Grilled Flank Steak

Grilled Flank Steak

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Flank or hanger steaks are two cuts of meat favored by the French. While they’re not as tender as regular steaks, Luc Dimnet, executive chef at Brasserie in New York City, finds that they are full of flavor — and perfect for serving along with frites for a Bastille Day celebration.


  • 3 garlic cloves, minced
  • ¾ cup olive oil
  • 2 tablespoons chopped rosemary or thyme (optional)
  • 2 tablespoons black pepper
  • 2 tablespoons salt
  • 3 pounds flank steaks
  • French fries, for serving (optional)


Mix marinade ingredients in a bowl. Place steaks in a shallow dish, and spoon marinade on top. Turn steaks over and repeat. Cover with plastic wrap and refrigerate for 4 hours minimum.

Preheat the grill. When hot, cook the steaks to desired temperature. The French favor rare or medium-rare, about 3-5 minutes per side.

Transfer to cutting board, let rest for 5 minutes, and slice steaks diagonally. Place slices on platter and serve with crisp French fries, if desired.

Steakhouse-Style Grilled Marinated Flank Steak Recipe

A Worcestershire and anchovy-based marinade delivers classic A-1 flavor (albeit in a much, much tastier form than the bottled glop).Cutting some Worcestershire sauce and chopped anchovies with a bit of soy, a good amount of Dijon mustard, some sugar, and garlic, then shaking the whole thing up with oil creates a creamy, emulsified marinade that works equally well as a sauce.

Note: An equivalent weight of skirt, flap, or hanger steak can be used in place of flank steak.

Flank Steak Barbecue

Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside.

Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain.

While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.

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Our Best Flank Steak Recipes

We love cooking with flank steak. It’s affordable, leaner than other cuts of beef and packed full of meaty flavor. Plus, it’s incredibly versatile. After cooking, slice against the grain (into thin strips) and it’s ready for tacos, salads, grain bowls and more.

Related To:

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Herbes de Provence Grilled Flank Steak

The herbs and spices used in Herbes de Provence are almost identical to those used in Italian seasoning &mdash except for the addition of lavender. As a result, Herbes de Provence have a lovely, light floral aroma that perfectly complements steak.

Ropa Vieja Roulade

This rolled flank steak has a surprise inside: all the flavors of the Cuban stew ropa vieja arranged in a pretty pinwheel.

Simple Broiled Flank Steak with Herb Oil

Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.

Grilled Flank Steak, Portobello and Green Bean Salad

Healthy never looked so good! Ellie pairs lean flank steak with veggies and a flavorful homemade dressing for a meal that&rsquos as good for you as it is delicious.

Flank Steak with Smashed Potatoes

This crowd-pleasing dinner serves four and is ready to eat in just 30 minutes &mdash making it the perfect pick for family meals and busy weeknights.

Sweet and Spicy Flank Steak Fajitas with Peppers and Onions

A honey-jalapeno marinade tenderizes flank steak for the grill as the base for these hearty fajitas. Charred peppers and onions add bulk and flavor.

Rosemary Flank Steak with Arugula Salad

When you need a quick-and-easy weeknight meal, try this recipe. It&rsquos full of flavor (thanks to fresh garlic and rosemary) and the combination of beans, arugula and beef is guaranteed to keep you full.

Beef Skewers with Cilantro Chimichurri

The tart and refreshing flavors of vinegar, lemon juice and cilantro come together with a little spicy garlic and red pepper flake to make an irresistibly delicious accompaniment for simple, grilled flank steak skewers.

Gochujang Flank Steak with Rice Noodle Salad

Spicy Korean gochujang sauce turns an ordinary flank steak into one that's bursting with flavor. Serve with a rice noodle salad and pickled shallots for a complete meal.

Paleo Steak and Egg Salad

This protein-packed steak and egg salad is paleo-friendly and the perfect way to start your day. Red onion is soaked in cold water to take the edge off &mdash an easy trick you can use over and over again.

Chile-Rubbed Steak with Creamed Corn

A simple blend of chile powder, sugar, salt and pepper gives this steak a wonderfully sweet-and-smoky flavor. Paired with creamed corn, it&rsquos the 30-minute meal you&rsquoll make again and again.

Puerto Rican-Style Stuffed Flank Steak

This rolled flank steak is stuffed with all the flavors of Puerto Rico. Sweet plantains, yellow rice and black beans bring the essence of the island, while the roasted garlic seasoning and barbecue sauce amp up the flavor.

Tex-Mex Steak Bowls

Turn your favorite dinner into a bowl: This one has all the best parts of a burrito.

Steak with Ranch Potato Salad

No store-bought Ranch dressing here! This speedy potato salad is dressed with a simple buttermilk-chive dressing &mdash for the perfect accompaniment for seared steak.

Spicy Sichuan Beef Stir-Fry

Stir-frying is one of our favorite methods for practical weeknight meals. It allows you to really stretch the ingredients that you have on hand &mdash and feed the whole family.

What is the best marinade for grilled flank steak?

I&rsquom partial to our easy steak marinade recipe, but if you don&rsquot have time or ingredients to make your own, grab your favorite oil and vinegar based salad dressing. We love to use Italian dressing or a good balsamic dressing.

Make sure to reserve some for basting.

Do you have to marinate flank steak?

My preference is to marinate before grilling, but if you don&rsquot have time, you can sprinkle liberally with coarse salt and a dash of pepper on both sides several minutes before grilling.

If you have a dressing or marinade on hand, baste the steak while on the grill to impart extra flavor.

Make sure to baste the steak on the grill with reserved marinade.


Dry Rub

Step 1

Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.

Steak and Salsa

Step 2

Prepare a grill for medium-high heat oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine season with salt and pepper. Set salsa aside.

Step 3

Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 Tbsp. oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.

Step 4

Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.

Step 5

Do Ahead: Salsa can be made 1 day ahead. Cover and chill.

Recipe: Grilled Teriyaki Flank Steak

One of my favorite parts of summer is getting out on the deck and grilling. It just feels so good to be outside!

Now I don’t cook meat that often, but one of my favorite cuts of beef to grill is flank steak. Lean, affordable, and tender (if cooked right), flank steak is a great option, especially for grilling. And my teriyaki marinade adds SO MUCH flavor that these tender slices of steak will just melt in your mouth with savory deliciousness! In fact, I love this dish so much, I usually try to grill up 2-3 flank steaks so I’m sure I have enough for my guests AND some leftovers!

And really, this recipe couldn’t be easier. Mix up a batch of marinade, pierce the flank steak on both sides, and let the meat marinate for several hours or overnight. Then fire up the grill, cook for 6-8 minutes on each side, and BOOM! You’ve got an amazing dinner ready!

So if you’re hosting a summer party or simply looking for a new dish to cook on the grill, give my Grilled Flank Steak with Teriyaki Marinade a try. I bet you’ll love it so much it will become a regular addition to your grilling repertoire!

Grilled Flank Steak with Lemon-Herb Sauce

Grilling steaks for dinner is a no-brainer, but sometimes the finished product can be, well, a little bland. For big, bold flavor, we marinate our steak before it goes onto the grill, then serve it with a fresh herb sauce for an extra boost. And just think of that marinating time as a built-in cocktail hour. (It is summer, after all.)

1 tablespoon dried herbs (such as tarragon, thyme or oregano, or a combination)

Salt and freshly ground black pepper

Lemon Herb Sauce

3 anchovies, smashed into a paste

1 garlic clove, finely minced

1 tablespoon whole-grain mustard

2 lemons, zested and juiced

¾ cup chopped fresh parsley

Salt and freshly ground black pepper

1. Prepare the Steak: Place the flank steak in a large plastic ziplock bag. In a medium bowl, whisk the oil with the Worcestershire sauce, vinegar, garlic, chile powder and herbs to combine. Pour the mixture over the steak and seal the bag. Marinate, refrigerated, for up to 1 hour.

2. While the Steak Marinates, Make the Sauce: Whisk the oil with the anchovies, garlic, mustard, lemon zest and lemon juice to combine. Stir in the herbs and season with salt and pepper.

3. When the steak is finished marinating, remove it from the bag and brush off the excess marinade. Season with salt and pepper.

4. Grill the Steak: Cook the steak on a hot grill (or grill pan) until it is well browned on the outside and reaches the desired doneness, about 5 to 7 minutes per side for medium rare.

5. Remove the steak from the grill and let it rest for 15 minutes. Slice the steak and serve immediately with the sauce.

9 bobby flay flank steak Recipes

Flank Steak With Balsamic Barbecue Sauce (Bobby Flay)

Flank Steak With Balsamic Barbecue Sauce (Bobby Flay)

Adobo Grilled Veal Flank Steak (Bobby Flay)

Adobo Grilled Veal Flank Steak (Bobby Flay)

Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree (Bobby Flay)

Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree (Bobby Flay)

Grilled Steak with Caramelized Onions, Blue Cheese, Wild Mushroom Relish and Roasted Red Pepper Sauce (Bobby Flay)


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