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Grilled Flank Steak

Ingredients

Directions

  1. For the marinade: Place the balsamic vinegar, garlic, mustard and herbs into a bowl or the canister for a standing or immersion blender. Turn on the blender and slowly add the olive oil.
  2. Place the steaks into a bowl or dish. Add half of the marinade, brushing it over the steaks. Cover and refrigerate the steaks for at least 8 but preferably for 24 hours. Reserve the other half of the marinade to brush onto the steaks as you grill.
  3. For the potatoes: Preheat oven to 425°F. Place potatoes in a medium-sized pot with cold water. Bring to a boil and cook until fork-tender, about 8-10 minutes. Drain and turn potatoes out onto a parchment-lined baking sheet. Using a rock, glass or mug, press down firmly onto each potato to flatten.
  4. Melt butter in a small saucepan, add oil and garlic. Swirl the garlic around in the pan for a few seconds. Brush the potatoes with the melted butter mixture, season with salt and transfer to the oven to bake for 15-20 minutes or until crispy and golden. Transfer potatoes to a service piece and garnish with chopped herbs, salt and pepper right before you serve.
  5. To grill the steaks: Preheat barbecue to medium-high, about 500°F. Place the steaks on the grill and cook each side for 2 minutes brushing each side with reserved marinade after you flip. Flip again, turning the steaks 90° to create crosshatch grill marks and cook for 1 minute, each side.
  6. Remove steaks from the grill, transfer to a cutting board. Cut the steaks against the grain using a sharp knife. Transfer to a service platter and garnish with salt, pepper and chopped herbs. Serve immediately.
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Marinated in balsamic, freshly chopped herbs, garlic and mustard, grilled medium-rare…

  • clock icon
    45 MIN
  • 6 SERVINGS
Grilled Flank Steak

Pull up a chair and stake you claim, this GRILLED FLANK STEAK is your next barbecued dinner idea.

Meat and potatoes go together like… we’ll let you fill in the blanks. But if you need a trusted way to prepare this perfect pair, this recipe is for you. Try our GRILLED FLANK STEAK and serve it with our GARLIC SMASHED POTATOES. What a combination..

I especially like preparing this winning combo because the process is so uncomplicated, and with just a few key considerations, a pleasing meal awaits.

Before I detail our approach, a few reminders: please remember to BOOKMARK this page and PIN it to one of your PINTEREST boards for easy access. Also, check out our suggestions at the end of the post for what to serve with it.

Here are some of the things that make this GRILLED FLANK STEAK dinner idea even better. Here are some tips on how to make it:

Ingredients for grilled flank steak

FLANK STEAK

Unlike other more expensive cuts of beef, flank steak is a long, flat cut of meat that can be enjoyed braised, boiled, pan-fried or grilled. Because this meat is more grainy than other cuts, it’s always suggested to slice the prepared steak across the grain.

Additional prep that helps make for a more tender grilled flank steak include marinading it in advance and grilling it at a high temperature.

Assorted fresh herbs

MARINADE

We suggest marinating your flank steak for at least 8 hours before grilling. This helps tenderize the steak. Our marinade includes extra virgin olive oil, balsamic vinegar and a favourite mustard.

We also added an assortment of fresh herbs, chopped. Feel free to assemble the herbs you enjoy most. If you have herbs growing in your garden, now’s the time to use them. We purposefully left the salt out of the marinade and find sprinkling it onto the grilled and thinly sliced strips of steak is a better fit. The steak seems more tender when presented this way.

Grilled Flank Steak

GRILLING

Cooking your steak on a hot grill is the way to go. When you grill remember, you’ll need nothing more than a few minutes on each side for medium-rare. Practice always makes perfect, but better to be safe than sorry (sheesh Nik, a double cliché?). Pull your steak off the grill, or just to the side, to cut in and test doneness.

SLICING

There are two key things I’ve learned about slicing flank steak. First, make sure the knife is sharp and work quickly. I always sharpen my long, meat carving knife at the outset so that my angled against-the-grain carving yields perfectly thin slices.

The second point is to slice and serve the steak right after it comes off the grill. This prevents it from resting too long and overcooking.

Now, what about these awesome potatoes…

Ingredients for garlic smashed potatoes

POTATOES

The trick to making stellar GARLIC SMASHED POTATOES is to use small yellow ones. Of course, I’ve spent my fair share of time standing at the supermarket, picking my way through a potato display for the tiny tots. Gathering potatoes of uniform size helps ensure they all cook evenly.

ROCK IT

I used to smash my potatoes using a coffee mug, but then learned of a better way. While helping my sister Dana with dishes after a family meal, I noticed a rock resting on her kitchen windowsill. Intrigued, I asked her about it, and she said, “Oh, that’s my garlic press.” Brilliant! I now have my own rock at the ready and am happy to report that it works on both garlic and potatoes.

Keep a rock handy to smash potatoes and garlic

Head to the AMAZON links at the bottom of this story if you’d like to purchase an official Weekend at the Cottage garlic-potato rock. OK, I’m totally joking but I have a funny feeling it won’t be long before all of you have one! You can also use a flat-bottomed glass too!

Garlic Smashed Potatoes

BAKING THEM

Making perfect smashed potatoes is all about brushing them with an even mix of oil and butter, flavoured with smashed garlic. Baking them in a hot oven gets them nice and crispy too.

Grilled Flank Steak

Once your steak and potatoes are ready to go, how about serving them with our CHEESY CORN SIDE DISH or, since the barbecue’s already hot, our GRILLED VEGETABLE MEDLEY. You’ll love these pairings!

Serve GRILLED FLANK STEAK with SMASHED POTATOES to your friends and family and enjoy this stellar taste of the summer season.

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Grilled Flank Steak

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Grilled Flank Steak

Ingredients

  • 2 1½ lb. flank steaks
  • For the marinade:
  • ½ cup balsamic vinegar
  • 5 cloves garlic, smashed
  • 2 tablespoons each fresh mint, rosemary and thyme
  • 2 tablespoons Pommery or grainy mustard
  • 1 cup extra virgin olive oil
  • For the potatoes:
  • 3 pounds mini yellow potatoes
  • 2 tablespoons each butter and extra virgin olive oil
  • 3 garlic cloves, smashed
  • 1 tablespoon each mint and chives, chopped
  • salt and pepper to taste

Directions

  1. For the marinade: Place the balsamic vinegar, garlic, mustard and herbs into a bowl or the canister for a standing or immersion blender. Turn on the blender and slowly add the olive oil.
  2. Place the steaks into a bowl or dish. Add half of the marinade, brushing it over the steaks. Cover and refrigerate the steaks for at least 8 but preferably for 24 hours. Reserve the other half of the marinade to brush onto the steaks as you grill.
  3. For the potatoes: Preheat oven to 425°F. Place potatoes in a medium-sized pot with cold water. Bring to a boil and cook until fork-tender, about 8-10 minutes. Drain and turn potatoes out onto a parchment-lined baking sheet. Using a rock, glass or mug, press down firmly onto each potato to flatten.
  4. Melt butter in a small saucepan, add oil and garlic. Swirl the garlic around in the pan for a few seconds. Brush the potatoes with the melted butter mixture, season with salt and transfer to the oven to bake for 15-20 minutes or until crispy and golden. Transfer potatoes to a service piece and garnish with chopped herbs, salt and pepper right before you serve.
  5. To grill the steaks: Preheat barbecue to medium-high, about 500°F. Place the steaks on the grill and cook each side for 2 minutes brushing each side with reserved marinade after you flip. Flip again, turning the steaks 90° to create crosshatch grill marks and cook for 1 minute, each side.
  6. Remove steaks from the grill, transfer to a cutting board. Cut the steaks against the grain using a sharp knife. Transfer to a service platter and garnish with salt, pepper and chopped herbs. Serve immediately.

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