Juiciest Flank Steak Flank steak lends itself to being juicy and the one cut of beef we really can't mess up (unless we don't set our iPhone timers and walk away from the grill - not that I would know). This past weekend in Atlanta was sunny and perfect so I thought no better time than to try the grill out on my own. Yes, this was my first time grilling with no assistance. OK, I had someone turn the grill on but I did everything else 😊. If you want to experience the juiciest, most-tender flank steak ever, look no further.

You'll need:

  • 3-4 flank steaks depending on length (I get mine at Whole Foods, they're always having sales on meat!)
  • balsamic vinegar
  • olive oil
  • salt
  • pepper
  • garlic
  • Worcestershire sauce

Marination is the key. Take the time, you'll be glad you did. Drown the steaks in 1 part oil, 1 part vinegar, a splash of Worcestershire sauce, and lots of fresh cracked pepper, minced garlic, and a DASH of sea salt. Massage the steaks and refrigerate them for 30 minutes to an hour.

Throw them on a hot grill that has been sprayed with olive oil. There will be flames, a chemical reaction to the oil and vinegar. No worries.

Cook on each side for about 3-5 minutes. 3 for medium rare, but I really don't suggest anything longer.

Now that you've got sexy grill marks on both sides, transfer the steaks to a plate and let them take a nap.

Slice them against the grain, not with it. Mmmmmm juicy. If you're vegetarian I hope that you stopped reading a while ago cause this is a down-right carnivore hot mess.

Serve them with sides or throw them on a salad.


Bon Appetit, my friends.