20 Savory Flank Steak Recipes Grill Delights

Flank steak is the unsung hero of weeknight dinners—juicy, flavorful, and ready in minutes on the grill! Whether you’re craving smoky char, bold marinades, or tender slices over a crisp salad, we’ve rounded up 20 mouthwatering recipes that’ll make this budget-friendly cut the star of your table. Fire up the grill (or skillet!) and get ready to savor every bite. Let’s dig in!

Grilled Garlic Herb Flank Steak

This juicy flank steak packs a punch with a garlicky herb marinade that caramelizes beautifully on the grill—perfect for summer cookouts or weeknight dinners with minimal cleanup.

Ingredients:

• 1.5 lbs flank steak
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar

Instructions:

1. In a small bowl, whisk together 3 tbsp olive oil, minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, 1/2 tsp pepper, and 1 tbsp balsamic vinegar.
2. Place flank steak in a shallow dish and coat evenly with the marinade. Cover and refrigerate for at least 1 hour or up to 4 hours.
3. Preheat grill to high heat (450–500°F). Scrape grates clean and oil lightly.
4. Grill steak for 5–6 minutes per side for medium-rare (130°F internal temperature), or until desired doneness. Let rest for 10 minutes before slicing thinly against the grain.

The balsamic vinegar adds a subtle sweetness that balances the savory herbs, while the high-heat grill gives those crave-worthy charred edges. Tip: For extra tenderness, score shallow diagonal cuts on both sides of the steak before marinating.

Spicy Chimichurri Flank Steak

This bold and zesty flank steak gets a fiery kick from a jalapeño-spiked chimichurri—perfect for grilling season when you crave something vibrant and packed with flavor.

Ingredients:

• 1.5 lbs flank steak
• 1/4 cup olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 2 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes

Instructions:

1. Preheat grill or grill pan to high heat (about 450°F). Pat flank steak dry, then rub with 1 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper.
2. Grill steak for 5–6 minutes per side for medium-rare (130°F internal temp), or until desired doneness. Transfer to a cutting board and let rest 10 minutes.
3. Meanwhile, make the chimichurri: In a bowl, combine parsley, cilantro, garlic, jalapeño, remaining 3 tbsp olive oil, 2 tbsp red wine vinegar, and 1/2 tsp red pepper flakes. Stir well.
4. Slice steak thinly against the grain and drizzle generously with chimichurri.

The magic here? The chimichurri’s bright acidity and heat cut through the steak’s richness, while fresh herbs keep every bite lively.

Tip: For extra smoky flavor, char the jalapeño on the grill for 2 minutes before mincing it into the sauce.

Asian-Inspired Grilled Flank Steak

This Asian-inspired grilled flank steak is a flavor-packed weeknight hero—tender, savory, and just sweet enough to keep everyone coming back for seconds.

• 1.5 lbs flank steak
• 1/3 cup soy sauce (low-sodium works too)
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/2 tsp crushed red pepper flakes
• 1 tbsp neutral oil (like canola or vegetable)
• 2 green onions, thinly sliced (for garnish)

1. In a bowl, whisk together 1/3 cup soy sauce, 2 tbsp honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 3 cloves minced garlic, 1 tbsp grated ginger, and 1/2 tsp red pepper flakes.
2. Place flank steak in a shallow dish or resealable bag and pour the marinade over it. Chill for at least 1 hour (or up to 4 hours for deeper flavor).
3. Heat grill or grill pan to medium-high (about 400°F). Brush grates with 1 tbsp neutral oil to prevent sticking.
4. Remove steak from marinade (let excess drip off) and grill for 5–6 minutes per side for medium-rare, or until internal temperature reaches 135°F. Let rest 10 minutes before slicing thinly against the grain.
5. Garnish with sliced green onions and serve.

The magic here? That quick marinade doubles as a glossy glaze, caramelizing into sticky-sweet edges while keeping the meat juicy. Tip: For extra tenderness, score the steak lightly against the grain before marinating.

Grilled Flank Steak with Balsamic Glaze

This juicy flank steak gets a sweet-tangy kick from a sticky balsamic glaze—perfect for summer grilling or a quick weeknight dinner with flair.

Ingredients:

• 1.5 lbs flank steak
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 garlic cloves, minced
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh rosemary

Instructions:

1. In a small saucepan, combine 1/2 cup balsamic vinegar, 2 tbsp honey, 1 tsp Dijon mustard, and 1 tbsp chopped rosemary. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until thickened to a syrup-like consistency. Remove from heat.
2. Pat the flank steak dry and rub with 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 2 minced garlic cloves. Let sit at room temperature for 15 minutes.
3. Preheat grill to high (450–500°F). Grill steak for 5–6 minutes per side for medium-rare (130°F internal temperature), brushing with half the glaze during the last 2 minutes.
4. Transfer steak to a cutting board, drizzle with remaining glaze, and let rest for 10 minutes. Slice thinly against the grain.

The glaze caramelizes into a glossy, restaurant-worthy finish, while the rosemary adds a subtle earthy note. Tip: For extra tenderness, score shallow diagonal cuts into the steak’s surface before seasoning.

Smoky Chipotle Flank Steak

This bold, smoky flank steak packs a punch with chipotle’s deep heat and a touch of sweetness—perfect for grilling season or a quick weeknight dinner with big flavor.

Ingredients:

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 tbsp honey
• 2 minced garlic cloves
• 1 tbsp ground chipotle powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 2 tbsp honey, 2 minced garlic cloves, 1 tbsp chipotle powder, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper.
2. Place flank steak in a shallow dish or resealable bag and pour the marinade over it, coating evenly. Refrigerate for at least 1 hour (or up to 4 hours).
3. Preheat grill or grill pan to high heat (about 450°F). Remove steak from marinade, letting excess drip off.
4. Grill for 5–6 minutes per side for medium-rare (135°F internal temp), or until desired doneness. Let rest for 5 minutes before slicing thinly against the grain.

The smoky-sweet glaze caramelizes beautifully on the grill, while the quick marinade tenderizes the steak without overpowering it. Serve with a crisp slaw or warm tortillas for a knockout meal.

Tip: For extra char, pat the steak dry before grilling—wet surfaces steam instead of sear!

Grilled Flank Steak Tacos

These juicy, smoky flank steak tacos are a weeknight hero—quick to grill, packed with bold flavors, and perfect for piling high with your favorite toppings.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 small flour tortillas, warmed
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. Preheat grill to high (450°F). Pat flank steak dry, then rub all over with 2 tbsp olive oil.
2. In a small bowl, mix 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Sprinkle evenly over both sides of the steak.
3. Grill steak for 5–6 minutes per side for medium-rare (130°F internal temperature). Transfer to a cutting board, tent with foil, and rest for 5 minutes.
4. Slice steak thinly against the grain. Serve on warmed tortillas topped with cotija cheese, cilantro, and a squeeze of lime.

The smoky char on the steak pairs perfectly with the bright, salty cotija—no fancy marinade required!

Tip: For extra tender meat, score shallow diagonal cuts across the steak’s surface before seasoning.

Lemon Pepper Grilled Flank Steak

This Lemon Pepper Grilled Flank Steak is a zesty, juicy showstopper that comes together with minimal effort—perfect for weeknights or backyard gatherings.

• 1.5 lbs flank steak
• 3 tbsp olive oil
• 2 tbsp freshly cracked black pepper
• 1 tbsp lemon zest (from about 2 lemons)
• 2 tsp kosher salt
• 2 tbsp fresh lemon juice
• 3 garlic cloves, minced

1. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp black pepper, 1 tbsp lemon zest, 2 tsp salt, 2 tbsp lemon juice, and 3 minced garlic cloves.
2. Place the flank steak in a shallow dish and coat evenly with the marinade. Cover and refrigerate for at least 1 hour (or up to 4 hours).
3. Preheat grill to high heat (450–500°F). Scrape the grill grates clean and lightly oil them.
4. Grill the steak for 5–6 minutes per side for medium-rare (130°F internal temperature), or until desired doneness. Let rest for 10 minutes before slicing thinly against the grain.

The bold lemon-pepper crust and garlicky marinade create a punchy, caramelized exterior while keeping the interior tender—no steakhouse required!

Tip: For extra char, press the steak down lightly with tongs during the first minute of grilling.

Grilled Flank Steak with Rosemary Butter

This juicy flank steak gets a fragrant upgrade with a simple rosemary butter that melts into every savory bite—perfect for a quick yet impressive weeknight dinner.

Ingredients:

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp lemon zest
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat grill to high heat (450–500°F). Pat flank steak dry, then rub with olive oil. Sprinkle evenly with salt, black pepper, and garlic powder.
2. Grill steak for 5–6 minutes per side for medium-rare (135°F internal temperature), or until desired doneness. Transfer to a cutting board and let rest for 10 minutes.
3. While the steak rests, mix butter, rosemary, lemon zest, and red pepper flakes (if using) in a small bowl until combined.
4. Slice steak thinly against the grain and top with dollops of rosemary butter, letting it melt over the warm slices.

The herb-infused butter adds a bright, aromatic richness that turns humble flank steak into something special—no fancy skills required.

Tip: For extra flavor, let the butter soften at room temperature for 30 minutes before mixing to help the rosemary infuse more deeply.

Teriyaki Grilled Flank Steak

This juicy, caramelized flank steak gets its bold flavor from a simple homemade teriyaki glaze—perfect for weeknight dinners or weekend grilling.

Ingredients

• 1.5 lbs flank steak
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1/2 tsp black pepper
• 1 tbsp vegetable oil (for grilling)
• 1 tbsp sesame seeds (for garnish)

Instructions

1. In a bowl, whisk together 1/3 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, 1 tbsp sesame oil, and 1/2 tsp black pepper.
2. Place flank steak in a shallow dish and pour half the marinade over it. Reserve the rest. Cover and refrigerate for at least 1 hour (or up to 4 hours).
3. Heat grill to medium-high (about 400°F). Brush grates with 1 tbsp vegetable oil.
4. Grill steak for 5–6 minutes per side for medium-rare (135°F internal temp), basting occasionally with reserved marinade during the last 2 minutes.
5. Transfer to a cutting board, let rest 5 minutes, then slice thinly against the grain. Drizzle with remaining glaze and sprinkle with 1 tbsp sesame seeds.

The sweet-salty glaze forms a glossy crust while keeping the steak tender—no fancy cuts or hours of marinating required!

Tip: For extra flavor, reduce the reserved marinade in a saucepan over medium heat for 3–4 minutes until slightly thickened.

Grilled Flank Steak with Blue Cheese Sauce

Juicy grilled flank steak gets a bold upgrade with a creamy, tangy blue cheese sauce—perfect for turning a simple weeknight dinner into something special.

Ingredients:

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 cup crumbled blue cheese
• 1/4 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tbsp chopped fresh chives

Instructions:

1. Prep the steak: Rub flank steak with 2 tbsp olive oil, then season evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Let sit at room temperature for 30 minutes.
2. Grill: Preheat grill to high (450°F). Grill steak for 5–6 minutes per side for medium-rare, or until internal temperature reaches 130°F. Rest for 10 minutes before slicing against the grain.
3. Make the sauce: While steak rests, mix 1/2 cup blue cheese, 1/4 cup sour cream, 2 tbsp mayonnaise, 1 tbsp lemon juice, and 1 tbsp chives in a bowl until creamy.
4. Serve: Slice steak thinly and drizzle with blue cheese sauce.

The funky, creamy sauce melts slightly over the warm steak, creating a rich contrast to the smoky char. Tip: For extra tang, let the sauce sit for 15 minutes before serving—the flavors deepen beautifully!

Grilled Flank Steak Salad with Avocado

This vibrant salad combines smoky grilled steak with creamy avocado and crisp greens—perfect for a light yet satisfying meal.

Ingredients:

• 1 lb flank steak
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil, divided
• 6 cups mixed greens (e.g., arugula, spinach)
• 1 large avocado, sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp balsamic glaze

Instructions:

1. Season the steak: Rub flank steak with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Drizzle with 1 tbsp olive oil.
2. Grill: Heat grill or grill pan to medium-high. Cook steak for 5–6 minutes per side for medium-rare (135°F internal temperature). Let rest 5 minutes before slicing thinly against the grain.
3. Toss greens: In a large bowl, toss mixed greens with 1 tbsp olive oil.
4. Assemble: Divide greens among plates, then top with sliced steak, avocado, and feta. Drizzle with balsamic glaze.

The contrast of juicy steak, rich avocado, and tangy balsamic makes every bite exciting—no boring salads here!

Tip: For extra flavor, marinate the steak in the seasoning mix for 30 minutes before grilling.

Grilled Flank Steak with Chimichurri Sauce

Juicy, charred flank steak meets vibrant, herby chimichurri—this dish is a flavor explosion that’s perfect for summer cookouts or weeknight dinners with a little extra flair.

Ingredients:

• 1.5 lbs flank steak
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes

Instructions:

1. Preheat grill to high heat (about 450°F). Pat flank steak dry, then rub with 1 tsp kosher salt, 1 tsp black pepper, and 2 tbsp olive oil.
2. Grill steak for 5–6 minutes per side for medium-rare (130°F internal temperature), or until desired doneness. Transfer to a cutting board and let rest for 10 minutes.
3. While steak rests, make chimichurri: In a bowl, combine 1 cup parsley, 1/4 cup cilantro, 3 cloves garlic, 2 tbsp red wine vinegar, 1/4 cup olive oil, and 1/2 tsp red pepper flakes. Stir well.
4. Slice steak thinly against the grain and serve drizzled with chimichurri.

The magic here? The bright, tangy chimichurri cuts through the rich steak, making every bite feel fresh and balanced.

Tip: For extra-tender flank steak, score shallow diagonal cuts into both sides before seasoning.

Grilled Flank Steak Fajitas

These smoky, juicy fajitas are a crowd-pleaser—perfect for weeknights or backyard gatherings, with minimal cleanup thanks to the grill!

Ingredients:

• 1.5 lbs flank steak
• 2 tbsp olive oil, divided
• 1 tbsp lime juice
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges, for serving

Instructions:

1. In a bowl, whisk together 1 tbsp olive oil, 1 tbsp lime juice, 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub the mixture all over the flank steak and let it marinate at room temperature for 20 minutes.
2. Preheat grill to high (450–500°F). Toss the bell pepper and onion with the remaining 1 tbsp olive oil.
3. Grill the steak for 5–6 minutes per side for medium-rare (130°F internal temperature). Transfer to a cutting board and let rest for 10 minutes.
4. While the steak rests, grill the peppers and onions in a grill basket for 8–10 minutes, stirring occasionally, until charred and tender.
5. Thinly slice the steak against the grain. Serve on warmed tortillas with grilled veggies, fresh cilantro, and lime wedges.

The smoky char from the grill pairs perfectly with the bright lime and earthy spices—no skillet required!

Tip: For extra tender steak, slice it as thinly as possible against the grain (look for the long muscle lines).

Grilled Flank Steak with Horseradish Cream

This juicy flank steak gets a bold kick from a zesty horseradish cream—perfect for summer grilling or a quick weeknight dinner with flair.

Ingredients:

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• 1 tbsp chopped fresh chives

Instructions:

1. Prep the steak: Rub flank steak with 2 tbsp olive oil, then season evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Let sit at room temperature for 20 minutes.
2. Make the sauce: In a small bowl, whisk together 1/2 cup sour cream, 2 tbsp horseradish, 1 tbsp lemon juice, 1/4 tsp salt, and 1 tbsp chives. Refrigerate until ready to serve.
3. Grill the steak: Heat grill to high (450°F). Cook steak for 4–5 minutes per side for medium-rare (130°F internal temp), or longer to preference. Rest for 10 minutes before slicing thinly against the grain.

The horseradish cream’s sharp tang cuts through the steak’s richness, while the quick grill time keeps it tender—no marinating required!

Tip: For extra flavor, sprinkle the sliced steak with flaky sea salt and extra chives before serving.

Grilled Flank Steak and Veggie Skewers

These skewers are a summer grilling dream—juicy flank steak and colorful veggies, all kissed by smoky char and a tangy marinade.

Ingredients:

• 1.5 lbs flank steak, cut into 1-inch strips
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into ½-inch rounds
• 1 red onion, cut into 1-inch chunks
• ¼ cup olive oil
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt

Instructions:

1. In a bowl, whisk together ¼ cup olive oil, 3 tbsp soy sauce, 2 tbsp honey, 2 cloves minced garlic, 1 tsp smoked paprika, ½ tsp black pepper, and ½ tsp salt. Reserve 2 tbsp of the marinade in a small bowl.
2. Thread flank steak, red bell pepper, zucchini, and red onion onto skewers (if using wooden skewers, soak them in water for 30 minutes first). Brush skewers generously with the marinade.
3. Preheat grill to medium-high (about 400°F). Grill skewers for 3–4 minutes per side, basting with reserved marinade, until steak reaches 135°F for medium-rare and veggies are tender with grill marks.
4. Let skewers rest for 5 minutes before serving.

The honey in the marinade caramelizes into a sticky-sweet glaze, balancing the smoky paprika and savory soy sauce for a flavor bomb in every bite.

Tip: For extra tenderness, slice the flank steak against the grain before skewering.

Grilled Flank Steak with Red Wine Reduction

This juicy flank steak gets a luxe upgrade with a rich red wine reduction—perfect for impressing guests without spending all day in the kitchen.

Ingredients:

• 1.5 lbs flank steak
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 garlic cloves, minced
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 tbsp balsamic vinegar
• 1 tbsp unsalted butter
• 1 tsp chopped fresh thyme

Instructions:

1. Pat flank steak dry and rub with 1 tbsp olive oil. Season evenly with 1 tsp salt and 1 tsp black pepper. Let sit at room temperature for 30 minutes.
2. Heat grill to high (450–500°F). Grill steak for 5–6 minutes per side for medium-rare (130°F internal temp). Transfer to a cutting board to rest.
3. Meanwhile, heat 1 tbsp olive oil in a skillet over medium. Add 2 minced garlic cloves; cook 30 seconds until fragrant. Pour in 1 cup red wine and 1 tbsp balsamic vinegar. Simmer 8–10 minutes until reduced by half.
4. Remove skillet from heat; swirl in 1 tbsp butter and 1 tsp fresh thyme until glossy.
5. Slice steak against the grain and drizzle with red wine reduction.

The reduction’s deep, tangy sweetness balances the steak’s bold char—elevating a weeknight staple to special-occasion status.

Tip: For cleaner slices, refrigerate cooked steak for 10 minutes before cutting.

Grilled Flank Steak with Garlic Butter Mushrooms

This juicy flank steak gets a flavor boost from garlicky, buttery mushrooms—a quick yet impressive meal for weeknights or weekend grilling.

Ingredients:

• 1.5 lbs flank steak
• 8 oz cremini mushrooms, sliced
• 3 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp smoked paprika
• 1 tbsp fresh parsley, chopped

Instructions:

1. Prep the steak: Rub flank steak with olive oil, then season with 1/2 tsp salt, 1/4 tsp black pepper, and smoked paprika. Let sit at room temperature for 20 minutes.
2. Grill the steak: Heat grill to high (450°F). Grill steak for 5–6 minutes per side for medium-rare (130°F internal temp). Transfer to a cutting board, tent with foil, and rest for 10 minutes.
3. Cook the mushrooms: While steak rests, melt 2 tbsp butter in a skillet over medium-high heat. Add mushrooms and cook undisturbed for 3 minutes until browned. Stir in garlic, remaining 1 tbsp butter, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté 2 more minutes until fragrant.
4. Serve: Slice steak against the grain, top with mushrooms, and sprinkle with parsley.

The garlic butter mushrooms soak into the steak’s crevices, making every bite rich and savory—no fancy sauce required!

Tip: For extra tenderness, score shallow diagonal cuts on both sides of the steak before seasoning.

Grilled Flank Steak with Sweet Chili Glaze

This flank steak gets a sticky-sweet kick from a glaze that caramelizes into a glossy, finger-licking crust—perfect for summer grilling nights.

Ingredients:

• 1.5 lbs flank steak
• 1/4 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a bowl, whisk together 1/4 cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp lime juice, and 2 cloves minced garlic.
2. Pat flank steak dry, then rub with 1 tbsp olive oil and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
3. Grill over high heat (450–500°F) for 4–5 minutes per side for medium-rare, brushing with half the glaze in the last 2 minutes.
4. Transfer steak to a cutting board, tent with foil, and rest 10 minutes. Slice thinly against the grain and drizzle with remaining glaze.

The magic here? The glaze doubles as a marinade and finishing sauce, layering tangy-sweet flavor into every bite.

Tip: For extra tenderness, score shallow diagonal cuts across the steak’s surface before grilling.

Grilled Flank Steak with Herb Marinade

This juicy flank steak gets a punch of freshness from a garlicky herb marinade—perfect for summer grilling and weeknight dinners alike.

Ingredients:

• 1.5 lbs flank steak
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• 3 cloves garlic, minced
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a bowl, whisk together 1/3 cup olive oil, 1/4 cup lemon juice, 3 minced garlic cloves, 2 tbsp rosemary, 2 tbsp thyme, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes (if using).
2. Place flank steak in a shallow dish or resealable bag and pour the marinade over it, turning to coat. Refrigerate for at least 1 hour or up to 4 hours.
3. Preheat grill to high heat (450–500°F). Remove steak from marinade (let excess drip off) and grill for 5–6 minutes per side for medium-rare, or until internal temperature reaches 130°F.
4. Transfer steak to a cutting board, tent with foil, and rest for 10 minutes. Slice thinly against the grain.

The herb marinade caramelizes slightly on the grill, creating a fragrant crust that balances the steak’s rich flavor.

Tip: For extra tenderness, score the steak lightly against the grain before marinating.

Grilled Flank Steak with Caramelized Onions

This juicy, smoky flank steak gets a sweet-and-savory upgrade with melt-in-your-mouth caramelized onions—perfect for a summer cookout or weeknight treat.

Ingredients:

• 1.5 lbs flank steak
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 2 large yellow onions, thinly sliced
• 1 tbsp butter
• 1 tsp brown sugar
• 1 tbsp balsamic vinegar

Instructions:

1. Prep the steak: Rub flank steak with 1 tbsp olive oil, then season evenly with ½ tsp salt and ½ tsp black pepper. Let sit at room temperature for 30 minutes.
2. Caramelize onions: Heat remaining 1 tbsp olive oil and butter in a skillet over medium-low. Add onions and cook, stirring occasionally, for 15 minutes until soft. Stir in brown sugar, remaining ½ tsp salt, and ½ tsp pepper. Cook 10 more minutes until deeply golden, then add balsamic vinegar and simmer 2 minutes. Remove from heat.
3. Grill the steak: Preheat grill to high (450°F). Grill steak for 5–6 minutes per side for medium-rare (135°F internal temp). Let rest 10 minutes before slicing against the grain.
4. Serve: Top sliced steak with caramelized onions.

The contrast of tender, charred steak with silky-sweet onions is downright addictive—especially when the onions soak into the steak’s juices.

Tip: For extra flavor, add a sprig of fresh thyme to the onions while they cook.

Conclusion

With 20 mouthwatering flank steak recipes, this roundup has something for every grill master and home cook. Whether you’re craving bold flavors or simple classics, these dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this article on Pinterest so others can enjoy these savory delights too. Happy grilling!