Grilled Flank Steak With Simple Garlic Marinade Recipe
This Grilled Flank Steak with Simple Garlic Marinade is a flavorful and easy-to-make recipe perfect for weeknight dinners or weekend barbecues. The marinade of apple cider vinegar, garlic, olive oil, and seasonings tenderizes the steak and infuses it with vibrant taste. Grilling the flank steak to medium-rare and resting it before slicing ensures a juicy, tender result that’s perfect for serving sliced against the grain.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
For the Steak and Marinade
- 2½ pounds flank steak
- ¼ cup unfiltered apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 8 garlic cloves, minced (about 2 tablespoons)
- 3 teaspoons kosher salt
- 2 teaspoons brown sugar (optional)
- ½ teaspoon freshly cracked black pepper
Instructions
- Make the marinade: In a small bowl, whisk together the apple cider vinegar, extra-virgin olive oil, minced garlic, 2 teaspoons of kosher salt, and brown sugar if using, until the mixture is well combined and the sugar has dissolved.
- Marinate the steak: Season the flank steak evenly on all sides with the freshly cracked black pepper and the remaining 1 teaspoon of kosher salt. Place the steak into a 9 x 13-inch baking dish or a large zip-top plastic bag. Pour the prepared marinade over the steak, ensuring it is coated on both sides. Seal or cover and refrigerate for at least 1 hour and up to 4 hours to allow flavors to develop and tenderize the meat.
- Preheat the grill: Warm your grill to medium-high heat, preparing it for direct grilling.
- Grill the steak: Remove the flank steak from the marinade, letting any excess marinade drip off. Discard the used marinade. Place the steak on the preheated grill and cook for 5 to 8 minutes per side for medium-rare doneness. Use an instant-read thermometer to ensure the internal temperature reaches 135°F. Adjust time slightly if you prefer a different level of doneness.
- Rest the steak: Once grilled, transfer the steak to a cutting board and let it rest untouched for 5 minutes. This rest period allows juices to redistribute, resulting in a juicier steak.
- Slice and serve: Using a sharp knife, thinly slice the flank steak against the grain on the diagonal to maximize tenderness. Arrange the slices on a serving platter and serve immediately.
Notes
- Marinating for at least 1 hour helps tenderize the meat and infuse it with flavor, but avoid marinating more than 4 hours to prevent texture deterioration.
- To test doneness without a thermometer, the steak should feel firm but springy for medium-rare.
- Letting the steak rest after grilling is crucial to maintain juiciness when sliced.
- For added flavor, you can optionally brush the steak with a little olive oil before grilling.
- If you don’t have a grill, this steak can also be cooked on a stovetop grill pan over medium-high heat following similar times.
