This Grilled Flank Steak Recipe is fast, straightforward, and full of flavor. With just two main ingredients—flank steak and a salt-pepper-garlic rub—it’s perfect for busy weeknights or relaxed weekend grilling. The trick is a very hot grill, even seasoning, and using an instant-read thermometer to achieve the ideal medium-rare. If you have a grill and a thermometer, this recipe delivers a no-fuss, satisfying steak every time.
Easy Grilled Flank Steak On The Traeger
Flank steak is prized for its rich, beefy flavor and lean, fibrous texture. It responds well to high heat and fast cooking, producing a flavorful crust while staying tender when sliced thin against the grain. Compared with thicker, more expensive cuts like ribeye, flank steak is economical and quick to cook—typically only 6–8 minutes per side over high heat for medium-rare.
This recipe uses a robust salt-pepper-garlic (SPG) rub to enhance the natural taste of the beef without masking it. If you don’t have a premade SPG blend, a simple mix of kosher salt, cracked black pepper, and granulated garlic works well. You can also add a pinch of smoked paprika or onion powder for extra depth.
Resting the steak after grilling keeps it juicy and makes slicing easier. Let the cooked steak rest for at least 5–10 minutes before slicing thinly against the grain to ensure tenderness.
Why You’ll Love This Dish
- Quick and simple – Minimal prep and a short cook time make this ideal for busy evenings.
- Big, classic flavor – Salt, pepper, and garlic highlight the beef without overcomplicating the seasoning.
- Great for high-heat grilling – Flank steak develops a flavorful sear under intense direct heat.
- Easy to control doneness – An instant-read thermometer helps you pull the steak at the perfect temperature.
- Minimal ingredients – Just steak and a quality rub keeps the recipe affordable and straightforward.
Pellet Grill Flank Steak Shopping List
You likely only need the steak and a good SPG-style seasoning. For precise amounts, see the recipe card below.
Ingredients
- Flank steak – A lean, flavorful cut that grills quickly. Aim for even thickness so it cooks uniformly. Best served medium-rare and sliced thinly against the grain.
- SPG (salt, pepper, garlic) rub – Use a premade blend or combine kosher salt, freshly cracked black pepper, and granulated garlic. Adjust quantities to taste.
How To Make Flank Steak On The Grill
Below is a concise overview of the steps. Follow the full recipe card for exact measurements and timing.
- Preheat the grill – Heat to around 450°F (230°C) for a strong sear.
- Season the steak – Pat the steak dry and coat evenly with SPG on all sides.
- Grill the steak – Place on the hot grates and cook 6–8 minutes per side, until a thermometer reads about 128°F for medium-rare. Times will vary with thickness—always use temperature rather than clock time when possible.
- Rest – Transfer to a cutting board and rest 5–10 minutes to allow juices to redistribute.
- Slice and serve – Slice thinly across the grain and serve with your favorite sides.
FAQ
How should I store leftovers?
Wrap tightly and refrigerate for up to four days. Arrange slices in a single layer or with parchment between layers to prevent sticking.
How do I reheat this without overcooking?
Warm gently in a skillet over low heat with a splash of beef broth or water, or use short bursts in the microwave. Keep heat low to preserve medium-rare texture.
Can I prepare this in advance?
You can season the steak up to 24 hours ahead. Refrigerate uncovered to dry the surface slightly for a better sear, then bring to room temperature for 30 minutes before grilling.
What are some substitutions for SPG?
A homemade mix of kosher salt, cracked black pepper, and granulated garlic is ideal. Optional additions: onion powder, smoked paprika, or a light sprinkling of dried oregano for variation.
Serve This With…
- Grilled corn on the cob
- Garlic mashed potatoes
- Greek-style salad
- Chimichurri or horseradish cream
- Toasted garlic bread
This grilled flank steak is a dependable, flavorful main you’ll return to again and again. It scales easily for small weeknight dinners or larger gatherings and pairs well with bright, acidic sauces or hearty potato sides.
Grilled Flank Steak
A simple, high-heat grilled flank steak that’s perfect for quick dinners and easy entertaining.
Ingredients
- 3 pound flank steak
- 2 tablespoons SPG seasoning (salt, pepper, garlic)
Instructions
- Preheat your grill to 450°F (230°C).
- Pat the steak dry and season well on all sides with the SPG rub.
- Place the steak on the hot grill and sear until clear grill marks form on the underside, several minutes.
- Flip and continue grilling until the internal temperature reaches your target (about 128°F for medium-rare). Use an instant-read thermometer rather than relying solely on time.
- Remove the steak from the grill and let rest 5–10 minutes before slicing thinly across the grain.
Nutrition Information (per serving)
Calories: 311 • Total Fat: 11g • Saturated Fat: 5g • Unsaturated Fat: 4.4g • Cholesterol: 136mg • Sodium: 120mg • Protein: 49g