A little bit lighter than a stout, Porters are great when you want a rich beer that isn’t overly heavy.
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We love cooking flank steak, and this steakhouse marinated flank steak recipe is one of the easiest ways to cook a flank steak on your grill!
A quick homemade marinade (or a store-bought one works too) adds a bold, savory note to the rich flavor of a flank steak. After grilling and resting, this flank steak can be sliced to serve a crowd alongside your favorite side dishes.
This recipe is perfect for a quick weeknight dinner to feed your family after school, or for a weekend party when you have guests coming over and want to serve steak.
Keep reading to get answers to some frequently asked questions about flank steaks and this recipe, or scroll down to the ingredients and get cooking!
Flank steak is a cut of beef that comes from the belly of a beef animal. It is a lean steak (only 6 grams of fat per serving!), with long fibers and a rich beef flavor. It’s important to slice this cut against the grain to break up those coarse fibers.
Flank steak is more moderately priced than some of the “glory steaks” like ribeyes or tenderloin filets, and are sized to effectively feed several people with one steak, as they will weigh 1.5 – 2.5 pounds each.
Flank steak is a less tender cut of beef. This is due to the location of the steak coming from an area where the muscles are frequently used. However, when you cut the steak against the grain, you can break up some of the tough fibers.
Flank steaks have an intense beef flavor – think of a pot roast like flavor instead of a strip steak flavor. This bold flavor is perfect for recipes that have significant seasonings in them, as the beef flavor does not get lost in the background.
Marinating flank steaks helps accomplish two things:
We are using a classic American steakhouse-style marinade with big bold flavor and a boost of umami. For this recipe, we made a marinade from scratch, but you can use a pre-made marinade to save time. LGCM’s Authentic Steakhouse Marinade is a sure bet for this recipe!
Our marinade for this Stekahouse Marinated Flank Steak recipe is as follows:
Mix these ingredients together, put your flank steak into a sealable plastic bag, dump in the marinade, and work the marinade into the meat. Let it sit for at least 10 minutes, or as long as overnight.
The marinade will not penetrate the meat, so you don’t need to let it rest very long if you’re short on time!
There are a number of ways to cook flank steaks, and our preferred method is to grill a flank steak. Other ways to cook flank steaks include broiling, stir-fried, roasted on a sheet pan, or cooked in a slow cooker.
This steakhouse marinated flank steak is perfect to serve with the classic sides for a steak dinner: a potato and a green vegetable.
If you want to make all of your meal on the grill, we suggest making Grilled Potatoes in Foil for your potato and Grilled Asparagus as a delicious side dish.
You can also use the oven to make side dishes, and in that case, we’d suggest Roasted Baby Potatoes and perhaps some Roasted Brussels Sprouts with Bacon or Roasted Cauliflower!
We have a ton of flank steak recipes ranging from simple ones like this recipe to more involved recipes that involve making pinwheels full of delicious stuffings. One of my favorite recipes is the Chimichurri Flank Steak!
To see all of our flank steak recipes, visit this page.
All all the ingredients except the flank steak to a mixing bowl and whisk together to make a marinade. Place the flank steak in a sealable plastic bag and cover it with the marinade you made, or a pre-made marinade.
Work the marinade into the meat, and let sit on the counter while you prepare the grill, or in the refrigerator for up to 24 hours.
Want to know more about marinating meat? Click here to read more behind the science.
Heat your grill to medium heat (375ºF) and set it up for direct grilling. Remove the flank steak from the marinade and discard the marinade.
Place the steak directly over the heat and grill for about 6 – 8 minutes per side, flipping once, until the steak reaches an internal temperature of 135ºF for medium doneness.
Once the steak is done cooking, remove from the grill and wrap in foil, and let it rest for 15 minutes before slicing. Wrapping and resting will let the steak cook evenly throughout and help it retain its juices while you cut it.
After the steak has rested, slice the steak, against the grain, into strips. Serve with your favorite potatoes and green vegetables (and maybe a glass of red wine) and enjoy!