Flank Steak Grilling Time Chart

A flank steak grilling time chart helps you cook the perfect steak with confidence. Whether you use a gas grill or charcoal grill, knowing the right time and temperature is the key to juicy, flavorful meat. This guide covers grilling times for different thicknesses, internal temperatures, and essential tips for medium-rare flank steak and beyond. You will also learn how to rest, slice, and serve your flank steak like a pro.

Grilling flank steak is one of the most satisfying things you can do on a weekend afternoon. The problem? Flank steak is a lean cut, and it does not forgive mistakes. Cook it too long and it turns tough and dry. Cook it just right and it becomes one of the most flavorful steaks on your grill.

This is exactly why a flank steak grilling time chart is so valuable. Instead of guessing and hoping for the best, you get a clear roadmap. You will know exactly how long to grill flank steak at each thickness, what temperature to aim for, and how to finish it perfectly every single time.

Below, we walk through everything you need to know. From pre-grill prep to slicing and serving, this guide covers the full picture. We also include a detailed time chart, pro tips, and answers to the most common questions people ask about grilling flank steak.

Key Takeaways

• Grill Time Matters: Flank steak typically needs 4-6 minutes per side over high heat, depending on thickness.
• Internal Temperature Is Critical: Aim for 130-135°F for medium-rare, 145°F for medium, and 155°F for well-done.
• Resting Is Non-Negotiable: Let your flank steak rest for 5-10 minutes after grilling to lock in juices.
• Thickness Changes Everything: A 1-inch steak cooks faster than a 1.5-inch steak, so always adjust your timing.
• Slicing Against the Grain: This single step makes the difference between tough and tender flank steak.
• Marinating Helps: A good marinade adds flavor and can slightly reduce grilling time.
• Use a Meat Thermometer: Guessing leads to overcooked or undercooked steak every time.

Why You Need a Flank Steak Grilling Time Chart

Flank steak is not like a thick ribeye or a tender filet mignon. It is a long, flat cut from the abdominal muscles of the cow. This means it is naturally lean and has a lot of connective tissue. Without proper timing and temperature control, it can easily become chewy and disappointing.

A grilling time chart removes all the guesswork. It tells you exactly how long to cook your steak based on its thickness and your desired level of doneness. Here is why this matters so much:

• Consistency: A chart helps you repeat your results every time you fire up the grill.
• Food Safety: Knowing the right internal temperature keeps your steak safe to eat.
• Texture Control: Timing directly affects whether your steak is tender or tough.
• Confidence: You stop hovering over the grill and start enjoying the process.

If you have ever wondered how long to grill flank steak, you are not alone. This is one of the most common questions home cooks ask. The answer depends on a few key factors, which we will cover in detail below.

Understanding Flank Steak Thickness and Its Impact on Grilling Time

Why Thickness Changes Everything

The thickness of your flank steak is the single biggest factor in determining grilling time. A thin flank steak cooks much faster than a thick one. If you do not account for this difference, you risk overcooking a thinner cut or undercooking a thicker one.

Flank steaks typically range from about 1 inch to 1.5 inches thick. Some butchers sell them even thicker. Here is a simple breakdown of how thickness affects your grilling time:

• 1-inch thick: This is the most common thickness. It cooks quickly over high heat and requires close attention.
• 1.25-inch thick: You will need to add about one minute per side compared to a 1-inch steak.
• 1.5-inch thick: This cut needs more time and a slightly lower heat to cook evenly without burning the outside.

Before you place your steak on the grill, take a moment to measure its thickness with a ruler. This small step makes a huge difference in your final result. A flank steak grilling time chart always starts with thickness, so get comfortable doing this every time.

How to Measure Thickness Accurately

Place your ruler at the thickest point of the steak. Do not measure at the thinnest edge, because that will give you a false reading. If your steak has uneven thickness, consider pounding it to an even 1-inch thickness before grilling. This ensures uniform cooking and prevents the thin end from drying out while the thick end is still raw.

The Complete Flank Steak Grilling Time Chart

Here is the core of this guide. The chart below shows grilling times for flank steak at different thickness levels and doneness preferences. These times assume you are grilling over high heat, which is around 450-500°F at the grill surface.

Flank Steak Grilling Time Chart (High Heat, Direct Grilling):

• 1-inch thick, medium-rare: 4-5 minutes per side. Internal temp of 130-135°F.
• 1-inch thick, medium: 5-6 minutes per side. Internal temp of 145°F.
• 1-inch thick, well-done: 6-7 minutes per side. Internal temp of 155°F+.
• 1.25-inch thick, medium-rare: 5-6 minutes per side. Internal temp of 130-135°F.
• 1.25-inch thick, medium: 6-7 minutes per side. Internal temp of 145°F.
• 1.5-inch thick, medium-rare: 6-7 minutes per side. Internal temp of 130-135°F.
• 1.5-inch thick, medium: 7-8 minutes per side. Internal temp of 145°F.

These times are a starting point. Wind, altitude, and your specific grill can all affect actual cooking time. Always use a meat thermometer to check the internal temperature. This is the most reliable way to know when your flank steak is done.

Reverse Sear Method for Thicker Flank Steaks

If your flank steak is 1.5 inches or thicker, consider using the reverse sear method. This technique involves cooking the steak low and slow first, then finishing it with a high-heat sear. The result is an even doneness throughout the steak with a beautiful crust on the outside.

To use the reverse sear method, start by cooking your flank steak in a 275°F oven for about 15-20 minutes until it reaches 110-115°F internally. Then transfer it to a screaming hot grill for 1-2 minutes per side to develop grill marks and a flavorful crust.

Preparing Your Flank Steak for the Grill

Marinating for Flavor and Tenderness

Flank steak benefits greatly from marinating. Because it is a lean cut with less intramuscular fat, a good marinade adds moisture and flavor that the steak needs to stay juicy on the grill. Aim to marinate your flank steak for at least 2 hours, but overnight is even better.

Some great marinade options include:

• Citrus-based: Lime juice, olive oil, garlic, and cilantro for a fresh, zesty flavor.
• Soy sauce and ginger: A classic Asian-inspired marinade that adds depth and umami.
• Coffee and chili: For a bold, smoky flavor that pairs beautifully with grilled meat.
• Simple salt and pepper: Sometimes less is more. A generous coating of kosher salt and cracked black pepper lets the natural beef flavor shine.

When you marinate your steak, place it in a zip-lock bag or a shallow dish. Make sure the marinade covers the entire steak. Take it out of the refrigerator about 30 minutes before grilling so it comes closer to room temperature. This helps the steak cook more evenly.

Bringing the Steak to Room Temperature

Never place a cold flank steak directly on a hot grill. The temperature shock causes the outside to cook much faster than the inside, leading to uneven doneness. Taking the steak out 20-30 minutes before grilling allows it to cook more evenly from edge to center.

Grilling Techniques for Perfect Flank Steak

Setting Up Your Grill

Preheat your grill to high heat, around 450-500°F. If you are using a gas grill, turn all burners to high and close the lid for 10-15 minutes. If you are using a charcoal grill, let the coals ash over and spread them evenly across one half of the grate.

A clean, well-oiled grate prevents sticking and promotes those beautiful grill marks. Use a paper towel dipped in vegetable oil and tongs to grease the grate right before placing your steak down.

Grilling Step by Step

Place your flank steak on the hottest part of the grill. Resist the urge to move it around. Let it sear undisturbed for the first 3-4 minutes to develop a good crust. Then flip it once and cook for the remaining time based on your thickness and desired doneness.

Here are some quick tips to keep in mind during grilling:

• Do not press down on the steak: This squeezes out juices and dries out the meat.
• Only flip once: Multiple flips prevent a good crust from forming.
• Watch for flare-ups: Flank steak is lean and can cause grease flare-ups. Move the steak to a cooler zone if flames get too high.
• Use a timer: Set a timer for each side so you do not have to keep guessing.

Checking Doneness Without Cutting Into the Steak

The best way to check if your flank steak is done is by using an instant-read meat thermometer. Insert it into the thickest part of the steak, going through the side rather than the top. This gives you the most accurate reading without losing juices.

Here is a quick reference for internal temperatures:

• Rare: 120-125°F
• Medium-rare: 130-135°F
• Medium: 145°F
• Well-done: 155°F+

Remember that the temperature will rise 5-10 degrees after you remove the steak from the grill. This is called carryover cooking, and it is important to account for it when deciding when to pull your steak off the heat.

Resting and Slicing Your Flank Steak

Why Resting Is Essential

Once your flank steak comes off the grill, do not cut into it immediately. Resting allows the juices to redistribute throughout the meat. If you skip this step, all those flavorful juices will run out onto your cutting board instead of staying in the steak.

Let your flank steak rest for at least 5-10 minutes. Tent it loosely with aluminum foil to keep it warm without trapping too much steam, which can make the crust soggy.

Slicing Against the Grain

This is the single most important step in serving flank steak. The grain of the flank steak runs long and parallel to the length of the cut. If you slice with the grain, each bite will be chewy and tough. If you slice against the grain, the fibers are shortened, making the steak much more tender and enjoyable to eat.

To identify the grain, look for the parallel lines of muscle fiber running across the surface of the steak. Then use a sharp knife to slice perpendicular to those lines, cutting into thin strips about a quarter-inch thick.

Slicing against the grain transforms a potentially tough piece of meat into something tender and delicious. This is the secret that separates good grilled flank steak from great grilled flank steak.

Serving Suggestions and Pairing Ideas

Flank steak is incredibly versatile. Once you have grilled it to perfection and sliced it correctly, the serving options are endless. Here are some ideas to inspire your next meal:

• Fajitas: Sliced flank steak with sautéed peppers and onions is a classic crowd-pleaser.
• Tacos: Top with fresh salsa, guacamole, and a squeeze of lime for a quick and flavorful meal.
• Salad: Slice thinly and serve over a mixed greens salad with a tangy vinaigrette.
• Rice bowls: Serve over steamed rice with roasted vegetables and a drizzle of soy sauce.
• Sandwiches: Pile the sliced steak onto a crusty roll with some aioli and grilled onions.

For more grilling recipe inspiration, check out our pre-cooked shrimp recipes that save time for quick and easy grilled seafood ideas. If you love cooking different meats on the grill, you might also enjoy our instant pot ground beef recipes for weeknight meals that complement your grilling repertoire.

Another great resource for steak lovers is our guide on how to cook wagyu steak with good cooking tips, which covers premium steak techniques that can elevate your everyday grilling game as well.

Common Mistakes to Avoid When Grilling Flank Steak

Even experienced grillers make mistakes with flank steak. Here are the most common ones and how to avoid them:

• Skipping the thermometer: Guessing doneness leads to inconsistent results every time.
• Cooking from cold: A cold steak cooks unevenly. Always bring it to room temperature first.
• Over-marinating: Acidic marinades can break down the meat too much if left overnight in citrus-heavy mixtures. Stick to 2-4 hours for citrus marinades.
• Cutting with the grain: This is the number one reason people think flank steak is tough. Always slice against it.
• Not resting the steak: Cutting too soon releases all the juices and dries out your hard work.
• Using too much heat: While high heat is important for searing, excessively high flames can char the outside before the inside is done.

Expert Tips for Consistent Grilling Results

Here are some pro tips that will take your flank steak grilling to the next level:

• Dry the surface before grilling: Pat your steak dry with paper towels before seasoning. A dry surface sears better and develops a superior crust.
• Season generously: Flank steak is lean and benefits from a good amount of salt. Do not be shy with your seasoning.
• Create a two-zone fire: If your grill allows it, set up one side for high heat searing and the other for indirect cooking. This gives you more control over the final result.
• Let the steak come to room temperature before grilling: About 20-30 minutes out of the fridge is ideal.
• Clean and oil the grate: This prevents sticking and makes flipping easier.
• Trust the thermometer: Your eyes and fingers can fool you. A reliable thermometer is the best investment you can make for grilling.

Frequently Asked Questions

How long should I grill a 1-inch flank steak?

A 1-inch flank steak should grill for about 4-5 minutes per side over high heat for medium-rare. This gives you an internal temperature of around 130-135°F. Adjust the time by one minute per side if you prefer medium or well-done doneness. Always use a meat thermometer to confirm the temperature.

What is the best internal temperature for flank steak?

The best internal temperature for flank steak is 130-135°F for medium-rare, which is the most popular choice. This temperature keeps the steak juicy and tender while still having a beautiful pink center. If you prefer a more well-done steak, aim for 145°F for medium and 155°F for well-done. Remember that the temperature will rise a few degrees after you remove it from the grill.

Should I marinate flank steak before grilling?

Yes, marinating flank steak is highly recommended. Because flank steak is a lean cut, a marinade adds moisture and flavor that helps keep the steak juicy during grilling. Marinate for at least 2 hours, but overnight works best for deeper flavor. Just be careful with acidic marinades like citrus, as they can break down the meat if left too long.

How do I know when my flank steak is done without a thermometer?

You can use the touch test as a rough guide. For medium-rare, the steak should feel firm but still have some give, similar to the fleshy part of your palm when you touch your thumb to your middle finger. However, this method is not as reliable as using a meat thermometer. For consistent results every time, we strongly recommend investing in an instant-read thermometer.

Can I grill flank steak on a gas grill?

Absolutely. Gas grills work great for flank steak. Preheat your gas grill to high heat, around 450-500°F, and clean the grate well. Place the steak on the hottest part of the grill and sear for the recommended time per side. Gas grills offer excellent temperature control, which makes them ideal for cooking flank steak to perfection.

How long should I rest flank steak after grilling?

Rest your flank steak for at least 5-10 minutes after grilling. This allows the juices to redistribute throughout the meat, making each slice more flavorful and juicy. Tent the steak loosely with aluminum foil to keep it warm during resting. Do not cut into it too early, or you will lose all those delicious juices to the cutting board.