Grill flank steak over high heat 4–6 minutes per side to medium-rare, then rest 5–10 minutes and slice thin across the grain.
What Flank Steak Needs For A Tender Bite
How Long To Grill Flank Steak On Gas Grill For Medium-Rare
Heat Setup On A Gas Grill
Doneness Targets And Food Safety Temperatures
Use a thermometer so you’re not guessing. USDA FSIS explains
Food Thermometers
and the
Safe Temperature Chart.
TABLE #1 (after ~40% of the article)
Timing Table By Thickness And Pull Temperature
| Steak Thickness | High-Heat Time Per Side | Pull Temp (°F) |
|---|---|---|
| 1/2 inch | 2–3 min | 120–125 |
| 3/4 inch | 3–4 min | 120–125 |
| 1 inch | 4–6 min | 120–125 |
| 1 1/4 inch | 6–8 min | 120–125 |
| 1 1/2 inch | 8–10 min | 120–125 |
| 1 3/4 inch | 10–12 min | 120–125 |
| 2 inches | 12–14 min | 120–125 |
Marinade And Seasoning Timing
For safe marinating time windows, see
USDA guidance on marinating times.
For grilling and marinade handling rules, use
FSIS grilling and food safety tips.
Resting And Slicing Across The Grain
TABLE #2 (after ~60% of the article)
Troubleshooting Flank Steak On A Gas Grill
| What Happened | Likely Reason | Next Time Fix |
|---|---|---|
| Chewy texture | Overcooked or sliced with the grain | Pull earlier; slice thin across grain |
| Dry surface | Low heat too long | Use hotter zone; shorten cook time |
| Burnt outside | Sugar-heavy marinade on high heat | Pat dry; sear then finish indirect |
| Gray, weak crust | Grill not fully preheated | Preheat longer; clean and oil grates |
| Flare-ups | Fat drips over full-burner heat | Two-zone setup; move steak to cool side |
| Uneven doneness | Thick and thin ends cook at different rates | Rotate; split into two pieces if needed |
| Rubbery bite | No rest after grilling | Rest 5–10 minutes before slicing |
Serving Ideas That Fit Flank Steak
References & Sources
- USDA Food Safety and Inspection Service (FSIS).“Safe Minimum Internal Temperature Chart.”Lists minimum internal temperatures and rest times for steaks and other foods.
- USDA Food Safety and Inspection Service (FSIS).“Food Thermometers.”Shows how a thermometer helps confirm safe temps and preferred doneness.
- USDA AskUSDA.“How long can meat and poultry be marinated?”Gives safe marinating time ranges and notes texture changes after extended marinating.
- USDA Food Safety and Inspection Service (FSIS).“Grilling and Food Safety.”Lists safe handling steps for marinades and grilling practices.
