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Grilled Flank Steak

Name: Grilled Flank Steak
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Cuisine: Grilled Flank Steak
Ingredients: 800g flank steak; 3 tablespoons olive oil; 2 tablespoons soy sauce; 1 tablespoon honey; 2 cloves garlic crushed; 1 teaspoon black pepper; 1 teaspoon salt

Grilled Flank Steak is a tasty and simple cut of beef that is perfect for a quick family dinner. You only need a few basic ingredients to make the meat tender and full of flavour. It works very well when cooked quickly over high heat on a barbecue or a griddle pan. This recipe ensures the steak stays juicy while developing a nice charred crust on the outside. Serve it with your favourite sides for a complete meal.

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What makes grilled flank steak a good choice?

This grilled flank steak is a great choice because it is lean and cooks very fast. The marinade helps to break down the fibres and adds a deep savoury taste to the beef. It is a very versatile cut that can be sliced thinly for salads, tacos or sandwiches. You do not need expensive equipment to get a professional result at home. It is a reliable option for any mid-week dinner or weekend gathering.

How to prepare grilled flank steak

Step 1

Prepare marinade: Mix the olive oil, soy sauce, honey, garlic and pepper in a small bowl. Place the meat in a shallow dish and pour the mixture over it. Make sure both sides are well coated and let it sit for at least thirty minutes. This step helps the grilled flank steak become more tender and flavourful.

Step 2

Heat grill: Preheat your barbecue or griddle pan to a high temperature before you start cooking. Wipe the grill lightly with a little oil to prevent the beef from sticking. Take the steak out of the marinade and let any excess liquid drip off. A hot surface is essential to get the right sear on the outside.

Step 3

Cook steak: Place the meat on the hot grill and cook for about four to five minutes on each side. The internal temperature should reach medium-rare for the best texture and juiciness. Avoid moving the meat too much so it can develop a dark crust. Use tongs to turn it carefully without piercing the surface.

Step 4

Rest and slice: Remove the steak from the heat and place it on a clean board. Let it rest for five to ten minutes to allow the juices to redistribute through the meat. Slice the grilled flank steak thinly against the grain to ensure every piece is easy to eat. Serve the slices immediately while they are still warm.

Good advice for grilled flank steak

Always slice the meat against the grain, which means cutting across the long muscle fibres to make it easier to chew. If you have time, let the steak marinate for a few hours in the fridge for a deeper flavour. Make sure the meat is at room temperature before you put it on the grill so it cooks evenly. Using a meat thermometer helps you reach the perfect level of doneness without guessing. A temperature of fifty-four degrees Celsius is ideal for a medium-rare grilled flank steak. Let the grill get very hot before adding the beef to ensure you get those classic grill marks. If you do not have an outdoor grill, a heavy cast iron pan works just as well.

You can also try these recipes: traditional veal roast, pickled mustard seeds or scallop starter.

Ingredients

servings

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800 g flank steak
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic crushed
1 teaspoon black pepper
1 teaspoon salt

Cooking time

Nutrition information

NUTRITIONper serving

Energy:2029 kJ / 485 kcal
Fat:31 g
- of which saturates:9 g
Carbohydrates:4 g
- of which sugars:3 g
Protein:43 g
Fibre:0 g
Salt:1 g

You should cook grilled flank steak for about four to five minutes on each side over high heat. This timing works well for a standard thickness to reach a juicy medium-rare finish. Always let the meat rest after cooking to keep the juices inside.

Which way should I slice grilled flank steak?

You must slice grilled flank steak against the grain, which means cutting across the visible lines of the muscle fibres. This technique breaks up the tough fibres and makes the meat much more tender to eat. Use a very sharp knife to get clean and thin slices.

Can I prepare the marinade for this beef in advance?

Yes, you can prepare the marinade and let the meat soak in the fridge for up to twenty-four hours. Longer marinating time adds more flavour and helps to tenderise the lean cut of beef. Just remember to bring the meat to room temperature before you start grilling.