When it comes to lean, flavorful beef, few cuts deliver like grilled flank steak. It’s a favorite for home cooks and grilling enthusiasts, but many people have questions about how to buy, prep, and cook it. Below, we answer the ten most common questions to help you get perfect results every time.

1. What is flank steak?

Flank steak is a lean, flat cut of beef taken from the abdominal muscles of the cow. It has long, visible muscle fibers, which makes it ideal for marinades and high-heat cooking methods like grilling. Because it’s flavorful and budget-friendly, it’s one of the best steaks to cook quickly over direct heat.

Raw Flank Steak

2. Why is flank steak good for grilling?

Grilled flank steak cooks fast over high heat, locking in juices and creating a beautiful char. Its thin shape makes it perfect for searing without overcooking, and marinades can penetrate easily, enhancing tenderness and flavor.

3. How should I marinate flank steak?

Marinating flank steak helps break down tough fibers while adding flavor. Use acidic ingredients like citrus juice, vinegar, or wine combined with oil and seasonings. A good marinade for grilled flank steak usually takes at least 2–4 hours in the refrigerator for best results.

Asian Flank Steak Marinade

4. How long do you grill flank steak?

Over high heat, flank steak should be grilled for 4–6 minutes per side depending on thickness. Aim for medium-rare (130–135°F) for maximum tenderness. Overcooking can make it tough, so use a meat thermometer for accuracy.

5. Should you cut flank steak before or after grilling?

Always slice flank steak after grilling, not before. Let it rest for 5–10 minutes, then cut it thinly against the grain. This shortens muscle fibers and makes each bite more tender.

Flank Steak on a cutting board

6. What’s the best seasoning for grilled flank steak?

Salt, black pepper, garlic, and fresh herbs are classic. Many grillers also use bold marinades with soy sauce, lime juice, olive oil, and chili flakes. Whether you go simple or complex, seasoning should highlight the steak’s natural beefy flavor.

7. Can grilled flank steak be used in recipes?

Absolutely. Once cooked, flank steak is versatile—it can be used in fajitas, steak salads, tacos, rice bowls, or sandwiches. Because it’s lean, it works well with bold sauces like chimichurri, salsa verde, or garlic butter.

Flank Steak grilled salad with bacon and blue cheese

8. How do you keep flank steak from getting tough?

The keys are marinating, quick grilling, and slicing against the grain. Avoid overcooking past medium doneness. Even if slightly chewy, cutting thin makes grilled flank steak tender and enjoyable.

9. Is flank steak healthy?

Yes. Flank steak is naturally lean, high in protein, and packed with nutrients like iron and B vitamins. It’s a great choice for people who want a healthier red meat option while still enjoying bold grilled flavor.

10. What are common mistakes when grilling flank steak?

Overcooking can make it dry and chewy. Forgetting to let it rest before slicing also ruins texture. Cutting with the grain instead of against it makes it tougher. Skipping the marinade is another mistake. Avoid these, and your grilled flank steak will be juicy, flavorful, and tender every time.

Final Thoughts

Grilled flank steak is one of the most rewarding cuts for beginner and experienced grillers alike. With the right marinade, proper grilling technique, and careful slicing, you’ll have a versatile beef dish that works for weeknight dinners, meal prep, or weekend cookouts.

Raw Flank Steak