Description
A tender, juicy flank steak marinated in a bold blend of fresh herbs, garlic, and umami-rich ingredients, then grilled to perfection for a restaurant-quality meal at home.
Ingredients
Scale
- 1.5 to 2 pounds flank steak
- ½ cup extra virgin olive oil
- 8–10 cloves fresh garlic, minced
- 3 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, leaves stripped
- 2 tablespoons fresh oregano, chopped
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon black pepper, freshly cracked
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon kosher salt
Instructions
- In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, oregano, soy sauce, Worcestershire sauce, lemon juice, honey, black pepper, and red pepper flakes until well combined.
- Remove flank steak from the fridge and let it sit at room temperature for 30 minutes. Pat the steak dry with paper towels.
- Place the steak in a large zip-top bag. Pour the marinade over the steak, ensuring it is fully coated. Squeeze out excess air, seal the bag, and massage the marinade into the meat.
- Lay the bag flat in the refrigerator and marinate for at least 2 hours, up to 12 hours.
- Preheat the grill to high heat. For charcoal, pile coals for indirect heat or spread for direct heat. For gas, turn all burners to high and close the lid for 10-15 minutes.
- Remove the steak from the bag, letting excess marinade drip off. Reserve the leftover marinade for basting.
- Place the steak on the hot grill grates at a 45-degree angle. Grill for 4-5 minutes without moving to create sear marks.
- Flip the steak and grill for another 4-5 minutes on the other side. Baste with reserved marinade during the last 2 minutes if desired.
- Check internal temperature: aim for 130-135°F for medium-rare or 140-145°F for medium.
- Remove the steak from the grill and place it on a cutting board. Tent loosely with aluminum foil and let rest for 10 minutes.
- Slice the steak against the grain into thin strips (about ¼ inch thick) and serve immediately.
Notes
Always slice the steak against the grain to ensure tenderness. Let the steak rest for 10 minutes after grilling to redistribute juices. Do not marinate for more than 12 hours as the acid can break down the meat too much. For best results, use fresh herbs and garlic rather than dried or jarred alternatives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 6 ounces
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 4
- Protein: 30
Keywords: flank steak, grilled steak, garlic herb marinade, labor day dinner, easy steak recipe, better than takeout, summer grilling, high protein meal