Flank Steak On Grill: Essential Tips For Perfect Results

Grilling flank steak requires high heat, proper timing, and the right cutting technique to transform this lean, flavorful cut into a mouthwatering meal. The ideal flank steak on the grill cooks quickly—just 4-5 minutes per side for medium-rare—and needs to be sliced thinly against the grain to maximize tenderness.

With its rich beefy flavor and ability to absorb marinades beautifully, this affordable cut delivers impressive results whether you're hosting a backyard barbecue or preparing a quick weeknight dinner.

Key Takeaways

• Flank steak should be grilled quickly over high heat, about 4-5 minutes per side for medium-rare.
• Proper slicing against the grain is essential to maximize the steak's tenderness.
• This lean cut absorbs marinades well, enhancing its rich beefy flavor.
• Flank steak is an affordable option that delivers impressive results for both barbecues and weeknight dinners.

You know that feeling when you bite into a perfectly grilled piece of meat—that magical combination of charred exterior and juicy interior? That's exactly what we're after with flank steak. And let me tell you, with the right approach, this humble cut can outshine steaks twice its price.

At DI ORO, we believe great cooking starts with understanding your ingredients and having the right tools at hand. Our kitchen tools are designed for home chefs who want to elevate everyday cooking into something special—just like turning a simple flank steak into a memorable meal that has everyone asking for seconds.

Understanding Flank Steak: What Makes This Cut Special

Before we fire up the grill, let's get to know our star ingredient. Flank steak comes from the abdominal muscles of the cow, specifically the lower chest area. This location gives the cut its distinctive characteristics:

The Unique Profile of Flank Steak

Flank steak is a long, flat cut with visible muscle fibers running the length of the meat. It's leaner than many other beef cuts, which means less marbling (those little streaks of fat that add flavor and juiciness). But don't let that fool you—flank steak packs a serious punch in the flavor department.

What makes flank steak particularly interesting is its texture. Those long muscle fibers give it a distinctive grain and a slightly chewy quality that, when prepared correctly, becomes part of its charm. Think of it as the al dente pasta of the beef world—there's a pleasant resistance that makes each bite satisfying.

Why Choose Flank Steak for Grilling?

There are several compelling reasons to reach for flank steak at the meat counter:

• Bold, beefy flavor that stands up to strong marinades and seasonings
• Cooks quickly, making it perfect for weeknight meals
• More affordable than premium steaks like ribeye or filet mignon
• Versatile enough to star in tacos, salads, stir-fries, or as a standalone entrée
• Impressive presentation when sliced and fanned out on a platter

The combination of big flavor and relative affordability makes flank steak a smart choice for feeding a crowd. And because it absorbs marinades so beautifully, it's an excellent canvas for experimenting with different flavor profiles.

Preparing Flank Steak for Grilling: Setting the Stage for Success

The magic of flank steak happens well before it hits the grill. Proper preparation is what transforms this potentially tough cut into something tender and crave-worthy.

Selecting Quality Flank Steak

When shopping for flank steak, look for these qualities:

• Bright red color with minimal discoloration
• Even thickness throughout (ideally about ¾ to 1 inch thick)
• Some surface fat is fine, but the cut should be relatively lean
• No strong odors (fresh beef should have minimal smell)

If you have access to a butcher counter rather than pre-packaged meat, don't hesitate to ask questions. A good butcher can help you select the perfect piece and might even trim it for you.

The Marinade Magic: Why It's Essential for Flank Steak

Unlike naturally tender cuts like filet mignon, flank steak benefits tremendously from marinating. A good marinade serves two crucial purposes:

1. Tenderizing: The acidic components help break down some of those tough muscle fibers
2. Flavoring: The lean nature of flank steak makes it excellent at absorbing and showcasing flavors

The ideal marinade for flank steak includes:

• An acid: Vinegar, citrus juice, wine, or yogurt
• Oil: Olive oil, sesame oil, or another flavorful fat
• Salt: Either directly or through ingredients like soy sauce
• Aromatics: Garlic, onions, herbs, and spices

For a foolproof basic marinade, try this DI ORO favorite that's been tested in countless backyard cookouts:

Classic Flank Steak Marinade

• ¼ cup olive oil
• ¼ cup soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon black pepper

Whisk all ingredients together and pour over your flank steak in a shallow dish or zip-top bag. Our DI ORO Silicone Spatula, winner of America's Test Kitchen's Best All-Purpose Spatula award, makes quick work of mixing marinades while ensuring you get every last bit of flavor from the bowl.

Marinating Time and Technique

For flank steak, timing matters:

• Minimum time: 2 hours (you'll get some flavor, but limited tenderizing)
• Ideal time: 8-12 hours (perfect for prepping in the morning for dinner)
• Maximum time: 24 hours (beyond this, texture can become mushy)

Turn the steak occasionally to ensure even marinating. Keep it refrigerated throughout the process—never marinate at room temperature for food safety reasons.

Optional Technique: Scoring the Surface

Some chefs recommend lightly scoring the surface of flank steak in a diamond pattern before marinating. This technique:

• Creates more surface area for the marinade to penetrate
• Helps prevent the steak from curling on the grill
• Makes it easier to slice after cooking

If you choose to score your steak, use a sharp knife and make shallow cuts (about ⅛ inch deep) on both sides in a diamond pattern. Be careful not to cut too deeply, as this can dry out the meat during cooking.

The Final Prep Step: Room Temperature Rest

About 30 minutes before grilling, remove your marinated flank steak from the refrigerator and let it rest on the counter. This step allows the meat to come to room temperature, which promotes more even cooking.

While it rests, pat the surface dry with paper towels. This might seem counterintuitive after all that marinating, but removing excess moisture helps you achieve better browning and those coveted grill marks. Don't worry—the flavors have already penetrated the meat.

With your flank steak properly selected, marinated, and prepped, you're now ready for the main event: grilling. In the next section, we'll dive into the specifics of how to cook flank steak on the grill, including precise timing for different levels of doneness and the techniques that ensure juicy, tender results every time.

Grilling Flank Steak: The Hot and Fast Method

Now comes the exciting part—fire meeting meat! Grilling flank steak is a high-heat, quick-cooking affair that rewards attention to detail. With our guidance, you'll nail that perfect balance of charred exterior and juicy interior that makes grilled flank steak so irresistible.

Preparing Your Grill for Flank Steak Success

Whether you're using a gas grill, charcoal grill, or even a pellet smoker, the principles remain the same. You want hot, clean grates and a two-zone fire if possible. For those cooking indoors, especially during colder months, preparing steak in stainless steel pan can be an excellent alternative to grilling—yielding a flavorful crust and juicy interior with the right technique.

For a gas grill, preheat to high heat (450-500°F) for at least 15 minutes. For charcoal, light your coals and wait until they're covered with white ash, then spread them for direct cooking. If your grill allows, create a hot zone for searing and a cooler zone for finishing thicker steaks.

Once hot, clean the grates thoroughly with a grill brush. This step isn't just about cleanliness—it's about preventing sticking. After cleaning, oil your grates by dipping a folded paper towel in high-heat oil (like canola) and, using tongs, wipe the grates several times.

The Perfect Flank Steak Grilling Technique

Ready for action? Here's your step-by-step guide to grilling flank steak like a pro:

1. Remove steak from marinade and pat dry with paper towels
2. Season with a light sprinkle of kosher salt and freshly ground pepper (even if your marinade contained salt)
3. Place steak on the hottest part of your grill
4. Close the lid and grill for 4-5 minutes without moving (this ensures proper searing)
5. Flip once using DI ORO's heat-resistant tongs and grill for another 3-5 minutes for medium-rare
6. If your steak is thicker or you prefer it more done, move to indirect heat to finish cooking

Resist the urge to flip repeatedly or press down on the steak with your spatula. Each time you flip, you lose some of those precious juices, and pressing just squeezes out more. Let the heat do its work undisturbed.

Flank Steak Grilling Time Chart: How Long to Cook for Perfect Doneness

Cooking times can vary based on the thickness of your steak and the exact temperature of your grill, but here's a reliable guide for a typical 1-inch thick flank steak on a hot grill (450-500°F):

• Rare (125°F): 3 minutes per side
• Medium-Rare (130-135°F): 4 minutes per side
• Medium (140-145°F): 5 minutes per side
• Medium-Well (150°F): 6 minutes per side
• Well Done (160°F+): 7+ minutes per side

For a thinner flank steak (¾ inch), reduce each time by about 1 minute. For thicker cuts (1¼ inch), add 1-2 minutes per side.

Remember that flank steak is at its juicy, tender best when cooked to rare or medium-rare. As you move toward well-done, the meat becomes progressively tougher—though a good marinade helps mitigate this. For more detailed timing and grilling strategies, check out America's Test Kitchen's guide to cooking flank steak.

The Secret Weapon: Using a Meat Thermometer

Even professional chefs rely on meat thermometers for precision. The "finger test" or cutting into your steak might work in a pinch, but nothing beats the accuracy of a good instant-read thermometer.

Insert the thermometer into the thickest part of the steak, being careful not to touch the grill grates or push through to the other side. For the most accurate reading, take the temperature in several spots.

One pro tip: remove your steak from the grill when it's about 5°F below your target temperature. The internal temperature will continue to rise during the resting period—a phenomenon known as "carryover cooking."

The Critical Final Steps: Resting and Slicing Your Flank Steak

What you do after your flank steak comes off the grill is just as important as how you cook it. These final steps can make the difference between a good steak and a great one.

The Essential Resting Period

When meat cooks, the muscle fibers contract and push the juices toward the center. If you cut into your steak immediately after grilling, those juices will spill out onto your cutting board instead of redistributing throughout the meat.

For flank steak, a 5-10 minute rest is perfect. Place the steak on a cutting board, loosely tent it with aluminum foil (to retain some heat without trapping steam that would soften your beautiful crust), and resist the temptation to peek or cut early.

This is the perfect time to finish preparing your sides, gather your guests, or simply pour yourself a well-deserved beverage after manning the grill.

The Most Important Technique: Slicing Against the Grain

Here's where many home chefs go wrong with flank steak. This cut has very distinct muscle fibers running the length of the meat. If you slice parallel to these fibers (with the grain), each piece will contain long, tough strands that are difficult to chew.

Instead, you need to:

1. Identify the direction of the grain (look for the lines running across your steak)
2. Position your knife perpendicular to these lines
3. Slice thinly, about ¼ inch thick, at a slight angle

Cutting against the grain effectively shortens those muscle fibers, making each bite tender and easy to chew. This technique is so important that it can make the difference between a tough, chewy experience and a melt-in-your-mouth delight—even if you've cooked the steak perfectly.

Our DI ORO Chef's Knife makes this precision cutting effortless, with its sharp edge gliding through the meat without tearing or shredding those precious fibers. America's Test Kitchen agrees that having the right tools makes all the difference in achieving professional results at home.

Serving Your Perfectly Grilled Flank Steak

The versatility of flank steak shines in how many ways you can serve it. Here are some of our favorite presentations:

• Classic Presentation: Fan the slices on a wooden board or platter, garnish with fresh herbs, and serve with a compound butter melting over the top
• Taco Night: Set up a DIY taco bar with warm tortillas, grilled vegetables, fresh salsa, and sliced flank steak
• Steak Salad: Arrange slices over mixed greens with blue cheese, toasted nuts, and a tangy vinaigrette
• Asian-Inspired: Serve with rice, quick-pickled vegetables, and a drizzle of sriracha mayo
• Surf and Turf: Pair with grilled shrimp for an impressive yet easy date-night dinner

For a complete meal, consider classic steakhouse sides like grilled asparagus, roasted potatoes, or a fresh summer corn salad. The robust flavor of flank steak stands up well to bold accompaniments. For more inspiration, see our post on fork and spoon pairings for your table.

Sauce Pairings That Elevate Flank Steak

While a perfectly grilled flank steak needs no embellishment, the right sauce can take it to new heights:

• Chimichurri: This Argentinian herb sauce with parsley, garlic, vinegar, and oil is a traditional partner for grilled meats
• Red Wine Reduction: Simmer red wine with shallots and herbs, then mount with butter for a classic steakhouse sauce
• Salsa Verde: The Italian version with parsley, capers, anchovies, and olive oil (not to be confused with the Mexican tomatillo salsa)
• Compound Butter: Soften butter and mix in herbs, garlic, or blue cheese, then chill and slice to melt over hot steak

These sauces can be prepared ahead of time, making them perfect for entertaining. Our DI ORO Seamless Series Silicone Spatula, recognized by Food Network as the Best Spoonula, makes preparing and serving these sauces a breeze—with no harmful chemicals touching your food.

In the final section of our guide, we'll troubleshoot common flank steak grilling problems, share expert variations to keep your grilling game fresh, and provide make-ahead tips for stress-free entertaining. Whether you're a flank steak first-timer or looking to perfect your technique, we've got you covered with the knowledge and tools to make your next grilled flank steak absolutely unforgettable.

Troubleshooting Common Flank Steak Grilling Issues

Even seasoned grill masters encounter challenges with flank steak on the grill. Let's tackle some common problems and their solutions so you can grill with confidence every time.

Why Is My Flank Steak Tough?

If your flank steak could double as shoe leather, one of these issues might be the culprit:

• Insufficient Marinating: Flank steak benefits tremendously from at least 2 hours in a marinade with acidic ingredients
• Overcooking: Cooking beyond medium-rare or medium significantly increases toughness
• Slicing With the Grain: The number one post-cooking mistake—always slice perpendicular to those muscle fibers
• Slicing Too Thick: Keep your slices thin (¼ inch or less) for the most tender bite

Remember that flank steak has inherent texture—it's not a filet mignon. But when prepared correctly, that slight chew becomes part of its appeal, especially when balanced with proper cooking and slicing techniques. For more troubleshooting and expert advice, see Kansas City Steaks' guide to grilling flank steak.

Managing Flare-Ups

The high fat content in marinades can cause dramatic flare-ups when grilling flank steak on high heat. These can quickly char your steak beyond recognition if not managed properly.

Keep a spray bottle of water nearby to tame small flares, and always have a cool zone on your grill where you can temporarily move the steak if things get too intense. When returning your marinated steak to the grill, let excess marinade drip off first to minimize oil dripping onto the flames.

Our DI ORO Premium Grill Set includes long-handled tools that keep your hands safely away from those sudden bursts of flame while giving you precise control over your steak's position.

Uneven Cooking

Flank steak's uneven thickness—typically thicker in the middle and thinner at the ends—can result in parts being overcooked while others remain underdone.

To counter this, you have a few options:

• Butterfly the thicker sections to create a more uniform thickness
• Use the "bullseye method"—position the thicker parts over the hottest section of the grill
• Employ strategic flipping, giving thicker sections more direct heat time

For larger gatherings, consider cutting a large flank steak in half before grilling. This gives you more control and allows you to remove pieces at different times to accommodate varying doneness preferences among your guests.

If you're interested in more creative grilling tips, explore our post on assembling the ideal kitchen utensil set for your next cookout.

Creative Variations for Your Flank Steak on the Grill

Once you've mastered the basics of grilling flank steak, it's time to experiment! These variations will keep your grilling repertoire fresh and exciting.

Global Marinade Inspirations

Take your taste buds on a world tour with these internationally-inspired marinades:

• Korean-Style: Blend Asian pear, soy sauce, brown sugar, sesame oil, garlic, and ginger for a bulgogi-inspired treat
• Mediterranean: Combine olive oil, lemon juice, oregano, garlic, and a touch of cinnamon for a Greek-inspired flavor
• Jamaican Jerk: Mix allspice, thyme, scotch bonnet peppers, soy sauce, and brown sugar for a spicy Caribbean kick
• Moroccan: Blend olive oil with cumin, coriander, cinnamon, and preserved lemon for an exotic North African twist

The beauty of flank steak is how it absorbs and showcases these bold flavor profiles. Our DI ORO Seamless Series Silicone Spatula, recognized by America's Test Kitchen as the Most Versatile Silicone Spatula on the Market, makes mixing these marinades a breeze—and since it's heat-resistant to 600°F, you can use it for basting right on the grill.

For more global flavor ideas, check out The Pioneer Woman's grilled flank steak recipe for inspiration from an expert home cook.

Stuffed Flank Steak on the Grill

For a show-stopping presentation, try a stuffed and rolled flank steak:

1. Butterfly the steak by cutting horizontally through the middle, stopping just short of cutting all the way through
2. Open like a book and pound to even thickness
3. Spread your filling (think spinach and feta, mushroom and blue cheese, or prosciutto and provolone)
4. Roll tightly and secure with butcher's twine
5. Grill over medium heat, turning occasionally until desired doneness

This technique creates a beautiful spiral effect when sliced and turns an everyday flank steak into a dinner party centerpiece. The key is maintaining an even thickness when butterflying and not overstuffing, which can make the roll difficult to manage on the grill.

When You Can't Find Flank Steak: Worthy Alternatives

If flank steak isn't available at your local market, these cuts can be prepared using similar techniques:

• Skirt Steak: Thinner with more marbling; reduce cooking time by 1-2 minutes per side
• Hanger Steak: Similar texture with a more pronounced beef flavor; cook as you would flank
• Flat Iron: More tender than flank with excellent flavor; excellent for those who prefer a less chewy texture

Each of these alternatives benefits from the same marinade, high-heat cooking, proper resting, and against-the-grain slicing that makes flank steak shine. For more tips on choosing and using alternative cuts, see our guide to versatile tools for prepping and serving in the kitchen.

Make-Ahead Tips for Stress-Free Entertaining

Hosting doesn't have to mean being chained to the grill while your guests enjoy themselves. These strategies help you prepare in advance:

• Marinate Up to 24 Hours: Prepare and marinate your flank steak the day before your gathering
• Prep Sauces in Advance: Most accompaniments like chimichurri actually improve with a few hours of resting
• Pre-Heat Strategy: Get your grill ready before guests arrive so you're not starting from cold when hunger strikes
• Rest and Slice Later: For larger gatherings, you can rest the whole steak, wrapped tightly in foil, for up to 30 minutes before slicing

With these preparations in place, you'll spend more time enjoying your company and less time worrying about timing. Our DI ORO tools are designed to make every step of the process smoother, from mixing marinades to the final slicing. For even more kitchen essentials, explore our Seamless Series collection for your next get-together.

Mastering the Art of Flank Steak on the Grill

Grilling the perfect flank steak is about more than just heat—it's about understanding the cut and honoring each step, from marinating to slicing against the grain. This affordable yet flavorful cut shines whether you're whipping up a weeknight dinner or hosting a backyard feast, ready to absorb bold marinades and global flavors.

At DI ORO, we believe cooking should be joyful. Our award-winning tools are crafted for everything from gentle mixing to high-heat grilling, giving you the confidence to turn everyday ingredients into extraordinary meals. With the right tools and techniques, even a humble flank steak becomes a showstopper.

Register Your Di Oro Product

Frequently Asked Questions

How long does it take to grill flank steak?

Grilling flank steak typically takes about 4 to 6 minutes per side over high heat for medium-rare doneness. Exact timing depends on the thickness of the steak and your grill’s temperature, so using a meat thermometer is a smart move. Aim for an internal temperature of 130-135°F for that perfect juicy bite.

Do you grill flank steak with the lid open or closed?

For flank steak, it’s best to grill with the lid closed to maintain consistent heat and create an even cooking environment. Closing the lid helps the steak cook through more evenly while locking in those smoky grill flavors that take your dish to the next level.

What is the trick to cooking flank steak?

The trick to cooking flank steak is high heat and quick cooking to keep it tender and juicy. Also, always slice against the grain after resting to break up the muscle fibers, making each bite tender and easy to chew. A good marinade can add flavor and help tenderize the meat too.

Do you cook flank steak on high heat?

Yes, flank steak shines when cooked on high heat because it sears the outside quickly, locking in flavor and juices. High heat also creates those beautiful grill marks and a savory crust, while the interior stays tender and juicy with the right timing.

Does flank steak get tender the longer you cook it?

Flank steak doesn’t get more tender the longer you cook it; in fact, overcooking makes it tougher and chewier. It’s a lean cut best enjoyed medium-rare to medium, so quick, high-heat grilling with a rest period is key to tender results.

How often do you flip flank steak?

Flip flank steak just once during grilling to develop a nice sear and avoid drying it out. Let it cook undisturbed on the first side for 4-6 minutes, then flip and finish on the other side for the same amount of time for perfect results.