THE RECIPE JOURNAL · Main Course
Flank Steak: Marinated and Grilled to Perfection
This recipe brings out the rich flavors of tender flank steak with a simple, flavorful marinade. Perfect for a quick weeknight dinner or a weekend barbecue, it’s easy to prepare and always a crowd-pleaser.
FROM THE KITCHEN • Flank Steak: Marinated and Grilled to Perfection
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the flank steak with horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable plastic bag. Seal it up and pop it in the fridge to marinate for a couple of hours—anywhere from 2 to 4 is great.
02
Step 2
When you’re ready to cook, fire up your grill to high heat and give the grate a quick brush with oil to keep things from sticking. Place the steak directly on the hot grill and let it sear. Cook it for about 5 to 6 minutes on each side until it’s nicely browned and still juicy inside. If you have a meat thermometer, aim for around 130°F for that perfect medium-rare.
03
Step 3
Once it’s done, take the steak off the grill and let it rest for about 5 minutes. This helps keep all those delicious juices locked in. Finally, slice the steak thinly against the grain, and you’re ready to serve!
Why you’ll love it
This cut is full of rich beefy flavor and becomes tender when marinated properly. Grilling adds a smoky char that enhances its natural taste, making it a favorite for any barbecue or weeknight dinner.
How to serve
Slice the steak thinly against the grain to maximize tenderness. It pairs wonderfully with grilled vegetables, a fresh salad, or wrapped in warm tortillas for a tasty steak taco.
Storage & leftovers
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying it out, or use cold slices in sandwiches or salads for best results.
