Grilled Flank Steak

a grilled sliced flank steak on a cutting board.

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5 from 2 votes

Marinated flank steak grilled to juicy, tender perfection

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 7

Marinate 1

Servings 4 oz portions

Calories 183kcal

Author Tracy

Equipment

instant read thermometer
High powered blender or Vitamix

Ingredients

3-4 lb flank steak
1 bunch cilantro stems removed
1 can pineapple 14 oz with juice
1 small red onion
4 cloves garlic
2 teaspoons kosher salt
1 1/2 teaspoons cumin
1 teaspoon red pepper flakes
2/3 cup olive oil or other neutral oil
1 lime, juice from

Instructions

Prep Steak: Add the steak (untrimmed - keep that fat!) to a large ziplop bag.
Make Marinade: Add pineapple and the juice, lime juice, red onion, olive oil, cumin, red pepper flakes, salt, garlic, and cilantro to a high powered blender and blend on high until very smooth and all of the ingredients are well blended.
Marinate: Add the marinade to the steak, seal, mix with your hands, and then add to the fridge and let marinate for at least 24 hrs.
Grill: Preheat the grill on high for 10 to 15 minutes. Before grilling, gently shake the meat out, removing some of the marinade. Place the meat on the grill, and after 2 minutes, rotate the steak 90 degrees and move it to a different spot on the grill (This is what will give those clear grill marks, but not necessary). Allow to cook 2 minutes and then flip again and place on a different spot on the grill. If after these 2 minutes the internal temperature is still below 130, rotate 90 degrees and place on a different spot on the grill for another minute. For medium rare, pull the meat from the grill at 130 degrees internal for medium rare as it will continue to rise another 5 degrees while it rests. The timing will vary based on the thickness of your steak and the amount of marinade still on the meat before grilling.*
Rest: Once the flank steak has cooked to the desired doneness, remove from the grill and let rest for 10 minutes for the juices to redistribute in the beef.
Slice: With a sharp knife, slice the beef thinly against the grain.
Serve and Enjoy!

Notes

Beef Temperatures

125°F - Rare, 135°F Medium Rare, 145°F Medium, 150°F Medium Well, 160°F Well. Remove the meat from the grill when the internal temp reaches 5 degrees below the desired doneness. As it rests, it will rise another 5 degrees.

*Grilling Tips

Using an instant read thermometer is the best way to ensure proper doneness.

If you have a really thick layer of marinade or a thick flank steak, your meat will take a bit longer. If you have little to no marinade or a thinner flank steak, a little less time would be needed. I prefer a little less marinade on a thicker cut of meat, as it allows for a better Maillard reaction.

Nutrition