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Grilled flank steak cut into thin slices on a cutting board and garnished with herb butter and fresh herbs.
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5 from 10 votes

Marinated Grilled Flank Steaks

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.
Prep Time10 minutes
Cook Time10 minutes
Marinating Time1 day
Total Time1 day 20 minutes
Course: Mains
Cuisine: American
Servings: 6
Calories: 211kcal
Author: HWC Magazine


  • Grill or Grill pan


  • 1.5 pounds flank steak whole (trimmed of fascia)
  • 2 tablespoon olive oil
  • ½ cup onion peeled and minced
  • 1 teaspoon Italian seasoning dried (mixture basil, oregano, thyme, etc)
  • 1 teaspoon black pepper freshly grated
  • 2 tablespoon soy sauce or tamari
  • 1 tablespoon 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


  • 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. Salt and Pepper Flank Steaks well on both sides or use a grill spice like McCormick's Montreal Steak Seasoning before placing the steak on the grill.
  • 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 recommended
    Well done - not recommended
  • You may also use the finger method to determine when you flank steak is cooked. Refer to the infographic above 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 or our Healthy Alternative Sip Sauce, if desired. Enjoy!



Hints for a tender flank steak...
  1. Remove any tough fascia from the flank steak before marinating.
  2. 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.
  3. 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.
  4. Do not overcook the steaks. Cook to a medium rare. Do not cut your steak until after it is cooked.
  5. 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.
  6. Make sure you cut against the grain of the steak and not with the grain of the steak.
Serve with Easy Herb Butter and Healthy Alternative Zip Sauce.  
Note: We used an aged balsamic vinegar from Mie Radici and it is very thick and naturally sweet. If you choose to use a less aged balsamic, you may choose to add a little sweetener of choice like a little honey, maple syrup or sweetener alternative of choice. Start out with a teaspoon just to balance the sour of regular balsamic vinegar. 
You can exchange skirt steak for flank steaks in this recipe but be sure to marinate overnight. 


Serving: 1g | Calories: 211kcal | Carbohydrates: 3g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 397mg | Potassium: 419mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg