Juicy Flank Steak Grilled (Printable Version)
# What You'll Need:
→ Steak
01 -
900 g flank steak, trimmed
→ Marinade
02 -
60 ml extra virgin olive oil
03 -
60 ml freshly squeezed lime juice
04 -
60 ml orange juice
05 -
2 garlic cloves, minced
06 -
30 ml Worcestershire sauce
07 -
30 ml red wine vinegar
08 -
15 g light brown sugar
09 -
5 g fine sea salt
→ For Serving
10 -
Barbecue sauce of choice, for brushing and serving
# Step-by-Step Directions:
01 -
In a mixing bowl, whisk together olive oil, lime juice, orange juice, minced garlic, Worcestershire sauce, red wine vinegar, brown sugar, and sea salt until well combined.
02 -
Place the flank steak in a large resealable bag or shallow dish and pour the marinade over the meat. Seal tightly and ensure the steak is evenly coated. Refrigerate for a minimum of 2 hours and up to 24 hours.
03 -
Preheat a grill to high heat (about 230–260°C) shortly before grilling. Remove steak from the marinade and allow excess to drip off. Discard remaining marinade.
04 -
Place the steak on the hot grill. Brush the top generously with barbecue sauce. Grill for 5–10 minutes per side for medium doneness, brushing the other side with more barbecue sauce after flipping, until the internal temperature reaches 63–68°C.
05 -
Transfer the steak to a cutting board and allow it to rest for 5 minutes. Slice thinly against the grain before serving.
# Helpful Notes:
01 -
For optimal tenderness, slice the steak perpendicular to the muscle fibers (against the grain).
02 -
Resting the meat after grilling locks in juices, preventing dryness.
03 -
Marinating overnight imparts maximum flavor and tenderness.