Grilled Flank Steak (with Mango Avocado Salsa)

Sliced Grilled Flank Steak topped with Mango-Avocado Salsa on a white plate.

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.

Course Main Course

Cuisine American

Keyword grilled flank steak

Prep Time 30

Cook Time 20

Marinating Time 2

Total Time 50

Servings

Calories 540kcal

Author Julia

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

US Customary - Metric

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