Grilled Flank Steak



10 min


4 servings

* PLUS Standing time: 3 hours, Cooking time: 10 minutes
Grilled Flank Steak

Jodi Pudge

This grilled flank steak with an easy—but so tasty—marinade and a two-ingredient horseradish sauce will be a winner in your household.


  • 3 lbs flank steak
  • 1/4 cup olive oil
  • 1 tsp chopped garlic
  • 1 cup refrigerated pineapple juice
  • 2 tbsp balsamic vinegar
  • 1 tbsp packed brown sugar
  • 2 tbsp rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper

For Horseradish Sauce

  • 1/2 cup creme fraiche , or full-fat sour cream
  • 1 tbsp prepared horseradish


  • Use a sharp knife to score steak in a cross-hatch pattern on both sides. Combine olive oil, garlic, pineapple juice, vinegar, sugar, rosemary and garlic in a large sealable bag. Add steak and squish out air so that steak is fully covered with marinade. Let marinate for 3 hours or up to overnight in the refrigerator. Bring to room temperature before grilling.
  • Heat barbecue to high. Drain marinade from steak. Discard excess marinade, and season steak on both sides with salt and pepper. Grill steak on medium-high for 5 to 7 min a side or until steak is cooked to desired degree of doneness. Let stand for 5 min to allow juices to retract, then slice about half of the meat against the grain, reserving the rest for leftover Flank Steak and Lettuce Roll-ups.
  • Combine crème fraîche, or sour cream, and horseradish and stir until incorporated. Serve alongside steak.

Nutrition (per serving)

  • Calories
  • 406,
  • Protein
  • 36 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 25 g,
  • Sodium
  • 372 mg.


Flank steak can be a bit tough, so it is important to score the meat before cooking, and to slice it against the grain after, to make this delicious cut a bit more tender.