This Grilled Flank Steak Recipe is tender, flavorful, and topped with fresh chimichurri for the reliable summer dinner.
Author’s Notes
The Steak Cut I Always Choose at Home
It is satisfying to steak. It’s easily a reliable protein and almost always what I order at a nice restaurant. Ribeye, New York strip, filet mignon, It is satisfying to them all.
But I rarely buy those cuts at home. They’re expensive, my grocery store doesn’t always have great options, and honestly, my kids do not appreciate a pricey steak
So my secret for an incredible steak at home is to use the more “slept-on” cuts. My two favorites are flat iron and flank steak. They’re more affordable, take beautifully to a marinade or simple salt-and-pepper seasoning, and cook so quickly on the grill.
When they’re cooked right and sliced against the grain, I genuinely love them just as much as a fancy restaurant steak. Sometimes even more! And this recipe proves exactly why It is satisfying to flank steak so much: it’s tender, packed with flavor, and absolutely UNREAL topped with fresh chimichurri.
Ingredients
| Ingredient | Helpful Tip or Swap |
|---|---|
| Flank Steak | If it’s not available, you can use flat iron, hanger, or skirt steak instead. |
| Honey | Adds sweetness while helping the steak caramelize on the grill. |
| Soy Sauce | Low-sodium soy sauce keeps the steak well-seasoned without becoming overly salty. Tamari works for gluten-free diets. |
| Red Wine Vinegar | Don’t skip this—it helps tenderize the steak. |
| Fresh Herbs | Fresh parsley and cilantro make all the difference in chimichurri. |
How To Make This Grilled Flank Steak Recipe
- Make the marinade: Whisk together the marinade ingredients and coat the steak well.
- Marinate the steak: Refrigerate for at least 1 hour while making the chimichurri.
- Prep the grill: Heat the grill to a hot burner and oil the grates.
- Season & grill: Pat steak lightly, add the spice rub, and grill for 4–5 minutes per side.
- Rest & slice: Let the steak rest for 10 minutes, then slice thinly against the grain. Spoon chimichurri over top. Try serving it up in a lively steak bowl.
Quick Tip
How do you keep flank steak tender? Grill over a hot burner, avoid overcooking, and slice thinly against the grain at a 45-degree angle.
chelsea’s recipe tip
How Long To Grill Flank Steak
Grill flank steak quickly at a high temperature (450 degrees F) for tender results. Cooking times vary by desired doneness:
- Rare: 120-125°F
- Medium-Rare: 135°F (about 8-10 minutes total)
- Medium: 140°F (about 8-12 minutes total)
- Medium-Well: 150°F (about 11-15 minutes total)
- Well-Done: 160-175°F
Note: Remove the grilled flank steak from the grill about 5 degrees before the target temperature and let it rest under foil for carryover cooking.
Storage
- Refrigerator: Store leftover steak in an airtight container for up to 4 days.
- Freezer: Freeze sliced steak for up to 3 months.
- Reheating: Warm this grilled flank steak recipe gently in a skillet over a low burner until just heated through. Avoid overheating or the steak can become tough.
