How Long Cook Flank Steak On Grill

ByLily

Grilling flank steak to a proper doneness depends on thickness and heat level, with most cuts needing only a short stay over the coals. If you want to know how long cook flank steak on grill, the short answer is 4 to 6 minutes per side over high heat for a steak about 1 inch thick. That gives you a nice medium-rare center with a good sear on the outside.

Flank steak is thin, lean, and full of beefy flavor. It cooks fast, so timing matters more than with thicker cuts. Below you’ll find a simple guide with times, temps, and a few tips that make a real difference.

How Long Cook Flank Steak On Grill

The total cook time for flank steak usually lands between 8 and 12 minutes. That range covers most steaks sold in stores, which run about 1 to 1.5 inches thick.

Here is a quick breakdown by thickness and desired doneness. These times assume a hot grill around 450 to 500 degrees Fahrenheit.

  • 1 inch thick, medium-rare (130 to 135 F): 4 minutes per side
  • 1 inch thick, medium (140 to 145 F): 5 minutes per side
  • 1.5 inches thick, medium-rare: 5 to 6 minutes per side
  • 1.5 inches thick, medium: 6 to 7 minutes per side

Always use a meat thermometer. It is the only way to be sure, since grill heat varies from one cooker to the next.

Why Flank Steak Cooks So Fast

Flank steak comes from the abdominal muscles of the cow. It is thin and has long, visible grain. Because it is not thick, heat reaches the center quickly.

That is good news for weeknight dinners. You can go from fridge to plate in under 20 minutes. But it also means a minute or two too long can push the steak past medium and into tough territory.

Factors That Change The Cooking Time

No two grills behave the same. Keep these things in mind before you start.

  • Thickness: A thicker steak needs more time. A thin one needs less.
  • Grill temperature: High heat sears fast. Lower heat takes longer and can dry out the meat.
  • Starting temp: A steak straight from the fridge cooks slower than one sitting at room temp for 20 minutes.
  • Lid position: Closing the lid traps heat and speeds things up.
  • Wind and weather: Cold or windy days pull heat away from the grill.

Step-By-Step Grilling Method

Follow these steps for a reliable result every time.

  1. Take the steak out of the fridge 20 to 30 minutes before cooking.
  2. Pat it dry with paper towels. Moisture blocks a good sear.
  3. Season both sides with salt and pepper. Add a little oil if you like.
  4. Preheat the grill to high, about 450 to 500 F. Clean the grates well.
  5. Place the steak on the hot grates. Close the lid.
  6. Cook 4 to 6 minutes, then flip once. Do not keep flipping.
  7. Cook another 4 to 6 minutes, then check the internal temp.
  8. Pull the steak off the grill when it hits 5 degrees below your target temp.
  9. Let it rest on a cutting board for 5 to 10 minutes.
  10. Slice against the grain into thin strips.

Target Internal Temperatures

Use these numbers as your guide. Pull the steak a few degrees early, since it keeps cooking as it rests.

  • Rare: 120 to 125 F
  • Medium-rare: 130 to 135 F
  • Medium: 140 to 145 F
  • Medium-well: 150 to 155 F
  • Well done: 160 F and up

For flank steak, medium-rare to medium is the sweet spot. Past that, the meat gets chewy and dry.

Common Mistakes To Avoid

Even good cooks run into trouble with this cut. Watch out for these issues.

  • Overcooking: Flank steak has little fat, so it dries out fast.
  • Slicing with the grain: This makes every bite tough. Always cut across the grain.
  • Skipping the rest: Resting lets juices settle back into the meat.
  • Low heat: A weak fire steams the steak instead of searing it.
  • Poking and pressing: This squeezes out juice. Use tongs, not a fork.

How To Tell When It Is Done Without A Thermometer

A thermometer is best, but you can also use the touch test. Press the center of the steak with your finger.

  • Soft and squishy feels like rare.
  • Slight spring back means medium-rare.
  • Firm with a little give is medium.
  • Very firm means well done.

This method takes practice. If you grill flank steak often, you will get a feel for it quick.

Resting And Slicing Tips

Rest the steak for at least 5 minutes. Ten is even better for a thicker cut. Cover it loosely with foil, but do not wrap it tight or the crust goes soft.

When you slice, look for the lines running across the meat. Those are the grain. Cut perpendicular to them, at a slight angle, into strips about a quarter inch thick. This shortens the muscle fibers and makes each bite tender.

Best Ways To Serve Flank Steak

Sliced flank steak works in a lot of meals. Try it over a salad, in tacos, on a sandwich, or next to grilled veggies. It also pairs well with chimichurri, salsa, or a simple garlic butter.

Leftovers keep in the fridge for 3 to 4 days. Reheat them gently so the meat does not toughen up.

Final Thoughts On Timing

So, how long cook flank steak on grill? Plan on 4 to 6 minutes per side over high heat, then check the temp. A 1-inch steak usually finishes in 8 to 12 minutes total. Thicker cuts need a bit more, thinner ones a bit less.

Keep your grill hot, flip only once, rest the meat, and slice against the grain. Do those things and you will get a tender, juicy flank steak every single time.

Similar Posts