This is one of the easiest steak recipes I make and it is also one of the most requested. Flank steak, a bottle of Wishbone Zesty Robusto Italian Dressing, a few hours in the fridge, and a hot grill. That is genuinely it.

The Italian dressing marinade sounds too simple to be good, but this is my cheat code for nights when I need to throw something in a bag before work and not think about it again until I get home. No chopping, no measuring, no blending. It works because of what is already in the bottle — vinegar to tenderize the meat, oil to help with the sear, and a solid blend of herbs and spices that complements beef without overpowering it. I have used more involved marinades and I keep coming back to this one.

Check out the video below to see the full cook from start to finish.

Why Flank Steak?

Flank steak is a long, flat cut that comes from the abdominal muscles of the cow. It is lean, flavorful, and because it is thinner than something like a ribeye, it cooks fast on a hot grill. That makes it a great weeknight option — you can have this on the table in under 30 minutes once the marinade time is done.

The tradeoff is that flank steak has long muscle fibers running through it, which means it can get tough if you overcook it or slice it wrong. Both of those are easy to avoid once you know what to look for.

How Long to Marinate

The sweet spot is 6 to 12 hours. Long enough for the acid in the dressing to work on the fibers and let the flavors penetrate the meat, but not so long that the texture starts to get mushy. I usually throw it in a bag the night before or first thing in the morning so it is ready when I get home.

Do not go much past 12 hours with an acid-based marinade. The vinegar will start to break down the surface of the meat in a way that affects the texture.

Grilling Flank Steak

Flank steak wants high heat and a short cook time. Get your grill as hot as it will go, brush the grates clean, and get a good sear on both sides. You are aiming for medium rare to medium — around 130 to 140 degrees F internal temperature. At that point the steak is still juicy and the fibers have not had a chance to tighten up and get chewy.

Use an instant read thermometer. Flank steak is thin enough that the difference between medium rare and overcooked can happen in a minute or two.

The Most Important Step: How You Slice It

This is where people go wrong most often. Flank steak has very visible grain lines running lengthwise down the meat. You need to slice against that grain — meaning your knife should be going perpendicular to those lines, not parallel to them.

Slicing with the grain leaves you with long, chewy strands of muscle fiber. Slicing against it cuts those fibers short and the steak becomes noticeably more tender. Slice on a slight bias, about 45 degrees, at around 1/4 inch thickness. Let the steak rest for at least 5 minutes before you cut into it.

What to Serve With It

This steak goes in a lot of directions. Here are a few ways we do it:

Piled onto a toasted hoagie roll with provolone, roasted peppers, and a smear of mayo or aioli for a steak sandwich that will make you question every deli you have ever been to

Sliced thin and piled into warm flour tortillas with fresh toppings for a quick taco night

Over a salad with a little chimichurri drizzled on top

Alongside grilled vegetables and rice for a straightforward weeknight plate

On the Blackstone as part of a larger spread