Grilled Flank Steak is a tender, lean, and delicious cut of steak that is perfect for a marinade. A wine based marinade adds incredible flavor and helps to tenderize this delicious cut. Grill over direct heat for the perfect grilled steak.
What is Flank Steak?
Flank Steak is a part of the primal cuts of beef.
What are Primal Cuts? Primal Cuts are the first major cuts of beef that then become steaks and other cuts as the cow is broken down. Because of flank steaks location on the cow, it sees very little movement directly like a sirloin or brisket, which explains why it is so lean.
Flank comes from the base of the rib plate and belly area of the cow. You can see more here.
Chefs Tip: Use a marinade for flank steak. A marinate helps in making the cut more tender and adds incredible flavor.
How to Prepare Flank Steak for the Grill
Most flank steaks require very little prep and trim. But prior to a marinade, be sure to use a sharp filet knife to remove any silver skin or small pieces of fat that were not removed fully on both sides of steak. Pat dry with a paper towel and then marinade.
Flank Steak Marinade
This 5-ingredient steak marinade is easy to make, and punches a lot of flavor into your grilled flank steak. This easy marinade contains the following ingredients:
- red wine (use a fruity red wine like Pinot Noir or Malbec)
- garlic
- shallots
- soy sauce
- red chili pepper flakes
The wine adds acidity and flavor. The garlic and shallots are for additional flavor and the soy adds Umami or a savory element.
What Does a Marinade do?
- It tenderizes protein the acid helps in breaking down the connective tissue making the steak even more tender.
- Adds flavor elements to the meat.
Is oil needed in a marinate? No. Too much oil in a marinate may cause the marinate to not incorporate with the steak. When using oil, be sure to be conservative and fully incorporate into the marinade (like when using oil in a dressing).
How to Grill Flank Steak
Flank steak is one of the easiest steaks to grill. Because of how lean the steak is, it needs to be monitored while on the grill as it will cook quickly.
- Start with direct heat, or one zone cooking, and use lump charcoal. Lump burns hotter and imparts some additional flavor element.
- Next, place the steak over direct heat and grill for 5 8 minutes on each side until the internal temperature reaches your desired finishing temperature.
- Finally let the steak rest covered loosely in foil for 10 minutes.
And be sure to use a Thermoworks Thermapen as a go to instant read thermometer when grilling flank steak to get the exact finishing temperature you desire.
How to Slice Steak
Chefs Tip: Always slice steaks (grilled flank steak or other cuts) perpendicular to the grains to maintain the right texture to a steak. Otherwise when eating steak not properly sliced, it can be chewy in texture.
Beef Temperature Finishing Ranges
- Rare: 120-130 degrees F
- Medium Rare: 130-140 degrees F
- Medium: 140-150 degrees F
- Medium Well: 150-160 degrees F
- Well Done: 160 degrees F (and not recommended for flank steak)
Grilled Flank Steak Recipe
Grilled Flank Steak with Red Wine Marinade
Ingredients
- 2.5 pound flank steak (we use Snake River Farms)
- 2 tablespoons coffee rub
Flank Steak Marinade
- 1 cup fruity red wine (like Pinot Noir or Malbec)
- 2 cloves garlic, crushed
- 1/4 cup chopped shallots
- 2 tablespoon soy sauce
- 1 teaspoon red chili pepper flakes
Instructions
Flank Steak Marinade
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Trim any excess fat and sliver skin off the flank steak.
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In a 1 gallon plastic bag, add marinade ingredients. Place flank steak in the baggie and seal. Marinade in the refrigerator for at least one hour, no more than 4.
Grilled Flank Steak
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Prepare grill for direct grilling using a good quality lump charcoal. Remove flank steak from marinade and pat dry with a paper towel. Season with the coffee rub.
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Place the flank steak over direct heat and cook for 6 minutes or until a nice crust develops. Flip the steak and cook for another 6 minutes or until the internal temperature reads 125 degrees for rare.
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Remove from the grill and let rest for 10 minutes to allow to come up to temperature and to let the cells reabsorb the juices.
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Slice against the grain and serve.
Other Grilled Steak Recipes
- Grilled Picanha Steak With Mushroom Cream Sauce
- Bavette Steak on the Grill with Peppercorn Sauce
- Flank Steak Salad on the Grill
- Red Wine Marinated Skirt Steak
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