If you’ve been searching for a show-stopping steak recipe that’s both bursting with flavor and surprisingly simple, you’re going to love this Garlic-Marinated Grilled Flank Steak Recipe. What makes it truly special is the way the garlic-infused marinade tenderizes the flank steak, imparting deep, savory flavors that soak right into the meat. Whether you’re firing up the grill on a weeknight or preparing for a weekend barbecue, this dish delivers juicy, mouthwatering results that will have everyone asking for seconds.

Ingredients You’ll Need

A large piece of raw red meat lays flat in a white enamel tray with a black rim. The meat is coated with a thick layer of finely chopped garlic and is resting in a pool of golden yellow oil that fills the bottom of the tray. The texture of the meat shows natural muscle grain and marbling, while the garlic pieces are scattered evenly across the top surface. The white tray sits on a white marbled surface, adding a clean, bright background to the rich colors of the meat and oil. photo taken with an iphone --ar 4:5 --v 7

Gathering a handful of straightforward ingredients is all you need to make this Garlic-Marinated Grilled Flank Steak Recipe come to life. Each element plays an essential role—from the tangy bite of the apple cider vinegar to the rich aroma of minced garlic, every component enhances the steak’s flavor, juiciness, and perfect char.

2 ½ pounds flank steak: The star of the show, choose a well-trimmed cut for even grilling and slicing.
¼ cup unfiltered apple cider vinegar: Adds a bright acidity that tenderizes and balances the richness.
2 tablespoons extra-virgin olive oil: Helps the marinade cling to the steak while adding a subtle fruity note.
8 garlic cloves, minced (about 2 tablespoons): Loads of fresh garlic infuse the meat with bold, aromatic flavor.
3 teaspoons kosher salt: Highlights the natural flavors of the steak and helps retain moisture.
2 teaspoons brown sugar (optional): A touch of sweetness to deepen caramelization during grilling.
½ teaspoon freshly cracked black pepper: Provides a gentle heat and peppery kick for balance.

How to Make Garlic-Marinated Grilled Flank Steak Recipe

Step 1: Prepare the Garlic Marinade

The first step sets the flavor foundation: whisk together apple cider vinegar, olive oil, minced garlic, 2 teaspoons of kosher salt, and brown sugar if you’re using it. This blend harnesses sweet, tangy, and savory notes that begin tenderizing the steak while layering it with incredible flavor depth. Make sure the mixture is well combined for even coating.

Step 2: Marinate the Steak

Season the flank steak all over with freshly cracked black pepper and the remaining teaspoon of salt, then place it in a dish or sealable bag. Pour the marinade over the steak, turning it to coat every inch. Letting it rest in the fridge for at least an hour allows those garlic flavors to seep into the meat, creating a tender, juicy steak that’s ready to grill.

Step 3: Preheat the Grill

Get your grill heated to medium-high, which is key for achieving that gorgeous charred crust while locking in the steak’s juices. This temperature also ensures quick cooking that preserves tenderness and flavor.

Step 4: Grill the Steak

Remove the flank steak from the marinade and let the excess drip off before placing it on the grill. Grill for about 5 to 8 minutes per side to reach medium-rare doneness—that perfect juicy state where the meat is tender but still has a satisfying bite. If you have an instant-read thermometer, look for 135°F as your target temperature. Remember, grilling’s magic happens fast, so keep your eye on that clock!

Step 5: Rest and Slice

Once grilled, transferring the flank steak to a cutting board and letting it rest for about 5 minutes is crucial. Resting allows the juices to redistribute throughout the meat, resulting in slices that stay moist. When you slice, cut thinly against the grain on a diagonal. This technique is the secret to maximizing tenderness and showcasing beautiful steak slices on your platter.

How to Serve Garlic-Marinated Grilled Flank Steak Recipe

The image shows a close-up of grilled steak sliced into eight long, thin pieces arranged side by side on a wooden cutting board. The steak has a dark brown, seared outer layer with grill marks and visible seasoning, while the inside remains pink and juicy with a tender texture. Some pieces show a slight gradient from dark brown edges to a more vibrant pink center, and flakes of salt are scattered on top. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes add a bright contrast that complements the smoky richness of the steak perfectly. Consider a sprinkle of chopped fresh parsley or cilantro for a pop of color and a fresh herbaceous note. A few lemon wedges on the side are fantastic too—squeezing a bit of citrus right before eating awakens the flavors and adds a sparkling finish.

Side Dishes

This Garlic-Marinated Grilled Flank Steak Recipe pairs beautifully with a variety of sides. Classic grilled vegetables like asparagus or bell peppers echo the outdoor grilling vibe, while a simple arugula salad dressed with olive oil and lemon creates a refreshing counterpoint to the meaty richness. Creamy mashed potatoes or a fragrant pilaf also work wonderfully for a more hearty meal.

Creative Ways to Present

Feeling playful? Turn your grilled flank steak into steak tacos with warm tortillas, fresh salsa, and a drizzle of crema. Alternatively, slice it thin over a bed of mixed greens and cooked quinoa for a vibrant steak salad. You can even use the slices as the star protein in a sandwich with caramelized onions and horseradish mayo—endless ways to enjoy this versatile recipe!

Make Ahead and Storage

Storing Leftovers

If you find yourself with any leftover grilled flank steak, store it in an airtight container in the refrigerator. Properly stored, it will stay fresh for 3 to 4 days and makes for an easy protein boost in salads or wraps on busy days.

Freezing

Leftover cooked steak also freezes well. Slice it and wrap tightly in plastic wrap followed by foil or place in a freezer-safe bag to prevent freezer burn. It will keep well for up to 3 months, making it a convenient option for future meals without sacrificing flavor.

Reheating

To reheat, gently warm slices in a skillet over medium-low heat or in the oven wrapped in foil. Adding a splash of beef broth or water helps keep the meat juicy so it doesn’t dry out. Avoid high heat, as flank steak cooks quickly and can become tough when reheated too aggressively.

FAQs

Can I use a different cut of steak for this recipe?

While flank steak is ideal due to its flavor and texture, you can substitute skirt steak or hanger steak with similar results. Just adjust grilling times slightly based on thickness and your preferred doneness.

How long should I marinate the steak?

Marinating for at least an hour is essential to impart flavor and tenderize the meat. You can marinate up to 4 hours, but avoid going much longer because the vinegar might start to “cook” the steak, altering the texture.

What if I don’t have a grill?

No grill? No problem! You can cook this steak under a broiler or in a grill pan on your stovetop. Just ensure your pan or broiler is very hot to mimic the high heat of a grill for that charred finish.

Is it necessary to slice against the grain?

Absolutely! Slicing against the grain breaks up the muscle fibers, making the steak easier to chew and more tender. Cutting with the grain will result in a tougher bite.

Can I prepare the marinade in advance?

Yes! You can make the garlic marinade ahead of time and store it in the fridge. Just add the steak right before you’re ready to marinate so the garlic flavor stays fresh and potent.

Final Thoughts

There’s something genuinely satisfying about biting into a perfectly grilled piece of flank steak bursting with garlicky, tangy goodness, and that’s exactly what this Garlic-Marinated Grilled Flank Steak Recipe delivers every time. Don’t hesitate to make this recipe your new go-to for effortless, flavorful grilling. I promise it will brighten up your meals and impress every guest lucky enough to share the table with you!

Garlic-Marinated Grilled Flank Steak Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 1 review

Author: Jessica
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings
Category: Main Course
Method: Grilling
Cuisine: American

Print Recipe

Description

A simple and flavorful grilled flank steak marinated in a garlic and apple cider vinegar blend, perfect for a quick and satisfying meal that serves six.

Ingredients

Flank Steak

2 ½ pounds flank steak

Marinade

¼ cup unfiltered apple cider vinegar
2 tablespoons extra-virgin olive oil
8 garlic cloves, minced (about 2 tablespoons)
3 teaspoons kosher salt, divided
2 teaspoons brown sugar (optional)
½ teaspoon freshly cracked black pepper

Cook Mode Prevent your screen from going dark

Instructions

Prepare Marinade: In a small bowl, whisk together the apple cider vinegar, olive oil, minced garlic, 2 teaspoons of kosher salt, and brown sugar if using until well combined.
Marinate Steak: Season the flank steak all over with the freshly cracked black pepper and the remaining 1 teaspoon kosher salt. Place the steak in a 9 x 13-inch baking dish or a large zip-top bag. Pour the marinade over the steak and turn to coat well on both sides. Refrigerate and marinate for at least 1 hour or up to 4 hours.
Preheat Grill: Preheat your grill to medium-high heat in preparation for cooking the steak.
Grill Steak: Remove the steak from the marinade allowing any excess to drip off. Discard the used marinade. Grill the steak for 5 to 8 minutes per side until it reaches medium-rare doneness, approximately 135°F when checked with an instant-read thermometer.
Rest and Slice: Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Using a sharp knife, thinly slice the steak against the grain on the diagonal. Arrange slices on a serving platter and serve immediately.

Notes

Use an instant-read thermometer for the most accurate doneness: rare is 125°F, medium-rare is 135°F, medium is 145°F, medium-well is 150°F, and well-done is 160°F.
Medium-rare is recommended for optimal tenderness and flavor, but cook to your preference.
If you prefer a sweeter marinade, do not omit the brown sugar.
Resting the steak after grilling is crucial to retain juices and tenderness when slicing.