Marinated Flank Steak



Serving size

4 ounces steak
30 Minutes
<2 hours

Leftover steak is great hot or cold and makes great sandwiches or toppings for salads.


16 ounce Beef flank steak
1/2 tsp. Salt
1/2 tsp., ground Black pepper
1 1/2 tsp. Worcestershire sauce
2 Tbsp. Balsamic vinegar (or red wine vinegar)
1/4 cup Olive oil
3 clove Garlic, raw (crushed)
1/2 tsp. Red Pepper Flakes
1 Tbsp. Rosemary, fresh (about 2 sprigs, optional)


Gather all ingredients and equipment.

In a gallon zipper bag, combine the marinade ingredients. Seal bag and shake to evenly distribute.

Add the flank steak to the bag and squeeze out the air while you reseal the bag. Make sure to gently toss or massage the bag to ensure the steak is evenly covered with the marinade.

Refrigerate at least 2 hours, but for best results overnight - or up to 24 hours.

Preheat grill on high. Once the grill reaches 450°F place the steak on the grill and turn the temperature down. If the grill allows, place the two outside burners on medium and leave the center burner off.

Cook until the internal temperature is 130°F - 135°F for medium rare and 145°F for medium.

Remove from grill and let rest for 5 - 10 minutes before slicing.

To slice flank steak cut across the meat fiber grain. Slices should be thin, about 1/4 inch.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Flank steak, also called London broil or jiffy steak, is a lean and very flavorful cut of beef from the underside of the cow below the loin.

"I listen to my body. Some days all I want is a good steak and others, I crave veggies and quinoa."

Tracee Ellis Ross