This marinated grilled flank steak with grilled vegetables is the perfect summer dinner that the whole family will love! Seasoned with bold spices and fresh herbs, the grilled flank steak can be made on an outdoor grill or indoor grill pan.
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About This Recipe
As soon as grilling season begins, grilled flank steak is always on the menu! This grilled flank steak marinade is flavored with warm spices, fresh herbs, and red wine vinegar, creating a flavorful and tender steak. When grilled on the barbecue, the steak develops a deliciously charred crust while remaining juicy and tender on the inside.
The grilled vegetables are seasoned with garlic and balsamic vinegar, caramelizing on the grill to bring out their natural sweetness. They are the perfect complement to the grilled flank steak.
📋 Ingredients
- Flank Steak: Choose a high-quality, grass-fed flank steak for the best flavor and texture. This cut is lean and requires a good marinade to tenderize it.
- Herbs: Chopped fresh oregano is added to the marinade to infuse the meat with a delicious herby aroma, while freshly chopped parsley is added on top as a garnish for extra flavor and freshness.
- Garlic: Use freshly minced garlic or grated garlic for the best flavor.
- Red Wine Vinegar: Adds a tangy flavor to the marinate as well as tenderizes the flank steak.
- Olive Oil: Adds richness and helps in the marinating process. Choose a good quality olive oil for the best flavor.
- Spices: Paprika, cumin, salt and black pepper are essential to give the grilled flank steak marinade extra depth of flavor.
- Vegetables: I used bell peppers, onions and zucchini, but you can also add some asparagus, eggplants, or mushrooms.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Flank Steak Alternatives: You can also use skirt steak, hanger steak, or flat iron steak with this steak marinade recipe.
- Garlic: You can also use garlic powder for a milder taste or omit completely.
- Oregano: You can use dried oregano instead of the fresh oregano.
- Spicy Flank Steak: Add red pepper flakes or a dash of hot sauce to the marinade for a kick.
- Citrus Marinade: Swap red wine vinegar with fresh lime or lemon juice for a zesty twist.
⏲️ Instructions
Step 1. Make the marinade with olive oil, vinegar, oregano, garlic, cumin, paprika, salt and pepper. Massage the marinade over the steak and let it sit 30 minutes. Meanwhile, preheat the grill.
Step 2. Once the grill is hot, grill the flank steak for 4-5 minutes per side until charred. Let the steak rest for at least 5 minutes before slicing.
Step 3. In a bowl, toss the vegetables with olive oil, balsamic vinegar, garlic, salt, and pepper until evenly coated.
Step 4. Grill the vegetables for 2-3 minutes per side until charred on the outside.
📍 Recipe Tips
- Let the Steak Marinade: Anywhere from 20 minutes to overnight. The longer it sits, the more tender and flavorful it will become.
- Bring the Steak to Room Temperature: Before grilling or any kind of cooking, bring the meat to room temperature. This ensures that the steak is cooked at an even temperature.
- Let the Meat Rest: After cooking, let the meat rest for at least 5 minutes before slicing.
- Season After Cooking: A good hunk of meat like this flank steak can handle the seasoning. After slicing, sprinkle a bit more flakey salt right on top.
Recipe FAQs
Yes, marinating the flank steak overnight will enhance its flavor and tenderness. Just be sure not to marinate for more than 24 hours as the acidity can break down the meat too much.
You can use an indoor grill pan on the stovetop or broil the steak and vegetables in the oven.
You can use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, 140-145°F (60-63°C).
Serving Suggestions
Serve the grilled flank steak thinly sliced against the grain for maximum tenderness. Add a side of Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette, Lemon Orzo Salad with Corn and Basil, a creamy Grilled Potato Salad (No Mayo), or a fresh Heirloom Tomato Fattoush Salad.
Arrange the steak slices on a platter surrounded by the colorful grilled vegetables.
More Grilling Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Grilled Flank Steak and Vegetables
LittleFerraroKitchen.com
Ingredients
For the steak marinade:
- 1 2- pound flank steak
- ¼ cup Olive oil + more for finishing
- 2 tablespoons red wine vinegar
- 1-2 sprigs Fresh oregano leaves roughly chopped
- 2 garlic cloves grated or minced
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Chopped parsley leaves for garnish
- Flaky sea salt for garnish
For the Vegetables:
- 4-5 Yellow onions sliced into ½ inch - ¾ inch-thick slices
- 2 medium zucchinis sliced into ½ inch thick slices
- 8-10 mini bell peppers
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves grated or minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Pat the flank steak dry with paper towels on both sides and place it in a resealable plastic bag.
- Add the olive oil, red wine vinegar, fresh oregano, grated garlic, cumin, paprika, kosher salt, and black pepper to the bag. Seal the bag, massage the marinade mixture all over the steak, and let it marinate for at least 30 minutes or up to overnight.
- While the steak is marinating, preheat an outdoor grill or indoor grill pan to medium-high heat.
- In a bowl, toss the vegetables with olive oil, balsamic vinegar, grated garlic, kosher salt, and black pepper until evenly coated.
- Once the grill is hot, grill the flank steak for 4-5 minutes per side until charred on the outside and medium-rare in the center. Once done, let the steak rest for at least 5 minutes before slicing.
- Grill the vegetables for 2-3 minutes per side until charred on the outside.
- After the steak has rested, slice it against the grain into thin slices and arrange it on a wide platter along with the grilled vegetables. Garnish with chopped parsley.
Notes
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- Let the Steak Marinade: Anywhere from 20 minutes to overnight. The longer it sits, the more tender and flavorful it will become.
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- Bring the Steak to Room Temperature: Before grilling or any kind of cooking, bring the meat to room temperature. This ensures that the steak is cooked at an even temperature.
-
- Let the Meat Rest: After cooking, let the meat rest for at least 5 minutes before slicing.
-
- Season After Cooking: A good hunk of meat like this flank steak can handle the seasoning. After slicing, sprinkle a bit more flakey salt right on top.
- Here are more Steak Recipes try my Grilled Tomahawk Steak with Chimichurri Butter or Cast Iron Steak with Mushrooms.
Blake says
Onions and Steak go so well together, we will be looking for the specific onions Chef Samantha suggests. We used Maui onions and cooked the steak on the Grill, Simple but the focus on Grilled onions and veggies is kinda new for us.