How To Cook Flank Steak Grill
Grill-cooked flank steak pairs well with summer gatherings since it cooks fast and slices into strips for tacos or salads. If you want to learn how to cook flank steak grill style, the key is high heat and a quick cook time. This cut is lean and full of beef flavor, but it turns tough if you overcook it.
You do not need fancy tools. A hot grill, a little oil, and a sharp knife will get you a tender, juicy result. Follow these steps and you will serve a steak that slices clean and tastes great.
What You Need Before You Start
Flank steak is thin, so it cooks in minutes. That means you must prep everything first. Once the meat hits the grate, there is no time to run back inside.
- One flank steak, about 1.5 to 2 pounds
- Olive oil or a neutral oil
- Kosher salt and black pepper
- Tongs and a sharp chef’s knife
- An instant-read thermometer (optional but helpful)
- A clean cutting board
Take the steak out of the fridge 30 minutes before grilling. Cold meat cooks unevenly. Room temperature meat grills faster and more even.
Choosing The Right Flank Steak
Look for a steak with fine muscle fibers and a little marbling. Avoid pieces that look dry or have large hard patches of fat. A good flank steak is flexible and has a deep red color.
Simple Marinade Or Dry Rub
You can go either way. A dry rub is fast and gives a nice crust. A marinade adds flavor and helps tenderize the surface.
- Dry rub: 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika
- Marinade: 1/4 cup soy sauce, 2 tablespoons olive oil, 2 tablespoons lime juice, 2 cloves minced garlic
If you marinate, keep it to 2 to 4 hours. Longer than that and the meat gets mushy. Pat the steak dry before grilling so it sears instead of steams.
How To Cook Flank Steak Grill
This is the core method. Follow these steps closely and you will get a tender steak every time.
- Heat your grill to high, around 450 to 500 degrees Fahrenheit. Clean the grates with a brush.
- Oil the grates using a folded paper towel dipped in oil and held with tongs.
- Season the steak on both sides with salt and pepper, or your rub.
- Place the steak on the hot grill. Close the lid for 2 minutes.
- Flip once. Close the lid and cook another 2 to 3 minutes.
- Check the internal temperature. Pull at 130 degrees for medium rare, 140 for medium.
- Move the steak to a cutting board and rest it for 5 to 10 minutes.
Total cook time is usually 6 to 8 minutes. Thin steaks cook faster, so watch closely. Do not press the meat with your spatula. That squeezes out juice.
Grill Temperature And Timing
High heat gives you a charred outside and a juicy inside. If your grill runs hot, use a two-zone setup. Put the steak over the hot side for the sear, then move it to the cooler side to finish.
- Medium rare: 130 to 135 degrees Fahrenheit
- Medium: 140 to 145 degrees Fahrenheit
- Well done: 155 degrees and up (not recommended for flank)
Always use a thermometer. Guessing by color is not reliable. Flank steak goes from perfect to tough in just a minute or two.
Resting And Slicing The Right Way
Resting lets the juices settle. If you cut too soon, the juice runs out and the meat tastes dry.
Slicing is where most people go wrong. You must cut against the grain. Look at the lines running across the meat. Those are the muscle fibers. Turn your knife so it cuts across those lines, not along them.
- Cut the steak into two pieces if it is long
- Angle your knife at a slight slant
- Slice thin, about 1/4 inch thick
Thin slices are chewy in a good way. Thick slices are hard to bite. Against the grain, thin slices make even a cheap flank steak taste tender.
Common Mistakes To Avoid
Most flank steak problems come from a few simple errors. Here is what to skip.
- Overcooking. This is the number one issue. Pull it early.
- Slicing with the grain. It makes the steak tough and stringy.
- Skipping the rest. Give it at least 5 minutes.
- Using low heat. You want a hard sear, not a slow bake.
- Forgetting to dry the meat. Wet meat will not brown.
If you fix these, your flank steak will be better than most restaurant versions.
Serving Ideas For Your Grilled Flank Steak
Flank steak is versatile. It works as a main dish or as part of a bigger meal.
- Slice it over a green salad with vinaigrette
- Pile it into warm tortillas for tacos
- Serve with grilled vegetables and rice
- Add it to a grain bowl with avocado
- Layer it on a sandwich with horseradish sauce
Leftovers keep in the fridge for 3 to 4 days. Reheat gently or eat it cold. Cold flank steak is great in salads and wraps.
Final Tips For Better Results
Practice makes this easy. The more you grill flank steak, the better you will judge the timing.
Buy a good instant-read thermometer. It takes the guesswork out of cooking. Also, keep your grill clean and hot before the meat goes on.
Use a sharp knife. A dull knife tears the meat and ruins the texture. Sharpen it before you slice.
Now you know how to cook flank steak grill style with confidence. Fire up the grill, follow the steps, and enjoy a fast, flavorful meal that works for any summer cookout.