Flank steak is a lean, flavorful cut of beef that can make for an amazing meal when grilled correctly. But knowing exactly how long to barbecue flank steak is key to ensuring it turns out tender and juicy. Follow this guide to learn everything you need to know about grilling times, temperatures, and techniques for perfectly cooked flank steak every time.

What is Flank Steak?

Flank steak is cut from the belly of the cow, from the flank section located below the loin. It comes from a well-exercised region, so it is a lean cut that is also quite tough. But when grilled quickly over high heat, flank steak becomes deliciously tender and flavorful.

This thin, long cut has a distinct grain running lengthwise. Be sure to slice it against the grain after cooking to maximize tenderness. Flank steak has tons of beefy flavor that sings when simply seasoned and seared.

Benefits of Flank Steak

There are many benefits that make flank steak a great choice for barbecuing:

It’s budget-friendly – Flank steak is an affordable cut of beef, making it a wallet-friendly option. Other steaks like ribeye or tenderloin can cost twice as much per pound.
Lean and protein-packed – With around 12 grams of protein per 3 ounce serving, flank steak is much lower in fat than fattier cuts like brisket or ribs. It’s a healthy high-protein option.
Tons of beefy flavor – While lean, flank steak boasts a rich, meaty flavor that gets intensified over the flames. The fat provides plenty of juicy flavor.
Perfect for grilling – The lean cut and smooth grain of flank steak make it ideal for absorbing smoky grill flavor. The high heat helps render any toughness.
Versatile for serving – Sliced flank steak is tasty in tacos, stir fries, sandwiches, and salads. It can also be served as a main with veggies.

How Long to Grill Flank Steak Directly

The direct grilling method involves cooking flank steak right over the heat source. This quick, hot cooking helps develop that charred exterior while keeping the inside tender.

For medium-rare doneness, grill a 1-1.5 inch thick flank steak 4 to 5 minutes per side directly over medium-high to high heat. This will sear the outside while leaving the inside a warm pink.

For a 1 inch thick steak, reduce grilling time to 3 to 4 minutes per side. Thinner steaks under 1 inch thick may only need 2 to 3 minutes on each side.

Always rely on an instant-read thermometer to check for doneness, not just grill times. Remove the steak from heat when it reaches 125°F for medium-rare or 130°F for medium doneness.

Tips for Direct Grilling Flank Steak

Let steak sit at room temperature for 30 minutes before grilling for more even cooking.
Pat the steak dry thoroughly with paper towels before seasoning.
Create a cross-hatch char pattern by rotating 45 degrees halfway through grilling on each side.
Allow the steak to rest for 5-10 minutes before slicing to let juices redistribute.

How Long to Grill Flank Steak Indirectly

Indirect grilling means the flank steak is not directly over the heat source. This allows for gentler, slower cooking, resulting in a tender interior.

For a 1-1.5 inch thick flank steak cooked over medium indirect heat, grill for approximately:

Rare: 15 to 20 minutes
Medium-rare: 25 to 30 minutes
Medium: 30 to 35 minutes

Monitor the temperature and rotate periodically for even cooking. Remove from the grill when the center of the steak reaches 125°F for medium-rare.

For a thinner 1 inch flank steak over indirect medium heat, reduce cook times by about 5 minutes for each doneness level. Check often and take it off the grill when it’s 5°F below the target temperature.

Tips for Indirect Grilling

Setup a two-zone fire with no flames directly under the steak.
Consider using wood chips, chunks or pellets for extra smoke flavor.
Flipping every 5 minutes will ensure even results.
Tent foil over the steak if it is cooking too quickly.

How Long to BBQ Flank Steak in the Oven

You can also cook flank steak to tender, juicy perfection in your oven’s dry, consistent heat. This method frees up your grill for other foods.

Preheat your oven to 450°F and arrange an oven-safe wire rack inside a rimmed baking sheet. Season the steak well and place on the rack.

For a 1-1.5 inch thick flank steak, roast for:

Rare: 12 to 15 minutes
Medium-rare: 15 to 18 minutes
Medium: 18 to 22 minutes

Check for doneness 5°F before the target temperature and let rest before slicing against the grain.

For a thinner 1 inch cut, reduce oven times by 2 to 3 minutes. Monitor carefully with a meat thermometer for your ideal doneness.

Oven Roasting Tips

Use a meat thermometer since oven temps can vary.
Rubbing oil on the steak will help it brown beautifully.
Let steak rest on a cutting board for 10 minutes before slicing.
Add fresh herbs, garlic, or spices to complement the flavor.

How Long to BBQ a Flank Steak Marinade

A marinade is a great way to maximize the flavor of lean cuts like flank steak. For best results, let the steak soak in a marinade for 1 to 2 hours in the refrigerator.

Try marinating in combinations of:

Oil – Olive oil, avocado oil, vegetable oil
Acid – Lemon juice, lime juice, vinegar, yogurt
Fresh herbs – Rosemary, thyme, oregano, cilantro
Spices and seasonings – Garlic, onion, chili flakes, soy sauce, Worcestershire, Dijon mustard
Sweetness – Honey, brown sugar, maple syrup
Umami – Soy sauce, fish sauce, Worcestershire sauce

Make sure your steak is nicely coated. Let it marinate for 60 to 120 minutes for the best flavor infusion before grilling as usual.

How Long to Let Flank Steak Rest

Letting your grilled steak rest before slicing is an essential step. Resting allows time for the juices to reabsorb into the meat fibers.

After removing flank steak from the grill or oven, let it rest on a cutting board for 5 to 10 minutes before slicing and serving. The meat will continue cooking from residual heat during this time.

Tenting foil loosely over the top while it rests will keep it warm without steaming the steak. Resist cutting in right away or risk losing all those delicious juices!

How to Tell When Flank Steak is Done

Using time as a guide for doneness is a helpful starting point. But the best way to ensure perfect results is to use a digital instant-read meat thermometer to check for doneness.

Insert the thermometer into the thickest part of the steak, avoiding any bones. Target these internal temperatures when grilling flank steak:

Rare: 120-125°F
Medium-rare: 130-135°F
Medium: 140-145°F
Medium-well: 150-155°F
Well done: 160°F and above

The temperature will continue rising about 5-10°F during resting time. Remove flank steak right before it hits your ideal temp for best results.

You can also use the finger test:

Rare: Very soft and spongy
Medium-rare: Lightly springy
Medium: Firm with slight give
Well done: Hard and firm

Checking doneness early and often prevents overcooking this lean cut. Remove it right when it hits the sweet spot between juicy and tender.

Common Mistakes and How to Avoid Them

Grilling flank steak is simple, but there are a few pitfalls to be aware of:

Overcooking – Flank steak goes from tender to tough if cooked past medium. Use a meat thermometer and don’t go past 145°F.

Cutting against the grain – Always slice flank steak thinly against the prominent grain, never with it.

Inadequate seasoning – Generously season flank steak before and after cooking due to its leanness.

Too-high heat – Sear over high heat, but don’t over-char. Move to indirect heat to finish cooking.

Not resting the meat – Skipping this key step leads to dry, less flavorful meat. Always rest it 5-10 minutes.

Forgetting to clean grill grates – Oil and preheat grates well to prevent sticking. Clean thoroughly after each use.

Follow these tips and your grilled flank steak will deliver big, beefy flavor and tender texture every time.

Frequently Asked Questions About BBQ Flank Steak

How do I tenderize flank steak?

Marinate for 1-2 hours in an acidic ingredients like wine, vinegar, yogurt or citrus juice.
Use a meat mallet or tenderizer tool to gently pound the steak.
Cut small slits across the grain of the meat. Be careful not to cut all the way through.
Apply a dry or wet marinade recipe with enzymes that break down proteins.

What is the best marinade for flank steak?

For robust flavor, marinate with soy sauce, balsamic, red wine, garlic and pepper flakes.
For Asian flair, use ginger, sesame oil, rice vinegar and honey.
For a tangy kick, blend pineapple juice, lime, cilantro and chili powder.
For Mediterranean notes, mix olive oil, lemon, oregano and crushed rosemary.

How do you cook flank steak in the oven?

Preheat oven to 450°F. Heat an oven-safe skillet or grill pan over high heat.
Rub seasoned steak all over with oil. Quickly sear steak 2-3 minutes per side.
Transfer pan to oven and roast to desired doneness, about 10-15 minutes for medium-rare.
Rest steak 5 minutes before thinly slicing against the grain.

What is the best way to grill flank steak?

Pat steak dry and coat with oil. Season generously with salt, pepper and spices.
Over direct high heat, grill 4-5 minutes per side for medium-rare.
Move to indirect heat and grill 15-25 minutes more, flipping occasionally, until 125°F.
Rest 5-10 minutes before slicing against the prominent grain.

Can you grill flank steak from frozen?

Yes, you can grill frozen flank steak but it will take longer. Thaw first in the refrigerator overnight for best results. Or place frozen steak on hot grill and cook about 8-12 minutes per side, using a meat thermometer to check for doneness.

What can I serve with grilled flank steak?

Chimichurri or garlic herb butter make great toppings.
Pair it with charred peppers and onions.
Serve alongside grilled vegetables like zucchini or eggplant.
Top a salad with sliced grilled flank steak.
Use flank steak in tacos or fajitas with all the fixings.

Grilling Up Perfectly Cooked Flank Steak

Grilling flank steak to juicy, tender perfection is easy when you know how long to cook it. For the best results, grill for 4 to 5 minutes per side directly over heat for medium-rare doneness. Move over indirect heat to finish cooking if needed. Use a meat thermometer to ensure the interior reaches 125-130°F.

Always let flank steak rest for 5-10 minutes before slicing thinly across the prominent grain. With the right techniques, this flavorful and affordable cut can be the star of your next barbecue. Just follow this guide to turn out tender, delicious grilled flank steak every time.

How-To BBQ Flank Steak

Barbecuing flank steak is one of the best ways to create a delicious meal with this lean, beefy cut of meat. Grilling flank steak over high, direct heat yields crispy char on the outside and tender, juicy meat inside when sliced properly.

Follow these simple steps to learn how to grill flank steak to perfection:

Pick The Right Cut

Look for an evenly thick flank steak that is 1 to 1 1⁄2 inches thick, around 1 to 2 pounds. Choose flank steaks with good marbling for flavor and tenderness. Inspect the steak to ensure the grain runs lengthwise in one direction.

Prepare the Steak

Take the flank steak out of the fridge and let sit for 30 minutes to allow it to come closer to room temperature before grilling.
Pat the steak very dry all over with paper towels. Make sure it’s completely dry so it will sear well.
Generously coat both sides with olive oil or avocado oil. This helps facilitate browning. Rub it all over to completely coat.
Liberally season the steak on both sides with salt and pepper or steak seasoning. Apply it heavily since flank steak is a lean cut.

Preheat Grill Properly

Prep charcoal or gas grill for direct high-heat cooking over one side.
Heat coals or burners on high for 15-20 minutes until grill is very hot, around 500°F.
Clean and oil grates right before grilling so steak doesn’t stick.

Grill Flank Steak Over Direct Heat

Place flank steak directly over the hot side of the grill. Listen for immediate sizzle.
Grill uncovered for 4-5 minutes without moving to get good sear marks.
Flip steak using tongs and grill another 4-5 minutes. Rotate 45 degrees to get crosshatch marks.
Repeat flipping and rotating every few minutes for even charring until steak reaches 125°F, about 8-12 minutes total.
Move steak to indirect heat side if flare ups occur or steak is cooking too quickly.

Let Steak Rest

Transfer steak to a cutting board and tent loosely with foil.
Let rest 5-10 minutes to allow juices to redistribute through the meat.
The internal temperature will rise 5-10°F during this time for a perfect medium-rare around 130°F.

Slice and Serve Flank Steak

Cut the flank steak across the grain into thin slices on a bias.
Cutting this way keeps the steak tender and sliceable versus tough and chewy.
Serve immediately while hot and juicy. Flank steak pairs well with chimichurri or sauces.
Enjoy this flavorful grilled steak in tacos, stir-fries, sandwiches and more!

Grilling flank steak directly over high heat delivers steakhouse quality results. Use these steps to achieve tender, juicy meat with great char every time.

Choosing the Best Flank Steak for Grilling

Not all flank steaks are created equal when it comes to delivering the tender, juicy texture and full, robust flavor ideal for grilling. Follow this guide to pick the right cut of flank steak for your barbecue:

Check the Thickness

Look for flank steaks that are 1 to 1 1⁄2 inches thick.
Thinner cuts under 1 inch can overcook quickly and toughen up.
If over 1 1⁄2 inches thick, they will require longer grilling time.

Examine the Marbling

Flank steak has less marbling than other beef cuts, but some fat is ideal.
Moderate marbling gives the best balance of taste and tenderness.
Visible streaks of white fat through the meat indicate sufficient marbling.

Confirm the Weight

1 to 2 pound flank steaks are ideal for most grilling purposes.
This provides enough hearty meat for multiple servings without being unwieldy.
Larger cuts may tend to overcook on the exterior before the interior is done.

Check for Uniform Shape

Flank steak should have a long, even shape with relatively smooth contours.
Jagged edges or an uneven width can lead to uneven cooking.

Identify the Grain

Look for visible muscle fibers running lengthwise along flank steak.
Cutting against the prominent grain is key for tenderness after grilling.
The grain should be easy to identify and run in one direction.

Keeping these qualities in mind when selecting flank steak helps ensure the perfect cut for grilling up juicy, flavorful results every time. Cook yours over high heat for a charred exterior and tender interior.

Flank Steak Grilling Times and Temperatures

Knowing the ideal grilling times and temperatures for flank steak is the key to achieving tender, flavorful results with this lean cut. Use these grill times as a guide:

Thickness

1-inch flank steak: Grill for 2-4 minutes per side
1 to 1 1⁄2 inch flank steak: Grill for 4-5 minutes per side

Doneness Level

Rare: Grill to internal temp of 120-125°F
Medium Rare: Grill to internal temp of 130-135°F
Medium: Grill to internal temp of 140-145°F
Medium Well: Grill to internal temp of 150-155°F
Well Done: Grill to internal temp of 160°F+

Heat Level

High Heat: Heat grill to 450-500°F. Use for grilling thinner steaks and getting a good sear.
Medium-High Heat: Heat grill to 400-450°F. Good for achieving browning on thicker cuts.
Medium Heat: Heat grill to 325-400°F. For gentler cooking or finishing thicker cuts over indirect heat.

Grill Temperatures

Charcoal Grill: Mound coals on one side of grill. Preheat until coals are lightly coated with ash and glowing red, about 20 minutes.
Gas Grill: Preheat grill on high for 10 to 15 minutes before cooking.

Use an instant-read thermometer