grilled flank steak slices on a wooden cutting board

This juicy steak is coated with a delectable, garlicky marinade, and it cooks up flawlessly every time – whether you use an outdoor grill, grill pan, or skillet. And you can use any cut of steak you want! 

grilled flank steak slices on a wooden cutting board

This marinade delivers the perfectly balance of tangy, sweet, and garlicky. We combine tangy apple cider vinegar and brown sugar so you get a blast of flavor from both. Plus, the brown sugar helps caramelize the edges of the steak. Then, the garlic adds unrivaled depth to every bite. 

grilled flank steak slices on a wooden cutting board

I used flank steak, but you can use skirt steak, or any steak cut you prefer. Just be sure to a marinate all steak as least 1 hour (in the refrigerator) before cooking. 

grilled flank steak slices on a wooden cutting board
grilled flank steak slices on a wooden cutting board
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Grilled Flank Steak

Robin Miller
This juicy steak is coated with a delectable, garlicky marinade, and it cooks up flawlessly every time – whether you use an outdoor grill, grill pan, or skillet. And you can use any cut of steak you want!
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
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Ingredients
 

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon brown sugar
  • Salt and freshly ground black pepper
  • 1 flank steak, or skirt steak, or steak of choice, about 1 1/4 to 1 1/2 pounds

Instructions
 

  • In a shallow dish, whisk together the vinegar, oil, garlic, brown sugar, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Add the steak and turn to coat.
  • Marinate in the refrigerator for at least 1 hour, and up to 4 hours.
  • Pull the steak from the fridge 30 minutes before cooking.
  • Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high. Add the steak (discard the marinade) and cook for 5 to 8 minutes per side for medium-rare (135 degrees), or until you reach your desired level of doneness. Remember the steak will continue to cook and rise 5 degrees once you remove it from the heat.
  • Transfer the steak to a cutting board and let rest for 5 minutes.
  • Thinly slice the steak, against the grain, and serve.
Calories: 117kcal, Carbohydrates: 2g, Protein: 12g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 4g, Cholesterol: 34mg, Sodium: 31mg, Potassium: 209mg, Fiber: 0.05g, Sugar: 1g, Vitamin A: 0.2IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg

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