Grilled Flank Steak

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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 6 servings
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1/2 cup canola oil, plus more for the grill

1/4 cup red wine vinegar 

1 teaspoon Dijon mustard 

1 teaspoon chopped garlic 

1 teaspoon chopped fresh oregano 

1 teaspoon chopped fresh parsley 

1 teaspoon chopped fresh rosemary 

Few dashes of Worcestershire sauce

Kosher salt and freshly ground pepper

2 pounds flank steak 


  1. Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
  2. Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight. 
  3. Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
  4. Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce. 
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