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Kalyn's Kitchen

Marinated and Grilled Flank Steak

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

PIN marinated and grilled flank steak to try it later!

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

I first made this Marinated and 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 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 Marinated and 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

Marinated and Grilled Flank Steak

Marinated and Grilled Flank Steak

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

Marinated and Grilled Flank Steak dinner is one that will please any beef lover.

Ingredients

  • 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

Instructions

  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.

Notes

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

Nutrition Information:

Yield:

6

Serving Size:

1

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:
Marinated and Grilled Flank Steak is great for any phase of the South Beach Diet or any type of low-carb or Keto eating plan. Some low-carb or Keto followers might like to keep the fat on the meat, but for the South Beach Diet some fat should be trimmed.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages 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.

Pinterest image of Marinated and Grilled Flank Steak

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    42 Comments on “Marinated and Grilled Flank Steak”

  1. Good idea using the thermometer with flank steak.

    The marinade sounds fab and the end result looks like it's perfectly grilled.

  2. Alton Brown called flank steak "the most marinatable hunk of beef there is." Amen.

    Your marinade looks very flavorful. How thinly do you slice your meat?

    Must try soon.

  3. mmmm it looks good!

  4. that must've been a hit!

  5. Flank steak is one of my all-time favorites, and during grilling season I make it often. One of my favorite marinades is quite spicy, basically chili paste with garlic, scallions, a bit of soy sauce, maybe some lime juice and Sriracha.

  6. Shari, thanks. It was really tasty.

    Jana, I didn't pay attention to what the temperature was when I turned it, but I did start with the meat at about 65F. I'm more focused on the final temperature and turn it when the first side is nicely browned.

    Joanne, I'm not sure they're exactly the same thing, just that *some* butchers use the names interchangeably. And it sounds like it might depend on where you live.

    Petitechef, thanks!

  7. YUM! I like the sound of this!! Thanks for the recipe! Great site! 🙂

  8. I definitely neve3r realized that London Broil and flank steak were the same thing. This marinade looks so good!

  9. What temperature is the meat when you turn it?

    Side note: We had a probe thermometer we bought from Williams-Sonoma, but after a while the probe failed. (You can't get moisture in the thermo-couple on those things.) WS doesn't sell replacement parts, but after much searching online, I found that you can order replacement probes at http://www.maverickhousewares.com/

  10. This looks like a great way to do flank steak. Beautiful photo! Perfectly done. It looks sooooo delicious!

  11. Ruth, must have missed your comment, but I agree the resting stage is important.

    Anonymous, I'll have to watch here to see what differences I notice in cuts labeled "London Broil" and those labeled "flank steak." I do think flank steak is usually more expensive, but they look pretty similar to me.

    Cookin' Canuck, agreed, and thanks!

    TW, the thermometer isn't super expensive and I love it! I used it this winter for pork roast, which is so easy to overcook.

    Katerina, don't know but it might be. I think even in the U.S. there are different terms for the same cut of beef, for example "tri tip" is common here but apparently not found in the east.

    Bruno, thanks!

  12. Looks delish Kalyn!!

    Bruno

  13. I freaking LOVE flank steak, thanks for including me in the roundup. The Dijon in yours sounds excellent. I love Dijon, in fact I buy it at coscto. Is London Broil an American term?

  14. This sounds delicious – nothing like a tangy marinade for a flank steak. It was a favorite in our house growing up. And, what a cook thermometer! I've seen them used, but would love to get my hands on one!

  15. You cooked this flank steak beautifully! It looks so moist. I completely agree with Janet about letting the meat rest. It allows the juice to absorb into the steak; otherwise they will run out of the steak as soon as you cut into it. More juices on the cutting board = less juices in the steak. Great recipe!

  16. Here in the Illinois (well, at least in the southern suburbs of Chicago where I would shop), a London Broil is thicker and more like a big boneless sirloin or something (and can be had on sale for $1.99/lb occasionally), whereas flank steak is rarely seen, and when it is it costs closer to $7.00/lb. They don't even look the same: the flank has that definite grain going through it, the LB, not.

    I do mine almost exactly the same, but usually add some soy sauce to my marinade. The leftovers, if there are any, always go into a steak salad. Now I wish I had one in the freezer!

    ~ Peggy

  17. Kalyn, I love flank steak. It’s lean, it’s flavorful and once it’s marinated it’s amazingly tender.

    I have at least 3 recipes that are family favorites and am always looking for new ones. Thanks for sharing.

    Janet – the resting really does relax the meat and make it more tender.

  18. Janet, I think your idea of letting the meat rest for a while is a great one. I’m going to edit the recipe and add that instruction. Thanks.

  19. I marinade and grill london broil quite often and we love it. Your recipe sounds wonderful and I will definitely try it. One thing I would add that I found to be helpful with this dish is to cook the beef quite rare and then cover it with foil and let it rest for 15 to 20 minutes to really get all the flavors back into it. What do you think, am I just wasting my time or does this resting time really matter? It seems to make a juicier end result.

    Love your pictures..Keep up the great blogging!

  20. I love getting the suggestions of what would be good with the entree. Thanks.