Marinated Flank Steak
Flank steak is thin, grainy and full of flavor, and it's the cut that most rewards slicing technique. Cook it fast, never past medium, and cut it thin across the grain. Get that right and it eats like a much more expensive steak.
- Cut
- Flank & Skirt
- Difficulty
- Easy
- Prep
- 15 min (plus 4 hr marinade)
- Cook
- 10 min
- Total
- 25 min + marinade
- Serves
- 4
- Season
- Spring / Summer
- Method
- Grill
Ingredients
- 1½ lb Alaron Farms flank steak
- ⅓ cup soy sauce or tamari
- ¼ cup olive oil
- 2 tbsp fresh lime juice
- 2 tbsp honey
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ½ tsp red pepper flakes
- 2 scallions, sliced
What You'll Need
- Shallow glass dish or resealable bag
- Grill or cast-iron grill pan
- Instant-read meat thermometer
- Sharp slicing knife
The Cut
Flank & Skirt
Fast-cooking cuts ideal for marinades, grilling and sliced family meals.
Cook by cutBefore You Start
- Whisk the soy sauce, oil, lime juice, honey, garlic, ginger, pepper flakes and scallions together.
- Add the flank steak and turn to coat. Marinate covered in the refrigerator 4 hours, or up to 12 — not longer, or the texture turns mushy.
- Take it out of the marinade 30 minutes before cooking and pat it mostly dry so it sears rather than steams.
Method
- 01
Heat the grill
Bring the grill to high heat, about 500°F. Clean and oil the grates well — flank steak is thin and sticks easily.
- 02
Sear the first side
Lay the steak on the grates and cook 4–5 minutes without moving it, until well marked.
- 03
Flip and finish
Flip once and cook 3–4 minutes more. Pull it at 130–135°F for medium-rare. Follow the USDA's current minimum internal temperature guidance for food-safety decisions (see Kitchen Notes).
- 04
Rest
Rest on a board for 8–10 minutes. Flank is thin, so this happens faster than a thick steak — but skipping it entirely will cost you the juices.
- 05
Slice across the grain
Identify the grain lines running the length of the steak and cut perpendicular to them, at a slight diagonal, into ¼-inch slices. This single step determines how tender it eats.
Kitchen Notes
- Food safety: USDA guidance lists 145°F as the minimum internal temperature for beef steaks with a 3-minute rest. The medium-rare target here is a culinary preference.
- Never cook flank past medium. It has almost no intramuscular fat and turns tough quickly.
- Don't marinate longer than 12 hours — the acid starts to break down the surface texture.
- The grain direction changes visibly on flank steak. Look before you slice.
How to Serve It
- Serve over rice bowls, in warm tortillas, or on a platter with grilled vegetables.
- Excellent cold on a steak salad with blue cheese and toasted nuts.
- Sliced thin, it's the fastest route to steak sandwiches.
Storage & Leftovers
- Refrigerate within 2 hours and use within 3–4 days.
- Freeze cooked slices up to 2–3 months; thaw in the refrigerator.
- Reheat gently or serve cold — flank steak dries out under high heat.
Using Another Cut?
Skirt Steak
Same method, 1–2 minutes less per side.
Tri-Tip
Thicker; use two-zone cooking and rest 10 minutes.
Flank & Skirt, delivered from the farm.
Choose the Alaron Farms box that fits your household, set your delivery rhythm and tell us how your family likes to cook.