Grilled Flank Steak is all about juicy steak, tenderized and packed with flavor from the best homemade steak marinade, then grilled to perfection. I serve this protein-packed main dish with a bright, zesty Mango Avocado Salsa. It’s vibrant and fresh—perfect for summer dinners, BBQ's, cook-outs, and family parties.
Recipe Highlights
- Herb-Citrus Marinade: I blend fresh rosemary and thyme with cumin, tamari, and a splash of both lime and orange juice to give the steak a subtly savory, herbal, and slightly sweet flavor—so much more interesting than a basic soy marinade.
- No Overnight Marinating: I marinate the flank steak for just 2–6 hours, which gives it tons of flavor quickly, without the risk of any bitter or overpowering notes from the herbs.
- Basting: While grilling, I love brushing the steak with a little reserved (boiled) marinade or simply some olive oil and fresh herbs. It creates a glossy finish and an extra layer of flavor that reminds me of a great steakhouse dinner.
- Fresh Mango-Avocado Salsa: My family is a huge fan of pairing grilled steaks with anything green, such as my husband's favorite steak recipe: Steak with Spinach Sauce and Sweet Potatoes. To keep up with a family tradition, I serve this grilled flank steak topped with something green like a vibrant mango avocado salsa. It brings freshness and zing that balances the richness of the beef, and I love how it makes the meal feel lighter, livelier, and extra colorful.
Flank Steak Marinade
- The Marinade Ingredients: The marinade combines olive oil, tamari or soy sauce, lime juice, orange juice, balsamic vinegar, garlic, fresh rosemary, thyme, ground cumin, salt, and black pepper. This mix of citrus, herbs, and umami ingredients is designed to tenderize and flavor the flank steak, giving it a balanced, savory base.
- To make the marinade, whisk all the ingredients together in a medium bowl or combine them in a resealable bag. Add the flank steak, ensuring it’s well-coated on all sides. Let the steak marinate in the refrigerator for several hours, turning occasionally, to allow the flavors to penetrate the meat fully before grilling.
How to Grill Flank Steak
- Grill the steak over high heat (or medium-high if using a grill pan), about 4–5 minutes per side for medium-rare or 5–6 minutes for medium.
- Brush with reserved, boiled marinade or herbed olive oil for extra flavor.
- Let the steak rest under foil for 5–10 minutes, then slice thinly against the grain.
Mango-Avocado Salsa
- Salsa Ingredients: This salsa blends diced ripe mango, avocado, fresh cilantro, lime juice and zest, minced jalapeños, garlic, ground cumin, salt, and black pepper. It’s a bright, fresh topping that brings sweet heat and zing—perfect with grilled steak.
- To make it, gently combine all the ingredients in a bowl. Let the salsa sit for 10–15 minutes for the flavors to meld, or serve right away.
- Top grilled flank steak with mango-avocado salsa and serve this summer meal immediately.
Serving Suggestions
I love serving this steak and salsa with warm tortillas for DIY steak tacos, cilantro-lime black bean rice, or grilled corn. You can also add a simple green salad, some roasted veggies, or roasted garlic Parmesan mashed potatoes.
Storage, Reheating, Freezing, and Make-Ahead
- Storage: Store leftover steak and salsa in separate airtight containers in the fridge for up to 3 days.
- Reheating: Gently reheat sliced steak in a skillet over low heat or microwave in short bursts. The salsa is always best served cold or at room temperature.
- Freezing: The cooked steak (sliced or whole) freezes well for up to 2 months. Thaw it overnight in the fridge. The salsa does not freeze well, so I always make that fresh.
- Make-Ahead: I prep everything for the salsa except the avocado a day ahead, then add the avocado right before serving for the best texture.
More Flank Steak Recipes
Grilled Flank Steak (with Mango Avocado Salsa)
This Grilled Flank Steak is all about juicy steak, tenderized and packed with flavor from the best homemade steak marinade, then grilled to perfection. I serve this protein-packed main dish with a bright, zesty Mango Avocado Salsa. It’s vibrant and fresh—perfect for summer dinners, BBQ's, cook-outs, and family parties.
Ingredients
Flank Steak + Marinade:
- 2 lb flank steak (900 g)
- 2 tablespoons olive oil
- 2 tablespoons tamari or soy sauce
- 1 tablespoon lime juice
- 1 tablespoon orange juice
- 1 tablespoon balsamic vinegar
- 2 cloves garlic smashed
- 1 teaspoon fresh rosemary finely chopped (or ½ teaspoon dried)
- 1 teaspoon fresh thyme leaves stripped and chopped (or ½ teaspoon dried)
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Mango Avocado Salsa
- 2 large ripe mangoes peeled, pitted, and diced
- 1 medium ripe avocado diced
- ¼ cup fresh cilantro chopped
- 1 medium lime zested and juiced
- 2 small jalapeño peppers finely minced (remove seeds for less heat)
- 1 clove garlic finely minced
- ½ teaspoon ground cumin
- Salt and black pepper to taste
Instructions
Make the Marinade
- In a medium bowl or resealable plastic bag, whisk together: Olive oil, tamari, lime juice, orange juice, balsamic vinegar, garlic, rosemary, thyme, cumin, and a few generous pinches of salt and pepper.
Marinate the Flank Steak
- Add the steak to the marinade and ensure it’s fully coated. Seal the bag or cover the bowl, and refrigerate for 2 to 6 hours.
- Tip: Do not marinate overnight—the fresh herbs (especially rosemary) can overpower and make the meat bitter.
Make Mango Avocado Salsa
- Dice the mangoes into ½-inch cubes and the avocado into slightly larger pieces to help them hold their shape.
- In a bowl, gently mix the mango, avocado, chopped cilantro, and minced jalapeño. Add lime juice, lime zest, minced garlic, cumin, salt (start with ¼ teaspoon), and black pepper, then taste and adjust the seasoning as needed.
- For the best flavor, let the salsa sit for 10–15 minutes to allow the flavors to meld, or serve it immediately. I recommend making this salsa about 20 minutes before serving it.
- Use ripe but firm mangoes and avocado for the best texture, and don’t skip the lime zest—it really makes the salsa pop.
Grill the Steak
- Remove the steak from the fridge about 30 minutes before grilling. Remove excess marinade from the steak (don’t rinse), and lightly pat dry.
- Preheat your grill to high heat (or heat a grill pan to medium-high).
- Grill the steak for about: 4–5 minutes per side for medium-rare; 5–6 minutes per side for medium.
- Basting Tip: While grilling, brush the steak once or twice with a small amount of reserved marinade (boiled for safety if it touched raw meat) or with olive oil mixed with chopped herbs for added aroma.
- Transfer steak to a cutting board. Tent loosely with foil and let rest 5–10 minutes.
- Slice thinly against the grain for maximum tenderness.
- Top with mango-avocado salsa and serve.
Notes
- Cut against the grain - it shortens muscle fibers and gives you that tender bite.
- Don’t skip resting - It lets juices redistribute and prevents dry meat.
Nutrition
Nutrition Information
Grilled Flank Steak (with Mango Avocado Salsa)
Amount per Serving
Calories
540
% Daily Value*
Fat
26
g
40
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
15
g
Cholesterol
136
mg
45
%
Sodium
631
mg
27
%
Potassium
1288
mg
37
%
Carbohydrates
25
g
8
%
Fiber
6
g
25
%
Sugar
16
g
18
%
Protein
52
g
104
%
Vitamin A
1386
IU
28
%
Vitamin C
61
mg
74
%
Calcium
87
mg
9
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Once again, you have provided a recipe that speaks to my taste cravings. Absolutely awesome recipe for summer!
Aww, thank you! I always love hearing when a recipe hits the spot! 🙂