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This is a delicious flank steak recipe that is made on the Big Green Egg. It delivers a lightly smoked steak flavor and is nicely complimented with Worcestershire sauce, honey and soy sauce creating a mouth watering blend of flavors.
Flank Steak Marinade
Flank Steak Marinade Ingredients
- 1/3 Cup – Extra Virgin Olive Oil
- 1/2 Tablespoon – Minced Garlic
- 2 Tablespoons – Red Wine Vinegar
- 1/4 Cup – Soy Sauce (I prefer low sodium to cut back on the sodium)
- 1/4 Cup – Honey
- 1/2 teaspoon – Ground Pepper
- 1/4 Cup – Worcestershire Sauce
Start out by adding all Flank Steak marinade ingredients into a freezer bag (or a bowl would suffice if you don’t have a freezer bag handy).
Once complete you will notice the different densities of the flank steak marinade ingredients as they are separated.
Mix the ingredients until you have a consistently blended marinade.
Add the Flank Steak to the marinade and put it in the fridge. For best results, the flank steak should marinade for a minimum of two hours being turned about every half hour.
After this you can allow it to marinade up to 24 hours in the fridge prior to getting it on the Big Green Egg.
How to Cook Flank Steak on Big Green Egg?
When you are ready to cook the flank steak on the Big Green Egg simply get it out of the fridge and let it sit on the counter for 15 minutes which will get the meat up to room temperature.
While your flank steak is getting up to room temperature it is the perfect time to fire up the Big Green Egg.
Flank Steak Big Green Egg Temperature Settings
The Flank Steak is best cooked on the Big Green Egg as a direct cook (Grate only, no plate-setter/conv”egg”tor).
The bottom vent should be set right around here to get the Big Green Egg dialed into about 450 degrees.
Daisy wheel setting for the Big Green Egg to achieve 450 degrees for the Flank Steak.
How to Cook Flank Steak on The Big Green Egg?
At this point the Big Green Egg should be holding steady right around 450 degrees and the Flank Steak should be up to room temperature.
Once this is done its time to move the Flank Steak to the Big Green Egg to get the cook going!
Place the flank steak on the Big Green Egg and close the lid.
After about 2 minutes burp the Big Green Egg and flip the flank steak. You should start to see some coloring but if not, don’t worry just close the lid and let it continue to cook.
After another 2 minutes go by flip the flank steak again. At this point you should grab your thermal pen and start temping the steak.
If you don’t have a thermal pen, I highly recommend getting one. They are super cheap and instantly display the internal temperature of any meat, chicken, fish…I prefer my steak to be medium so I pull it at 145 degrees.
Obviously you can cook it more or less to your liking but I think 145 degrees is the perfect temperature to pull it.
Once the flank steak is pulled from the Big Green Egg simply let it rest for about 10 minutes. This will allow the meat to better retain the moisture and help prevent it from being so tough.
With that being said, flank steak is naturally a tougher steak.
After about 10 minutes is up thinly slice the flank steak. It is now ready to eat and as you can see it has a perfect pink color in the middle in which it is ready to be devoured by the family or guests.
This is a deliciously marinated flank steak that is great on its own and just as good as a leftover in a quesadilla!
- 1/3 Cup Extra Virgin Olive Oil
- 1/2 Tablespoon Minced Garlic
- 2 Tablespoons Red Wine Vinegar
- 1/4 Cup Light Soy Sauce
- 1/4 Cup Honey
- 1/2 Teaspoon Ground Pepper
- 1/4 Cup Worcestershire Sauce
- In a zip lock bag or bowl combine all the ingredients (Extra Virgin Olive Oil, Minced Garlic, Red Wine Vinegar, Soy Sauce, Honey, Ground Pepper & Worcestershire Sauce). Mix well, add the meat and let it marinate in the fridge for up to 12 hours flipping it every hour or so.
- Set the Big Green Egg up for a direct cook (no plate setter or conv"egg"tor is needed). Get the BGE dialed into right around 450 degrees.
- Place the flank steak on the BGE and close the lid for 2 minutes. Burp the egg and flip the steak. Let the steak cook for another 2 minutes then check the temperature with a thermal pen in which I target 145 degrees for my personal preference.
- Once your desired temperature is reached pull the steak and let it rest for 5-10 minutes which will help retain the moisture. Cut up and serve.
Leftovers? Flank Steak makes awesome quesadillas the next day!
Have leftovers? Try these Flank Steak Quesadillas or Tacos!
Flank Steak vs Skirt Steak vs Hanger Steak (and other names for flank steak)
Many people are unsure what the difference between these cuts are. While they are all similar to the flank steak they do have a few differences.
The hanger steak is also similar to the skirt and flank steaks. The hanger steak, also known as the butcher cut, is located in the upper diaphragm or “plate” of the cow.
After further research it is known as the butcher cut because there is only one piece of meat on each cow. Historically, the butchers would keep this piece for themselves, thus the name butcher cut. The hanger steak is known as the most tender steak on the cow outside of the loin.
The flank steak, also known as London broil, is known as the lower abdominal muscle (Also known as bib or sobrebarriga). The flank steak is known to have a distinguishable grain. This is due to a well exercised muscle due to its location on the cow.
The skirt steak tends to have more fat than the flank steak. When cooking this means that the skirt steak has the tendency to be a little more tender and juicer.
The skirt steak also comes from the diaphragm of the cow which is right below the loins. It is also longer and more flat than the flank steak.
Flank, Skirt, Butcher Cut and Hanger steaks are all fairly similar. They are so similar that you can use them interchangeably. They are also all excellent in quesadillas, tacos and even burritos.
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