Grilled Flank Steak

This grilled flank steak delivers deep flavour thanks to a rich overnight marinade and intense high-heat cooking. A quick sear creates a beautifully caramelised crust while keeping the centre tender and juicy. Thin slices served with your favourite sides make this an easy family meal that feels special every time.

Prep Time 15

Cook Time 10

Marinating 8

Total Time 8 25

Servings Portions

Ingredients

1 kg flank steak approximately 800g–1kg
4 tbsp olive oil
3 tbsp soy sauce
2 tbsp Worcestershire sauce
3 cloves garlic crushed
1 tbsp Dijon mustard
1 tbsp brown sugar
1 tsp freshly ground black pepper
1 tsp smoked paprika
½ tsp sea salt

Instructions

Place the olive oil, soy sauce, Worcestershire sauce, garlic, Dijon mustard, brown sugar, black pepper, smoked paprika and salt into a bowl. Mix thoroughly.
4 tbsp olive oil, 3 tbsp soy sauce, 2 tbsp Worcestershire sauce, 3 cloves garlic, 1 tbsp Dijon mustard, 1 tbsp brown sugar, 1 tsp freshly ground black pepper, 1 tsp smoked paprika, ½ tsp sea salt
Lay the flank steak in a shallow dish or resealable bag. Pour the marinade over the steak and ensure every surface is coated.
1 kg flank steak
Cover the dish or seal the bag. Refrigerate for at least 4 hours. For the best flavour, marinate overnight.
Remove the steak from the refrigerator 30 minutes before cooking. This helps it cook more evenly.
Preheat a grill or cast iron skillet over high heat until very hot.
Remove the steak from the marinade and allow any excess liquid to drip away.
Place the steak onto the hot cooking surface.
Cook for approximately 4 to 6 minutes on the first side.
Turn the steak and cook for a further 4 to 6 minutes. Adjust the time according to the thickness of the meat and your preferred doneness.
For medium-rare, aim for an internal temperature of 54°C to 57°C.
Transfer the steak to a chopping board and loosely cover with foil.
Allow it to rest for 10 minutes before slicing.
Using a sharp knife, cut the steak thinly against the grain.
Serve immediately with your favourite side dishes.

Equipment

Large shallow dish or resealable food bag
Measuring spoons
Mixing Bowl
Tongs
Grill Cast iron skillet
Meat thermometer optional
Chopping Board
Sharp carving knife
aluminium foil

Notes

Always marinate flank steak. The marinade adds flavour and helps tenderise the meat.

Use very high heat when cooking. This creates a rich crust while keeping the inside juicy.

Avoid overcrowding the grill or skillet. The steak should sear rather than steam.

Let the meat come closer to room temperature before cooking for more even results.

Do not repeatedly flip the steak. One turn is usually enough.

Resting the steak is essential. The juices stay in the meat rather than running onto the board.

Slice across the grain. This simple step makes a huge difference to tenderness.

Leftover steak works wonderfully in wraps, sandwiches, salads, and fajitas the next day.

Nutrition