Grilled Flank Steak

This post may contain affiliate sales links. Please read my disclosure policy.

IMG_0153Incase you missed my last blog post….or my complaining on twitter, I’m on the diet train….aka clean eating with no carbs after 2pm. This means no sugar. At all.


Excuse me while I go cry myself to sleep.

I guess now that I haven’t had any sugar in the last week, I’m not craving anything per say, but let’s be honest: I’m a food blogger and part of my job is gawking at everyone else’s posts about sugar and desserts. And that is torture. I’ll be talking about the specifics of what I’m doing in the near future. I think deep down I’ll be happy with my eating plan once I start seeing results.

Ok, deep DEEP down.

So in the mean time, lets talk meat.

Currently, I’m drinking my body weight in water and finding every way possible to stomach all the protein found in the greater Portland area.  I saw flank steak at the store on sale the other day and thought ‘why not’. Especially because I already had shrimp, salmon, chicken, chicken sausage and protein powder in my cart already. #truestory

I love a good piece of meat, especially right off the grill and this flank steak is no different. I loved how juicy and garlicy it was, plus it was really tender too….that’s what cutting across the grain will do to your meat! And, this recipe is made for all those people who think they can’t cook. This will change your mind! SO simple to do.

Here’s how you make it:IMG_0088This is a super simple marinade. All that’s included is: canola oil, garlic, Sprite, salt and pepper. That’s it!IMG_0095Grate the garlic into a large plastic bag with the rest of the ingredients. Add in the steak and move everything around to coat the meat.IMG_0100Remove as much of the air as possible and seal. Then place into some sort of container and refrigerate 4 hours to 24 hours. Once you’re ready to grill, remove from the fridge 30 minutes prior. IMG_0105Then preheat your grill over medium high heat and start grilling. Please excuse these underexposed photos. My kitchen is a dark hole October-March. Womp womp. IMG_0109If you do choose to grill indoors, be sure to have some hardcore ventilation because meat on a grill will create lots of sizzling and smoke. When we renovated our kitchen, we chose to install the KitchenAid 36″ Wall Mount 600 Series Canopy Hood. It’s seriously legit and it makes me look like an amazing cook because there never is smoke in my kitchen…even when I *cough cough* burn things occasionally. IMG_0114ANYWAYS, you want to grill your meat about 4 minutes per side for medium. Keep it on shorter or longer depending on preferred doneness. IMG_0118If you want to make a cross-hatch pattern on your meat, place in onto your hot grill diagonally and then rotate it after about 2 minutes 90 degrees to the left or right. IMG_0139Once your meat is done, remove it to a platter and cover with foil. Let it rest about 10 minutes and then slice it up!IMG_0146You can see pretty clearly in this photo which way the grain of the meat is going. Be sure to cut across that so your meat stays 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!

Here’s the printable for this Flank Steak…be sure to give this a whirl this weekend! Enjoy, friends!

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


  • 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


  • 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.


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

Share a Comment

Your email address will not be published.

Recipe Rating

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 🙂 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.

pumpkin muffins