Grilled Flank Steak

Grilled Flank Steak

15 mins
4 hrs
16 mins

This Grilled Flank Steak is flavored and tenderized with a bold soy sauce and lemon juice marinade with Dijon mustard and red pepper flakes. When flank steak is done right, it’s one of the tastiest cuts of meat you’ll ever eat. And this recipe makes it tender and flavorful without overpowering the meatiness of the cut.


For the Flank Steak

  • 1 1-1/2 -2 pound) flank steak

For the Marinade

  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup fresh chopped basil
  • 3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, chopped
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes


Step 1 Of 5
Cut the whole flank steak into 5 to 6 equal portions.
Whisk together olive oil, soy sauce, basil, lemon juice, vinegar, mustard, garlic, black pepper and red pepper flakes in a medium-size bowl. Place the flank steak in a large zip top plastic bag. Add marinade, seal and lightly squeeze to distribute marinade. Refrigerate for 4 hours.
Preheat your grill to 450°F.
Place marinated flank steaks onto hot grill grates. Cook until desired doneness, 5 to 10 minutes per side.
Hot Tip
Rare 125°F | Med-Rare 130°F | Medium 140°F | Med-Well 150°F | Well 160°F
Remove steaks from the grill and let rest for 10 minutes at room temperature before serving.
Hot Tip
Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
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