Flank Steak Bbq Time

Flank steak bbq time depends on thickness, heat level, and your desired doneness. A properly grilled flank steak needs about 4 to 6 minutes per side over high heat. This guide covers everything from marinating to slicing so you get tender, smoky flavor every single time.

Key Takeaways

• Grill Time: Flank steak typically needs 4 to 6 minutes per side over medium-high heat.
• Internal Temperature: Pull your steak at 130°F for medium-rare and 140°F for medium.
• Resting Matters: Always rest flank steak for 5 to 10 minutes before slicing.
• Marinate First: A good marinade tenderizes the meat and adds deep flavor.
• Slice Against the Grain: This is the single biggest factor in tenderness.
• Use a Meat Thermometer: Guessing leads to overcooked or undercooked steak.

What Is Flank Steak and Why Does BBQ Time Matter So Much?

Flank steak is a lean, long cut from the abdominal muscles of the cow. It has a bold beefy flavor and a firm texture that makes it perfect for the grill. But here is the thing many people miss. flank steak bbq time can make or break your meal.

Unlike fattier cuts like ribeye or T-bone, flank steak has very little marbling. That means it dries out fast if you leave it on the heat too long. The clock is always ticking when you grill this cut. Getting the timing right ensures every bite stays juicy and full of smoky flavor.

When you nail the flank steak bbq time, you unlock a tender, caramelized steak that works for fajitas, salads, or just a simple plate with some salt and pepper. It is one of the most versatile cuts you can throw on a grill. Let us walk through exactly how to do it right.

The Best BBQ Temperature for Flank Steak

Why Heat Level Changes Everything

Flank steak needs high heat. You want your grill screaming hot, around 450°F to 500°F. This creates a beautiful sear on the outside while keeping the inside moist. Low and slow is for brisket and pork shoulder. Flank steak is a different animal entirely.

If you are using a charcoal grill, pile your coals on one side for direct heat. Gas grill users should preheat all burners on high for at least 10 to 15 minutes before cooking. A clean, hot grate prevents sticking and gives you those perfect grill marks.

The Right Grill Setup

Set up your grill for direct grilling. This means the steak sits directly over the flame or coals. You are not smoking this cut. Flank steak is thin and cooks fast. A two-zone fire setup works great too if you want the option to move the steak to cooler zones if it is cooking too quickly.

For even better results, oil the grates right before placing the steak. Use tongs and a paper towel dipped in vegetable oil. This small step prevents sticking and helps with even browning.

How Long to BBQ Flank Steak: Time Chart and Guide

The exact flank steak bbq time varies based on thickness and your preferred doneness. Here is a practical breakdown to guide you.

Thickness Matters

A standard flank steak runs about 1 to 1.5 inches thick. Thinner cuts cook faster. Thicker cuts need a little more time. Always check the internal temperature with a meat thermometer. This is the most reliable way to know when your steak is done.

Here is a general guide for flank steak bbq time:

• 1-inch thick: About 3 to 4 minutes per side for medium-rare.
• 1.5-inch thick: About 5 to 6 minutes per side for medium-rare.
• 2-inch thick: About 6 to 7 minutes per side, but watch the internal temp closely.

For medium doneness, add about one minute per side. The flank steak bbq time shifts depending on how well-done you like your steak. Most grill masters aim for medium-rare because it keeps the meat juicy and flavorful.

Internal Temperature Guide

Use this temperature chart when checking your steak with a meat thermometer. Insert the probe into the thickest part of the steak, away from the bone or fat.

• 120°F: Rare
• 130°F: Medium-rare (recommended for flank steak)
• 140°F: Medium
• 150°F: Medium-well
• 160°F+: Well-done (not recommended for flank steak)

Remember that the temperature will rise about 5 degrees after you pull the steak off the grill. This is called carryover cooking. Factor this into your timing and you will never overcook a flank steak again.

Tips for Perfectly Grilled Flank Steak

Marinate Before Grilling

Flank steak benefits hugely from a good marinade. The meat has a strong flavor but can be slightly tough if not prepared properly. A marinade with acid like lime juice or vinegar helps break down the muscle fibers. This makes the steak more tender and adds layers of flavor.

Try a simple marinade with olive oil, soy sauce, garlic, lime juice, and a pinch of cumin. Marinate for at least 30 minutes or up to 4 hours. Do not go longer than 4 hours or the acid will start breaking down the meat too much. For a complete marinade guide, check out our flank steak marinade recipe.

Let the Steak Come to Room Temperature

Take your flank steak out of the fridge about 30 minutes before grilling. This lets the meat cook more evenly. A cold steak hitting a hot grill creates uneven doneness. The outside burns while the center stays cold.

Do Not Skip the Rest

Once your steak comes off the grill, let it rest for 5 to 10 minutes. This allows the juices to redistribute throughout the meat. If you slice it right away, all those delicious juices run out onto the cutting board instead of staying in the steak.

Slice Against the Grain

This is perhaps the most important tip for flank steak. The grain runs lengthwise along the cut. You want to slice perpendicular to it. This shortens the muscle fibers and makes each bite much more tender. If you slice with the grain, even perfectly cooked flank steak will chew like rubber.

Use a Meat Thermometer

Do not rely on touch or time alone. A good instant-read thermometer takes the guesswork out of grilling. It is the difference between a perfect steak and a disappointing one. Invest in a reliable thermometer and use it every single time.

Common Mistakes to Avoid When BBQing Flank Steak

Overcooking the Steak

This is the number one mistake people make with flank steak. Because it is lean, it goes from perfectly done to dry and tough in minutes. Keep a close eye on the clock and use a thermometer. If you are unsure, pull the steak off early. Carryover cooking will bring it up to the right temperature.

Skipping the Marinade

Flank steak is not a self-tender cut. Skipping the marinade means you miss out on both flavor and tenderness. Even a quick 20-minute marinade makes a noticeable difference. For an in-depth approach to tenderizing, you can explore our guide on the ultimate marinade for tender grilled flank steak.

Cutting With the Grain

We mentioned this above because it is that important. Slicing with the grain leaves long, tough fibers in every bite. Take the extra 30 seconds to identify the grain direction and cut against it. Your jaw will thank you.

Not Preheating the Grill

A cold grill causes sticking and uneven cooking. Always preheat your grill for at least 10 to 15 minutes. You want those hot grates ready to sear the moment the steak touches down.

Pressing Down on the Steak

Never press a steak with a spatula while it grills. This squeezes out the juices and dries out the meat. Let it cook undisturbed and let the heat do the work.

How to Slice and Serve Flank Steak After Grilling

Once your flank steak bbq time is complete and the steak has rested, it is time to slice and serve. Use a sharp knife and cut against the grain into thin strips about a quarter-inch thick. This gives you the most tender result.

Flank steak works beautifully in many dishes. Use it for tacos, burritos, or fajitas. Slice it over a fresh garden salad. Add it to a stir-fry for a quick weeknight meal. Or keep it simple with a drizzle of chimichurri and a side of grilled vegetables.

For a more in-depth look at cutting techniques and serving styles, our flank steak grilling time chart covers everything you need to know about timing and presentation.

If you prefer a different cooking method, flank steak also works great in an air fryer. Our cooking steak in air fryer temp and time guide shows you how to adapt your timing for this convenient appliance.

Final Thoughts on Flank Steak BBQ Time

Grilling flank steak is one of the most rewarding things you can do on a barbecue. The key is understanding flank steak bbq time and respecting the process. Keep the heat high, watch the clock, use a meat thermometer, and always let the steak rest before slicing.

A perfectly grilled flank steak is juicy, flavorful, and surprisingly easy once you know what you are doing. Marinate it well, grill it hot, and slice it right. These three steps alone will elevate your flank steak from average to outstanding.

Now fire up your grill and put these tips into action. Your next backyard barbecue is going to be unforgettable. Happy grilling!

Frequently Asked Questions

What is the ideal flank steak bbq time for medium-rare?

For a 1 to 1.5-inch thick flank steak, grill for about 4 to 6 minutes per side over medium-high heat. Pull the steak at an internal temperature of 130°F and let it rest for 5 to 10 minutes. The temperature will rise to around 135°F during resting.

Should I marinate flank steak before grilling?

Yes, marinating flank steak is highly recommended. The meat is lean and benefits from extra tenderness and flavor. Marinate for 30 minutes to 4 hours using an acid-based marinade with ingredients like lime juice, soy sauce, garlic, and olive oil.

Can I overcook flank steak on the grill?

Absolutely. Flank steak is lean and dries out quickly. Overcooking turns it tough and chewy. Always use a meat thermometer and pull the steak at 130°F to 140°F depending on your preferred doneness. Carryover cooking will continue to raise the temperature.

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

Without a thermometer, use the touch test. Press the center of the steak with your finger. It should feel firm but still have a slight give for medium-rare. However, a meat thermometer is always the most reliable method for consistent results.

Can I reverse sear flank steak instead of direct grilling?

Yes, you can reverse sear flank steak. Start in a low oven at 250°F until the internal temperature reaches about 115°F. Then sear on a hot grill for 1 to 2 minutes per side. This method gives you more control over doneness but takes a bit longer than direct grilling.

What is the best way to store leftover grilled flank steak?

Let the steak cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or slice it cold for salads and wraps. Avoid microwaving as it can dry out the meat further.