This Grilled Flank Steak is a great make-ahead recipe! Just get the steak marinating and grill it when you’re ready!
We eat flank steak quite often. It’s an easy piece of steak to pick up at the grocery store. And we often pick up a pack of several steaks at Costco and freeze them with our Foodsaver for later. It’s a good steak for marinating because it’s so easy to just throw the whole chunk of meat into a baggie and let it marinate for a long time. This is a great recipe for Grilled Flank Steak with an easy-to-make marinade.
- vegetable or canola oil
- white wine vinegar
- dry vermouth (white wine can be substituted)
- Worcestershire sauce
- whole grain mustard
- dried rosemary
- dried thyme
- dry mustard
- ground black or white pepper
- kosher salt
- flank steak
How to make Grilled Flank Steak:
Combine all of the marinade ingredients in a bowl and whisk together. Pour the marinade into a large zip baggie. I like to use the freezer zip baggies because they are strong and less-likely to leak. Add the flank steak and marinate for several hours (or preferably overnight).
I have to recommend a product for grilling that I use every single time I grill steak. This is a meat tenderizer that has little needles that pierce into the meat. It’s fantastic for using when you grill steak. Just pierce the steak a few times on each side before marinating. And it’s especially good for flank steak since it tends to be a tougher, thicker piece of meat.
Before grilling, take your steak out of the refrigerator and let it sit at room temperature for about an hour. A more even-temperature steak will grill much nicer than a cold steak on a hot grill. Drain the steak from the marinade and grill for 5 to 7 minutes on each side- until you reach a desired state of doneness. Use a meat thermometer for best results. Medium rare is 130 degrees F.
Pull your grilled flank steak off the grill when you reach your desired temperature, transfer it to a cutting board, cover it with foil and let it rest for 5 minutes. The temperature will continue to rise another 5 degrees. Don’t skip the “resting” step. If you cut into a steak just after you pull it off the grill, all of the good juices will end up on the cutting board instead of your plate.
Take a look at your flank steak and note which direction the fibers are running. Slide your knife back and forth across those fibers – across the grain – cutting your flank steak into slices. Serve with a baked potato or old fashioned macaroni salad and some grilled corn. Enjoy!
Grilled Flank Steak
- ½ cup vegetable or canola oil
- 2 tablespoons white wine vinegar
- 3 tablespoons dry vermouth (or white wine)
- 3 tablespoons Worcestershire sauce
- 2 tablespoons whole grain mustard
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dry mustard
- ½ teaspoon kosher salt
- ½ teaspoon ground black or white pepper
- 1½ pounds beef flank steak
- In small bowl, combine all of the marinade ingredients and whisk together. Pour into a large zip baggie. Add the steak to the marinade and refrigerate overnight. Turn the bag occasionally to coat well.
- Grill the steak 4 to 6-inches above hot coals or on gas grill rack, 5 to 7 minutes per side.
- *If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of Worcestershire sauce and mustard that are known to be GF.