Marinated Grilled Flank Steaks are juicy, tender and full of flavor after being marinated in a soy-balsamic Italian marinade. Grilled to perfection and topped with an Easy Herb Butter for a delicious easy BBQ meal.
Table of Contents
Marinated Grilled Flank Steaks
How to make flank steaks tender
How long does it take to grill flanks steaks to medium rare?
What to serve with grilled steaks?
Marinated Grilled Flank Steaks
These grilled flank steaks were marinated overnight and are almost so tender you can cut it with a fork. The secret is in the special marinade. If you throw on a few sliced onions and peppers on the grill at the same time, you can have dinner ready in a jiffy. Our grilled flank steaks are delicious on our Seared Steak Salad with Strawberry Cucumber Dressing or a Thai Beef Salad. Maybe, Dad would just like a plain steak with a baked potato on the side. The choice is yours.
How to make flank steaks tender
The Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. This steak comes from the well-exercised part of the cow and it can be tough. Who knows why this part of the cow gets so much exercise maybe they do sit ups and crunches? (smiling) Therefore, there are a few things that need to be done to keep this cut of meat tender and delicious.
- Remove any tough fascia from the flank steak before marinating.
- Marinate your flank steak in the refrigerator. The longer you marinate it the better. We like to marinate our steaks the night before so that they have about 24 hours to do their thing. However, you can also marinate them for just 2 hours, but they are not as tender as when you do it overnight.
- Be sure to take your flank steaks out of the refrigerator at least 20 – 30 minutes before grilling to allow the steaks to come to room temperature. Don’t be putting a cold steak on a hot grill! If you put a cold steak on a hot grill they want to shrivel, and it won’t cook evenly. The goal is to cook your steaks quickly over a higher heat to get a nice sear and keep them tender and let them cook evenly.
- Do not overcook the steaks. Cook to a medium rare. Do not cut your steak until after it is cooked.
- Let your flank steak rest for about 10 minutes under aluminum foil before carving and slice very thin. This helps keep the juices in your steak.
- Make sure you cut against the grain of the steak and not with the grain of the steak.
The secret marinade
Just a handful of pantry ingredients make this marinade extra special. Ok, the secret is out! This marinade is fantastic for meat but is also fantastic for mushrooms and grilled veggies too. Just to note, vegetables and mushrooms only need to be marinated for about 15 minutes unlike a steak that needs at least 2 hours or up to 24 hours. For about a 1.5 pound flank steak we marinate our flank steaks with the following ingredients…
- Olive oil
- Soy sauce or Tamari sauce for gluten-free
- Aged balsamico from Mie Radici – it is naturally sweet from the aging process so there is no need to add a sweetener to this recipe as some do.
- Fresh garlic
- Fresh minced onion
- Italian dried herbs
- Fresh ground pepper
How long to cook a flank steak?
That depends on how you like your steaks. If you want to keep your flank steaks tender, be sure to keep them to no more than medium for the best outcome and the most tender steak. You can check the doneness of your flank steak by internal temperature or the finger touch method. Don’t be cutting into your steak to take a look or you will lose all that delicious juice.
- Rare: 125 to 130 degrees F (51 – 54 degrees C)
- Medium rare: 130 to 140 degrees F (54 – 60 degrees C)- our favorite way to grill flank steaks!
- Medium: 140 to 150 degrees F (60 – 65 degrees C)
- Medium well- not recommended
- Well- not recommended
Finger touch method
The finger touch method is great, especially if you do not own a meat thermometer. Check out this helpful infographic from the Furious Grill.
Infographic by FuriousGrill.Com
How long does it take to grill flank steaks to medium rare?
As for a time estimate, we cooked our 1.5 pound (680 grams) for about 4-5 minutes on each side. However, everyone’s heat level can be different depending on if you have a gas grill or coals, etc. So, it is best to go by internal temperature or finger test for best results. Maybe some guys out there will say, by the time I’m finish my first cold beer, their steak is ready… (smiling) It is not an exact science, but hey whatever works for you. If you like this Marinated Grilled Flank Steaks recipe, you are going to want to try our Grilled Flank Steak with Thai Style Chimichurri Sauce, Wasabi Bloody Married Flank Steak and our delicious Caramelized Red Pepper Pesto Steak too.
What to serve with grilled steaks?
A delicious topping that takes your marinated grilled flanks steaks from delicious to epic is our Easy Herb Butter. Slather on a dollop upon serving to allow it to melt and it really kicks up this recipe.
If you already have the grilled fired up, you might as well add a few of our easy sides like our Best Grilled Asparagus, Feta Stuffed Portabella Mushrooms and grilled shishito peppers.
To keep the natives happy while we are grilling be sure to serve an Easy Bruschetta Bread or a Chargrilled Halloumi Prosciutto Wrapped Nectarines and Balsamic Glaze or spicy Firecracker Grilled Shrimp.
For dessert try our light and easy Grilled Nectarines with Coconut Cream.
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Marinated Grilled Flank Steaks
Ingredients
- 1.5 pounds flank steak whole (trimmed of fascia)
- 2 tbsp olive oil
- 1/2 cup onion peeled and minced
- 1 tsp Italian seasoning dried (mixture basil, oregano, thyme, etc)
- 1 tsp black pepper freshly grated
- 2 tbsp soy sauce or tamari
- 1 tbsp balsamic vinegar we used an aged thick Mie Radici organic balsamic
- 2 cloves garlic peeled and minced
- salt and pepper to taste or a steak seasoning for grilling
Instructions
- In a sealed plastic bag or plastic container place your flank steak, olive oil, onion, Italian seasoning, black pepper, soy sauce, balsamic vinegar, garlic. Sealed and rub the steak to make sure the marinade is all over the steak.
- Marinate steak for 2 hours or up to 24 hours. The longer you let your steak marinade, the more tender it will be. We like to marinate our steak the day before in the evening and by the next evening it is ready to go.
- Preheat you grill to medium high heat. Prep and clean your grill. Remove your flank steaks from the marinade but leave on the attached onions and garlic as these are flavorful when they cook.
- Grill flank steaks about 4-5 minutes on each side for medium rare steak.
- Rare: 125 to 130 degrees F (51 – 54 degrees C)Medium rare: 130 to 140 degrees F (54 – 60 degrees C)- our favorite way to grill flank steaks! (perfectly juicy and tender)Medium: 140 to 150 degrees F (60 – 65 degrees C)Medium well – not recommendedWell done – not recommended
- You may also use the finger method to determine when you flank steak is cooked. Refer to the infographic about in the post for details.
- Remove your steak from the grill and let it rest, tented with aluminum foil for about 10 minutes.
- Slice Flank Steak across the grain and thin. Serve with Easy Herb Butter, if desired. Enjoy!
Notes
- Remove any tough fascia from the flank steak before marinating.
- Marinate your flank steak in the refrigerator. The longer you marinate it the better. We like to marinate our steaks the night before so that they have about 24 hours to do their thing. However, you can also marinate them for just 2 hours, but they are not as tender as when you do it overnight.
- Be sure to take your flank steaks out of the refrigerator at least 20 – 30 minutes before grilling to allow the steaks to come to room temperature. Don’t be putting a cold steak on a hot grill! If you put a cold steak on a hot grill they want to shrivel, and it won’t cook evenly. The goal is to cook your steaks quickly over a higher heat to get a nice sear and keep them tender and let them cook evenly.
- Do not overcook the steaks. Cook to a medium rare. Do not cut your steak until after it is cooked.
- Let your flank steak rest for about 10 minutes under aluminum foil before carving and slice very thin. This helps keep the juices in your steak.
- Make sure you cut against the grain of the steak and not with the grain of the steak.
We used to eat a lot of flank steak until I gave up beef. This looks fabulous and I think Father’s Day would be a perfect time to serve this to Manservant. He really misses his beef. Your posts are always so informational. Love the finger temperature test! Take care.
Thanks so much Abbe! Time is flying and Father’s Day will be here before you know it. Stay well and take care