Kalyn's Kitchen

Grilled Flank Steak

Grilled Flank Steak is a dinner that will please any beef lover, and this tasty marinated steak recipe is great for a low-carb meal! 

PIN grilled flank steak to try it later!

Marinated and Grilled Flank Steak cooked and sliced flank steak on plate

I first made this Grilled Flank Steak years ago when a teacher at school asked for more beef recipes on the blog. Since then I’ve made this many times, often changing the marinade ingredients slightly, but always with good results. I’ve discovered that if you use a small Ziploc bag to marinate, you can get by with a lot less marinade, so in this updated recipe I’ve used the same ingredients, but cut down the amounts from the original recipe.

Flank steak is meant best when it’s cooked medium-rare or less, so if you like your beef well-done this may not be the recipe you want to try. But for anyone who enjoys a good medium-rare steak, this is a real treat for a dinner cooked on the grill.

What ingredients do you need for this recipe?

What is Flank Steak?

When I first made this I wondered about the cut of meat I saw at my store labeled “London Broil.” I checked The Cook’s Thesaurus, which clarified that although London Broil is the name of a finished dish while flank steak is a cut of meat, butchers often label flank steak as London Broil. Since you’re marinating to keep the meat juicy and tender, you can trim the fat on the edges if you’d like.

Can You Make This Recipe without an Outdoor Grill?

If it’s not quite grilling weather where you live or you don’t have an outdoor grill, you can also cook flank steak on a stove-top grill pan with ridges or a George Foreman Grill with good results. (affiliate links)

Marinated and Grilled Flank Steak process shots collage

How to Make Grilled Flank Steak:

(Scroll down for complete printable recipe including nutritional information.)

  1. I forgot to take photos of the trimmed flank steak I cooked here, so I’m showing you the pictures from Flank Steak Tacos so you can see how raw flank steak looks.
  2. For marinade combine balsamic vinegar, lemon juice, Dijon, Worcestershire sauce or Gluten-Free Worcestershire Sauce (affiliate link), garlic, dried oregano, dried basil, dried thyme, and smoked paprika. Whisk in olive oil. (If you’re missing one or two of these ingredients, just adapt with what you have.)
  3. Trim the flank steak if needed, then make small slits on both sides to help the meat cook evenly. (This is probably optional, but I always do it.)
  4. Put meat in Ziploc bag, add marinade, and marinate in refrigerator for 8-24 hours. (I usually put it in the fridge at night before I go to bed, then cook for dinner the next day.)
  5. I use this fantastic Polder Meat Thermometer (affiliate link) that I got from Elise to make sure the flank steak is perfectly cooked, because this is a cut of meat that will be ruined if it’s cooked too much. Insert it into the thickest part of the meat, then set the temperature you want. (I used 130F for medium rare.)
  6. You can also use an instant read meat thermometer (affiliate link) to time it. If you don’t have a thermometer, watch it very carefully and check before you think it’s done.
  7. When the meat reaches the temperature you want, take it off the grill and let rest (5-10 minutes for small pieces or 10-15 minutes for bigger pieces.)
  8. Then cut in thin slices across the grain to serve.
  9. If you like your meat well-done, then this is not the recipe for you. Flank steak tastes best and is most tender when it’s cooked rare or medium-rare.

Marinated and Grilled Flank Steak Recipe found on KalynsKitchen.com

Make it a Meal:

For a low-carb meal, this would be great simply served with Mary’s Perfect Salad and Roasted Broccoli with Garlic.

More Flank Steak You Might Like:

Cuban Flank Steak from Kalyn’s Kitchen
Tequila-Lime Flank Steak from The Perfect Pantry
Quick and Easy Pan-Fried Flank Steak from Simply Recipes
Grilled Marinated Flank Steak from Use Real Butter

Grilled Flank Steak

Grilled Flank Steak

Yield 6 servings
Prep Time 20 minutes
Cook Time 11 minutes
Additional Time 15 minutes
Total Time 46 minutes

Grilled Flank Steak dinner is a dinner that will please any beef lover.


  • 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


  1. Combine balsamic vinegar, lemon juice, Dijon, Worcestershire sauce, garlic, and spices.
  2. Then whisk in olive oil.
  3. 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.)
  4. Place meat in Ziploc bag, using the smallest size you can fit it into.
  5. Pour marinade mixture over meat.
  6. Then marinate in refrigerator 8-24 hours.
  7. 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.
  8. Turn grill to medium-high or let coals cool down before you put the meat on.
  9. 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.
  10. 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.
  11.  When meat reaches that temperature remove from the grill. Let rest 5-10 minutes for smaller pieces or 10-15 minutes for larger pieces.
  12.  Cut meat into thin slices across the grain.
  13.  Serve immediately.
  14.  This is great served with Chimichurri Sauce or olive sauce for steak.


I use my fresh-frozen lemon juice for this recipe.Recipe originally adapted from Gourmet Magazine.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 441Total Fat: 25gSaturated Fat: 8gUnsaturated Fat: 15gCholesterol: 141mgSodium: 213mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 48g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Flank Steak is great for any type of low-carb or Keto eating plan. I would eat this for any phase of the original South Beach Diet, but for the South Beach Diet the fat should be trimmed.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2005! The photos were updated in 2009, and could definitely use another update. The post was updated with more information in 2021.

Pinterest image of Grilled Flank Steak

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    44 Comments on “Grilled Flank Steak”

  1. My husband and I made this for dinner tonight and all we can say is WOW!! This is amazing! We actually had to freeze the flank steak because we were going out of town, so I made the marinade and froze it all together. Freezing the marinade did not affect the flavor at all. So, again, thank you for such a wonderful recipe!

  2. Marinade made as is!  So good!!!! Made it in the oven then sliced thin.  Serve with Cajun air fryer potato wedges and garlic broccoli.

  3. Just finished the marinade, gonna throw it on the grill with mesquite wood and see how that goes. Glad there’s people like you making Keto friendly recipes. 

  4. Such a fabulous recipe! I really feel this marinade and cooking technique gives it real restaurant quality. Thank you for sharing this, and for a wonderful upgrade to my usual weekday meal rotation for my family! Delicious!!!!!

  5. I have this recipe marinating right now. I put it in the marinade at lunch time for dinner tonight (probably won't eat until 8pm or so due to trick or treaters)…so excited, but I have a question….aside from the 1 TBS of Worcestershire, I don't see any salt listed? Do you sprinkle salt before cooking? My steaks always seem to need a bit.


  6. D- First of all, you're a jerk to leave a comment like that. Second, you must not read the posts before you leave those rude comments. If you had bothered to read it, you would have seen that I DID NOT say that London Broil was the same thing as flank steak, and I DID say to let the meat rest.

    Seriously, you have too much time on your hands.

    • This recipe looks amazing!! One question, can I cook this in the crock pot all day or is it best or only for the grill?

    • I've never tried marinating this overnight and then cooking it in the slow cooker, so I can't say for sure how it would work. But I like the sound of it, and I'm guessing it would be delicious. I'd definitely drain off some or most of the marinade for slow cooker cooking. I'd love to hear how it works if you try it!

    • Sorry, I changed Google accounts on you! I will definitely let you know how it turns out! We won't know unless we try, right?! 😀

  7. London broil and flank steak are not the same thing at all, not even remotely similar. I don't understand how someone who doesn't know the difference between London broil and flank steak, and who also doesn't realize that meat needs to rest after cooking and before carving, can have their own food blog. If you're truly interested in cooking, move along, because this is NOT the place to be.

  8. CoronaryRN, glad you're enjoying the blog. You're welcome to leave a link to your blog as the signature of your comment, but I can't permit people to leave links in the text of comments. It just encourages people to leave spam.

  9. am now your newest follower! Love the recipes here! I am working on a post on marinades and am adding a link back here for my readers!

  10. Fran, so glad you liked it.

  11. I loved this recipe. I kept the cayenne pepper in. We love food a little spicy. I tried this dish first with family and now will be a favorite when we have friends over. The recipe was passed around at dialysis also. Thanks so much for the recipe.

  12. Yes, I think you could cook this on a cast iron grill pan on the stove, but you might need to cover the pan to get it cooked through because it's cooked on a grill with the lid closed.

  13. Could this be cooked indoors on a cast iron grill pan on a gas stove instead of an outdoor stove? I live in an apartment and dont own a grill. thanks!

  14. So glad to hear it was a hit with the family. I have made this many times and it's always been a hit with my friends too.

  15. I made this Sunday night with the twice baked cauliflower. You would have thought that the fam had died and gone to heaven. This was so tasty, I LOVE the marinade. I sat there shaking my head wondering how much I spend on marinades each month and this is hands down the best. I'm making my own from now on! This is a wonderful meal! I'm having left overs cold over baby spinach with feta and a balsamic vinegarette tonight! This, will be a weekly repeat 'round here it appears!

  16. Ack, behind on comments again. I do read them when I post the comment but sometimes forget to respond.

    Lydia, that sounds good. (Why am I not surprised that there was a bit of Sriracha involved?)

    Pearl and Ashley, thanks. It was really well received!

    FabFrugalFood, I usually slice this about 1/4 inch thick at the most.

    Peter, I love that thermometer. I try to force myself to take it off the grill when it seems not quite done, then it turns out perfect after the rest time.