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Perfectly Grilled Marinated Flank Steak: Your Guide to Tender, Flavorful, and Juicy Results

This recipe promises a remarkably tender and exceptionally flavorful grilled marinated flank steak, whether you cook it outdoors on a fiery grill or indoors in a sizzling hot pan. The secret lies in a simple yet potent five-ingredient marinade that infuses the meat with a burst of zesty taste. A quick sear over high heat creates a deliciously charred exterior while locking in the precious juices, ensuring the inside remains wonderfully tender. Served with a rich, dark glaze made from the reduced marinade, this flank steak transforms into a show-stopping centerpiece for any meal.

Alberta is renowned for many things, from its majestic mountains to its world-famous beef. Raised on the vast cattle ranches spanning our prairies and foothills, Alberta beef is celebrated for its exceptional quality and robust flavor. Flank steak offers a fantastic and often underestimated way to savor this flavorful, lean, and tender beef. This relatively inexpensive cut comes from the cow’s belly muscle, an area that gets a lot of exercise, contributing significantly to its rich, beefy flavor. It’s characterized by its large, flat shape, long muscle fibers, and very low fat content, making it a healthy and satisfying choice.

Flank steak goes by several other names, including London Broil (though this term often refers to a cooking method rather than a specific cut, it’s commonly associated with flank steak), flank filet, Jiffy steak, Bavette steak in French cuisine, and Arrachera in Spanish-speaking countries, particularly popular for skirt steak dishes like fajitas. It’s a favorite for fajitas and can also be used in stir-fries. While it boasts an abundance of natural beefy flavor, flank steak has the potential to be tough if not prepared and cooked correctly. However, with the right techniques, you can transform this cut into a wonderfully tender and delicious dining experience. Flank steak is almost always cooked whole, typically to a rare or medium-rare doneness, and then carefully sliced thinly across the grain for maximum tenderness and juiciness.

Mastering the Art of Tender Flank Steak: Essential Tips for Grilling and Marinating

To unlock the full potential of flank steak and guarantee a wonderfully tender and juicy result, you need to follow a few straightforward steps. These techniques ensure succulent slices of meat, bursting with flavor, every single time:

Embrace the Marinade: Immerse the steak in a vibrant, zesty marinade. This isn’t just for flavor; the acidic components in the marinade work wonders by tenderizing the long muscle fibers of this lean cut. Allow ample time for this magic to happen—ideally 12 to 24 hours in the refrigerator.
Sear with Confidence: Cook the steak quickly over very high heat. Whether on a scorching hot grill or a sizzling cast iron pan on your stovetop, a rapid sear ensures a delicious charred crust while keeping the interior juicy. Aim for no more than 3-5 minutes per side for a large steak, depending on thickness and desired doneness.
The Crucial Rest: After cooking, always let the meat rest properly. A 10-minute rest period allows the juices to redistribute evenly throughout the steak, resulting in a more tender and moist bite. Skipping this step can lead to dry, less flavorful meat.
Slice Against the Grain: This is arguably the most critical step for flank steak tenderness. Hold your knife at a 45° angle (rather than straight up and down) and slice the steak thinly across the grain. This shortens the muscle fibers, making each slice incredibly tender and easy to chew.

This particular flank steak recipe has become a summer favorite in our home, especially after returning from our recent mountain getaway. We were incredibly fortunate to spend a few glorious days exploring Jasper and Banff last week—our first venture beyond our immediate surroundings in months, a truly liberating experience after a period of self-isolation. The sheer beauty of the Rocky Mountains was absolutely breathtaking! For a detailed recap and photos of our unforgettable trip, continue reading past the recipe section.

Simple Steps to Achieve a Flavourful Grilled, Marinated Flank Steak

The journey to a perfect grilled flank steak begins with preparation. First, score the flank steak. Using a sharp knife, make shallow, diagonal cuts in a crosshatch pattern across both sides of the meat, about ¼-inch deep and 1 to 1½ inches apart. This crucial step increases the surface area, allowing the marinade to penetrate deeper into the muscle fibers, resulting in more intense flavor and aiding in tenderness. Next, place the scored flank steak into a container that fits it snugly, or use a heavy-duty zip-top plastic bag to ensure maximum contact with the marinade.

Next, it’s time to whip up the quick and easy 5-ingredient marinade. In a bowl, combine the minced garlic, olive oil, tamari (or soy sauce), balsamic vinegar, and sriracha (or your preferred hot sauce). Stir well to ensure all ingredients are thoroughly mixed. This process takes no more than 5 minutes, yet it yields a marinade packed with savory, tangy, and slightly spicy notes that will elevate your steak.

Once the marinade is ready, pour it generously over the flank steak. Make sure the meat is fully coated by turning it several times. Cover the container with plastic wrap or seal the zip-top bag, expelling as much air as possible. Now, let the marinade work its magic. Refrigerate the steak for a minimum of 8 hours, though for truly exceptional tenderness and flavor, a full 24-hour marinating period is highly recommended.

Large 2-pound flank steak soaking in a rich, dark marinade, ready for grilling or pan-searing — This was a good-sized 2-lb flank steak, perfectly submerged in its flavorful marinade.

Before grilling, remove the marinated flank steak from the refrigerator and let it sit at room temperature for about 30 minutes. This ensures more even cooking. Meanwhile, preheat your grill to high heat, or get a cast iron skillet searing hot on the stovetop. The goal is intense heat for a rapid char. Place the steak on the hot surface, and watch those flames jump as the marinade drips down!

Marinated flank steak cooking on a hot grill, surrounded by flames and smoke, with zucchini grilling alongside — We enjoyed some fresh garden zucchini grilled right alongside our tender flank steak.

After a few minutes, flip the steak to achieve a beautiful quick char on the other side. Remember, don’t overcook flank steak; rare to medium-rare is ideal. Once cooked to your desired doneness, remove the steak from the heat and transfer it to a plate. Cover it loosely with foil or an inverted bowl and let it rest for a full 10 minutes. This resting period is critical, allowing the muscle fibers to relax and the internal juices to redistribute, resulting in a significantly more tender and succulent steak. Notice how those initial crosshatch cuts have opened up, providing even more surface area for that smoky flavor to penetrate the meat.

While the steak is cooking and resting, don’t forget the marinade. Pour the reserved marinade into a small saucepan and bring it to a rolling boil. Reduce the heat and let it simmer for about 5 minutes, allowing it to thicken into a rich, dark, and wonderfully zesty glaze. Boiling the marinade ensures it’s safe to eat and concentrates all those incredible umami flavors and meat juices that were mingling during the marinating process.

Now comes the moment of truth: carving the steak. This step is vital for flank steak tenderness. Using a sharp knife, slice the meat thinly across the grain, holding your knife at a 45° angle to create wider, more appealing slices. This technique effectively shortens the long muscle fibers, transforming a potentially tough cut into one that’s melt-in-your-mouth tender. This particular piece was so incredibly tender and juicy it almost fell apart as I cut it. Just look at that beautiful pink color and those rich, meaty juices!

Finally, arrange the succulent slices artfully on your plate. Drizzle generously with a bit of that rich and zesty reduced glaze. Take a moment to appreciate your handiwork, then dive into a bite of pure meat-lover’s heaven. This tender grilled marinated flank steak is sure to become a cherished addition to your recipe collection.

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Kitchen Frau Notes: When cooking flank steak, remember that its lean nature means it’s best enjoyed rare to medium-rare. Cooking it beyond medium-rare can cause it to become tough. Using an instant-read thermometer is an excellent way to ensure perfect doneness without overcooking.

For those who appreciate a bolder kick, feel free to increase the sriracha (or other hot sauce) in the marinade to 2 tablespoons. Adjust according to your spice preference.

One of the brilliant aspects of this recipe is transforming the reserved marinade into a savory glaze. By boiling the marinade for a few minutes, you not only concentrate its flavors but also ensure it’s safe to consume, taking full advantage of all the umami-rich meat juices that mingled with it during the marinating process. As long as it reaches a full boil and simmers for the recommended time, it’s perfectly safe.

This versatile zesty marinade isn’t just for flank steak! It also works wonderfully with other proteins like pork, poultry, or lamb, adding a burst of flavor to any meal.

Grilled Marinated Flank Steak Recipe

Ingredients:

2 cloves garlic, finely grated or pressed
¼ cup (60ml) olive oil
¼ cup (60ml) tamari or gluten-free soy sauce
¼ cup (60ml) balsamic vinegar
1 tablespoon sriracha, gochujang, or your favorite hot sauce (adjust to taste)
1 beef flank steak (approximately 1½ to 2 lbs / 675 grams to 1 kg)

Instructions:

Prepare the Marinade: In a medium bowl, combine the finely grated or pressed garlic with the olive oil, tamari (or soy sauce), balsamic vinegar, and sriracha (or hot sauce). Whisk everything together until well combined.
Score the Steak: Lay the flank steak on a cutting board. Using a sharp knife, make shallow diagonal cuts in a crosshatch pattern across both sides of the steak, about ¼-inch (.5cm) deep and 1 to 1½ inches (2.5-4cm) apart. This helps the marinade penetrate deeply and prevents the steak from curling during cooking.
Marinate the Steak: Place the scored flank steak into a container just large enough to hold it flat and snugly, or put it into a heavy-duty zip-top plastic bag. Pour the prepared marinade over the steak, ensuring it’s fully coated by turning the meat several times. Cover the dish with plastic wrap or squeeze out the air from the bag and seal it.
Refrigerate: Allow the meat to marinate in the refrigerator for a minimum of 12 hours, and ideally for 24 hours, for the best flavor and tenderness.
Bring to Room Temperature: About 30 minutes before grilling, remove the marinated flank steak from the refrigerator and let it come to room temperature. This promotes more even cooking.
Preheat Grill: Preheat your outdoor grill to high heat.
Prepare for Grilling: Remove the flank steak from the marinade, allowing any excess to drip off. IMPORTANT: Reserve all the remaining marinade for making the glaze. Do not pat the meat dry, as the residual oil from the marinade is needed to prevent it from sticking and burning on the grill.
Grill the Steak: Reduce the grill heat to medium. Place the flank steak on the hot grill. Grill with the barbecue lid closed for 3 to 5 minutes per side. The initial contact with the hot grill may cause some flare-ups from the dripping marinade, but these should subside quickly.
- Alternate Pan-Searing Method: If you don’t have a grill, you can sear the marinated flank steak in a large, well-greased cast iron frying pan on the stovetop over medium-high heat. Cook for about 5 to 7 minutes per side. This method may take slightly longer than grilling in a covered barbecue due to less direct, all-around heat.
Cook the steak to your preferred doneness. Flank steak is most tender and flavorful when cooked rare to medium-rare. Overcooking will make it tough. Use a meat thermometer to determine doneness:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-140°F (54-60°C)
For reference, a small flank steak (around 1¼ lbs) might take 3 minutes per side, while a larger one (2 lbs) could require 5 minutes per side.
Make the Glaze: While the steak is grilling, pour the reserved marinade into a small saucepan. Bring it to a full, rolling boil over medium-high heat. Once boiling, reduce the heat to medium and let it simmer, uncovered, for about 5 minutes, or until it has thickened to a glaze consistency. If it accidentally becomes too thick, you can thin it out with a small amount of water. Pour the finished glaze into a small jug or bowl to serve as a delicious sauce with the cooked meat.
Rest the Steak: Once cooked, transfer the grilled flank steak to a clean plate. Cover it loosely with aluminum foil or an inverted bowl/baking dish and allow it to rest for 10 minutes. This essential step helps the juices redistribute, ensuring a tender and moist steak.
Slice and Serve: After resting, slice the meat thinly against the grain. For wider slices, hold your knife at a 45° angle rather than straight up and down. Serve the tender sliced steak, passing the cooked marinade glaze separately for drizzling, if desired.

Serves 4 to 6.

Guten Appetit!

A Memorable Rocky Mountain Adventure: Our Jasper and Banff Trip

Our recent getaway to the Canadian Rocky Mountains was truly unforgettable. We kicked off our adventure with a night in Jasper, where we simply relaxed and absorbed the stunning sights of the town, framed by the spectacular peaks. The next day, we embarked on a drive down the renowned Icefields Parkway, an awe-inspiring 230-kilometer stretch of highway that connects Jasper and Banff National Parks. Along this scenic route, we paused for a rejuvenating stop and stretch at the majestic Columbia Icefield.

Expansive view of the Columbia Icefield, with the Athabasca Glacier visible in the distant mountain landscape — A distant yet commanding view of the Athabasca Glacier within the vast Columbia Icefield.

Our journey continued to Banff, where we indulged in a rare treat: two nights at the spectacular Banff Springs Hotel. Staying at this stately old hotel, often called the ‘Castle’ of Banff, had been a long-held dream of mine, a true bucket list item. We savored every moment of luxury within this magnificent stone hotel, perfectly nestled amidst the breathtaking mountain splendor.

Author standing elegantly in front of the grand Banff Springs Hotel, feeling pampered — I felt utterly pampered and special, immersed in such luxurious surroundings.

Picturesque view of towering mountains and the Bow River, framed by vibrant petunias from the Banff Springs Hotel terrace — The magnificent view of the Bow River and surrounding mountains from the hotel terrace.

Our days in Banff were filled with delightful activities. We spent time relaxing by the heated outdoor pool, explored the charming town of Banff, enjoyed a leisurely river raft ride down the tranquil waters, and embarked on a guided nature hike through the serene surrounding forest, immersing ourselves in the natural beauty.

Dramatic whitewater of Bow Falls cascading over rocks, a short walk from the Banff Springs Hotel — Bow Falls, a powerful natural wonder, is conveniently just a short walk from the hotel.

A mother elk and her calf peacefully grazing in tall weeds by the riverside during a raft trip in Banff — Our river raft float trip offered the only wildlife sighting of our entire journey: a peaceful mama elk and her calf grazing on the river banks.

Scenic view of the tranquil Bow River and surrounding mountains from our raft, near the hotel — Our serene view as we floated gently down the Bow River, just a short distance from the comfort of the hotel.

Evenings at the hotel were a culinary delight. My favorite meal was the Schnitzel dinner at the Waldhaus, the charming mountain restaurant situated in the forest on the hotel grounds. Although the main restaurant was closed due to COVID-19, the Pub and Biergarten were open, and our meal there was absolutely excellent.

The “Cinderella” part of our holiday eventually ended, but the adventure continued! We headed west from Banff into Kootenay National Park in British Columbia to enjoy a couple of invigorating short hikes to the unique Paint Pots and the impressive Marble Canyon.

Vibrant ochre flats stretching out before the trail leading up to the Paint Pots in Kootenay National Park — The striking ochre fields at the start of the Paint Pot hike, a historic site where Indigenous people once gathered ochre for body paint.

The Paint Pots are a truly distinctive natural attraction, featuring unusual ochre beds and a few small, vibrantly colored spring-fed pools at the top. The walk itself is a short, scenic journey through bright rust-colored wetlands and gently uphill beside a trickling ochre creekbed, leading to the mesmerizing pools. The landscape here is unlike anything else, with vivid mineral deposits coloring the earth and water.

Ochre-colored logs lying along the creekbed that runs beside the trail up to the Paint Pots in Kootenay National Park — The creek, rich with ochre minerals, runs peacefully beside the picturesque trail leading up to the Paint Pots.

A vibrant, colorful Paint Pot pool at the summit of the hike in Kootenay National Park — The strikingly colorful Paint Pots pools waiting at the top of the trail.

Just a few kilometers down the road from the Paint Pots, we explored Marble Canyon, a spectacular deep gorge carved into the ancient rock by the relentless, swirling, and tumbling waters of Tokumm Creek. The sheer power of nature is vividly displayed here, with the canyon walls sculpted by millennia of flowing water.

Rushing whitewater and rocky formations near the beginning of the Marble Canyon trail, highlighting its dramatic landscape — Near the bottom of the trail, heading up along the impressive Marble Canyon, with rushing waters below.

The winding path through Marble Canyon crisscrosses the gorge with seven sturdy bridges, each offering breathtaking views. You can gaze down into the mesmerizing depths of the canyon, watching the powerful waters rush far below, or look up at the towering mountain vistas that surround you. The turquoise waters cutting through the white rock are a sight to behold.

After a day filled with natural wonders, we drove on to stay in a comfortable, albeit less regal, hotel in Canmore for our last night. Despite leaving the “castle” behind, we were still treated to some truly spectacular sights. We enjoyed a lovely dinner at The Sensory, where we savored fantastic local ingredients paired with exquisite wines. Following dinner, we made a rushed but magical trip to Moraine Lake just before sunset. This hidden gem, located near Lake Louise, is equally jaw-dropping but often less crowded. We climbed to the top of the ‘Rock Pile,’ and as twilight descended upon the valley, we were granted an unparalleled view of the deep turquoise lake, with the encircling mountains perfectly reflected in its mirrored surface. There were only a handful of us at the top, sitting in hushed wonder, completely captivated by this magical scene.

The stunning turquoise waters of Moraine Lake, surrounded by majestic mountains in the early evening light of Banff National Park — The stunning turquoise waters of Moraine Lake in Banff National Park, Alberta, bathed in the soft light of early evening.

Twilight descending on the still, turquoise waters of Moraine Lake, creating a magical, reflective mountain scene — And then, the magic as twilight descended upon the tranquil waters, creating a breathtaking mirror image.

The following day, we made our relaxed way back home to Stony Plain. Our final stop was for dinner on the charming patio at the lovely little Hawk Tail Brewery in rural Rimbey, Alberta. We nibbled on a delectable charcuterie platter and sipped flights of their artisanal beer, all while gazing out at the ripening grain fields surrounding the brewery. It was a perfect, peaceful end to our journey.

The trip felt like it was over all too soon. Upon returning home, I unpacked, immediately put a flank steak into my super simple marinade for dinner the very next day, and then settled down with a glass of wine. It was the perfect moment to reflect on our short but truly wonderful mountain getaway, a journey that combined spectacular scenery with unforgettable culinary delights.

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