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Learn how to make grilled flank steak with pineapple salsa. A simple marinade and 10 minutes on the grill and you you have a tender steak with a sweet and fresh topping.
Table of Contents
This grilled flank steak recipe isn’t the typical grilled burger or ribeye and I love that about this recipe. There’s also a fun GRILLED pineapple salsa to go with it. Plus a yummy marinade!
Should flank steak be marinated?
Flank steak benefits from a marinade because it’s not as tender of a cut.The marinade helps tenderize the steak and adds a ton of flavor. Ideally, flank steak should be marinated for 6-24 hours! It makes this recipe a great one to prep the day before grilling.
Pro tip: Allow ¼ to ½ cup of marinade for every pound of beef, and always marinate beef in the refrigerator, never at room temperature.
Here’s a few more tips about marinades and rubs! Then check out this guide for the best flank steak substitute (hint, they should all be marinated).
Grilled flank steak marinade:
- Olive oil
- Coconut aminos (sub soy sauce if you aren’t gluten free)
- Lemon juice
- Garlic
- Maple syrup
- Salt and pepper
Why we love beef in our diet:
Beef is packed with essential nutrients and contains 10 essential nutrients, including B-vitamins and zinc, which give you energy and support a healthy immune system. We recently gave our 7 month old steak and she loved it!
There are 17,000 beef farms in Ohio (where we live!) and 98 percent are family-owned and operated. We love knowing where our food comes from.
How should flank steak be cooked?
Flank steak can be pretty tough if it isn’t properly cooked. Grilling it is a great option because it can be cooked at a high heat for short amount of time. The goal is to keep the cook-time to a minimum for a tender steak.
How long does it take to grill a flank steak?
It takes about 10 minutes to cook a flank steak to medium-rare. You will sear it on both sides for 3-4 minutes then finish it on indirect heat for another 6 minutes, flipping halfway through.
Do you close the grill when cooking steak?
Leaving the grill up slows the cooking process because it reduces the heat. Large steaks, like flank steak, are thicker and have much more meat to cook through, so closing the lid allows the heat to penetrate the steak and cook it quicker for a more tender steak.
How to make grilled flank steak:
Marinate the flank steak for at least 6 hours in the refrigerator prior to grilling. Once it’s ready, preheat the grill to high (about 450°F).
Place the flank steak on the grill and discard the marinade. Sear the steak for 1-2 minutes on each side with the grill open then transfer it to indirect heat.
Close the lid and cook the steak for an additional 6 minutes, flipping halfway through or until the steak reaches your desired doneness. It should reach 130-135°F for medium rare.
Remove from the grill and allow to rest for 5 minutes then cut the grilled flank steak across the grain. For more details, learn how to cut flank steak for a tender bite every time.
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
This recipe is sponsored by the Ohio Beef Council. All thoughts and opinions are my own. Thank you to brands like them who believe in my recipes and allow me to continue to share free recipes with you.
More steak recipes:
- Herby garlic steak bites
- One pan garlic steak and potatoes
- Mushroom and spinach stuffed flank steak
- Sheet pan steak fajitas
- Steak and potato foil packets
Grilled flank steak with pineapple salsa
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Ingredients
For the flank steak:
- 1/3 cup extra virgin olive oil
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1/2 cup coconut aminos
- 2 tablespoons maple syrup
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 lb flank steak
For the pineapple salsa:
- 1 medium pineapple cut into spears (about 10-12 spears)
- 1 tablespoon maple syrup
- 1 jalapeno diced very small
- 1 red bell pepper cut into rings or thick strips
- 1/2 red onion diced
- 2 tablespoons lime juice about 1 lime
- 2 tablespoons fresh cilantro chopped
- 1 teaspoon sea salt
Instructions
- Add the olive oil, garlic, lemon juice, coconut aminos, maple syrup, salt and pepper to a gallon freezer bag and shake it well to mix it. Add the flank steak and shake it or roll it around in your hands a few times to coat the steak in the marinade. Place it in the fridge for 6 hours or overnight.
- Once the steak is marinated, prepare the pineapple to be grilled as well. Place in a ziplock bag with 2 tablespoons of maple syrup and toss to coat.
- Preheat the grill to high (about 450°F). Place the flank steak on the grill and discard the marinade. Sear the steak for 1-2 minutes on each side with the grill open then transfer it to indirect heat. Add the pineapple and peppers directly on the grill grates then close the lid and cook the steak, pineapple and peppers for 3 minutes. Open the lid, flip the pineapple, peppers and steak then close the lid and cook for an additional 3 minutes or until the steak reaches your desired doneness. It should reach 130-135°F for medium rare.
- Once it’s done, transfer it to a clean cutting board with the pineapple and peppers. Allow the steak to rest for 5-7 minutes prior to cutting.
- While the steak is resting, make the salsa. Finely chop the grilled pineapple and bell peppers and transfer to a medium bowl. Add the rest of the salsa ingredients and stir to combine. Cut the steak against the grain and serve with the grilled pineapple salsa.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
