Grilled Flank Steak Recipe

Grilled flank steak recipe with a tangy apple cider marinade — your new juicy grilled steak for cookouts. Summer grilling just got easier!

Real talk: I used to think flank steak was a pro-level situation. Then my neighbor handed me his marinade formula over the fence one July evening, and my whole grilling game leveled up overnight. Now this grilled flank steak recipe shows up at basically every cookout I host, and nobody complains.

There’s something about that first sizzle + the smell alone pulling people onto the patio before you’ve even called them — that’s the magic of a good marinated flank steak recipe. The best part? It’s a juicy grilled steak that forgives a lot, fits any summer grilling recipes lineup, and somehow tastes like a restaurant did the work.

Why You’ll Love This Grilled Flank Steak Recipe

This isn’t some fussy, ten-ingredient marinade situation. It’s pantry-basic stuff that somehow turns into something that tastes like you actually know what you’re doing in the kitchen.

Flank steak is also one of those cuts that used to intimidate me at the grocery store. It looks long and lean and a little tough, but that marinade does all the heavy lifting so you end up with something wonderfully tender instead.

Here’s the quick rundown before we dive in:

• Just seven ingredients, most of which you probably already own
• The vinegar-based marinade tenderizes the meat so it’s never chewy
• Perfect for weeknight dinners or a big summer grilling recipes spread with friends
• Leftovers make incredible tacos, salads, or sandwiches the next day

If you’re into other hands-off beef dinners, you might also like these slow cooker garlic butter beef bites with potatoes for a cozy night in.

What You’ll Need: Ingredients

Here’s everything for this marinated flank steak recipe, broken into the marinade and the meat itself so nothing feels overwhelming.

Ingredient	Amount
Flank steak	2 ½ pounds
Unfiltered apple cider vinegar	¼ cup
Extra-virgin olive oil	2 tablespoons
Garlic cloves, minced	8 cloves (about 2 tablespoons)
Kosher salt	3 teaspoons, divided
Brown sugar (optional)	2 teaspoons
Freshly cracked black pepper	½ teaspoon

A quick note on that apple cider vinegar: it’s doing double duty here, both tenderizing the meat and adding a little tang that balances the richness of the beef. Don’t skip it.

The garlic matters more than you’d think too. Fresh minced cloves give this marinated flank steak recipe a punchy, savory backbone that jarred garlic just can’t quite replicate.

And that optional brown sugar? It helps the outside of the steak caramelize a little on the grill, giving you those gorgeous charred edges everyone fights over at dinner.

How to Make This Grilled Flank Steak Recipe

This whole thing comes together in three easy stages: mix, marinate, and grill. Let’s walk through it together.

Step One: Mix Up the Marinade

In a small bowl, whisk together the apple cider vinegar, olive oil, minced garlic, 2 teaspoons of the salt, and brown sugar if you’re using it. Whisk until everything looks well combined and slightly glossy.

My grandma always said “a good marinade smells like it means business,” and honestly, this one does. The garlic hits your nose first, then that sharp little tang from the vinegar.

Step Two: Marinate the Steak

Season the flank steak all over with the pepper and the remaining teaspoon of salt. Place it in a 9×13-inch baking dish or a large zip-top bag, whichever you’ve got clean.

Pour the marinade over the steak and turn it a few times so both sides get coated. Pop it in the fridge for at least 1 hour, up to 4 hours max.

Quick tip: don’t marinate longer than 4 hours. The vinegar is great at tenderizing, but too much time in there can start breaking down the texture in a way that’s more mushy than melt-in-your-mouth.

While it’s marinating, this is the perfect window to prep your sides, tidy up the kitchen, or just sit outside with a drink while the flavors do their thing in the fridge.

Step Three: Fire Up the Grill

Preheat your grill to medium-high heat. Take the steak out of the marinade, letting the excess drip off, then toss out that used marinade since it’s touched raw meat.

Grill the steak for 5 to 8 minutes per side for a beautifully medium-rare finish, or until an instant-read thermometer reads 135°F. This is the moment your whole yard starts smelling incredible, so don’t be shocked if neighbors “happen” to wander by.

For more on safe cooking temperatures for beef, the USDA’s minimum internal temperature chart is a handy bookmark for grilling season.

Step Four: Rest, Slice, Serve

Transfer the steak to a cutting board and let it rest for 5 minutes. This part is non-negotiable; cutting too soon means all those juices end up on your cutting board instead of in your steak.

Using a sharp knife, slice the steak thinly against the grain on a diagonal. Arrange it on a platter, and watch it disappear in record time.

What to Serve With Your Grilled Flank Steak

This grilled flank steak recipe is pretty versatile when it comes to sides. Grilled corn, a simple tomato salad, or roasted potatoes all work beautifully alongside it.

For a lighter meal, try it sliced over a bed of greens with a quick vinaigrette. The tangy marinade flavors actually complement a fresh salad really nicely.

If you want something heartier, warm flour tortillas and a pile of toppings turn these slices into instant steak tacos that disappear fast at any summer gathering.

Expert Tips, Variations, and Troubleshooting

Tips for the Juiciest Results

Always slice against the grain. Flank steak has long muscle fibers, and cutting with the grain instead of against it gives you tough, stringy bites instead of tender ones.

Let the steak come closer to room temperature for about 15 minutes before grilling. It cooks more evenly this way instead of staying cold in the middle while the outside chars.

Fun Variations to Try

Swap the brown sugar for a spoonful of honey if that’s what’s in your pantry. Add a pinch of smoked paprika or chili flakes to the marinade if you like a little kick.

For a citrusy twist on this marinated flank steak recipe, add the zest of one lime along with the vinegar. It brightens everything up nicely for warm-weather dinners.

Troubleshooting Common Issues

Steak turned out tough? It probably needed a longer rest, or it was sliced with the grain instead of against it. Both are easy fixes for next time.

Marinade tastes too sharp? Add an extra teaspoon of brown sugar or honey to round out the acidity from the vinegar.

Storage and Reheating

Method	How Long It Lasts
Refrigerator (airtight container)	3 to 4 days
Freezer (wrapped tightly)	Up to 3 months

To reheat, warm slices gently in a skillet over medium-low heat for a couple of minutes per side. Avoid the microwave if you can, since it tends to make the steak rubbery.

No-waste idea: leftover slices are fantastic tucked into beef tacos or tossed into a quick steak salad for lunch the next day.

Nutritional Information

Nutrient	Amount Per Serving
Calories	310
Protein	34g
Fat	18g
Carbohydrates	2g
Sodium	590mg

Values are estimates and will vary based on exact cuts of meat and portion sizes.

Frequently Asked Questions

Final Thoughts

This grilled flank steak recipe has earned its spot as one of my go-to summer grilling recipes, and I have a feeling it’s about to become one of yours too. It’s simple, it’s forgiving, and it tastes like way more effort than it actually takes.

If beef is your thing, you’ll probably also enjoy these garlic butter beef bites or this cozy corned beef and cabbage for cooler nights ahead.

Give this recipe a try this weekend, then snap a photo and pin it to Pinterest so you can find it again later. I’d love to hear how it turned out for you in the comments below.