Flank Steak Recipe
This easy, marinated flank steak recipe is grilled to juicy perfection, making it your next go-to dinner for family gatherings or a laid-back weeknight.
Ingredients
- 2 pounds flank steak about 1" thick; USDA choice; sub top sirloin
- 1/4 cup extra-virgin olive oil sub avocado oil
- 1/4 cup low-sodium soy sauce or tamari gluten-free
- 2 tablespoons Worcestershire sauce Lea & Perrins
- 4 cloves garlic minced (or 1 teaspoon garlic powder)
- 2 tablespoons fresh lime juice sub lemon juice
- 1 tablespoon honey or brown sugar optional
- 1/2 teaspoon ground black pepper freshly cracked
- 1/2 teaspoon kosher salt adjust to taste
- 2 tablespoons chopped fresh parsley for garnish
- For garlic butter finish: 2 tablespoons unsalted butter + 1 clove minced garlic
- For chimichurri twist: 1/4 cup olive oil + 2 tablespoons red wine vinegar + 1/4 cup chopped cilantro + 2 tablespoons chopped parsley + pinch red pepper flakes
Instructions
- In a medium bowl, combine olive oil, soy sauce, Worcestershire, garlic, lime juice, honey, salt, and pepper.
- Pierce all over the steak with a fork or meat mallet to help the flavors sink in.
- Seal the steak and marinade in a zip-top bag, press out air, and refrigerate for 4–12 hours.
- Heat gas or charcoal grill to medium-high (450°F). Clean and oil grates.
- Grill the steak for 4–5 minutes per side for medium-rare (130°F).
- Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 10 minutes.
- Cut the steak against the grain into 1/4" slices. Drizzle with melted garlic butter or spoon over chimichurri.
Notes
• Let the steak sit at room temperature for 30 minutes before grilling and pat dry to help the marinade stick and create grill marks.
• Marinating overnight enhances flavor absorption.
• Slicing against the grain ensures tenderness.
• Use a well-oiled grate for grill marks.
• An instant-read thermometer helps achieve perfect doneness.
• Marinating overnight enhances flavor absorption.
• Slicing against the grain ensures tenderness.
• Use a well-oiled grate for grill marks.
• An instant-read thermometer helps achieve perfect doneness.
Love this recipe?Follow us at @Recipecs for more