Grilled Flank Steak

Thinly slices of steak on a white plate with steak juice on plate.

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.

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 20

Marinating Time 12

Total Time 12 30

Servings

Calories 642kcal

Author Katie

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.

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