Yes, you can barbecue flank steak, and high-heat grilling is the best way to sear the outside while keeping the inside tender and juicy.
Flank steak has a reputation for being tough, but it transforms into one of the most flavorful cuts of beef when cooked over an open flame. The intense heat of a barbecue works perfectly with the lean, fibrous structure of this muscle. You do not need to limit this cut to braising or slow cooking. In fact, prolonged cooking often dries it out, while a quick sear on the grill preserves its moisture.
Many home cooks shy away from grilling flank steak because they worry about chewing through leather. This fear is valid only if you skip the prep work. With the right marinade and a sharp knife, you can turn this budget-friendly cut into a steakhouse-quality dinner. The secret lies in how you treat the meat before it hits the grates and how you slice it once it comes off.
Why Flank Steak Is Perfect For The Grill
Flank steak comes from the abdominal muscles of the cow. This area gets a lot of exercise, which creates strong muscle fibers and very little fat. While fat usually equals tenderness in cuts like ribeye, the flavor in flank steak comes from the meat itself. The barbecue adds a smoky char that complements this intense beefy taste better than a pan sear ever could.
Grilling is ideal because it is fast. Flank steak is thin, so it cooks rapidly. A barbecue allows you to blast the exterior with high heat, creating a crust without overcooking the center. If you were to roast this cut, it would likely turn gray and chewy. The grill provides the thermal shock needed to keep the middle pink and soft.
Understanding the anatomy of the cut helps you cook it better. You will notice distinct lines running across the meat. These are the grain. The barbecue method tightens these fibers, so your post-grill technique matters just as much as the fire. We will cover that, but first, you need to get the meat ready to absorb flavor.
Preparing The Meat For Maximum Tenderness
You cannot simply throw a flank steak on the grill straight from the package and expect perfection. This cut demands a chemical tenderizer. Marinades are not just for flavor here; they are a mechanical necessity. An acidic marinade penetrates the surface and loosens up the protein structure.
Score the surface — Use a sharp knife to make shallow cuts in a diamond pattern on both sides of the steak. This helps the marinade sink deeper and prevents the meat from curling up when the heat hits it.
Choose the right acids — Mix ingredients like lime juice, vinegar, or soy sauce into your base. These elements break down the connective tissue. For safety guidelines on marinating times and temperatures, you can check the USDA’s guide on safe marinating.
Time it right — Let the steak soak for at least two hours. If you have time, an overnight soak is even better. However, do not exceed 24 hours, or the acid might turn the meat mushy.
Salt Brining As An Alternative
If you prefer the pure taste of beef without heavy sauces, dry brining is a solid option. Cover the steak generously with kosher salt and let it sit uncovered in the fridge for a few hours. The salt draws out moisture, dissolves into a brine, and then gets reabsorbed, seasoning the meat deep inside. This also dries out the surface, guaranteeing a better crust on the barbecue.
Setting Up Your Grill For Flank Steak
Your equipment setup determines your success. Whether you use gas or charcoal, the goal is extreme heat. You want the grill to be as hot as it can go before the meat touches the metal. A tepid grill will steam the steak, leaving it gray and unappetizing.
Gas Grill Setup
Crank the burners — Turn all burners to high and close the lid for 10–15 minutes. You want the internal ambient temperature to pass 500°F.
Clean the grates — Scrub the hot grates with a wire brush. Flank steak can stick if the surface is dirty.
Oil the metal — Dip a folded paper towel in vegetable oil and use tongs to wipe the grates. This creates a non-stick surface and helps with those professional grill marks.
Charcoal Grill Setup
Bank the coals — Pile your lit charcoal on one side of the grill to create a two-zone fire. You will do most of the cooking directly over the coals.
Wait for gray ash — Do not cook while the coals are still black and flaming. Wait until they are glowing red and covered in white ash. This indicates peak heat.
Test the heat — Hold your hand three inches above the grate. If you can keep it there for more than two seconds, the fire is not hot enough yet.
The Step-By-Step Grilling Process
Once your grill is roaring hot, the actual cooking process moves quickly. Have your tongs and a clean plate ready before you start. You do not want to be scrambling for tools while your steak overcooks.
- Drain the marinade — Lift the steak out of the liquid and let the excess drip off. Too much liquid causes flare-ups that can burn the meat rather than sear it.
- Place on direct heat — Lay the steak diagonally across the grates. You should hear a loud, aggressive sizzle immediately. If you don’t hear it, pull the steak off and wait for the grill to get hotter.
- Don’t touch it — Let the meat cook undisturbed for about 4–5 minutes. Moving it around prevents the formation of a crust.
- Flip and finish — Turn the steak over. It should be deeply browned. Cook the second side for another 3–4 minutes. Flank steak is thin, so it rarely needs time on the “cool” side of the grill unless it is exceptionally thick.
The smell of searing beef will fill the air, signaling that the Maillard reaction is taking place. This browning process creates the savory compounds that make barbecued meat so satisfying.
How To Check For Doneness Without Overcooking
Overcooking is the biggest risk when you ask can you barbecue flank steak. Because it is lean, it lacks the intramuscular fat that keeps well-done ribeyes somewhat edible. Flank steak cooked past medium becomes tough, dry, and chewy.
Aim for Medium-Rare — The ideal internal temperature for flank steak is 130°F to 135°F. This leaves the center pink and juicy. Medium (140°F) is acceptable, but anything higher will result in a tough texture.
Use a thermometer — An instant-read thermometer is your best friend. Insert the probe into the thickest part of the steak. Remember that the temperature will rise about 5 degrees after you take it off the grill, so pull it at 125°F for medium-rare.
The Touch Test — If you do not have a thermometer, press the center of the steak. It should feel like the fleshy part of your palm below your thumb when your hand is relaxed. If it feels firm like your forehead, it is overcooked.
Resting The Meat: A Mandatory Step
You might be tempted to cut into the steak right away, but you must resist. When meat hits the high heat of a barbecue, the juices migrate to the center of the cut. If you slice it immediately, those juices will pour out onto the cutting board, leaving your meat dry.
Transfer the grilled steak to a clean cutting board (not the one you used for raw meat). Tent it loosely with aluminum foil. This keeps it warm while allowing it to breathe. Let it rest for at least 10 minutes. During this time, the muscle fibers relax and reabsorb the juices, ensuring every bite is moist.
Slicing Flank Steak Correctly: The Most Important Step
You can execute the marinade and the grilling perfectly, but if you slice flank steak wrong, it will still be tough. This is unique to cuts with long muscle fibers. You must shorten these fibers to make the meat chewable.
Find The Grain
Look at the cooked steak. You will see lines running in one direction. That is the grain. You never want to cut parallel to these lines.
Cut Against The Grain
Position your knife perpendicular to the grain lines. Slice thin strips, about 1/4 inch thick. By cutting through the fibers, you snap the rubber bands that hold the meat together. This makes the steak tender in your mouth because your teeth don’t have to do the work of breaking down those long strands.
Angle your knife — For even more tenderness, hold your knife at a 45-degree angle to the board (this is called cutting on the bias). This increases the surface area of each slice and further shortens the muscle fibers.
Can You Barbecue Flank Steak? Common Mistakes To Avoid
Even seasoned grillers can mess up this specific cut. Avoiding these common errors ensures consistent results every time.
Crowding the grill — If you are cooking multiple steaks or vegetables alongside the meat, leave space between them. Crowding traps moisture and lowers the temperature, leading to steamed meat.
Using sugary marinades too early — Sauces with high sugar content (like barbecue sauce or honey glazes) burn quickly. If you want a sweet glaze, brush it on during the last minute of cooking, not before.
Ignoring thickness variations — Flank steaks are often thicker in the middle and thinner at the edges. The tapered ends will cook faster. If you have people who prefer well-done meat, serve them the ends. If everyone wants medium-rare, you might need to fold the thin tail under or pull the steak when the thickest part is still rare.
Best Flavor Profiles For BBQ Flank
Flank steak has a robust beef flavor that stands up well to bold seasonings. You don’t need to be subtle here.
Chimichurri Style
This Argentinian classic is the gold standard for grilled flank. The acidity of the vinegar and the freshness of parsley and garlic cut through the richness of the beef. You can use some of the sauce as a marinade and save the rest to spoon over the cooked slices.
Asian Fusion
Soy sauce, ginger, sesame oil, and brown sugar create a deep, savory crust. The sugar in this marinade caramelizes beautifully on the grill, giving you charred, sticky edges that are incredibly addictive. Just watch the heat to prevent burning.
Tex-Mex Fajitas
Lime juice, cumin, chili powder, and oregano turn flank steak into the perfect filling for tacos or fajitas. The smoke from the barbecue mimics the sizzling platter experience of a restaurant. You can grill peppers and onions alongside the meat for a complete meal.
For more inspiration on beef cuts and nutrition, the Beef. It’s What’s For Dinner. website offers extensive resources on handling and cooking different steaks.
Serving Suggestions And leftovers
One of the best things about barbecued flank steak is its versatility. Serve it hot off the grill with roasted potatoes or corn on the cob. It feeds a crowd easily because you slice it thinly.
Leftovers are just as valuable. Cold flank steak makes excellent sandwiches or salad toppers. Because it is lean, it doesn’t get waxy when cold like fattier cuts do. You can slice it and toss it into a stir-fry near the end of cooking just to warm it through. Avoid reheating it in the microwave, as this will cook it further and make it tough.
Key Takeaways: Can You Barbecue Flank Steak?
➤ High heat is required — You need a searing hot grill to cook the outside without drying the inside.
➤ Marinate first — Acidic marinades break down tough fibers and add necessary moisture.
➤ Cook to medium-rare — Pull the steak at 130°F; cooking past medium results in chewy meat.
➤ Rest the meat — Allow 10 minutes for juices to redistribute before using your knife.
➤ Cut against the grain — Slice perpendicular to muscle fibers to ensure tenderness.
Frequently Asked Questions
Is flank steak the same as skirt steak?
No, they are different cuts. Flank steak comes from the abdomen, while skirt steak is the diaphragm muscle. Skirt steak is thinner, has more fat, and a stronger beefy flavor. However, both cuts are tough and benefit from high-heat grilling and slicing against the grain.
How long does it take to grill flank steak?
It typically takes about 8 to 10 minutes total over direct high heat. You should grill it for 4–5 minutes on one side, flip, and cook for another 3–4 minutes. Always cook to temperature rather than strict time, as thickness varies significantly between steaks.
Can I barbecue flank steak if it is frozen?
You should thaw it completely first. Grilling frozen flank steak leads to an uneven cook where the outside burns before the inside thaws. Thaw it in the refrigerator overnight or seal it in a bag and submerge it in cold water for an hour.
Why is my grilled flank steak tough?
It is likely tough because it was overcooked or sliced incorrectly. If you cook it past medium or slice parallel to the grain, the long muscle fibers remain intact and chewy. Next time, use a thermometer and ensure you cut perpendicular to the muscle lines.
Do I close the grill lid when cooking flank steak?
Leave the lid open for the best sear on a gas grill. Flank steak is thin, so you want direct heat on the surface. Closing the lid turns the grill into an oven, which can overcook the center before the outside gets a nice crust.
Wrapping It Up – Can You Barbecue Flank Steak?
Barbecuing flank steak is not only possible; it is one of the most rewarding ways to enjoy beef. The combination of a smoky char and a tender, pink center offers a dining experience that rivals expensive cuts. By following the rules of marinating, searing hot, and proper slicing, you eliminate the risk of tough meat.
Next time you are at the butcher, pick up this versatile cut. With these steps, you can confidently answer can you barbecue flank steak and serve a meal that impresses everyone at the table. Fire up the grill, watch your temperatures, and enjoy the process.