Bobby Flay, the renowned celebrity chef, is known for his expertise in grilling and barbecuing. One of his signature dishes is grilled flank steak, which he cooks to perfection every time. In this article, we will delve into the secrets of how Bobby Flay cooks flank steak and how you can replicate his technique at home.

Choosing the Right Cut of Flank Steak

Before we get into the cooking process, it’s essential to choose the right cut of flank steak. The flank steak comes from the abdominal muscles of a cow and is a lean cut with long muscle fibers.

Bobby Flay recommends choosing a flank steak that is at least one inch thick and has good marbling. Marbling refers to white streaks or lines of fat within the meat that add flavor and tenderness.

Preparing the Flank Steak

Once you have chosen your flank steak, it’s crucial to prepare it correctly before cooking. Start by patting it dry with paper towels to remove any excess moisture.

Next, score both sides of the steak in a criss-cross pattern using a sharp knife. This technique helps to tenderize the meat and allows for better absorption of marinade or seasoning.

Marinating or Seasoning

Bobby Flay prefers to marinate his flank steak for at least four hours before grilling it. His go-to marinade includes olive oil, garlic, soy sauce, honey, lime juice, cumin, and chili powder. However, if you don’t have time for marinating or prefer not to use one, you can season your flank steak generously with salt and pepper or any other dry rub of your choice.


When it comes to grilling flank steak, Bobby Flay recommends using high heat for a short amount of time. Preheat your grill over medium-high heat and oil the grates to prevent sticking.

Place the flank steak on the grill and cook for about 4-5 minutes per side for medium-rare doneness. Use a meat thermometer to check the internal temperature of the steak, which should be around 130°F.


Once you have grilled your flank steak, it’s essential to let it rest for at least five minutes before slicing. Resting allows the juices to redistribute within the meat, resulting in a more flavorful and tender steak. Cover the cooked flank steak with foil and let it rest on a cutting board.


To get perfectly sliced flank steak, use a sharp knife and cut against the grain. The grain refers to the long muscle fibers that run through the meat. Cutting against the grain helps to break down these fibers, making for more tender bites of meat.


Serve your grilled flank steak with your favorite sides such as roasted vegetables or mashed potatoes. Bobby Flay suggests serving his grilled flank steak with chimichurri sauce – a tangy herb-based sauce that pairs well with grilled meats.

In conclusion, Bobby Flay’s technique for cooking flank steak involves choosing the right cut of meat, preparing it correctly, marinating or seasoning it well, grilling over high heat, resting before slicing, and serving with delicious sides or sauces. Follow these tips and tricks to impress your guests with perfectly cooked grilled flank steak every time!