How to Charcoal Grill Marinade Flank Steak For Ultimate Tenderness

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck steak

Sirloin is leaner and often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity.

Gather the ingredients for the marinade: olive oil, balsamic vinegar, brown sugar, Worcestershire sauce, black pepper, kosher salt, red pepper flakes, fresh rosemary, and minced garlic.

Combine the marinade ingredients in a gallon zip-top bag or bowl until the brown sugar and salt are dissolved.

Add the flank steak to the marinade, seal the bag tightly, press out excess air, and massage the marinade around the steak.

Refrigerate the marinating steak for at least 2 hours, preferably up to a full day.

Preheat the grill to 450 degrees Fahrenheit for direct heat grilling.

Remove the steak from the marinade and place it on the grill.

Close the grill lid and cook the steak, flipping it once when caramelized on one side, for a total of about 8-10 minutes (4-5 minutes per side).

Check the internal temperature aiming for medium-rare (130 to 135 degrees Fahrenheit).

Once cooked, remove the steak from the grill and let it rest briefly.

Slice the steak against the grain into thin slices to ensure tenderness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens