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Grilled Flank Steak with GrillGrate

Grilled Flank Steak

by | Published Aug 9, 2020 | Last updated Nov 2, 2021 | 2 comments

Prep Time5 minsCook Time25 minsTotal Time30 minsYields3 Servings
Flank steak is excellent grilling fare. In our house, there is only one way to grill flank steak (rare) and only one way to carve it (sliced thin on a sharp angle). Flank steak is great for a family style meal or grill up a couple and make a platter of beautifully sliced flank steak for your guests. One of the nice things about sliced flank steak is that everyone can pick their perfect shade of rare to medium on the thin ends. We always fight over the thick rare pieces! We love our new Kamado Joe Ceramic Grill! I’m like a kid with a new red toy!
Grilled Flank Steak with GrillGrate
Nutrition Facts

Serving Size 1/2 lb

Servings 3

Amount Per Serving
Calories 360
% Daily Value *
Total Fat 18g28%
Saturated Fat 8g40%
Cholesterol 150mg50%
Sodium 1084mg46%
Potassium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 48g96%

Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.



Bring flank steak to room temperature


Grind sea salt and pepper on both sides as it rests to room temperature


Just prior to grilling dry the steak of the moisture that has developed with a paper towel

Grilling Flank Steak:

Hot and fast for flank steak!


8-10 minutes depending on thickness and heat


Grill temps 500-600F


Place steak on GrillGrates on a slight diagonal


Lift and Twist (1/2 twist) after 3 minutes


Turn steak at 5-6 minute mark depending on how hot you are grilling


Grill to finish


I shoot for internal temp of 120F in the thickest part knowing that it will raise slightly and the thinner parts will be less rare


Rest 5 minutes before slicing

Slicing Flank Steak:

Slice thin on a sharp diagonal


Against the grain


Plate just as it was sliced as the slices will gradually become more rare on the thicker side of the flank steak.


 1.50 lbs flank steak
 Cavender’s Greek Seasoning
 (or just salt and pepper)


  1. Forrest

    We put a flank steak in a one-gallon Ziplock with a marinade made from equal amounts soy sauce, vegetable oil, and red wine. Then we freeze it flat so it can be thawed quickly; we usually have 2 or 3 in the freezer. The freeze-thaw cycle seems to marinate them nicely. When guests are coming, just thaw, grill, slice as above and serve!
    The wine is not critical, usually whatever we have left over, a dry red is great.
    These are always very popular with guests!

    • Emily Astin

      Forrest, grraaaaaate tip for everyone trying this awesome recipe! We encourage everyone to make our recipes their own 😀


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