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Sliced flank steak on a black slate plate topped with corn salsa.
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5 from 11 votes

The Best Marinated Grilled Flank Steak Recipe

Fire up the grill for this easy to make and incredibly flavorful grilled flank steak. Covered in a simple marinade and then grilled to perfection, this will quickly be the only steak recipe you make over and over again.
Prep Time20 mins
Cook Time10 mins
Marinade Time1 d
Total Time1 d 30 mins
Course: dinner
Cuisine: Grill
Servings: 6 servings
Calories: 444kcal
Author: Amanda Mason


Flank Steak Marinade

  • 2 Tablespoons soy sauce,
  • 2 Tablespoons lime juice, freshly squeezed
  • ¼ cup olive oil
  • ½ cup yellow onions, sliced
  • 1 Tablespoon garlic, minced
  • 2 teaspoons cumin, ground
  • 2 Tablespoons cilantro, chopped
  • 2 lb Flank Steak

Mexican Corn Salad

  • 2 cups corn kernels
  • 1 avocado
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 1 tomato, diced
  • 2 Tablespoons red onion, diced
  • ¼ teaspoon cumin, ground
  • ¼ teaspoon smoked Paprika
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons olive oil
  • 2 teaspoons lime juice, freshly squeezed
  • 1 Tablespoons cilantro, chopped
  • Cotija Cheese, crumbled


For The Mexican Corn Salad

  • Chop the red and green peppers, dice the tomato and red onion and combine all the ingredients into a large bowl. 
  • Stir well and store covered in the refrigerator until the steak is ready.

For The Flank Steak

  • Combine all the marinade ingredients in a bowl and mix well.
  • Put the raw meat and marinade in a large Ziplock baggie or container with a lid and place in the refrigerator to marinate for a minimum of 2 hours, but preferably overnight (up to 24 hours).
  • Once it has finished marinating, start the grill and let it heat until it reaches a temperature of at least 400°F. 
  • Grill for 5-6 minutes on each side to get a medium-rare doneness or until it reaches an internal temperature of 130°F. If you're going for more of a medium temperature, grill it for 6-7 minutes on each side.
    Expert Tip! Remove the steak from the grill when it reaches 130°F because the internal steak temperature will continue to rise up to 5 degrees after the meat has been removed from the grill.
  • Once it has reached the internal desired doneness, remove the steak from the grill and let it rest on a plate for 5 minutes. 
  • From there, grab a sharp knife and slice against the grain into thin slices, about ¼ inch in thickness.
  • Spoon the Mexican Corn Salad on top of the grilled steak. Squeeze fresh lime juice on top and add more crumbled Cotija cheese. Serve immediately.


  • Use different cuts of beef for this recipe such as flat iron or skirt steak.
  • Letting it rest after pulling it off the grill is important to ensure the steak maintains all that juiciness.
  • For best results, slice against the grain. 
  • When making the Mexican corn salad, I use raw corn on the cob because it's so fresh and sweet. Simply rinse the corn and start slicing it off the cob into a bowl. Using raw corn is safe to at directly off the cob.
  • Skip the bottled lime juice and jarred minced garlic. Using fresh ingredients will provide the best flavor.


Calories: 444kcal | Carbohydrates: 16g | Protein: 36g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 91mg | Sodium: 631mg | Potassium: 905mg | Fiber: 4g | Sugar: 5g | Vitamin A: 660IU | Vitamin C: 31mg | Calcium: 57mg | Iron: 4mg