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This gas-grilled marinated flank steak delivers bold flavors, a tender bite, and a beautifully caramelized crust. The marinade—balanced with acidity, savory aromatics, and just the right sweetness—helps break down the naturally lean fibers of the steak, making it juicy and deeply flavorful. Grilled over a steady gas flame, the meat cooks quickly, making it perfect for weeknight meals, backyard gatherings, or slicing thin for salads, tacos, or sandwiches.
Ingredients
For the Marinade
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1 flank steak (1½ to 2 pounds)
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1/3 cup soy sauce
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1/4 cup olive oil
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3 tablespoons Worcestershire sauce
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3 tablespoons red wine vinegar or balsamic vinegar
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2 tablespoons fresh lemon juice
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2 tablespoons brown sugar or honey
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4 garlic cloves, minced
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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1 teaspoon freshly ground black pepper
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1/2 teaspoon crushed red pepper flakes (optional)
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2 tablespoons chopped fresh rosemary or thyme (optional but excellent)
For Grilling & Serving
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Salt, to taste
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Freshly ground pepper, to taste
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Chopped parsley for garnish
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Optional serving ideas: warm tortillas, chimichurri sauce, grilled vegetables, roasted potatoes, or a fresh green salad.
Instructions
1. Prepare the Marinade
In a medium bowl or a large resealable plastic bag, mix the soy sauce, olive oil, Worcestershire sauce, vinegar, lemon juice, brown sugar, garlic, onion powder, paprika, pepper, and red pepper flakes. Whisk until well combined. The balance of salty, acidic, and sweet ingredients helps tenderize the flank steak while layering deep flavor.
2. Marinate the Steak
Place the flank steak in a large bag or shallow dish. Pour the marinade over the meat, making sure it is fully coated. Press out as much air as possible if using a bag. Refrigerate and marinate for at least 4 hours, though overnight (8–12 hours) creates the best texture and flavor. Turn the steak once or twice during marinating to ensure even absorption.
3. Preheat the Gas Grill
About 30 minutes before grilling, remove the steak from the refrigerator so it can come to room temperature—this helps it cook evenly.
Preheat your gas grill to medium-high heat (450–500°F / 230–260°C).
Lightly oil the grill grates or brush them with a high-smoke-point oil to prevent sticking.
4. Grill the Flank Steak
Remove the steak from the marinade and discard the marinade. Pat the meat lightly with paper towels to remove excess liquid—this helps develop a good sear. Season lightly with extra salt and pepper.
Place the steak on the grill and cook:
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4–6 minutes per side for medium-rare
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6–7 minutes per side for medium
(Flank steak is best cooked medium-rare to medium to stay tender.)
Avoid flipping more than once; consistent high heat gives you a delicious char and grill marks.
5. Rest the Meat
Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes.
Resting is essential—juices redistribute and the meat becomes much more tender.
6. Slice Properly
Flank steak must be sliced against the grain (across the visible muscle fibers). Cut into thin, even slices on a slight angle. This step dramatically improves tenderness.
Serving Suggestions
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Drizzle with chimichurri or a squeeze of fresh lemon for brightness.
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Serve over mixed greens or with grilled vegetables for a lighter meal.
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Tuck slices into soft tortillas with salsa, avocado, and lime for steak tacos.
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Pair with mashed potatoes, garlic bread, baked beans, or roasted corn for a hearty dinner.
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Leftovers are excellent in stir-fries, fried rice, quesadillas, or steak salads.
Tips for Best Results
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Don’t overcook flank steak; it becomes tough if cooked well-done.
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Marinating overnight gives the deepest flavor and helps tenderize the fibers.
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Patting dry before grilling ensures caramelization instead of steaming.
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Thin slicing is the key to enjoyable texture.
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Gas grills offer steady heat—take advantage of zones (hot and medium) to avoid burning thin edges.
INGREDIENTS
- 2 (1-1/2 pound) flank steak
- 1/4 c. soy sauce
- 3 tbls. honey
- 2 tbls. red wine vinegar
- 1-1/2 tsp. garlic powder
- 1-1/2 tsp. ground ginger
- 3/4 c. vegetable oil
- 1 green onion, finely chopped
Trim steaks and score diagonally.
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