold it into an Omelettes or a Frittata.

top view of flank steak cut in thin slices on a white platter with grilled corn and asparagus and bell peppers showing how to serve

Flank Steak FAQs

Can I use this marinade on other cuts?

Yes. It’s excellent on sirloin, tri-tip, and hanger steak. It also works on chicken thighs and pork tenderloin, but marinate those 4–8 hours.

Should I trim flank steak before marinating?

Trim any thick fat or tough silver skin on the surface so the marinade can reach the meat. Flank steak is lean, so this usually takes under a minute.

Can I use the leftover marinade as a sauce?

Not once raw meat has been in it. That’s why the recipe reserves 2 tablespoons up front. If you want more sauce, bring the used marinade to a rolling boil for 5 minutes before serving.

Why is my flank steak gray instead of charred?

The grill wasn’t hot enough, or too much marinade went onto the grates with the steak. Let the grill fully preheat, let the excess marinade drip off, and don’t move the steak until it releases on its own.

Can I grill flank steak from frozen?

I don’t recommend it. The outside overcooks before the center thaws. Thaw it overnight in the fridge instead.

How much flank steak per person?

Plan on 6–8 ounces per person for a main dish and 4 ounces for tacos or salads. A 1½–2 pound flank steak serves 3–5 people, and you’ll need about 3 pounds for 6–8.

What is flank steak good for?

In addition to this marinated flank steak recipe, flank steak is famous for London broil, which is essentially marinated, broiled flank steak. It is also popular for grilled fajitas, steak tacos, carne asada, as well as Asian stir fries such as beef and broccoli, pepper steak, Szechuan beef and Mongolian beef.

How do you tenderize flank steak?

Flank steak is extremely lean with hardly any fat or connective tissue, so pound it with a meat mallet to tenderize the steak, then marinate it for at least 4 hours.

up close of grilled marinated flank steak recipe on a cutting board cut into thin strips showing how to cut the steak against the grain

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Tools Used in This Recipe

Meat Mallet

Instant Read Meat Thermometer

Kitchen Knife Set

Teak Wood Cutting Board

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Beef Flank Steak

This marinated flank steak recipe will have everyone singing your praises, begging for the recipe and coming back for seconds and thirds. The flank steak marinade creates melt-in-your-mouth tender, juicy steak with complex savory, tangy, sweet and spicy notes. And the best part of grilled flank steak? It’s SO easy with zero clean up! Marinate then grill – that’s it! (I've also included oven and stove top instructions.) Flank steak is also extremely versatile and can be served up with your favorite sides like mashed potatoes and fruit salad or in salads, wraps, pasta, sandwiches and more.

Servings: -5 servings

Total Time: 29

Prep Time: 5

Cook Time: 12

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Ingredients

1 1/2 -2 pounds flank steak
1/2 cup olive oil
1/3 cup reduced sodium soy sauce
1/4 cup balsamic vinegar
2 tablespoons lemon juice
2 tablespoons brown sugar
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 TBS EACH onion powder, garlic powder
1 tsp EACH paprika, pepper, red pepper flakes, dried dill weed
1/2 tsp EACH dried oregano, dried rosemary, ground coriander

Instructions

Whisk marinade ingredients together in a freezer size ziploc bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
Marinate in the refrigerator at least 2 hours or up to 12 hours.
Preheat outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when lid is closed).
Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.
Remove the steak to a cutting board and let rest for 10 minutes before slicing. Slice steak into thin strips against the grain (perpendicular to the long strands) or ½-inch cubes. Drizzle with the 2 tablespoons reserved marinade.

Video

Notes

TIPS AND TRICKS

See the post for more detailed tips/tricks and instructions.

Pound the steak to an even, thin thickness to tenderize and for even cooking.
Don’t marinate much longer than 12 hours or the muscle fibers can break down and become mushy but please aim for 12 hours for optimal flavor and juiciness.
Bring steak to room temperature before cooking by letting it sit on the counter for 30-60 minutes.
Clean the grill very well before cooking for beautiful grill marks and to prevent sticking.
Grease the grill very well with a wad of oiled paper towels using tongs. NEVER use spray oils once the grill is on.
Don’t add the steak until the grill is hot to achieve a beautiful sear.
Only flip/touch your steak once for the perfect caramelized crust.
Only use tongs to flip the meat because a fork will pierce the meat and you will continuously loose juices and tenderness.
Don’t overcook or your steak won’t be as juicy. Use a meat thermometer to check for doneness and grill to 140 degrees for medium. The steak will rise to 145 degrees after it rests.
Let steak rest 10 minutes before slicing so it has time to reabsorb the juices that have accumulated in the middle of the steak to redistribute throughout the steak.
Slice steak across the grain to shorten the muscle fibers for tender steak.
Steak doesn’t just have to be served plain – see the post for TONS of ways to use flank steak!

Flank Steak Temperature

Rare steak: 125 degrees F
Medium rare: 135 degrees F
Medium: 145 degrees F *RECOMMENDED*
Medium well: 155 degrees F
Medium Well (not recommended)
Well done: 165 degrees F (not recommended)

NOTE: The USDA recommends steaks and roasts be cooked to 145°F and then rested for at least 3 minutes for safety.

HOW TO COOK FLANK STEAK IN THE OVEN

Broiling the flank steak mimics the high directional heat of the grill. Place steak on a baking sheet. Broil 8 inches away from the broiler for 6-8 minutes on each side or until it reaches desired temperature.

HOW TO COOK FLANK STEAK ON THE STOVE

You may pan sear flank steak but unless you have a large grill pan, your steak will not fit and will need to be cut in half and cooked in two batches. Heat one tablespoon olive oil in a large cast iron skillet over medium-high heat. Cook for 6-8 minutes per side or until it reaches desired temperature.

HOW TO STORE AND REHEAT

Storage: transfer flank steak to an airtight container. Store in the refrigerator for up to five days.
Microwave: transfer sliced steak to a microwave safe plate. Microwave for 60 seconds then at 15 second intervals as needed.
Skillet: warm sliced flank steak in a skillet on the stove top over medium heat, stirring often until warmed through.
Oven: Transfer steak to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.

HOW TO FREEZE

You may freeze the flank steak either after it is cooked or as soon as it’s added to the marinade.

Freeze Marinating Steak: Add steak to the marinade in a freezer bag, squeeze out excess air, label and freeze for up to 3 months. Defrost in the refrigerator overnight then use immediately.
Steak: After you have cooked the steak, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.

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98 Comments

Tanee Simonetti says

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I made this tonight and it was amazing!! Super easy and flavorful! Thx!!!

- Jen says
  
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  Hi Tanee! Thank you so much for your sweet review! I’m so glad you loved the flavors of this dish!
  
J. Bouffard says

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This marinated flank steak is a winner, meat was so tender & had a nice crust. I like that all ingredients are in pantry, not necessary for fresh herbs.

- Jen says
  
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  Thanks for your sweet review! So glad you enjoyed it!
  
  - Mandy says
    
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    This marinade is amazing! Thank you for the recipe. The only thing I add is fresh garlic but other then that, exactly as prescribed. My husband loves the crust from the marinade. When flank steaks are on sale, I buy a few and make up a bunch of marinade and freeze them in a Ziploc bag with the marinade. Quick easy supper. Thanks!
    
    - Jen says
      
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      Thanks so much Mandy! I’m thrilled that you and your husband love this dish! Great idea with freezing portions for easy meals! Thank you for taking the time to share your comment!
      
Nancy says

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Great recipe! Made as written except no red pepper or coriander. Cooking time was accurate. Really good!!!!

- Jen says
  
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  Hi Nancy! So happy that you loved it! Thanks so much!
  
Christos Androutsos says

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Now I realise that they are different cuts of meat, however, do you think I can use this marinade for a similar sized brisket, as it sounds delish, or do you think that marinating a brisket is rather useless, as it usually is cooked low and slow for best results.

Oh, now that I think of it, what about using the marinade and soups vide it and then pop it into a very hot oven or pan to crust it up?
Any feedback would be great

- Jen says
  
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  Hi Christos! So sorry for not getting back sooner! Great question! You can definitely use this marinade on brisket if you’d like — it won’t penetrate deeply like it would with a thinner cut, but it will still add great flavor on the surface. For brisket, marinating isn’t usually essential since it’s such a low-and-slow cut, but it can still be a nice flavor boost. And your idea of sous vide + a hot sear or oven finish actually works really well — that’s a great way to build tenderness while still getting a flavorful crust at the end. Sounds like you’re on a delicious track either way!
  
Docmike says

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This is really good. The flavor is unique, but very full and distinct. The flank steak grilled quickly, and the marinade flavor was evident in the finished dish. It’s a keeper! Thanks.

- Jen says
  
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  Thank you for your sweet comment! So happy to hear that this is a keeper recipe!
  
Esther says

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Hi, I was wondering is it good on a griddle too?

- Jen says
  
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  Hi Esther! Thank you for your interest in this recipe! You can cook this on the griddle which offers a more uniform sear but it will lack the smoky flavor and the char marks that come with cooking it on the grill. I’m sure it will still be delicious! I hope that helps!
  
Cheri says

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The most flavorful and tender flank steak I have ever grilled and served. Absolutely delish!! This will be my only flank steak marinade from now on!! Thanks for sharing it!!!

- Jen says
  
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  Yay Cheri! I’m so glad that this recipe didn’t disappoint and that it will be on repeat in your kitchen! Thanks so much for your sweet review!