For a ¾- to 1-inch (2- to 2.5-cm) flank steak, plan on about 8–12 minutes over high heat, turning once; thickness and grill temperature matter more than the clock. This simple grilled beef recipe uses oil and a savory spice rub, then rests the steak before it is sliced thinly across the grain.
Ingredients
- 1 flank steak, about 1½ lb (680 g) and ¾–1 inch (2–2.5 cm) thick
- 1 tbsp (15 ml) olive oil or neutral cooking oil
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- ½ tsp (1.5 g) garlic powder
- 1 tbsp (15 ml) lemon juice, optional, for serving
Instructions
- Preheat the grill. Set a gas grill to high, or prepare a charcoal grill for a hot two-zone fire. Aim for a cooking surface around 450–500°F (230–260°C). Allow about 15 minutes for the grill to heat, and clean the grates while they warm. A hot grate gives the steak a browned exterior before the relatively lean meat has time to dry out.
- Prepare and season the steak. Pat the steak dry with paper towels; moisture on the surface slows browning. If there is a thick flap of silverskin, trim it away, but leave the meat intact. Rub both sides with oil, then season evenly with salt, pepper, and garlic powder. Do this while the grill preheats. There is no need to leave the steak at room temperature for an extended period.
- Grill the first side. Put the steak over direct high heat and close the lid. Grill for about 4–6 minutes without moving it, then check that it releases from the grates and has developed browned grill marks. If it sticks, give it another 30–60 seconds rather than tearing the surface. Flames that flare continuously can char the outside before the middle cooks; move the steak briefly to the cooler side if needed.
- Turn and check the temperature. Flip with tongs and grill the second side for another 4–6 minutes. Start checking early because a thinner steak can finish quickly. Slide an instant-read thermometer horizontally into the thickest part from the side. USDA FSIS sets 145°F (63°C), followed by a 3-minute rest, as the safe minimum internal temperature for whole cuts of beef; check the temperature with a food thermometer. To meet that guidance, rest the steak at least 3 minutes and verify it reaches 145°F (63°C). A 10-minute rest gives the juices time to settle. Lower doneness choices, such as rare or medium-rare, are below the USDA safe minimum.
- Rest, then slice across the grain. Transfer the steak to a clean cutting board and rest it for 10 minutes, loosely tented with foil. Find the long muscle fibers and cut across them, not parallel to them, into thin slices about ¼ inch (6 mm) thick. The grain can change direction near the tapered end, so turn that section as needed and keep slicing perpendicular to its fibers. Serve plain or finish with lemon juice.
Tips
- Use temperature as your guide. The 8–12-minute grilling estimate assumes a steak around ¾–1 inch thick and a properly hot grill. A thinner cut may finish sooner, while a thicker one can take longer. For the USDA safe minimum, check the thickest section with a thermometer rather than relying on color, grill marks, or timing alone.
- Adjust the seasoning if needed. Fine table salt is denser than kosher salt, so use about ¾ teaspoon (4 g) instead of 1 teaspoon (5 g). You can replace garlic powder with 1 small minced garlic clove (about 3 g), though fresh garlic can burn more readily over high heat; brush excess pieces off before grilling.
- Keep the steak from sticking or charring. Pat it dry, oil the meat rather than pouring oil onto the grill, and start with clean grates. If your grill has a flare-up, shift the steak to indirect heat until the flames settle. Avoid pressing it with a spatula, which does not make it cook faster and can squeeze out juices.
- Slice only what you plan to serve. Whole leftover steak stays juicier than pre-sliced meat. If the grain is hard to see, look for the parallel lines in the muscle before cutting; across-the-grain slices are shorter and easier to chew.
Serving Suggestions
Serve the sliced steak right away on a warm platter, with the slices slightly overlapping so they stay warm. A squeeze of lemon brightens the rich beef, while salsa verde, chimichurri, or a simple sauce of chopped parsley, olive oil, and lemon adds freshness. Keep any sauce that touched raw meat separate from the finished steak.
For a meal, pair it with grilled vegetables, such as zucchini, peppers, or asparagus, and a filling side like roasted potatoes, rice, or warm tortillas. Flank steak also works well in tacos, grain bowls, and salads. For tacos, cut the rested steak into short strips and add onion, cilantro, and salsa; for a salad, let the slices cool slightly before laying them over greens so they do not wilt them immediately.
Variations
Make a quick citrus marinade: Whisk 2 tbsp (30 ml) olive oil, 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) soy sauce, and 1 minced garlic clove (about 3 g). Marinate the steak in the refrigerator for 30 minutes to 4 hours, then pat it dry before grilling. The soy sauce adds salty, savory depth, so reduce or omit the recipe’s added salt. Do not marinate overnight: the acid can soften the surface too much. Discard marinade that has held raw beef, or bring it to a full boil before using it as a sauce.
Add smoky or spicy flavor: Replace the garlic powder with ½ tsp (1 g) smoked paprika, or add ¼ tsp (0.5 g) ground cumin and a pinch of cayenne. These pantry spices pair naturally with tacos and grilled vegetables; they do not change the cooking time. Keep the coating light so the spices do not scorch over direct heat.
Cook a thicker steak more gently: If your flank steak is over 1 inch (2.5 cm) thick, sear it over direct heat, then move it to the cooler side of the grill to finish. Check the center often with a thermometer. This indirect-heat finish gives the middle more time to warm without over-darkening the outside; do not assume a fixed extra number of minutes will suit every grill or cut.
Storage and Reheating
Refrigerate cooked steak within 2 hours of grilling, storing it in a covered, shallow container. It keeps for 3–4 days in the refrigerator. For the juiciest leftovers, store the steak whole and slice only what you need. Cooked steak can also be frozen in an airtight freezer-safe container for about 2–3 months for best quality; thaw it in the refrigerator, not on the counter.
Reheat only the portion you plan to eat. Warm thin slices gently in a covered skillet with a teaspoon or two of water or broth, or microwave them in short bursts, stirring or turning once. Heat leftovers to 165°F (74°C), checking with a food thermometer. The steak may cook further as it reheats, so use low heat and stop as soon as it reaches the required temperature. Cold slices are also convenient in sandwiches or salads.
Frequently Asked Questions
How many minutes per side should I grill flank steak?
For a ¾- to 1-inch steak on a hot grill, start with 4–6 minutes per side, or about 8–12 minutes total. Treat that as an estimate: a thinner piece, a cooler grill, or frequent lid opening changes the timing. A thermometer gives a more dependable answer than minutes alone.
What grill temperature is best for flank steak?
Use high direct heat, roughly 450–500°F (230–260°C) at the cooking surface. This helps brown the outside quickly. If the steak is unusually thick or the surface is darkening before the center warms, move it to indirect heat to finish instead of leaving it over aggressive flames.
Should flank steak be grilled with the lid open or closed?
Close the lid for most of the cooking so the grill maintains an even heat, especially on a gas grill. You can open it briefly to turn the steak and check it. On a charcoal grill, the lid also helps steady the temperature; keep the vents positioned to maintain airflow.
How do I know when flank steak is done?
Insert an instant-read thermometer into the thickest part, from the side if the steak is thin. For the USDA FSIS safe minimum, cook whole beef to 145°F (63°C) and let it rest at least 3 minutes. The center’s color is not a reliable safety test, and a steak can look pink or brown for reasons that do not confirm its temperature.
Why is my grilled flank steak tough?
Common causes include cooking it too long, cutting with the grain, or slicing it too thickly. Rest the steak, identify the direction of its fibers, and cut thin slices across them. Flank steak is naturally a lean, long-grained cut, so correct slicing makes a noticeable difference in tenderness.
Can I grill flank steak straight from the refrigerator?
Yes. Pat it dry, season it, and grill it directly from the refrigerator; there is no requirement to leave raw meat out to warm up. A cold steak may need slightly more time, so check the center with a thermometer and follow the safe-temperature guidance rather than extending the cook by a guessed amount.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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