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Dinner Recipes

Make This Grilled Flank Steak Recipe to Impress All Your Barbecue Guests

Grilled scallions add a burst of onion flavor

Your summer grilling session just got upgraded. This grilled flank steak recipe doesn’t require hours of prep and takes just minutes to cook. In fact, our marinade of garlic, scallions and lime juice needs only 45 minutes in the fridge.. Flank steak is a long, flat cut with a lot of grain. It’s known for its bold flavor and chewiness. The trick to getting it nice and tender is marinating it for at least 30 minutes. This helps break down the muscle fibers, resulting in a melt-in-your-mouth texture. We also have a delicious Chimichurri Grilled Steaks recipe to try out.

You likely won’t be making this grilled flank steak recipe for a party of one. To slice it perfectly, let it rest first. Then, against the grain, cut into thin strips. Let us know below other tips for grilling flank steak! And if you have leftovers, learn a chef’s trick to reheat it.


4 servings

Total Time

Prep Time

Cook Time


  • 1 1/2 lbs. flank steak
  • 1/4 cup olive oil
  • 1 Tbs. minced garlic
  • 1/4 cup fresh lime juice
  • 1/2 cup chopped cilantro
  • 1 tsp. table salt + kosher salt for seasoning
  • 1 tsp. ground black pepper
  • 1/4 cup chopped scallions + 2 bunches, trimmed
  • Extra-virgin olive oil, for drizzling Cilantro sprigs and lime wedges



In food-storage bag, mix steak, 3 Tbs. olive oil, garlic, 2 Tbs. lime juice, cilantro, 1 tsp. salt, pepper and chopped scallions. Marinate at room temperature 45 min., turning occasionally (or chill overnight).

Prepare grill for medium-high direct-heat cooking. Remove steak from marinade; discard marinade. Grill steak 2 1/2 min.; rotate on same side 45°. Grill 2 1/2 min. Flip steak; grill 5 min., rotating 45° after 2 1/2 min. Transfer to platter; tent with foil. Let rest 10 min.

Toss scallions with remaining olive oil; sprinkle with kosher salt. Grill 1 1/2–2 min., or until softened. Toss with remaining lime juice. Thinly slice steak against grain; drizzle with extra-virgin olive oil. Top with scallions. Add cilantro and lime.

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