Grilled Marinated Flank Steak
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Master this juicy grilled marinated flank steak recipe featuring a smoky chipotle cilantro marinade. Easy, quick, and perfect for summer grilling!
A smoky, chipotle-marinated flank steak that stays amazingly tender despite how fast it cooks. We let the marinade do the heavy lifting, then grill it hot so the outside gets charred and the inside stays juicy. Slice it thin against the grain and watch it disappear.
🥄 Ingredients
- 🫗 2 lb flank steak
- 🫗 4 Tbsp Tabasco Chipotle Sauce (plus more for serving)
- 🫗 1/3 bunch fresh cilantro (about 1/2 cup, loosely packed)
- 🫗 1/3 cup green onion, chopped
- 🫗 1/3 cup olive oil
- 🫗 1/2 tsp black pepper
- 🫗 1 lime, cut into wedges for serving
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
In a food processor, combine the Tabasco Chipotle Sauce, cilantro, green onion, olive oil, and black pepper. Blend until smooth to create the marinade.
Place the flank steak in a large sealable bag or shallow baking dish, then pour the marinade over the meat, ensuring it is thoroughly coated.
Marinate in the refrigerator for at least 2 hours, or overnight for maximum tenderization and flavor.
Preheat your outdoor grill to high heat (around 450°F to 500°F) and lightly oil the grates.
Remove the steak from the marinade and shake off any excess liquid.
Grill the flank steak for 4 to 5 minutes per side for medium-rare, or until an internal temperature of 130°F–135°F is reached.
Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 10 minutes.
Thinly slice the steak against the grain and serve with fresh lime wedges and extra chipotle sauce.
🎥 Video Tutorial
Grilled Marinated Flank Steak
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Overcooking the flank steak past medium-rare or medium, which can cause this lean cut to become tough and chewy.
- ✕
Slicing along the grain instead of against it, resulting in tough, stringy slices.
🔄 Variations
Use this flavorful marinated steak as a filling for sizzling tacos, fajitas, or steak grain bowls.
Substitute flank steak with skirt steak or flat iron steak if flank steak is unavailable.
🧊 Storage
- 📦
Store leftover sliced steak in an airtight container in the refrigerator for up to 3 to 4 days.
💡 Chef Tips
Always slice flank steak thinly across (against) the grain to break up tough muscle fibers and ensure every bite is tender.
Do not skip the 10-minute resting period after grilling, as it allows the juices to redistribute throughout the meat.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →