Description
This Grilled Flank Steak recipe features a flavorful marinade of Worcestershire sauce and spices, followed by a perfectly seared steak on a hot grill. Juicy and tender, this flank steak is ideal for a quick weeknight dinner or weekend cookout, offering a beautifully charred exterior with a tender, medium-rare center.
Ingredients
Scale
Marinade
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1/2 tablespoon crushed red pepper flakes
- 1 cup Worcestershire sauce
Main
- 1 1/2 pounds flank steak
Instructions
- Prepare Marinade: Combine the ground black pepper, kosher salt, garlic powder, crushed red pepper flakes, and Worcestershire sauce in a large zip-top bag, mixing thoroughly to create an even marinade.
- Marinate Steak: Add the flank steak to the bag and seal it. Flip the bag several times to ensure the steak is evenly coated with the marinade.
- Refrigerate: Place the bagged steak in the refrigerator to marinate for at least 4 hours, preferably up to 24 hours for maximum flavor infusion.
- Rest at Room Temperature: Remove the steak from the refrigerator and let it rest at room temperature on a cutting board for 30 minutes prior to grilling. This helps the steak cook more evenly.
- Preheat Grill: Heat your grill to high heat, aiming for a temperature between 400 and 600 degrees Fahrenheit to achieve a proper sear.
- Grill Steak: Place the flank steak directly on the hot grill and sear for 5 minutes. Flip the steak and grill for an additional 4 to 5 minutes on the other side.
- Check Doneness: Use an instant-read thermometer to check the thickest part of the steak. It should read above 125°F but below 135°F to achieve medium-rare doneness.
- Rest Steak: Remove the steak from the grill and allow it to rest for 15 minutes. This step lets the juices redistribute, ensuring a juicy cut.
- Slice: Carve the steak diagonally against the grain into thin slices, which helps maximize tenderness.
- Serve or Store: Serve immediately for the best flavor, or store leftovers in the refrigerator for up to 4 days.
Notes
- For more tender steak, marinate it overnight or up to 24 hours.
- Resting the steak before and after grilling helps ensure even cooking and juicy results.
- Use a sharp knife to slice against the grain — this makes the meat easier to chew.
- Flank steak is best cooked to medium-rare or medium to avoid toughness.
- Leftover steak can be used in salads, sandwiches, or tacos.
