For a 1-inch flank steak over high heat, plan 8–12 minutes total, flipping often, and cook by thermometer to your target doneness.
Flank is lean, long-grained, and thin, which makes it perfect for fast, hot grilling. This guide breaks down flank steak grill cook time by thickness, doneness, and grill setup so you can hit the texture you like—without guesswork. You’ll get a practical timing chart, internal temp targets, and simple steps that work on gas or charcoal.
Flank Steak Grill Cook Time By Thickness
Times below assume direct heat at roughly 450–550°F. Use them as a starting point, then lock in doneness with an instant-read thermometer. Thinner pieces cook faster; thicker ends or double-folded spots need another minute or two.
| Thickness (At Thickest Point) | Total Time To Medium-Rare* | Flip Cadence |
|---|---|---|
| 1/2 inch (very thin end) | 4–6 minutes | Flip every 60–90 seconds |
| 3/4 inch | 6–9 minutes | Flip every 60–90 seconds |
| 1 inch (common) | 8–12 minutes | Flip every 60–90 seconds |
| 1-1/4 inches | 10–14 minutes | Flip every 60–90 seconds |
| 1-1/2 inches | 12–16 minutes | Flip every 60–90 seconds |
| Butterflied to even 3/4–1 inch | 6–10 minutes | Flip every 60–90 seconds |
| Marinated (well-dried surface) | Same as above; watch for quicker browning | Flip every 60–90 seconds |
*Medium-rare finish is typically 130–135°F after resting. For safety guidance and serving temps, see the temperature section below.
Grilling Time For Flank Steak On Gas And Charcoal
Both grills work well. Gas gives steady heat; charcoal adds smokiness. On either, set up for direct high heat. If the outside darkens faster than the inside warms, shift to a cooler zone for a minute, then return to the hot side to finish.
- Gas grill: Preheat 10–15 minutes on high. Clean and oil the grates. Sear over the hottest burners, flipping every minute or so.
- Charcoal grill: Light a full chimney. When coals are covered in ash, spread in an even layer. Sear over the hot center; keep an outer ring for quick “cool-zone” time if edges are charring too fast.
- Lid use: For a classic sear on thin steaks like flank, grill with the lid open most of the time. Close the lid briefly only if wind or flare-ups slow the cook.
Because flank is thin, keep it moving: flip often to encourage even heating and reduce hot-spot scorch. Frequent flipping also evens out the color and buys you a better mid-pink slice.
Target Temps, Doneness, And Resting
Cook to temperature, not just time. Pull the steak a few degrees before your finish temp; carryover heat will close the gap during the rest.
| Doneness | Pull From Grill | Final After Rest |
|---|---|---|
| Rare | 120–125°F | 125–130°F |
| Medium-Rare | 125–130°F | 130–135°F |
| Medium | 135–140°F | 140–145°F |
| Medium-Well | 145–150°F | 150–155°F |
| Well-Done | 155–160°F | 160°F+ |
Food safety note: Agencies advise cooking whole beef steaks to 145°F and resting at least 3 minutes before slicing. Many cooks serve flank at medium-rare for tenderness; if you choose a lower finish, handle and chill leftovers properly and serve right away.
Simple Step-By-Step: From Fridge To Plate
- Trim and pat dry. Remove surface moisture so the crust browns fast instead of steaming.
- Season confidently. Salt both sides; add black pepper, garlic powder, or a spice rub. If you marinate, keep salt levels balanced and pat the steak dry before grilling.
- Preheat hot and clean. You want grates hot and brushed. Oil the grates lightly right before the steak goes on.
- Sear and flip often. Lay the steak at 45° to the grates. Flip every 60–90 seconds. Rotate the angle on a flip if you want crosshatch marks.
- Check temp early. Start probing the thickest area a few minutes in. Aim for the pull temp in the chart above.
- Rest. Move to a board and rest at least 3–5 minutes. Tent loosely if you like, but don’t seal in steam.
- Slice across the grain. Go thin, at a slight bias. This shortens muscle fibers and keeps each bite tender.
Why Thickness Drives Flank Steak Grill Cook Time
The thinner the meat, the faster heat reaches the center. Flank often tapers from 1-1/4 inches down to 1/2 inch. That’s why one end can be medium-rare while the other leans toward medium if you don’t flip and reposition. Frequent flips keep heat exposure even, while quick moves to a cooler zone protect the thin tail from overcooking.
If your piece is very uneven, you can butterfly the thick end or fold the tail under and pin with a short skewer so the whole slab cooks more uniformly. You can also slice the steak into two shorter pieces so each cooks at an even rate.
Marinating, Drying, And Surface Browning
Flank picks up flavor from marinades. Acidic elements like lime or vinegar brighten the beefiness; soy and Worcestershire add savory depth. Marinating for several hours seasons the outer layer well. Before the steak hits the grill, pat it very dry so the surface browns instead of steaming. A dry surface plus high heat equals faster color and a shorter flank steak grill cook time overall.
Gas Vs. Charcoal: Managing Heat
Gas Grill Setup
Crank two or three burners to high and leave one on medium. Start over the hottest zone for aggressive browning. If the outside is getting dark while the center lags, move the steak to the medium zone for a minute of gentler heating, then bring it back to the hot zone for the final pull.
Charcoal Grill Setup
After the chimney is lit and the coals ash over, bank them to one side for a two-zone fire. Sear over the mound for speed, then finish at the edge if needed. Freshly lit coals run hottest for the first 20–30 minutes, which suits flank perfectly.
Resting And Slicing: Keys To Tender Bites
Resting lets juices redistribute and carryover heat nudge the center a few degrees. On a typical 1-inch flank, a short 3–5 minute rest is enough. The bigger win comes from carving: find the grain (the long lines running along the length of the steak) and slice thinly across it at a slight angle. Shorter fibers equal less chew and better tenderness—even if you cooked to medium.
Seasoning Combos That Love The Grill
- Lime-Garlic-Chili: Lime zest, lime juice, minced garlic, ancho or chipotle powder, a touch of honey, and oil.
- Soy-Ginger-Scallion: Low-sodium soy, grated ginger, sesame oil, brown sugar, and sliced scallions.
- Classic Steakhouse: Kosher salt, coarse black pepper, garlic powder, and a small knob of butter during the rest.
With marinades, keep total salt in check and always dry the surface well before grilling. A tacky, nearly dry surface browns fast and tastes beefier.
Troubleshooting Common Flank Issues
Outside Is Dark, Inside Is Cool
Shift to a cooler zone for 60–90 seconds, then return to high heat. Flip more often. Probe temp sooner to avoid overshooting.
Uneven Doneness Across The Slab
That’s normal on a tapered cut. Serve the thicker end to medium-rare fans and the thin tail to those who like medium. Next time, either butterfly the thick end or fold and pin the tail for an even thickness.
Chewy Slices
Slice thinner and across the grain with a slight bias. If it still eats tough, your final temp may be too high; aim for a lower pull next round.
Make The Most Of Leftovers
Chill leftovers fast. Slice thin across the grain and use for tacos, salads, or sandwiches. Reheat briefly in a hot pan with a splash of stock to avoid drying out. If the steak was cooked under 145°F, treat leftovers with extra care and keep them cold until serving.
Quick Reference: Putting It All Together
- Preheat: High heat, clean and oil grates.
- Season: Salt plus your favorite spices or a balanced marinade.
- Grill: 1-inch flank usually lands in the 8–12 minute window with frequent flips.
- Temp: Pull at your target in the chart; confirm in the thickest spot.
- Rest: 3–5 minutes, then slice thin across the grain.
Sources And Temperature Guidance
For official safety temperatures for steaks and resting guidance, see the USDA steak temperature chart. For flank-specific timing ranges on common backyard grills, see these grilling guidelines. Use times as a guide, but let an instant-read thermometer be the final call.
