This grilled flank steak delivers a charred crust with deep beef flavor that’s hard to beat. The high heat of the grill sears the outside while keeping the inside tender and juicy.
With a simple seasoning blend and proper technique, you’ll achieve restaurant-quality results every time. Serve it sliced thinly against the grain for maximum tenderness.
Ingredients for Grilled Flank Steak
Simple seasoning, superior beef. This is restaurant-quality at home with minimal ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Flank Steak 🥩 | 1 ½ lb | About 1/2 inch thick, trimmed |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred for even seasoning |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarse grind for texture |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Smoked Paprika 🌶️ | 1 tsp | Adds depth to crust |
| Onion Powder 🧅 | ½ tsp | Balances seasoning blend |
| Ground Cumin 🌿 | ½ tsp | Earthy undertone essential |
| Olive Oil 🫒 | 2 tbsp | High smoke point for searing |
| Fresh Lime 🍋 | 1 whole | Juiced for serving |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Red Wine Vinegar 💧 | 1 tbsp | For acidity balance |
| Brown Sugar 🧈 | ½ tsp | Light or dark, for caramelization |
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The flank steak is non-negotiable here. Look for 1/2-inch thickness—thinner cooks too fast, thicker won’t sear properly. Most butchers will trim the excess fat if asked. Whole Foods and Costco consistently carry high-quality, well-marbled cuts. For the seasoning blend, Penzeys spices are exceptional, though any fresh, reputable brand works. The smoked paprika adds that signature charred crust depth.
No flank steak? Skirt steak is the closest substitute (slightly more flavor, less uniform). Swap fresh lime for lemon if that’s what you have. Out of cilantro? Flat-leaf parsley offers a milder alternative. The brown sugar can be omitted, but it helps create that perfect crust. For dietary needs, all spices here are naturally gluten-free and sugar-free options can be used.
Store flank steak in the coldest part of your fridge for up to 3 days before cooking. The seasoning blend keeps in an airtight container for 6 months. Leftovers? Slice thinly and refrigerate for up to 4 days—perfect for steak tacos or salads.
Why You’ll Love This Recipe
- 5-Minute Prep: I just rub the flank steak with salt, pepper, garlic powder, and smoked paprika—no marinade, no fuss.
- Smoky, Bold Bite: That smoked paprika gives it this deep, almost campfire-like flavor that pairs perfectly with the char from the grill.
- Feeds a Hungry Table: One flank steak serves six, and honestly, it’s just as good sliced thin for tacos as it is over a salad.
- Leftovers for Days: The flavors actually get better overnight—shred it for sandwiches or dice it for fried rice the next day.
Step-by-Step Instructions for Grilled Flank Steak
Master the technique for a perfectly charred exterior and juicy interior with these precise steps.
Step 1: Season the Flank Steak Thoroughly
Pat the 1.5 lb flank steak completely dry with paper towels to ensure optimal searing. In a small bowl, combine the 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, 0.5 tsp onion powder, 0.5 tsp ground cumin, and 0.5 tsp brown sugar.
Rub this spice blend evenly over all surfaces of the steak, pressing gently to adhere. The sugar in the mix will caramelize during grilling, creating that coveted charred crust. Let the seasoned steak rest at room temperature for 30 minutes to allow the salt to penetrate evenly.
Step 2: Sear Over High Heat
Preheat your grill to high heat (about 450-500°F). Brush the grates clean and oil them lightly with a folded paper towel dipped in some of the 2 tbsp olive oil. This prevents sticking and ensures beautiful grill marks.
Place the steak on the grill and sear for 4-5 minutes per side with the lid closed. Avoid moving it during this time to allow a deep crust to form. You’re looking for a dark, charred exterior—the sugar in your rub will create this quickly. For crosshatch marks, rotate the steak 45 degrees halfway through each side’s cooking time.
Step 3: Check for Doneness and Rest
Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for 130-135°F. Remember, flank steak cooks quickly due to its thinness, so monitor it closely after the initial sear.
Once done, transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes—this crucial step allows the juices to redistribute, ensuring every slice is moist and flavorful. Skipping this risks a dry, tough result.
Step 4: Slice and Serve
Thinly slice the steak against the grain into ¼-inch thick strips. Slicing against the grain shortens the muscle fibers, making each bite tender. The grain runs lengthwise in flank steak, so cut perpendicular to those lines.
Drizzle with the juice of the 1 whole fresh lime and a splash of the 1 tbsp red wine vinegar for brightness. Garnish with the 0.25 cup fresh cilantro, chopped. Serve immediately while the crust is still crisp and the interior warm.
Pro Tips For Making Grilled Flank Steak
- Score the Steak: Cut shallow, diagonal slits across the grain every 1-2 inches before seasoning—this prevents curling on the grill and lets the smoke and spices penetrate deeper.
- Salt Aggressively: Use about 1 teaspoon of kosher salt per pound and press it into the meat; flank steak can handle bold seasoning, and this guarantees a well-seasoned crust.
- Pull It Early: Flank steak keeps cooking off the heat, so take it off the grill at 125°F for medium-rare and let it rest under foil for 5-10 minutes before slicing.
- Slice Against Grain: After resting, cut thinly against the grain—this shortens the muscle fibers and makes every bite tender, not chewy.
Wine and Beer Pairings for This Recipe
Bold Red Wines
A juicy Malbec from Argentina pairs perfectly with the charred crust—the bold fruit flavors stand up to the beef’s intensity. I also love Cabernet Sauvignon from Napa Valley; its firm tannins cut through the richness beautifully. 🍷
Medium-Bodied Options
A Chianti Classico from Tuscany brings bright acidity that complements the steak’s seasoning blend. For something different, try a Syrah from the Rhône Valley—its peppery notes echo the black pepper in your rub.
Lighter Wines
Surprisingly, a chilled Pinot Noir from Oregon works well, especially if you’re serving the steak with lighter sides. The earthy undertones match the cumin in your seasoning without overpowering the dish.
Craft Beer Picks
A hoppy IPA like Dogfish Head 60 Minute cleanses your palate between bites. For malt lovers, a porter or stout offers roasted notes that harmonize with the charred exterior. 🍺
Mexican Lager
For a casual pairing, nothing beats an ice-cold Modelo Negra or Negra Modelo. The crisp, slightly sweet profile balances the steak’s bold flavors, and the carbonation cuts through the richness.
Non-Alcoholic
Try a sparkling pomegranate juice for a festive alcohol-free option. The tartness mirrors the lime garnish, while the bubbles refresh your palate between each flavorful bite.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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