Grilled Flank Steak

Name: Grilled Flank Steak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 0.33 cup soy sauce; 0.25 cup fresh lemon juice, squeezed from about 2 lemons; 0.5 cup extra-virgin olive oil; 0.25 cup Worcestershire sauce; 2 tsp fresh garlic, minced fine; 2 tsp dried Italian seasoning blend; 1 tsp coarse black pepper, freshly ground preferred; 0.5 tsp kosher salt; 0.5 tsp onion powder; 2 lb flank steak, trimmed of excess fat

Perfect Flank Steak — Boldly Marinated and Grilled to Juicy Perfection

Flank steak has a reputation for being tough, but that's only when it's handled wrong. This marinade works overtime to break down those muscle fibers while building layers of savory depth. The result is a beautifully tender cut that slices like butter when you follow the grain rule.

DinnerHigh ProteinQuick MealsMeal PrepGrillingBeef

Prep10 min

Cook15 min

Total25 min

Servings6

Difficultyeasy

Ingredients

⅓ cupsoy sauce
¼ cupfresh lemon juice, squeezed from about 2 lemons
½ cupextra-virgin olive oil
¼ cupWorcestershire sauce
2 tspfresh garlic, minced fine
2 tspdried Italian seasoning blend
1 tspcoarse black pepper, freshly ground preferred
½ tspkosher salt
½ tsponion powder
2 lbflank steak, trimmed of excess fat

Instructions

Whisk together the soy sauce, lemon juice, olive oil, Worcestershire, garlic, Italian seasoning, pepper, salt, and onion powder in a large bowl. The mixture should be well blended — no oil pools floating on top. You can also do this directly in a gallon-sized ziplock bag if you prefer.
Place the flank steak in the marinade, turning to coat both sides completely. Seal the bag or cover the bowl tightly, then refrigerate for at least 1 hour or up to 24 hours. The longer it marinates, the more flavor penetrates the meat, but even an hour makes a difference.
⏱ 1 hr
Fire up your grill to medium-high heat — you want the grates hot enough that a drop of water sizzles and evaporates immediately. Clean and oil the grates to prevent sticking. This cut benefits from direct, high heat to develop a good crust.
Remove the steak from marinade and let excess drip off. Grill for 5-7 minutes per side, flipping only once. You're aiming for an internal temperature of 145°F for medium doneness — use a thermometer if you're unsure. The exterior should develop nice char marks while the center stays pink.
⏱ 7 min
Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 5 full minutes — this allows the juices to redistribute throughout the meat. Then slice thinly against the grain at a slight diagonal. This step is crucial for tenderness.
⏱ 5 min