Grilled flank steak

Flank steak is one of the most delicious cuts of meat, but it is also one of the toughest. Therefore, the way you cook it is important, otherwise you may find yourself with a meat that is quite tough to eat. How should you prepare it?

What is the best way to prepare flank steak?

The best way to cook flank steak is to grill it, which will leave it tender, soft and very juicy! Flank steak is extracted from either of the two muscles found in the chest and abdomen, below the ribs of the calf. These two muscles are known as the outer flank (diaphragm) and inner flank (transverse abdominal muscle).

Both cuts are very similar, as they are long, flat muscles that have a thick texture and can be up to 60 centimeters long!

Flank steak has an outer membrane, which must be removed before cooking. You can ask the butcher to remove this membrane for you; however, if you do it at home, do it dry. This way, the membrane is easily removed like paper.

When it comes to grilling meat, it is very important to marinate the cut beforehand. Thanks to the structure and consistency of the meat, the steak absorbs the flavors of the marinade very well. It does not require a long marinating time: 30 minutes is enough time for the meat to soak up the flavor.

On the other hand, in order to grill flank steak, it is necessary to have a good grill. Because of the toughness of the meat, it is important that the grill is very hot, as hot as it can get; if not, you can resort to charcoal grilling. But, be careful, because using charcoal makes the texture of the meat soft and quick on the outside, but undercooked on the inside.


  • Half a kilo of flank steak.
  • Three tablespoons of extra virgin olive oil.
  • Three tablespoons of soy sauce.
  • Two tablespoons of honey.
  • Two tablespoons of red wine.
  • Two cloves of garlic.
  • Lemon or lime.
  • Freshly ground black pepper.
  • Cooking spray.


  • As all meat needs to be taken out of the fridge to temper, it is important that you choose when to marinate the flank steak. You can marinate it and leave it covered, outside the fridge; or marinate it early and leave it inside the fridge and then take it out at room temperature.
  • Score the meat with a sharp knife. You should score it along the length of the grain. Leave a gap of one to two centimeters.
  • Mix all the ingredients in a bowl large enough to hold the flank steak.
  • Add the meat to the plate with the marinade. Use your hands to stir the meat and allow it to soak in the marinade.
  • Prepare the grill and preheat it.
  • When the grill is hot, spray it with cooking spray to prevent the meat from sticking.
  • Place the meat on the grill and close the grill lid.
  • After five minutes, use tongs to turn the meat over.
  • Continue cooking.
  • The total cooking time should be 12 minutes for the meat to be cooked to doneness.
  • Once the meat is ready, remove from the grill and place on a plate. Cover the meat with foil and let it rest for 5 to 10 minutes.
  • Use a sharp knife to cut the steak into thin slices. To do this, follow the length of the grain of the meat.

Garnish for the grilled flank steak

Grilled flank steak can be served with anything. It is a type of meat that, because of its marinade, accepts any garnish. It is usually accompanied by fries, but homemade mashed potatoes are also ideal for this type of recipe. Both side dishes can be bought pre-cooked, but it is best to prepare either of these side dishes at home, while the meat is grilling. The recipes are very easy! Remember that it is healthier to make chips at home than to buy them pre-cooked, just like mashed potatoes.

You can also prepare delicious grilled vegetables. Here it is advisable to include potatoes, carrots and courgette - you can even add piquillo peppers! For warmer seasons, traditional cold soups such as gazpacho or salmorejo, or a very complete green salad (lettuce, lamb's lettuce, etc.) with onion and tomato are perfect.

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