Grilled Flank Steak
(In 2009 I posted a recipe for Grilled Flank Steak on my blog, and then through the years I varied that recipe every time I made it, but didn’t ever update the website with those changes until 2023. So now I am archiving that old recipe here for people who may have been fans of the original recipe. Check out Marinated Grilled Flank Steak to see my current favorite recipe for this.)
- 2 pound flank steak or London Broil (or slightly more)
- 2 T balsamic vinegar
- 2 T fresh lemon juice (see notes)
- 1 T Dijon mustard
- 1 T Worcestershire sauce (gluten-free if needed)
- 1 T finely minced fresh garlic
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/2 tsp. dried thyme
- 1 tsp. smoked paprika or paprika (original recipe had cayenne pepper, which I stopped using through the years)
- 1/4 cup olive oil
- Combine balsamic vinegar, lemon juice, Dijon, Worcestershire sauce, garlic, and spices.
- Then whisk in olive oil.
- Trim the flank steak so there’s not a lot of visible fat. Then make small scores about 1/4 inch deep and 1/4 inch apart on both sides of the meat. (This allows the meat to cook more evenly, but it’s optional.)
- Place meat in Ziploc bag, using the smallest size you can fit it into.
- Pour marinade mixture over meat.
- Then marinate in refrigerator 8-24 hours.
- To cook, take meat out of the refrigerator, drain off marinade, and let it come to room temperature while you preheat grill to high heat.
- Turn grill to medium-high or let coals cool down before you put the meat on.
- If using Polder Meat Thermometer (affiliate link) cook to a temperature to 130F. If using instant read meat thermometer (affiliate link) start checking temperature after you turn the meat and cook to 130F.
- I turned the meat after about 6 minutes, and my flank steak reached this temperature in about 11 minutes, but cooking time will depend on how hot the grill is, the size of your steak, and the temperature of the meat when you start. The meat will continue to cook as it rests, so it’s best to remove from the grill when it’s underdone rather than overdone.
- When meat reaches that temperature remove from the grill. Let rest 5-10 minutes for smaller pieces or 10-15 minutes for larger pieces.
- Cut meat into thin slices across the grain.
- Serve immediately.
- This is great served with Chimichurri Sauce or olive sauce for steak.