Experience a tantalizing fusion of teriyaki-infused beef, sweet honey, zesty orange, and aromatic rosemary in my delectable Grilled Flank Steak cooked in under 20 minutes. Get ready to indulge in a flavor sensation like no other.
When it comes to grilling, few dishes can match the succulent flavors and satisfying textures of a perfectly cooked flank steak. With its robust flavor and versatility, Grilled Flank Steak is a very affordable option if you want to serve steak. It’s typically my go-to option for backyard gatherings, weeknight dinners, or special occasions. It pairs perfectly with a house salad, too. When I’m not making my pacific rim glazed flank steak I’ll make my Asian London Broil or my Grilled Balsamic London Broil. All are the same cuts of meats with just different marinades.
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Why this Recipe Works
Homemade Marinade – The combination of teriyaki sauce, honey, orange juice, dark sesame oil, garlic, and rosemary in the marinade creates a symphony of sweet, savory, and citrusy flavors that beautifully enhance the taste of the beef. The marinade helps to tenderize the meat while infusing it with a delightful blend of aromatics.
Versatile Cut of Meat – Flank steak is an excellent choice for grilling. This cut is known for their flavor and tenderness when cooked properly. The marinade not only adds flavor but also helps to further tenderize the meat, resulting in a juicy and delicious grilled London Broil.
Inexpenive Meal for a Crowd – If you want to serve steak to a crowd. Making my grilled flank steak recipe is the best way to save money and also get the delicious steak you may be craving.
Ingredients
- Beef – Flank steak is what you will need for this recipe; however, when your shopping you may not always see it labeled as this in the store. This is because London Broil sometimes is the name butchers use to refer to any large, lean and tough cut of meat. These cuts could also be labeled as top round roast and/or top sirloin.
- Teriyaki sauce – This is the base of the sauce and where the sweet and savory comes in. This sauce is higher in sodium too.
- Onion – One onion chopped adds to the flavors of this steak. Don’t skimp and use dehydrated onions–you really want the fresh onion for this recipe. I’ve tested both ways and fresh onion is the winner.
- Honey – When you cook this steak and eat it you will taste the additional layer of sweetness in the marinade. Remember that all honey is not made equally. So make sure you are okay with the type of honey you use–it can change the flavor profile completely. I.e., orange blossom is preferred for this recipe but you can use clove.
- Orange juice – The acidity from the orange juice helps break down the tougher parts of the steak making it more tender.
- Dark sesame oil – The hint of sesame oil compliments the teriyaki sauce.
- Garlic – One clove of garlic that has been peeled and crushed garlic is mixed into the marinade.
- Black Pepper – A pinch of black pepper helps balance all the flavors.
- Orange slices – This is purely for looks and also adds an additional orange layer to the steak.
- Rosemary sprigs – Fresh rosemary really works best for this recipe. If you don’t have fresh you can use dried but I really prefer fresh because it gives a much more intense rosemary flavor.
Flank Steak Marinade
The first step is making the Flank Steak Marinade. I like to call this marinade Pacific Rim Glazed Marinade. Why? I don’t know–it’s just what I’ve called it for years and I’m sticking with it.
In a large bowl, combine teriyaki marinade, onion, honey, orange juice, oil, garlic, rosemary, and pepper to taste; whisk until blended.
Using a Ziplock bag or a large container add the steak to it, then pour the marinade on top. Make sure the entire steak gets coated and then add the orange slices. Place in refrigerator over night for marinating OR place in freezer for later use.
How to Grill Flank Steak
Fire up the grill to a toasty 450 degrees Fahrenheit.
Now, take your marinated steak and oranges out of the marinade. Don’t toss the marinade just yet; we’ll need it later. Place the steak on the grill over medium heat, and don’t forget to lay those oranges right on top of the steak. Yum!
Grill the steak, uncovered, for about 6-8 minutes on each side if you want that juicy medium rare goodness. To be sure, use a meat thermometer to check the internal temperature, aiming for a reading between 135-140 degrees Fahrenheit.
While the steak works its magic on the grill, pour the rest of that tasty marinade into a saucepan and heat it up until it’s hot and bubbly. Just keep an eye on it, so it doesn’t bubble over.
Once the steak is perfectly cooked, take it off the grill and let it rest for about 5 minutes. This helps the flavors settle and keeps it juicy. Now, it’s time to slice that steak diagonally, cutting across the grain into thin slices. Arrange the slices on a platter and generously pour the heated marinade on top.
For the finishing touch, garnish the dish with some fresh orange slices and fresh sprigs of fragrant rosemary. Your masterpiece is complete!
Steak Temps
Using a meat thermometer is key to cooking the perfect steak. Here is my steak temps chart to help ensure you achieve the perfect temperature. I shoot for medium-rare when making London Broil.
- Rare: 125°F or 52°C (Remove from the oven at 120°F or 49°C.)
- Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.)
- Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.)
- Medium-well: 150°F or 66°C (Remove from the oven at 145°F or 63°C.)
- Well done: 160°F or 71°C (Remove from the oven at 155°F or 68°C.)
Recipe FAQs
Here are a few frequently asked questions when making grilled flank steak.
Absolutely! This is what I use for all my grilling recipes. You can achieve fantastic results with both gas and charcoal grills. Just ensure that the grill is preheated to the appropriate temperature and follow the grilling techniques mentioned in the recipe.
Yes, you can freeze the uncooked flank steak in its marinade for future use. Simply place it in a freezer-safe bag or airtight container and store it for up to 3 months. Thaw it in the refrigerator overnight before grilling. This is actually my preferred method as I like to batch make a few at a time.
This really depends on how thick your flank steak is. I prefer to grill the flank steak for about 6-8 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
Flank steak is an inexpensive cut of meat and on the leaner side. Because of this it can be a bit tough if not prepared and sliced properly. You want to ensure you marinate for at least 12 hours with something acidic to help break down the meat. This is why my marinade calls for orange juice.
If your wondering what you should serve with flank steak I like to serve the steak alongside my Air Fryer Baked Potatoes and Instant Pot Asparagus. If your entertaining perhaps you might want to add an Iced Tea bar for your guest to enjoy a variety of flavor combos.
Tips and Tricks
- Selecting the Perfect Cut: The key to a successful flank steak lies in choosing the right cut of meat. Opt for a top round steak or flank steak, as they are lean and tender, making them ideal for grilling. Look for cuts with a nice marbling of fat, which adds flavor and juiciness.
- Marinating for Enhanced Flavor: Marinating the meat is crucial for infusing it with flavor and tenderness. Prepare my marinade above that uses ingredients such as teriyaki sauce, orange juice, garlic, sesame oil, and fresh rosemary. Allow the meat to marinate for at least four hours, or ideally overnight, in the refrigerator.
- Proper Grilling Techniques: Preheat your grill to medium-high heat and ensure the grates are clean and well-oiled to prevent sticking. Remove the meat from the marinade, allowing any excess liquid to drip off. Grill the London Broil for about 6-8 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. Whenever I’m grilling I use a meat thermometer to ensure the internal temperature reaches 135°F (57°C) for medium-rare.
- Rest and Slice: Once cooked, transfer the flank steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the meat against the grain into thin strips, which helps break up the muscle fibers and ensures tenderness.
- Prep Ahead: I like to buy flank steak in bulk and prepare 2 at once. I will let one sit in the refrigerator overnight to grill and then the other one I freeze with the marinade. This is ideal since it marinades while it starts to freeze and then once you pull it out to thaw it then continues to marinate.
Grilled Beef Recipes
Looking for more delicious grilled beef recipes? Check out a few of my favorites.
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Grilled Flank Steak
Equipment
- 1 Bowl
- 1 Whisk
- 1 Freezer Ziplock Bag
- 1 Grill
- 1 Tongs
- 1 Cutting Board
- 1 Knife
- 1 Platter
Ingredients
- 1 cup Teriyaki sauce
- 2 cups onion chopped
- 3 cups honey
- 3 cups orange juice fresh
- 1 tablespoon dark sesame oil
- 1 clove garlic peeled and crushed
- ⅛ teaspoon Black pepper
- 3 Rosemary sprigs
- 4 Orange slices
- 2 pounds Flank Steak
Instructions
- In a large bowl, combine teriyaki marinade, onion, honey, orange juice, oil, garlic, rosemary, and pepper to taste; whisk until blended.
- Using a Ziplock bag or a large container add the steak to it, then pour the marinade on top. Make sure the entire steak gets coated and then add the orange slices. Place in refrigerator for at least 12 hours to marinate.
- Once your ready to grill, preheat the grill to 450 degrees Fahrenheit.
- Remove steak and oranges from marinade; keep marinade (see below for next step). Place steak on the grill and the oranges on top of the steak, over medium heat. Grill, uncovered, 6-8 minutes, then flip and cook an additional 6-8 minutes for medium rare temperature. Use a meat thermometer to check the internal temperature. The internal temperature should be between 135-140 degrees Fahrenheit.
- While steak cooks, pour the remaining marinade into a sauce pan and heat until hot and bubbly. Make sure it doesn't bubble over.
- Once the steak is done, take it off the grill and let it rest for 5 minutes. Carve steak diagonally across the grain into thin slices; arrange on platter and pour the marinade on top of the steak. Garnish with fresh orange slices and fresh rosemary sprigs. Enjoy.
Notes
- Selecting the Perfect Cut: The key to a successful flank steak lies in choosing the right cut of meat. Opt for a top round steak or flank steak, as they are lean and tender, making them ideal for grilling. Look for cuts with a nice marbling of fat, which adds flavor and juiciness.
- Marinating for Enhanced Flavor: Marinating the meat is crucial for infusing it with flavor and tenderness. Prepare my marinade above that uses ingredients such as teriyaki sauce, orange juice, garlic, sesame oil, and fresh rosemary. Allow the meat to marinate for at least four hours, or ideally overnight, in the refrigerator.
- Proper Grilling Techniques: Preheat your grill to medium-high heat and ensure the grates are clean and well-oiled to prevent sticking. Remove the meat from the marinade, allowing any excess liquid to drip off. Grill the London Broil for about 6-8 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. Whenever I’m grilling I use a meat thermometer to ensure the internal temperature reaches 135°F (57°C) for medium-rare.
- Rest and Slice: Once cooked, transfer the flank steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the meat against the grain into thin strips, which helps break up the muscle fibers and ensures tenderness.
- Prep Ahead: I like to buy flank steak in bulk and prepare 2 at once. I will let one sit in the refrigerator overnight to grill and then the other one I freeze with the marinade. This is ideal since it marinades while it starts to freeze and then once you pull it out to thaw it then continues to marinate.
Did you make this recipe? Let me know!