Flank steak is marinated in a savory soy sauce and Dijon mixture until tender, then grilled to perfection and finished off with a pat of roasted garlic butter in this family favorite beef recipe.
This Grilled Flank Steak with Roasted Garlic Butter is my go-to recipe any time I want to serve a fancy, restaurant quality meal with minimal fuss and preparation.
I try to always keep a flank steak or similar cut of beef (skirt steak or flat iron steak) in my freezer at all times because it’s always easy to prepare and so versatile.
You can make this recipe as-is, with the garlic butter for that restaurant-like finish, but the sliced beef–or leftovers, if you have any–also makes great tacos and fajitas.
And if you keep a flank steak in the freezer, you probably have all of the other ingredients for this recipe in your pantry or refrigerator.
The hardest part of the entire recipe is starting far enough ahead of time to let the meat adequately marinade.
If you’ve never tried steak topped with some kind of flavored butter, you may never go back to eating plain steak again after you try this recipe.
The buttery garlic melts over the warm meat to create a smooth, delicious sauce that both looks and tastes elegant. Everyone will think you’re so fancy, when this recipe is truly so easy to make!
Be sure to slice your flank steak as thinly as possible for serving, and slice it against the great. This will ensure the meat is tender and delicious.
And of course the marinade is great on other cuts of beef too–especially anything that you’re planning to cook on the grill. As always, a meat thermometer is the best way to ensure your meat is cooked to your desired doneness.
If you’re looking for a way to kick-up your grilling game this summer, and impress your family and friends, you’ve got to try this Grilled Flank Steak with Roasted Garlic Butter!
Be sure to save this recipe for Grilled Flank Steak with Roasted Garlic Butter to your favorite Pinterest board for later.
Tips for Grilling Beef
Season: A few hours before grilling, lightly sprinkle both sides of the meat with salt, then put it on a wire rack set on a rimmed baking sheet. The salt helps the cells retain water, which equals juicy meat.
Before grilling, pat the meat dry with paper towels then generously salt it again.
Temperature: First, let your beef come to room temperature before grilling. Remove it from the refrigerator about an hour before cooking. Use a thermometer to check if your meat is done.
A temperature of 145°F is medium rare, 160°F is medium and 170°F is well done.
Let it rest: Be sure to let your meat rest for at least 10 minutes after it’s finished cooking to seal in the juices. Ideally, you’ll want to cut into the meat when the internal temperature has cooled to about 125°F.
Here’s what you’ll need to make Grilled Flank Steak with Roasted Garlic Butter
- Vegetable oil
- Soy sauce
- Red wine vinegar
- Worcestershire sauce
- Dijon mustard
- Garlic
- Salt and pepper
- Flank steak
- Roasted garlic butter
Grilled Flank Steak with Roasted Garlic Butter
Ingredients
- 1/2 cup vegetable oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 1/2 lbs. flank steak
- Salt and pepper to taste
- Roasted garlic butter
Instructions
- In a medium bowl, whisk together the oil, soy sauce, vinegar, Worcestershire sauce, Dijon mustard and minced garlic.
- Season the flank steak with salt and pepper. Place in a shallow glass baking dish or a large zip-top bag. Pour in the marinade and cover or seal. Refrigerate for at least 6 hours, or overnight.
- Preheat the grill for medium-high heat. Grill meat for about 5 minutes per side, or until center reaches desired doneness/temperature. Remove from heat and let stand for 10 minutes.
- Slice steak thinly against the grain. Slather with roasted garlic butter before serving, or serve with garlic butter on the side.
Video
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Nutrition
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Who Dished It Up First: This is an original recipe
