Recipe for Marinated Flank Steak on the Grill: Charred Edges With Bold Flavor

This marinade transforms tough flank steak into a tender, flavor-packed centerpiece with deep charred edges. The secret lies in a bold blend of acids and spices that penetrate the meat during its overnight soak.

Grill over high heat to achieve that perfect sear while keeping the inside juicy. The result is a dish that balances smoky char with vibrant, layered flavors—exactly what a great steak should be.

Ingredients for Recipe for Marinated Flank Steak on the Grill

Bold acids and spices transform flank steak into something extraordinary with this marinade.

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The flank steak is key here. Look for a whole piece about 1-inch thick—any thinner and it can dry out on the grill. Most butchers at Whole Foods or your local market will have it pre-cut. The soy sauce and Worcestershire form the flavor base, so use low-sodium soy if you want to control the salt. Fresh lime juice makes a difference (bottled just doesn’t have the same brightness).

No flank steak? Skirt steak works equally well—just trim any excess fat. Swap lime for lemon if that’s what’s in your fridge. The cilantro can be flat-leaf parsley at a 1:1 ratio. For a milder heat, reduce the red pepper flakes or omit entirely. The brown sugar can be honey or maple syrup, but adjust the liquid slightly if using a thicker sweetener.

Marinate the steak in a sealed bag or container for up to 24 hours. Grill immediately after removing from the marinade. Leftovers keep well for 3-4 days in the fridge—slice thinly against the grain for salads or sandwiches.

Step-by-Step Instructions for Marinated Flank Steak on the Grill

This method ensures maximum flavor penetration and perfect char every time.

Step 1: Prepare the Flank Steak Marinade

In a large bowl, whisk together the 0.5 cup soy sauce, 0.25 cup olive oil, 0.25 cup lime juice, 2 tbsp red wine vinegar, and 2 tbsp Worcestershire sauce until fully combined. The acidity from the lime and vinegar will tenderize the meat while the soy and Worcestershire add depth.

Add the 4 cloves garlic cloves (minced), 1 tbsp ground cumin, 1 tbsp smoked paprika, 2 tbsp brown sugar, 1 tsp salt, 1 tsp black pepper, and 0.5 tsp red pepper flakes. Stir well to distribute all the spices evenly. This blend creates a bold, balanced flavor profile that will infuse into every bite.

Step 2: Marinate the Flank Steak

Place the 2 lb flank steak in a large resealable plastic bag or shallow dish. Pour the prepared marinade over it, ensuring the steak is fully coated on all sides. Massage the marinade into the meat for 30 seconds to help it penetrate the surface.

Seal the bag or cover the dish and refrigerate for at least 4 hours, or ideally overnight. I’ve found that overnight marinating yields the most tender and flavorful results. The steak should be turned once halfway through the marinating time to ensure even exposure to the marinade.

Step 3: Preheat and Prepare the Grill

Remove the steak from the refrigerator 30 minutes before grilling to allow it to come to room temperature. This ensures even cooking throughout. Meanwhile, preheat your grill to high heat (about 450-500°F).

Clean and oil the grates thoroughly to prevent the steak from sticking. I recommend using tongs and a folded paper towel dipped in oil to safely coat the hot grates. This step is crucial for achieving those beautiful grill marks and easy release when flipping.

Step 4: Grill the Marinated Flank Steak

Place the steak on the preheated grill, positioning it diagonally to the grates for optimal char marks. Cook for 4-5 minutes on the first side until you see deep grill marks and the edges begin to look crispy. Resist the urge to move the steak—letting it sear undisturbed creates the best crust.

Flip the steak and cook for another 4-5 minutes for medium-rare, or until it reaches an internal temperature of 130-135°F. The steak will continue cooking as it rests, reaching a perfect medium-rare temperature of 145°F. For medium, aim for 140-145°F internal temperature before resting.

Step 5: Rest and Slice Against the Grain

Transfer the steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. Tent loosely with foil to keep it warm.

After resting, slice the steak thinly against the grain. To do this, look for the natural lines running through the meat and cut perpendicular to them. This shortens the muscle fibers, making each bite more tender. Garnish with the 0.5 cup fresh cilantro (chopped) before serving to add a bright, fresh finish to the dish.

Essential Equipment for recipe for marinated flank steak on the grill

High-Quality Grill

A reliable grill is non-negotiable. I swear by my Weber Genesis for even heat distribution and consistent 450-500°F temps. For charcoal lovers, a Kamado Joe offers that smoky depth I grew up with. 🔥

Instant-Read Thermometer

Precision matters with steak. My ThermoWorks MK4 gives accurate reads in 2-3 seconds. Look for 130-135°F internal temp for perfect medium-rare. Never guess—meat keeps cooking off the heat.

Grill Tools

Long-handled tongs (I use 12-inch ones) keep your hands safe from flare-ups. A sturdy grill brush with brass bristles cleans grates effectively. Always have a spray bottle of water nearby for tamping down unexpected flames.

Marinating Essentials

Use a gallon-sized zip-top bag for marinating—it’s space-efficient and ensures full contact with the meat. For mixing, a large stainless steel bowl won’t absorb odors like plastic can. I keep both in my kitchen drawer year-round.

Cutting Board

A large wooden board (mine’s maple) gives you space to rest and slice. The grooves around the edge catch all those precious juices. For easy cleanup, I also keep a plastic board just for raw meat prep.

Resting Setup

After grilling, tent your steak with heavy-duty foil to keep it warm. A wire cooling rack placed over a sheet pan lets air circulate underneath. This 10-minute rest makes all the difference in tenderness. 💡