If you’re looking to expand your steak recipes beyond basic, this mouth-watering Grilled Flank Steak recipe will do the trick and have you firing up the grill in no time!

When it comes to succulent, delicious thin sliced beef, this grilled flank steak is amazing. Much like bavette steak, it’s begging for a hot quick grill and to be sliced and served with tons of chimichurri and toppings.

This easy recipe is all about taking that lean cut of beef and turning it into a juicy and flavorful masterpiece. We’re talking mouth-watering, perfectly seasoned meat with a touch of heat, sweetness, and a hint of tropical vibes. And let’s be real, who doesn’t love a good grilled steak? So grab your tongs, crank up the grill, and ignite your taste buds!

What Is Grilled Flank Steak?

Flank steak is a lean cut of meat derived from a cow’s abdominal muscles. Similar to skirt steak, but from further back in a more worked primal with minimal marbling and little fat. When grilled, it becomes a juicy and flavorful dish you can serve in many different ways. So, if you haven’t tried grilled flank steak yet, you’re missing out on a versatile cut of beef! For more information on Flank Steak, check out the Ultimate Guide to Flank Steak!

Grilled Flank Steak Ingredients

• Flank steak marinade: Our favorite simple marinade for grilling this delicious steak dinner.
• Flank steak: The lean cut of beef is perfect for grilling that packs a ton of flavor. Flank steak can be found in most butcher shops or grocery stores, but if you have trouble finding it, check out the best online meat delivery services for where we order meat online.
• Salt and pepper: The dynamic duo of seasonings that brings out the meat’s natural flavors. We always use kosher salt and freshly ground black pepper when cooking.

How to Grill Flank Steak

When it comes to how to grill a steak like a pro, flank steak is the perfect excuse to fire up the grill!

MARINATE THE STEAK

1. Using paper towels, pat the flank steak dry.
2. Whip up the marinade as instructed. Add the flank steak and the marinade to a large Ziplock bag, and place in the refrigerator for 4 to 6 hours.

GRILL THE STEAK

1. When ready to grill, grease the grill grates and preheat your grill or light and prep your coals if using charcoal.
2. Remove the steak from the marinade and save the marinade for later.
3. Pat the steak dry and season it with salt and pepper.
4. Once the grill is hot, grill to medium rare or preferred doneness, flipping once.
5. Allow the steak to rest tented with aluminum foil for 10 minutes before slicing.
6. Meanwhile, in a small saucepan, bring the marinade to a boil. Transfer to the cooler side of the grill and let simmer until the liquid reduces by half.

Content retrieved from: https://girlcarnivore.com/grilled-flank-steak-fresh-chimichurri-saffron-cauliflower-rice/.