How Long to Grill Flank Steak

Grilling a flank steak typically takes 4 to 6 minutes per side over high heat, reaching an internal temperature of 130°F for medium-rare. The exact grilling time depends on steak thickness, grill type, and desired doneness. This guide covers everything from prep and marinating to resting and slicing for the best BBQ flank steak you have ever tasted.

There is nothing quite like a perfectly grilled flank steak on a warm summer evening. The sizzle, the smoke, and that beautiful char on the outside all make for an unforgettable meal. But here is the thing — flank steak can go from amazing to ruined in a matter of seconds if you do not know what you are doing.

How long to grill flank steak is one of the most common questions home cooks ask. The answer is not as simple as just picking a number. Several factors play a role, including the thickness of your cut, the type of grill you use, and how hot your fire is running. In this guide, we break down everything you need to know to get that perfect sear and a juicy, flavorful result every single time.

Whether you are working with a charcoal grill, a gas setup, or even a portable grill at the campsite, this article has you covered. We will walk you through the entire process step by step, from choosing your cut to slicing it right. By the end, you will feel confident enough to fire up the grill and impress everyone at the table.

Key Takeaways

• Grill Time: A standard flank steak needs about 4 to 6 minutes per side on high heat for medium-rare.
• Temperature Matters: Use a meat thermometer to check for 130°F (medium-rare) or 145°F (medium) for the best results.
• Resting Is Key: Always let your flank steak rest for 5 to 10 minutes before slicing to lock in the juices.
• Slice Against the Grain: Cutting against the muscle fibers makes the steak tender and much more enjoyable to eat.
• Marinate for Flavor: A good marinade for at least 30 minutes adds tremendous flavor and helps tenderize the meat.
• Clean Your Grill: A clean grill grate prevents sticking and gives you those perfect grill marks every time.

Understanding Flank Steak Basics

Flank steak comes from the abdominal muscles of the cow. It is a lean cut with a lot of flavor, but it can also be tough if you do not handle it correctly. This is exactly why cooking time and temperature matter so much.

What Makes Flank Steak Different

Unlike ribeye or filet mignon, flank steak has very little fat marbling. That means it relies heavily on proper cooking technique to stay juicy. The long muscle fibers also mean that slicing against the grain is absolutely essential. If you skip this step, even a perfectly cooked steak can feel chewy and hard to enjoy.

Flank steak also tends to be thinner than other cuts, usually about 1 to 1.5 inches thick. Because of this, it cooks much faster than thicker steaks like a bone-in ribeye. This is why keeping a close eye on the clock and the temperature is so important.

Choosing the Right Flank Steak

When you are shopping for flank steak, look for a piece that has a consistent thickness throughout. Avoid cuts with a lot of visible sinew or uneven edges. A good flank steak should have a bright red color and a fresh smell. If you can, buy from a trusted butcher or a well-reviewed meat supplier.

Also, consider the size of your grill. A standard flank steak fits easily on most grills, but if you are working with a smaller setup, you might want to butterfly the steak to ensure even cooking.

How Long to Grill Flank Steak: Timing Breakdown

This is the section you have been waiting for. The grilling time for flank steak depends on a few key variables. Let us break it down so you can plan your cook with confidence.

Grilling Time by Thickness

The thickness of your steak is the biggest factor in determining cook time. Here is a simple guide to follow:

• Thin cuts (less than 1 inch): About 3 to 4 minutes per side over high heat.
• Standard cuts (1 to 1.5 inches): About 4 to 6 minutes per side over high heat.
• Thick cuts (over 1.5 inches): About 6 to 8 minutes per side, but you may need to move to indirect heat to avoid burning the outside.

These times assume you are grilling at around 450°F to 500°F. If your grill runs cooler, you will need to add a minute or two to each side. Always use a meat thermometer to check the internal temperature rather than relying solely on time.

Grilling Time by Doneness Level

Everyone has their own preference when it comes to steak doneness. Here is how long to grill flank steak based on where you like it cooked:

• Rare (120°F to 125°F): About 3 to 4 minutes per side.
• Medium-rare (130°F to 135°F): About 4 to 5 minutes per side. This is the sweet spot for most flank steak lovers.
• Medium (140°F to 145°F): About 5 to 6 minutes per side.
• Well-done (155°F and above): About 7 to 8 minutes per side. Not recommended for flank steak because it dries out quickly.

Remember that the temperature will continue to rise by about 5 degrees after you pull the steak off the grill. This is called carryover cooking, and it is why many experts pull the steak off just a few degrees below the target temperature.

Charcoal vs. Gas Grill Timing

The type of grill you use can also affect your timing. A charcoal grill tends to run hotter, especially if you are using lump charcoal or hardwood briquettes. This means you might need to reduce your cook time slightly or move the steak to a cooler zone on the grate.

A gas grill gives you more control over the heat. You can easily adjust the burners to maintain a consistent temperature, which makes it a great choice for beginners who are still learning how long to grill flank steak. If you want to boost the heat on your gas grill, there are simple techniques to make it hotter for a better sear.

Preparing Your Flank Steak for the Grill

Great grilling starts long before you light the fire. Proper preparation makes a huge difference in the final result, and it is surprisingly easy to do right.

Marinating Your Steak

A good flank steak marinade does two things. It adds flavor, and it helps tenderize the meat. Because flank steak is lean and can be tough, a marinade with acid (like lime juice or vinegar) and oil works wonders.

Here are some quick marinade ideas:

• Classic Latin: Lime juice, olive oil, garlic, cumin, and cilantro.
• Asian-inspired: Soy sauce, sesame oil, ginger, and a touch of honey.
• Simple and classic: Olive oil, garlic, salt, pepper, and a splash of Worcestershire sauce.

Marinate your steak for at least 30 minutes, but no longer than 4 hours if your marinade is acid-based. Longer than that, and the acid can break down the meat too much, leaving it mushy.

Bringing the Steak to Room Temperature

Take your flank steak out of the refrigerator about 30 minutes before grilling. This lets the meat come closer to room temperature, which means it cooks more evenly. A cold steak going straight onto a hot grill can result in uneven doneness, with the outside overcooked and the center still cold.

Seasoning Simply

If you prefer not to marinate, keep it simple. A generous coating of kosher salt, freshly cracked black pepper, and a drizzle of olive oil is all you need. Let the natural flavor of the flank steak shine through.

Grilling Techniques for Perfect Flank Steak

Now that your steak is prepped and your grill is hot, it is time to cook. The technique you use matters just as much as the timing.

Setting Up Your Grill for Direct Heat

Flank steak cooks best over direct heat. This means the steak sits directly over the flame or coals. Preheat your grill for at least 10 to 15 minutes before placing the steak on the grate. You want the grates smoking hot.

If you are using a charcoal grill, spread the coals evenly across one half of the grill to create a direct heat zone. For gas grills, turn all burners to high and let the grill preheat with the lid closed.

The Searing Process

Place the flank steak on the hottest part of the grill. Resist the urge to move it around. Let it sear for about 4 to 5 minutes on the first side. You will know it is ready to flip when you see deep grill marks forming and the steak releases easily from the grate.

Flip the steak only once. Every time you flip it, you interrupt the searing process and lose some of those beautiful caramelized flavors. After flipping, cook for another 4 to 6 minutes depending on your desired doneness.

Using a Meat Thermometer

This is the single most important tool for grilling flank steak. Insert the thermometer into the thickest part of the steak, away from any bone or fat pocket. Here is a quick reference:

• 120°F to 125°F = Rare
• 130°F to 135°F = Medium-rare (recommended)
• 140°F to 145°F = Medium
• 150°F and above = Well-done

Getting the temperature right is what separates a good grilled steak from a great one. Do not guess. Just check.

Resting and Slicing Your Flank Steak

This is the step most people skip, and it is the one that makes the biggest difference. Resting your flank steak after grilling allows the juices to redistribute throughout the meat. If you cut into it right away, all those flavorful juices will run out onto the cutting board instead of staying in the steak.

How Long to Rest Flank Steak

Let your grilled flank steak rest for at least 5 to 10 minutes. Place it on a cutting board and tent it loosely with aluminum foil. The foil helps keep the steak warm without trapping too much steam, which could make the crust soggy.

Slicing Against the Grain

Once your steak has rested, it is time to slice. Look for the direction of the muscle fibers (the long, parallel lines you see in the meat). Cut perpendicular to those fibers. This shortens the muscle strands and makes each bite much more tender.

Slice the flank steak against the grain into thin strips, about a quarter-inch thick. Use a sharp knife for clean cuts. A dull knife will tear the fibers instead of slicing through them, which can make the steak feel tough.

Common Mistakes to Avoid When Grilling Flank Steak

Even experienced grillers can make mistakes with flank steak. Here are the most common ones to watch out for:

• Cooking it too long: Flank steak is lean and thin. Overcooking it by even a minute or two can turn it into a dry, chewy disappointment. Keep a close eye on the clock and the thermometer.
• Skipping the rest: Cutting into the steak immediately after grilling means losing all those juices. Patience pays off here.
• Not slicing against the grain: This is the number one reason people think flank steak is tough. Always check the grain direction before you cut.
• Using a dirty grill grate: A dirty grate causes sticking and uneven cooking. Make sure to clean your grill grate before you start cooking.
• Neglecting the marinade: While flank steak does not absolutely require a marinade, one adds tremendous flavor and helps with tenderness.
• Flame flare-ups: Flank steak is thin and can burn quickly if grease causes flare-ups. Keep a spray bottle of water handy and move the steak to a cooler zone if needed. You should also know how to stop a grease fire on grill safely in case things get out of hand.

Serving Suggestions for Grilled Flank Steak

Grilled flank steak is incredibly versatile. Here are some serving ideas that pair beautifully with it:

• Fajitas: Slice the steak into strips and serve with sautéed peppers and onions, warm tortillas, and your favorite toppings.
• Over a salad: Thinly sliced flank steak on a bed of mixed greens with a light vinaigrette makes a satisfying meal.
• With rice and beans: A classic combination that works especially well with Latin-style marinades.
• On its own: A simple side of grilled vegetables and a glass of your favorite wine is all you need.

No matter how you serve it, the key is to slice it thin and against the grain. This single step transforms the eating experience.

Storing Leftover Grilled Flank Steak

If you have any leftovers (which is rare, but it happens), store them properly to keep them fresh. Place the sliced steak in an airtight container and refrigerate within two hours of cooking. Properly stored, grilled flank steak keeps in the fridge for up to 3 to 4 days. You can also freeze it for longer storage, though the texture may change slightly after thawing.

Conclusion

Grilling flank steak does not have to be intimidating. Once you understand the timing, the temperatures, and the proper techniques, it becomes one of the easiest and most rewarding things you can do on the grill. Remember to marinate, preheat your grill, sear over direct heat, and always use a meat thermometer to check for the perfect internal temperature.

The grilling time for flank steak typically falls between 4 and 8 minutes total, depending on thickness and desired doneness. Let the steak rest, slice it against the grain, and serve it your way. With these tips in your back pocket, you are well on your way to grilling flank steak like a pro every single time you fire up the grill.

Now go ahead, grab your tongs, and get that grill going. Your perfect flank steak is waiting.

Frequently Asked Questions

How long does it take to grill a flank steak on a gas grill?

On a gas grill set to high heat, a standard 1-inch-thick flank steak takes about 4 to 6 minutes per side for medium-rare. Gas grills offer great temperature control, which makes it easier to hit your target doneness consistently.

What is the best temperature to grill flank steak?

Preheat your grill to 450°F to 500°F for the best sear. The internal temperature of the steak should reach 130°F to 135°F for medium-rare, which is the recommended doneness for flank steak.

Should I marinate flank steak before grilling?

Marinating is highly recommended because flank steak is lean and can be tough. A marinade with acid and oil helps tenderize the meat and adds flavor. Marinate for at least 30 minutes but no longer than 4 hours for the best results.

How do I know when flank steak is done on the grill?

The most reliable way is to use a meat thermometer. Insert it into the thickest part of the steak. For medium-rare, aim for 130°F to 135°F. You can also use the touch test, but a thermometer removes all the guesswork.

Why is my grilled flank steak tough?

Flank steak usually turns out tough for two reasons: overcooking or not slicing against the grain. Keep a close eye on the internal temperature and always cut perpendicular to the muscle fibers for tender slices.

Can I grill flank steak on a charcoal grill?

Absolutely. A charcoal grill gives flank steak a wonderful smoky flavor. Just make sure your coals are evenly distributed and the grill is hot before placing the steak down. If you do not have charcoal, you can also learn how to grill without charcoal using other heat sources.

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Before you fire up the grill, make sure your grill cover is clean and ready for the season. A clean cover protects your grill and keeps it in top shape for your next cookout.

For more grilling tips, check out our guide on how to grill without charcoal for alternative grilling methods that work great with flank steak.

Want to keep your grill in perfect condition? Learn how to season a grill grate to prevent sticking and improve flavor on every cook.