Grilled Flank Steak

Grilled Flank Steak
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Flank or hanger steaks are two cuts of meat favored by the French. While they’re not as tender as regular steaks, Luc Dimnet, executive chef at Brasserie in New York City, finds that they are full of flavor — and perfect for serving along with frites for a Bastille Day celebration.


  • 3 garlic cloves, minced
  • ¾ cup olive oil
  • 2 tablespoons chopped rosemary or thyme (optional)
  • 2 tablespoons black pepper
  • 2 tablespoons salt
  • 3 pounds flank steaks
  • French fries, for serving (optional)


Mix marinade ingredients in a bowl. Place steaks in a shallow dish, and spoon marinade on top. Turn steaks over and repeat. Cover with plastic wrap and refrigerate for 4 hours minimum.

Preheat the grill. When hot, cook the steaks to desired temperature. The French favor rare or medium-rare, about 3-5 minutes per side.

Transfer to cutting board, let rest for 5 minutes, and slice steaks diagonally. Place slices on platter and serve with crisp French fries, if desired. 

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.