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Grilled Flank Steak

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A simple marinade makes this Grilled Flank Steak tasty and juicy! I love a good piece of meat, especially this grilled flank steak right off the grill. It’s juicy and garlicy, plus really tender too. Delicious served with Oven Roasted Asparagus Recipe or Twice Baked Potatoes.

sliced Grilled Flank Steak on cutting board

What is a Flank Steak?

What exactly is a flank steak you ask? Well, it’s a flavorful, versatile and low fat content cut of beef. Sometimes called a London Broil or jiffy steak, it is best enjoyed by cutting it against the grain to retain the texture and tenderness. Sometimes just salt and pepper is all this steak needs before hitting the grill, but today I am sharing an amazing marinade with you. It is a variation of my Steak Marinade with some minor tweaks.

ingredients

Flank Steak Marinade

Just 5 ingredients needed to make this super simple marinade. Be sure to scroll down to the recipe card below for full ingredient measurements and directions. Here’s what you’ll need to gather up:

  • Flank steak– you’ll want one that is around 1.5-2 lbs.
  • Sprite– acts as a great tenderizer by increasing the acidity. 7UP would also work here.
  • Canola oil– helps keep the steak moist while marinating. Vegetable oil would be a good substitute if needed.
  • Garlic– grated, for amazing garlic flavor.
  • Salt & pepper– for added flavor.

Can I Use Skirt Steak Instead?

Yes! Skirt steak would be a great substitute for this grilled flank steak. It has a similar beefy flavor, but has slightly tougher fibers. Be aware that skirt steak can get tough and chewy if cooked longer than medium-rare. Cutting it across the grain will definitely help remedy this.

flank steak in marinade

How To Make Grilled Flank Steak

Marinate the Meat

Grate the garlic into a large gallon size ziplock bag. Pour in the Sprite, canola oil and salt + pepper. Add in the steak and move everything around to coat the meat. Remove as much of the air as possible and seal. Place into a baking dish or onto a deep plate and refrigerate at least 4 hours and not longer than overnight.

Marinating any kind of meat too long can break down the fibers and change the texture of the meat.

Grill Flank Steak

Once you’re ready to grill, remove the marinated steak from the fridge 30 minutes prior. Then preheat your indoor or outdoor grill over medium high heat, add your flank steak and get grilling!

Can I Grill Flank Steak on an Indoor Grill?

Yes. Using a grill pan like this cast iron one shown in these pictures is perfect! If you do choose to grill indoors, be sure to have some good ventilation because meat on a grill will create smoke.  

raw steak on the grill

How Long Do I Grill Flank Steak?

You want to grill your steak about 4 minutes per side for medium doneness. Keep it on shorter or longer depending on preferred doneness. If you want to make a cross-hatch pattern on your steak, place it onto your hot grill diagonally and then rotate it after about 2 minutes 90 degrees to the left or right. Check for doneness using a quick read meat thermometer will make this process much easier:

  • Rare: 130-135 degrees F
  • Medium Rare: 140 degrees F
  • Medium: 155 degrees F
  • Well Done: 165 degrees F
Flank steak on the grill

Let Flank Steak Rest

Once your steak is done, remove it from the grill to a platter or plate and cover tightly with foil. Let it rest about 10 minutes to redistribute the juices and let it relax. Another trick for keeping steak tender.

Once it’s cut into strips, serve it how you like. We just had ours plain with a salad on the side. Very tasty, moist and juicy. I had to add a touch more salt to balance out the sweet but overall, it was flavor city!

Why Does it Matter What Direction the Grain?

You can see pretty clearly in this photo above that gorgeous cross hatch pattern as well as which way the grain of the meat is going. Once you see that, you can know to cut perpendicular to that. Cutting across the grain into thin slices is a way to keep meat tender and not so chewy.

Grilled Steak

Storing + Reheating

Store leftover grilled steak in an airtight container in the fridge for up to 4 days.

To reheat, place in a baking dish and into a 325 degree oven for 15-20 minutes, or until the temperature reaches 110 degrees, checking frequently to make sure the steak isn’t drying out.

What to Serve with Grilled Flank Steak

Here are a few of my favorite side dish ideas that pair well with this grilled flank steak recipe. The air fryer fries are probably the quickest and easiest side dish on this list! Yum!

sliced Grilled Steak

How Can I Use Flank Steak in Other Recipes?

Flank steak is great because it is so versatile for so many different recipes. Here are a few of my favorites:

If you love grilling, here are a few more recipes you’ll love…

Be sure to give this a whirl this weekend! Below is the printable recipe card! Enjoy, friends! ๐Ÿ™‚

Grilled Flank Steak

A simple marinade makes this Grilled Flank Steak tasty and juicy! Be sure to grill this up this weekend! Serve with salad on the side.
servings 4 servings
Prep Time 4 hrs
Cook Time 10 mins
Total Time 4 hrs 10 mins

Ingredients

  • 1.5-2 lb flank steak
  • 355 ml Sprite 1 bottle or 1 can
  • 1/4 cup canola oil
  • 2 cloves garlic grated
  • salt & pepper to taste

Instructions

  • Place steak in large plastic bag with all ingredients for marinade. Seal bag to remove most of the air inside. Move steak around to coat in marinade. Place into a baking dish or onto a deep plate and refrigerate 4 hours to overnight.
  • 30 minutes before grilling, remove from fridge.
  • Preheat indoor grill to medium high heat. Place steak onto hot grill. Cook 4 minutes per side, or until cooked to desired doneness. Remove and cover with foil for 10 minutes to rest. Cut meat into thin slices across the grain and serve.

Nutrition

Calories: 395kcal | Carbohydrates: 10g | Protein: 37g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 99mg | Potassium: 580mg | Sugar: 9g | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg
Course: Dinner
Cuisine: American
Keyword: grilled flank steak

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18 Responses
  1. Meagan @ A Zesty Bite

    I am so jealous of your kitchen stove set up. Would LOVE to make flank steak indoors when it is cold but we always smoke up the house. I do know that grape seed oil also helps minimize the smoke.

  2. Robin

    Do you think diet Sprite would work? For those of us also dieting. Maybe since the regular sprite is only part of the marinade, we don’t have to count the sugar in our diet points or calorie counting!

    1. Lauren

      I don’t know how the sweetener would taste after cooking, but you are welcome to try. I like using the Sprite because the real sugar toasts up nice on the grilled meat ๐Ÿ™‚ Plus, most of the marinade stays in the bag.

      1. Robin

        I found 2 cans of regular Sprite left from New Year’s Eve. Now I have a great recipe to make with the Sprite. Thank you for your recipe and your reply!

  3. Loretta

    I just finished eating some elk steaks and I don’t honestly think I could go without steak for an extended period of time. I never do anything too exciting with it, but that’s how I like it. Love your grill marks! Makes me yearn for summer…

  4. Anna (Hidden Ponies)

    I can always, always go for a steak. This looks perfect – I’ve never marinated with Sprite before, I’ll have to try it!

  5. Taylor @ FoodFaithFitness

    I love a good steak, and my hubby loves it even more! Sprite is definitely a new marinade addition for me, but I imagine it makes the meat reallllly tender! Love the simplicity of this healthy meal! Yum!!

  6. Leslie W

    Thanks for the recipe, sounds good. My kitchen faces north so here in frigid Illinois is a dark hole in winter also. But Dang Lauren, I am lovin’ your stove & hood! Awesome.

  7. Jenny @ BAKE

    This steak looks amazing! I am going to have to try the no sugar/carbs after 2 thing as I am eating way to much right now! i hope it’s going well for you!

  8. Jennifer

    I love your writing style. It’s so natural and funny. I also tried to make the Cinnabon with your recipe. PERRRRFECTT. Although I’m the worst cook ever.

    Thank you for the easy and cool recipes.

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